This activity includes a 3-hour cooking workshop on traditional Piedmontese fresh pasta, followed by a light lunch or dinner. During the workshop, participants will learn everything they need to know about making traditional Piedmontese fresh pasta (tajarin, plin, ris e coj): what to look for when choosing the ingredients and how they contribute to the taste and texture of the pasta the techniques – measuring, kneading, rolling out, and shaping how to cook, season, and serve them.
This workshop is held by people who have spent their lives, at least in part, in the kitchen of Battaglino restaurant where the recipes of these traditional dishes have been passed down through the generations over its 104-year history. It might be Angela, one of the historic cooks, or Alessia Battaglino, born and raised in the restaurant, or Francesca. These recipes and routines have been handed down from generation to generation and it is our great pleasure to be able to pass them on to those who would like to get closer to the Piedmontese gastronomic culture.
Simple ingredients are the pillars of every great dish, which is why it is important to choose them well, such as eggs from happy chickens and whole wheat or possibly organic flours.
Anything not listed under “Including”
A light lunch or dinner is an informal meal which consists of 5 courses, served family-style.
Participants may order other wines available from the wine list of Battaglino restaurant.
Menu adaptations will be made for any food intollerances, allergies, or dietary preferences.
Duration: 4 hours
Time: 10:30 – 14:30 or 17:30 – 21:30
2 – 3 people € 150,00 pp
4 – 12 people € 100,00 pp