1.Introduction to Piedmontese cuisine and who we are.
2.We start with prepping all the dishes, antipasti, primo piatto, secondi piatti and dolce.
3.Then preparing the antipasti courses (at least two), both instruction and hands on.
4.Followed by a pasta making session (the favourite part), mixing the dough by hand, rolling through the Imperia machine to prepare both tajarin and raviolis. Hand fill the raviolis.
Now time to open a bottle of Prosecco!
5. Instruction on how to prepare the secondi piatti, normally a meat dish but we can of course cater for vegetarians (Rina's husband Tim is one) plus preparation of the vegetable side dishes.
6. Last the preparation of the dolce, which can be fondant, semifreddo, panna cotta, or even Rina's famous cheese cake.
7.Finally we sit down to eat the meal accompanied by local Roero wines. Tim is a retired winemaker and historian and will tell you everything you need to know about our Piedmontese wines (and more).