L’obiettivo del corso è quello di insegnare le ricette che ho imparato e anche interpretato a modo mio, in anni di ricerca della cucina internazionale, seguire passo passo  le basi, la tecnica, i segreti che ogni cuoco custodisce gelosamente.
Siate principianti o più esperti, avrete la possibilità di scoprire tipi di pasta a Voi sconosciuti, conoscere nuovi ingredienti e come meglio proporli ai Vs ospiti.                         
Il corso consentirà di acquisire maggior sicurezza in cucina e diventare autentici HOUSE CHEF e sorprendere parenti e amici.

The objective of the course is to teach the recipes that I have learned and also interpreted in my own way, in years of research into international cuisine, by following step by step the basics, the technique, the secrets that every chef jealously guards.
Be a beginner or more expert. , you will have the opportunity to discover types of pasta unknown to you,by learning about new ingredients and how best to offer them to your guests.
The course will allow you to gain greater confidence in the kitchen and become authentic HOUSE CHEFs and surprise relatives and friends.

Fresh pasta in Italy is certainly the element that distinguishes each region for its diversity, stuffed pasta, shortcrust pastry, rolled pasta, long or short puff pastry, stuffed or messy pasta.
In the fresh pasta laboratories we will tour the regions, carefully trying to respect the characteristics handed In In various regional laboratories of fresh pasta  we will have a tour, hoping hoping accurately to respect the characteristics handed during the yers,  but also small variations that modern cuisine allows, we will discover new trends and new culinary worlds that we will interpret together.