Healthy, colorful but above all good vegetables! … and fresh pasta with vegetables and vegetables is one of the musts of regional cuisine. Vegetables become the protagonists of the dough so we find green ravioli, red or yellow tagliatelle, purple risotto and orange gnocchi. The fillings blend with cheeses and aromatic herbs and the seasons give us different harvests every month. The menus change so, in the summer, the green basil of the pesto will stand out in contrast with the red noodles of sweet and succulent tomato while in the winter, the warm brown will be the protagonist of our ravioli with chestnuts. Indulge vegetarians and non-vegetarians and you will discover, in this course, how much vegetables color the dishes … and our life! NO ALLOWED FOR GLUTEN FREE, EGGS FREE AND LACTOSE FREE (available only in private class)

Some examples of menus

• Red tagliatelle with basil pesto
• Green ravioli with spinach and ricotta
• Yellow saffron pappardelle with zucchine and Pecorino
• Red and yellow agnolotti
• Purple risotto with black carrots and Pecorino
• Brown ravioli with chestnuts and chocolate with chilli

Minimum age is 13 years