From dough to sauce, Stefano will teach you how to cook two traditional pastas from Emilia Romagna
Tortelli Mantovana con Parmigiano, Burro Salvia e Aceto Balsamic Invecchiato
Fresh Stuffed Raviolis from Mantova with Roasted Squash and Parmigiano in a Butter-Sage Sauce with Aged Balsamic Vinegar
Tagliatelle al Ragu Modense con Parmigiano di Vaca RossaFresh Tagliatelle Pasta with Slow Cooked Ragu from Modena and “Red Cow” Parmigiano
Come eat drink and be merry!