Learn the art of Pizza, Pasta and Flours in Arezzo
what makes our experience unique is that during the cooking class, we will use only genuine ingredients grown and produced by our farm, such as vegetables, cold cuts, flours, evo oil and wine.
Our facility is an ancient Lombard castle; guests can visit its gardens, stone courtyard and consecrated little church dating back to 1762.
Knowledge of typical local products.
Perfect for families, friends, couples.
Options
Learn the art of Pizza, Pasta and Flours in Arezzo
What's included in Learn the art of Pizza, Pasta and Flours in Arezzo
(Subject to Option Inclusions)In this fun and engaging class, with just a few fresh, wholesome ingredients you will get into the heart of traditional Italian cuisine. What you'll do: - You'll learn how to make pizza and schiacciate, from working the dough, to choosing the toppings, to the final baking. - You will also prepare your choice of pasta: tagliatelle or pici. - You will complete your culinary journey by creating a unique dessert, the tart, with its irresistible combination of velvety cream, jam or chocolate. During the class, between laughs and technical gestures, there will be space to taste our specialties including bruschetta enriched with our fine extra virgin olive oil and a good glass of our wine, in perfect Italian style. At the end, you will churn out your artwork ready to be tasted and shared.
Food Menu
STARTER - Crushed
MAIN - Pizza
MAIN - Pasta: Tagliatella or Pici
DESSERT - Tart with cream, chocolate or jam
Inclusions
- Lunch
- Dinner
- All kitchen tools
- Private transportation
- Infants and small children can ride in a pram or stroller
- Specialized infant seats are available
- "We only serve alcoholic beverages to travellers aged 18 and over. Minor travellers under the age of 18 will be served soft drinks."
Meet
Pickup and Dropoff
You will make your own way to the meeting points
Meeting / End Points
- The meeting point is at the reception of our facility Relais La Torre, Location Chiassa Superiore n.360, Arezzo.
