A full immersion in history and taste.

The day will begin with a guided tour of the dairy, where you can witness the production process of Red Cow Parmesan Cheese (Parmigiano Reggiano delle Vacche Rosse). It is the ‘cheesemaker’ who creates the ‘wheel’ with his hands, sensitivity and experience. You will watch the process and, of course, taste different ageings of this delicacy.

Following this, you will move on for your cooking lesson with a local cook.

Tortellini and cappelletti, tortelli and tortelloni, tagliatelle and tagliolini... Making pasta is an art. A few simple secrets to easily prepare one of the most classic Italian traditions.
You will learn how to knead fresh pasta, how to cut it by hand and, above all, how to close cappelletti to perfection.
There will also be the preparation of the classic Emilian doughnut to be dunked in Lambrusco wine at the end of the meal.

At the end of the lesson, the pasta produced during the lesson will be cooked and tasted in the following preparations

-Cappelletti with cream sauce
-Garganelli with Vacche Rosse Parmesan cream and black truffle
-Tagliatelle with Bolognese sauce

During the course there will be a brief interlude with erbazzone (traditional Reggio Emilia savoury pie) and a tasting of Lambrusco wine (2 types).

Each participant will have his or her own workstation with chopping board, eggs and flour, rolling pin and all the utensils for making pasta.
At the end of the course you’ll get the recipes covered during the course by email.

The experience includes drinks, coffee and a chat with Grandma Franca.

MINIMUM OF 3 PARTECIPANTS
MAXIMUM OF 10 PARTECIPANTS