Taking this class was one of the highlights of our Italian vacation. We absolutely loved it! The class is conducted in the work room and kitchen of a lovely trattoria. My husband, adult son, and I participated in the hands-on morning class and earned how to make tagliatelle, gnocchi, and strozzapreti. My husband also learned how to make ragu (Bolognese sauce). Pros: 1) 100% hands-on pasta-making experience; 2) small class size (there were only 6 students the day we took the class); 3) plenty of interaction with the instructors (Stefano, the owner and chef; Miles, his assistant who demonstrated techniques; and a professional pasta maker who also offered us wonderful advice and also demonstrated her techniques); 4) the instructors had great personalities and a lot of patience; 5) the recipes they selected were simple but delicious and are definitely able to be made once you get back home; 6) the kitchen and work area were clean, well-kept, and very pleasant; 7) copies of the recipes were sent to us by email; and 8) because the pasta that was chosen for us to make dried quickly, we got to eat our delicious culinary creations along with a glass or two or more of wine. CONS: none SUGGESTION: Leave enough space in your luggage to buy and take home a 38" rolling pin. It is used in the class and we have found that it is much easier to roll out the dough thin enough with it rather than using the standard size American rolling pins once you get home.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.