The course is held in Dogliani and lasts three hours. In these three hours, we'll cook three dishes together: a starter, a first course, and a dessert, all typical of Piedmont. For example, the starter could be a vegetable flan with an anchovy or cheese cream, while the first course could be a fresh pasta, like “tajarin,” the typical pasta of Piedmont. To finish, we'll make a dessert, like the famous bunet, a chocolate and amaretto pudding. We'll knead the dough by hand, and everyone will have their own workstation. You'll get to try the historic crank-operated pasta machine or more modern tools. At the end of the class, we'll enjoy the freshly prepared dishes together, accompanied by a local wine.