We are very happy to present our course proposals to introduce you to the marvelous world of the Italian cuisine. Here are all the details!   CALENDAR (from the end of September 2016) English classes: Monday, Tuesday and Wednesday (19.00 – 22.30) Italian classes: Thursday (19.00 –...

An amazing version of the stuffed pasta: the Piedmontesi Agnolotti del Plin. This recipe uses equal amounts of pork, chicken and rabbit for depth of flavor, but you can tweak the ratios depending on what you have on hand. This dish hearkens back to the...

Risotto is one of the Italian recipes that are able to scare all the chefs in the world. In truth, for Italians, it's a very simple dish to cook, as it is a typical feature in our cuisine - although every step in its preparation has...

Orecchiette in italian means small ear, because of the shape of this home made pasta typical of Puglia, an amazing region of the South. There are many variations of ingredients used to make this pasta, traditionally it is made simply with a combination of fine...

Wild boar meat ragout is a classic from the Tuscan cuisine (Maremma) and is used to season the pappardelle, a typical shape of pasta. There are obviously many versions with or without tomato, but the recipe is quite similar at this one. RAGU' DI CINGHIALE (6...