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Cooking Class: Pasta Fresca

What will you learn?

• How to prepare dough for your paste - comparison of manual and robotic mixing processes?
  
• How to rolling dough using different rolling tools?
• How to prepare the different basic types of pasta?
• How to prepare the classic Italian pasta sauces?

Lecturer: Daniele Govoni

Daniele Govoni - the king of handmade Italian pasta. Daniele was born in the Bologna which is located in the central Italian region of Emilia-Romagna. Bologna is considered to be home to many original kinds of pasta such as Tagliatelle, Tortellini, Lasagne a Ravioli. It is also important to mention that in Emilia-Romagna the fresh, homemade pasta preparation is a tradition that has lasted up to our days.

Daniele was born on the 14 of March 1978 in a family which has worked in the gastronomy and hospitality industries for over a 100 years.

He realised that cooking will be come his biggest passion at the age of eight when he made his first Tagliatelle.

Overtime he has developed interest for the grilling and barbecue and became winner for Czech Republic's BBQ Championship.

Daniele has had lots of practice cooking different in international cuisines, but he has never forgotten his Bolognian origins.

Menu:

• Tagliatelle al ragú Bolognese
  
• Tagliolini al pesto
  
• Spaghetti carbonara
  
• A surprise desert by Daniele

Course admission fee:

2000 Kč per person

The course admission fee includes:

• All the ingredients which you will need for cooking
• Four course dinner
• Printed recipes
• Non-alcoholic beverages (juice, water, coffee or tea)
• A glass of wine
  
• Apron rental
• Certificated

What do I need to take with me?

You will not need to bring anything with you will will have everything prepared for you.

Maximum course capacity: 10 guests

Minimum course capacity: 7 guests

The organiser reserves the right to make any necessary adjustments to this course.