Your experience begins at a traditional norcineria in Rome, where you'll try a classic street-food pairing of porchetta on white pizza, with a glass of wine. While you eat, your guide gathers the ingredients you'll use during the class, including fresh sheep ricotta, eggs and grated Parmigiano.
From there, you'll walk to Rione XIII in Trastevere, where a local restaurant transforms its dining space into a cooking setting. You'll be given an apron before starting the hands-on lesson.
Over the next two hours, you'll prepare two types of pasta from scratch. You'll make ravioli filled with sheep ricotta and lemon zest, served with butter and sage, as well as pasta chitarra, cut by hand and paired with amatriciana sauce. You'll learn techniques directly from the chefs, using the same ingredients supplied to the restaurant daily.
Once everything is ready, you'll sit down together to enjoy the dishes you've prepared, accompanied by regional wine. To top it all off, you can visit an iconic gelateria nearby, the perfect way to end your Italian cooking experience.
