Transport yourself to the heart of Italy with an evening dedicated to a dish at once comforting and elegant – hand-made pasta. Indulge and delight as our Culinary Team creates a series of homemade pasta while learning the art of perfect pairings with our carefully selected Terroir and Legacy wines.
This Roman Classic is made with pecorino, guanciale, egg yolk and a hollow spaghetti named “bucatini”
CRAB & SQUASH RAVIOLI WITH FENNEL CREMA
Use this simple northern egg yolk dough recipe to make all your ravioli, agnolotti and tortellini
LAMB RACK WITH RICOTTA GNUDI WITH LAMB ARRABIATTA
A unique Tuscan technique uses semolina to barely conceal the creamy ricotta filling
A favourite dessert hailing from Venice that loosely translates to “pick me up,” this recipe balances the mascarpone and whipped egg whites to make a decadent yet light dessert