The class takes place in Dogliani and lasts for three hours. During these three hours, we will prepare three dishes together: a starter, a main course, and a dessert, all typical of Piedmont. For example, the starter could be a vegetable flan with an anchovy or cheese cream, while the first course could be a fresh pasta, such as “tajarin,” a traditional Piedmontese pasta. To finish, we will prepare a dessert, such as the famous bunét, a chocolate and amaretto pudding. We will knead the dough by hand, and each participant will have their own cooking station. I will let you try out the historic crank-operated pasta machine or more modern tools. At the end of the class, we will enjoy the freshly prepared dishes together, accompanied by a local wine.