Pasta & Pizza with Simonetta in the Countryside of Cortona

Over ons

You start by rolling out the dough, already leavened (for at least 2 hours), making focaccia and the various types of pizza, and then you go on baking.

Once freshly baked you move on to "taste" the hard work done.

Then we start to prepare fresh pasta, then making tagliatelle or ravioli with simple sauces, but with a tasty flavor.

At the end you sit down at the table and eat all the prepared food.

Menu

• Focaccia with aromatic herbs (from my garden)
• Pizzas
• Fresh Pasta (ravioli or tagliatelle) 
• on request could be vegan

Schema

Wednesday, Friday and Sunday at 11.00 am

• 11:00 am: Meeting at Casa Bellavista B&B
• 11:05 am: Start preparing the pasta dough
• 12.30 pm: start to enjoy your preparation 
• 14.00/14.30 end of the class 

Monday at 04.00 pm

• 4:00 pm: Meeting at Casa Bellavista B&B
• 4:05 pm: Start preparing the pasta dough
• 5:30 pm: start to enjoy your preparation 
• 7:00/7:30 end of the class