With Chef Brandi. Cacio e Pepe, a classic Roman pasta dish known for its creamy texture made from just cheese and black pepper, is the centrepiece of this class. You’ll see how this simple dish is brought together with the right technique, served with prepared pasta and an arugula and parmesan salad. The evening will […]
With Chef Veronica and Riccardo. Rabbit ragù, a slow-cooked Italian sauce rich in flavour, is the focus of this rustic menu, served alongside gnocchi. Chef Veronica will show how this style of ragù is prepared and how it differs from more familiar meat sauces. The menu also includes burrata, a soft Italian cheese with a creamy […]
With Chef Max. Pasta alla Norma leads this menu, paired with beef carpaccio, thinly sliced beef with arugula and Parmigiano. Chef Max will walk through how these regional dishes come […]