ElencoEsperienze

The experiences have an average duration of 3 and a half hours including the tasting part

All qualitative - sensorial analyzes will be carried out by comparing two ingredients, one of optimal quality versus one of "questionable" quality

Pizza

Italian pizza is a gastronomic icon with a variety of regional flavors and traditions. Among its most famous variations are the Margherita, the Marinara, the Napoletana, the Quattro Formaggi and many others. These pizzas represent the richness of Italian cuisine, combining fresh and delicious ingredients in a feast of flavours.

Sensory-qualitative analysis of the ingredients

Flour, water, salt, tomato, mozzarella and basil a few ingredients but we will explain how to recognize and evaluate flour, evaluate tomato preserves and recognize a good mozzarella

The Preparation

Mixing technique with planetary mixer, manually with rapid leavening, with use of sourdough and manual "drawing" techniques or with a rolling pin

The Tasting

Thanks to our fully equipped kitchens, we will cook the pizzas you have prepared and taste them together, combining them with wines selected by our sommeliersr

Pasta

Italian cuisine is famous for its wide variety of pastas, each with its own unique shape and texture, often paired with specific types of sauces. Water, durum wheat flour, salt and in some cases eggs the magic of pasta for a true "first course" 100% Made in Italy.

Sensory-qualitative analysis of the ingredients

Flour, salt and in some cases eggs, how to evaluate and choose the best flour for the pasta, simple or filled, that you want to make. And some typical ingredients of traditional Roman pastas, Guangiale, Pecorino and tomato sauce, for carbonara, cacio e pepe, gricia and matriciane, which will be journeys into the history and tradition of Roman cuisine

The Preparation

Lasagne and Sagne, or pasta with or without egg, were already known to the Etruscans in the 7th century BC, enhanced by the "importation" of spaghetti and rigatorni in the 16th century, ending with the queen of "lasagna" and the king of "tortellino". The seeds for the preparation of the doughs and seasonings of the main Italian pastas (Carbonara, Cacio e Pepe, Lasagna, Tortellino) will be revealed.

The Tasting

Thanks to our equipped kitchens we will cook the pasta you prepare and we will taste them all together, pairing them with wines selected by our sommeliers

The Sweets

Italy is famous for its extraordinary confectionery tradition, and the Italian regions offer a wide range of typical desserts, but Tirami Su, Sicilian Cannoli and Panna cotta, the whole world knows them, imitates them and envies them.

Sensory-qualitative analysis of the ingredients

Coffee, Chocolate, Cream, Riccotta and mascarpone the base of tirami su, Sicilian Cannoli, and panna cotta. It will be proposed how to recognize quality ingredients and evaluate them.

The Preparation

The secrets of a soft and creamy tirami Su, a crunchy Sicilian cannoli and a thick and creamy panna cotta. Simplicity is the rule of the goodness of these three best-selling desserts from Italian regional pastry shops.

The Tasting

Insieme ai dolci verranno proposti una selezione di vini aromatici, liquorosi e da meditazione che accompagnerano le preparazioni, assaggi resi possibili grazie alle nostre attrezzature tecniche quale abbattitori, forni professionali etc...