• Via Ruggero Fauro - Upon arriving at my home, we’ll break the ice with a classic Roman aperitif featuring prosecco and pizza topped with cold cuts (like mortadella, salami, etc.) and cheeses (such as ricotta, pecorino romano).

Next, we’ll dive into making two traditional fresh egg pasta shapes: Spaghetti alla chitarra and ricotta-filled ravioli. Together, we’ll also prepare the authentic sauces to complement these pastas.

Finally, we’ll gather around the table to enjoy the fruits of our labor. The meal will be paired with Italian wine and will conclude with traditional desserts and a local liqueur.

• Apron and kitchen equipment
• Dinner
• Wine and spirits
• Guide

• Gratuities

• Prosecco and typical Roman appetizer - Pizza or bread accompanied by typical cured meats (e.g. mortadella, salami) and local cheese (e.g. ricotta, pecorino romano);
• Hand made pasta - Egg pasta: tagliatelle or spaghetti alla chitarra with cacio e pepe cream, and ricotta, lemon and nutmeg ravioli with tomato and basil
• Liquor and typical sweets - A local liqueur (e.g. nocino, limoncello) depending on availability and typical Roman sweets (e.g. wine donuts or tozzetti)

This is not your usual pasta workshop, by participating you will have the opportunity to learn the secrets of my family’s culinary tradition.

We will spend a pleasant evening and prepare different egg pasta shapes (spaghetti alla chitarra or tagliatelle, and ravioli). We will learn together how to prepare typical sauces and condiments and we will taste local wine and liqueurs.

You will be able to easily replicate at home everything we have learned and we will have the opportunity to eat all together at my house in a welcoming and informal environment.

• Please let me know in advance if you have any food intolerances or preferences: For this menu you can request a completely vegetarian menu; You can request a lactose-free menu; There is no menu available for celiacs;

For a full refund, cancel at least 24 hours before the scheduled departure time.