Handmade tagliolini with vegetable ragù

Handmade pappardelle with wildboar ragù

Handmade gnocchi with leeks sauce, speck and Taleggio cheese

Handmade lasagna “alla Bolognese”

Handmade scialatielli “allo scoglio” (with seafood)

Handmade cappelli d’alpino stuffed with ricotta cheese and spinach with Pecorino di fossa cheese cream sauce

Handmade Tuscan pici with vegetarian ragù

Handmade tagliatelle with Bolognese ragù (beef meat)

Handmade traditional tortellini with broth

– How to make traditional homemade pizza and focaccia
– Selected toppings of your choice

Handmade spaghetti alla chitarra with clams and bottarga

Handmade tagliatelle with Bolognese ragù (beef meat)

Handmade spinach and ricotta ravioli with butter and sage sauce

– Handmade gnocchi “alla Sorrentina”
– Handmade four cheese gnocchi”

Risotto Pescatora (with seafood)

Handmade tagliolini with cheese fondue and truffle

– Chocolate and Vanilla bignè
– Chocolate and amaretti budino

Handmade Agnolotti del Plin stuffed with three roasted meat served with veal broth reduction

Handmade orecchiette with mushrooms, black truffle and truffle pecorino cheese

Handmade saffron malloreddus with pork ragù and pecorino

Handmade scialatielli allo scoglio (seafood)

Handmade tonnarelli “alla gricia”

Handmade pappardelle with mushroom and sausage

Handmade traditional tortellini with broth

– How to make a delicious homemade schiacciata
– Local cured meat and cheese tasting

Handmade basil scialatielli with king prawns, squids and sun dried tomatoes

– Appetizer offered by the school
– Handmade holiday lasagna
– Toast greeting

– Handmade fettuccine with mushrooms and truffle
– Saltimbocca with truffle and roast potatoes
– Dessert offered by the school and toast greeting

Handmade Tonnarelli “alla gricia”

– Handmade gnocchi with four cheeses sauce
– Tiramisù

Handmade green fusilli with cheese fondue and walnut

Handmade beef tortellini with butter, sage and hazelnut

Handmade green fusilli with pork ragù and Tuscan pecorino cheese

Handmade scialatielli “allo scoglio” (seafood)

– Minestrone soup
– Ribollita

– Handmade crespelle fiorentina style
– Trippa and Lampredotto

Handmade tagliatelle with lamb ragù and Pecorino cheese

Handmade tagliolini with cacio, black pepper corn and scampi

– Handmade pumpkin gnocchi with gorgonzola sauce

– Handmade potatoes gnocchi with fresh tomato sauce

– Handmade tagliatelle with bolognese ragù

– Roasted chicken with potatoes

– Tiramisù offered by the school

Handmade Orecchiette with broccoli and flavoured breadcrumb

Handmade spaghetti alla chitarra with Amatriciana sauce and Pecorino cheese

Handmade potato ravioli with pork meat ragù

– Handmade “4 cheese gnocchi”
– Handmade mini Caprese cake

– Handmade spaghetti “cacio e pepe” sauce
– Supplì

Handmade tonnarelli with white pork ragù, fennel seeds and pecorino cheese

Handmade cavatelli with baked cherry tomatoes, burrata cheese and pistachio

– Risotto “alla Milanese” style
– Ossobuco veal and gremolata
– Handmade Tiramisù

– Prawns and cod
– Calamari
– Potatoes chips

Traditional tortellini with broth

– Tuscan Ribollita
– Beans and pork rind soup

Handmade spaghetti alla chitarra with anchovies, capers, black olives and orange breadcrumb

– Handmade gnocchi “alla Sorrentina”
– Handmade chestnut gnocchi

Handmade Tuscan pici “all’aglione”

– Handmade gnocchi with tomato sauce and burrata cheese
– Wildberries parfait

Handmade potato ravioli with pork meat ragù

-Beans and chestnuts soup
– Vegatable barley soup

Handmade cappelli d’alpino stuffed with ricotta and spinach with pecorino di fossa cheese cream sauce

Crispy fried-cod bites with lime, mayonnaise and fresh vegetable salad

Handmade spaghetti alla chitarra with Amatriciana sauce

Handmade tagliatelle with vegetarian ragù

Handmade pappardelle with mushrooms and scampi

Handmade cappelli d’Alpino stuffed with ricotta and spinach with pecorino di fossa cheese cream sauce

Handmade tagliatelle with Bolognese ragù

– Handmade ciambellone
– Butter biscuits

Handmade lasagne with vegetarian ragù

– Handmade spaghetti alla chitarra with “Amatriciana” sauce
– Fried zucchini flowers with mozzarella cheese and anchovies
– Wine biscuits