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The passion for the cuisine of Parma led Ilaria Bertinelli to take gluten-free cooking classes in the language. Both in Italian and in English. Menu made with care, dedication and attention using local raw materials and PDO products typical of the area.
In a few hours you will learn how to create egg pasta. Tortelli stuffed with ricotta and herbs, tagliatelle and farfalle will take shape and then you will savor the taste of pasta made with your own hands. The cake of the Bishop will be prepared as a dessert, a typical delicacy of Neviano that was created at the visit of the Bishop for the feast of the patron saint of Parma Sant’Ilario.
Which worthy conclusion? A dinner where you will taste the dishes prepared during the course.
