The class revolves around the art of fresh pasta, the beating heart of Emilian cooking. Starting with just flour and eggs, you will make the dough from scratch, knead it by hand, and roll it out to the perfect silky sheet. Your chef will guide you through one of the great pasta traditions of Emilia-Romagna: tagliatelle, the long golden ribbons that are a symbol of the region, or one of its iconic stuffed pasta shapes — ricotta tortelloni, large and pillowy, or delicate capelletti, folded and sealed by hand with a rich traditional filling. Each shape carries its own story, technique, and soul — and your hostess will share all of them with you.

Later in the class, you will prepare a classic homemade Tiramisù together, layering the ingredients with care and learning the small tricks that turn a good dessert into an unforgettable one.

When the cooking is done, everyone gathers around the table to enjoy the full fruits of their labor. The meal begins with a spread of local antipasto, followed by the pasta you made, paired with carefully selected fine Italian wines. The Tiramisù rounds off the experience on a sweet note, along with coffee — a perfect, convivial Italian ending.