Emilian fresh pasta like it used to be!

Cuisine in Emilia Romagna means one thing: fresh pasta. In homes, even today women continue to carry on this tradition, kneading dough. Immerse yourself in a journey into the domestic dimension of Romagna, accompanied and followed by the stories and practical advice of gastronomic literature: Science in the kitchen and the art of eating well, is a symbol of fine cuisine, of good taste, attentive to the quality of the material first, to the locality and seasonality of the products. In this "from field to table" experience we will discover the excellence of our territory, collect seasonal products from the garden and learn the secrets of preparing Romagna-style tagliatelle with our own hands, all enriched with precious cultural insights and curiosities about cuisine. The lesson will culminate with a delicious lunch or dinner with tagliatelle prepared together, an appetizer, a dessert and two organic, local and home-produced Noelia Ricci and Pandolfa wines paired with it. The course and lunch will take place in the halls of the Casa di Noelia, a splendid and historic eighteenth-century villa, one of a kind.