Let's learn together the cuisine of Parma and Emilia
Proposals to learn about and taste the real cuisine of our territory. Accompanied by Paolo Tegoni and Irene Fossa.
IT IS ALSO POSSIBLE TO CREATE EDUCATIONAL TASTINGS TAILORED TO THE CLIENT'S NEEDS
Irene born in Parma where she lives and works, loves everything about Emilia, especially the "rezdore" of yesteryear. She believes in food as self-telling and listening to others.
With the Master's Degree in Culture Organization AND Marketing of Territorial ENOGASTRONOMY, she organizes events and courses with a food and wine theme.
He has published for the City of Parma "Trattorie come una volta" and "Il brodo di Natale in Emilia Romagna."
The puff pastry
A workshop lasting about two hours during which participants will learn how to knead the pasta sheet by hand, roll it out with a machine and make some shapes of dry pasta including tagliatelle, maltagliati, garganelli as well as the sauce (meat sauce or sausage and peas) with which to season it and taste it together. Cost including tasting.
Tortelli di erbetta
Workshop lasting about two hours during which participants will learn how to knead the pastry by hand, roll it out with a machine, prepare the filling and make tortelli di erbetta, a true must of Parmesan cuisine.
Cost including wine tasting and/or appetizer (e.g., cold cuts and Parmigiano Reggiano cheese)
Cost including wine tasting and/or appetizer (e.g., cold cuts and Parmigiano Reggiano cheese)
First courses in broth
A workshop lasting about two hours during which participants will learn how to knead the pastry by hand, roll it out with a machine, prepare the filling and make anolini and passatelli, a true must of Parmesan cuisine. Meanwhile, we will "put on the broth."
Cost including wine tasting and/or appetizer (e.g., cold cuts and Parmigiano Reggiano)
Cost including wine tasting and/or appetizer (e.g., cold cuts and Parmigiano Reggiano)