Unlike the “cousins” Fettucine, typical of Emilia Romagna, the Pappardelle comes from the Tuscan gastronomic tradition and are wider. Their egg and flour dough must be rustic and rough to the touch, so that they can best receive full-bodied sauces made with hare, wild boar, duck or mushrooms. The Pappardelle are therefore perfect in autumn and winter. Italy Luxury Cook offers them together with a creamy and tasty seasoning such as the Gorgonzola – the Lombard cheese of excellence – sublimated by the addition of chopped walnuts. A dish of strong character as was that of the Pope’s Councilor Donna Olimpia. You will love preparing them together with us.
Sessions from a minimum of 8 to a maximum of 12 participants.