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Sauces and Stuffed

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Free

Partially reserved

Full

75,00

Start: H 10:00;

Uniform: disposable apron and VSB headgear;

When: Check date on calendar

Program: Three hours of practical lesson in the kitchen, during which the students will realize:

  • 24/10/2019 – TRIANGOLI DI ZUCCA AL PROSCIUTTO
    (Impasto-Tiratura triangoli – Ripieno di zucca – Salsa al prosciutto)
  • 29/11/2019 – SMERALDINI ALLA PANNA
    (Impasto verde – Ripieno di carne – Cottura e condimento)
  • 11/12/2019 – STELLE ROSSE DI NATALE
    (Impasto rosso – ripieno di patate e tonno )
  • 09/01/2020 – BALANZONI MASCARPONE E SALSICCIA
    (Impasto verde – Ripieno – Salsa)
  • 21/01/2020 – TAGLIATELLE AL RAGU’
    (Impasto e tiratura delle tagliatelle – Ragù alla Bolognese)
  • 07/02/2020 – SMERALDINI ALLA PANNA
    (Impasto verde – Ripieno di carne – Cottura e condimento)
  • 24/03/2020 – FAGOTTINI DI CECI ALL’ERBA CIPOLLINA
    (Impasto e tiratura dei Fagottini – Ripieno – cottura e condimento )
  • 29/05/2020 – PANCIONI DI PRIMAVERA
    (Impasto ai piselli – Ripieno di pomodoro e basilico fresco )
  • 09/06/2020 – FIORELLINI INTEGRALI PANCETTA E ZUCCHINE
    (Impasto – Tiratura – Ripieno di Zucchine – Salsa di pancetta)
  • 19/06/2020 – BALANZONI AL BURRO E SALVIA
    (Burro aromatico – Ripieno – impasto e tiratura – Balanzoni )

Available languages: Italian – English

Useful Information:
– Obligatory reservation.
– Materials and equipment are provided by the School.
– Comfortable shoes are recommended.
– Enrollment fee is required.
– The reimbursement fee is not foreseen for early withdrawal of the student or in the case of his complete or partial absence cannot develop the course.
– The arrival time is binding for the carrying out of the course. Delays are tolerated for a maximum of 10 minutes. After these, the service will not be guaranteed and the registration fee will not be refunded.  

Gluten, Lactose and Dried Fruits are present in the rooms.

COST: € 75.00 per person.