Flavours of Italy
Fresh Pasta & Tortellini
ABOUT our CLASS
We’ll make:
Kingfish Crudo, pickled fennel and baby beetroot, orange, Campari dressing
Slow-roasted pumpkin Tortellini alla Vodka
Zabaglione, cherry, fresh mandarin, homemade Limoncello soaked Savoiardi
You’ll learn
The skill of making pasta dough perfect for a variety of uses, and how to turn it into tortellini
How to cook and produce desserts with different types of alcohol as well as the science behind why it’s delicious
The method to produce homemade Limoncello
A simple method to make quick pickles out of a variety of vegetables
The technique to produce a Sabayon suitable for: zabaglione, hollandaise, bearnaise and Montrachet’s lamb sabayon
Why everyone should give their pumpkins more time in the oven
What’s included
Beverages on arrival and throughout the duration of the class
Custom made Limoncello to begin the class
All ingredients
Fresh bread from our bakers to enjoy with your meal
Recipe booklet
‘Tricks of the trade’ information
A hands-on experience followed by a sit-down meal created by you in our private dining room