5 h

Privat

Klasse

Om denne aktiviteten

An Italian cooking class about "pasta fresca" (fresh pasta), which will start with chef Davide welcoming you with his brothers and parents in his trattoria to discover the handmade pasta. Entering the family kitchen, equipped with a rolling pin and apron, Davide will involve you in the preparation of the homemade pasta fresca.

You will discover the secrets taking part in the selection of quality ingredients along with the techniques passed down for generations and that led to the production of the "lasagne", which make this restaurant a very unique and appreciated place.

The activity will end with a lunch (or dinner) eating the lasagne you prepared during the class, accompanied by the well-known wines of Valpolicella. After the experience, you'll return home not only mastering the techniques of homemade Italian pasta fresca, but also with a special gift fromTrattoria Caprini and a "baggage" of flavors and tradition that will be hard to forget.

The activity lasts for about 5 hours (1.5-hour round trip + 3.5-hour cooking class).

Les mer Vis mindre

Inkludert

Handmade fresh pasta cooking class
Lunch or dinner
Gift: the Trattoria Caprini's apron
Round trip transfer from piazza Bra (Verona city center)

Ikke inkludert

Anything not listed above

Ekstra

Confirmation will be received within 48 hours of booking, subject to availability
A minimum of 4 people per booking is required

Sektorer

Turisme

95%

Mat

90%

Kulturell

75%

Original

45%

Granskinger

5.0

1

B

Beatriz

5 | 2017-04-12

David, one of the sons of the Caprini family was our teacher, and he was excellent. He showed us how to mix the ingredients, prepare the dough, roll it the way his grandmother thought him, and cut it after to make the perfect tagliatelle his family is famous for. We enjoyed very much learning from his experience, and we had great fun. While the pasta we made was drying we had dinner at the trattoria. Dinner was 3 pasta dishes with 3 different sauces, and the 3 were excellent. We started with asparagus sauce, the next one was rabbit ragú and the third one a family recipe ragú de la Pierina, called after his mom. To me, that was the very best, because each of them was excellent. Then, we went to cut the pasta, which had to dry a little longer before we could box it to take it home. During that period of time we had dessert and coffee. I had a chocolate lava cake or similar that was to die for. I paired the food with white espumante from the region, that was really good. As a summary, Great experience, great fun with David and the Caprini family, and excellent food. Totally recommended!

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