• Fontana del Nettuno - Embark on a unique three-four hour culinary adventure in the Capital Food City. Join fellow participants in mastering the art of crafting Tagliatelle pasta with authentic ragù, all under the guidance of a skilled local sfoglina (teacher). Start with a welcoming aperitif of Mortadella, Crescenta, and Pignoletto—a perfect icebreaker to get to know each other and discover Italian gastronomy in a traditional Bolognese kitchen.

Next, you’ll prepare a Casoni spritz, a unique cocktail made with local herbs and recipes, setting it apart from international brands.

Then, we’ll begin making the pasta dough by hand—no machines here; you are the engine that will bring energy to the rolling pin!

Using locally sourced ingredients, eggs & flour, you’ll shape and cook your pasta, which will be perfectly paired with our house-made ragù. Once the pasta is dry, we’ll cook it together and combine it with the ragù and parmigiano reggiano 24 months aged, all accompanied by local red wine, San Giovese! To finish, as every Italian meal requires, enjoy local coffee and amaro! All recipes will be delivered to you upon request via email PDFs

Don’t hesitate—dive into the world of culinary delights!

• Food and Drink

• Welcome local wine Pignoletto
• Mortadella, Crescenta and Spritz - we’ll have a typical local aperitivo and we’ll learn how to make a proper spritz while hand making Tagliatelle
• Hand Made Tagliatelle with ragu, parmigiano and red wine San Giovese
• Caffe and Amaro