MENU: Home-made fettuccine with Amatriciana sauce, and Tiramisu, accompanied by white and red biological wine from the Roman hills.

COURSE DESCRIPTION: We’ll start with the preparation of the tiramisu, from the base dipped in coffee, to the cream made with eggs and Mascarpone. Once placed in the refrigerator to “rest,” we’ll continue with the erect and fleshy fettuccine dough, as per Roman tradition, rigorously sliced by hand. After finishing the preparations for the fettuccine, we’ll prepare the Amatriciana sauce with pork’s cheek, tomatoes and Pecorino, or, if you are vegetarian or vegan, with a tomato and basil sauce.

AVAILABLE DAYS: Monday, Wednesday, Friday.

MENU:Roman Saltimbocca, Roman artichokes, and Ricotta tart, accompanied by white and red biological wine from the Roman hills.

COURSE DESCRIPTION:We’ll start with the preparation of the base and ricotta cream for the tart. Once the dessert is placed in the refrigerator to “rest”, we’ll proceed with the cleaning and cooking of the artichoke. After placing the artichokes to cook over a low flame, we’ll continue with the preparation of the pan-cooked Saltimbocca, made of floured veal slices, with sage and raw Parma ham and a touch of white wine. As soon as the Saltimbocca slices are ready, we’ll enjoy all that we will have prepared together.
Note: From June to October, artichokes can be replaced with “caponata.”

AVAILABLE DAYS: Tuesday.

MENU:Ricotta and Spinach Tortelli with butter and sage, Mascarpone cream and Amarene cherries, White and red biological wine from the Roman hills.

COURSE DESCRIPTION:We’ll start by preparing the fresh pasta dough. As soon as it’s ready, we’ll move on to the preparation of the Mascarpone cream, which then must “rest” in the refrigerator for about 30 minutes, We’ll continue with the preparation of the Ricotta and spinach stuffing, and then we’ll roll out the dough, learning the art of how to carefully stuff and close the tortelli shapes.

AVAILABLE DAYS: Thursday.