Cooking Class in a former Artist Monastery in the Heart of Monopoli

ith a welcome drink based on seasonal vegetables and local wine (white or red, of your choice). We will then begin the practical workshop of handmade pasta, where I will guide you in the preparation of three typical Apulian formats: cavatelli, fusilli and orecchiette. You will discover the secrets of the fresh tomato and basil sauce, enriched by the scent of Apulian extra virgin olive oil, with which we will season the freshly made pasta. To complete the dish, a touch of ricotta or parmesan cheese, according to your taste. As an alternative to pasta with tomato sauce, you can choose my ravioli stuffed with ricotta, spinach and Parmesan cheese, sautéed with extra virgin olive oil and sage leaves. To conclude in sweetness, I will show you how to prepare the mascarpone cream for my revisited tiramisu, made with homemade biscuits instead of the classic ladyfingers. Final tasting with dessert, coffee and limoncello. A bottle of wine is included for every two guests.