Piedmont cookery classes

Ever dreamed of spending the day in the kitchen of a local in the heart of the Langhe?

This is not just a cooking class — it’s a step back in time.

We begin with a gentle stroll through the hillside garden, where il contadino will introduce you to traditional Piedmontese vegetable varieties and explain how families once relied on what they grew themselves. You’ll learn about the biointensive, pesticide-free methods that reflect how local peasants cultivated the land for generations — long before luxury ingredients and abundance shaped the cuisine. In fact, our food was once deeply seasonal and largely plant-based, born from necessity, creativity, and respect for the land.

Depending on the season, you may gather fresh tomatoes, zucchini flowers, herbs, or leafy greens straight from the soil — and of course, check on the chicken coop for the eggs that will become our pasta.

Then we move into the heart of the home: the cucina.

With flour on your hands and stories in the air, you’ll learn to prepare two of Piemonte’s most iconic pasta — delicate Tajarin. She will share her secrets, techniques passed down through generations, along with stories of how life in the Langhe has changed over the decades.

Once our creations are ready, we sit together in the garden for a long, relaxed lunch. Fresh pasta dressed simply, seasonal vegetables just picked, and local wines poured generously. Conversation flows easily, just as it should in Italy — where food is never rushed and the table is where memories are made.

This is more than a meal.

It’s tradition, culture, and heart — served family-style

Piedmont is home to the Slow Food movement, it actually stared in the town of Bra in the 1990’s. Today Slow Food has become internationally recognized for its protection of almost forgotten cooking techniques and food products. With my cooking class you will discover first hand from a woman who has been cooking in her home kitchen for over 60 years. Who you will not believe how fast she can pump out a kilogram of pasta and watching her fingers move as if they were butter in harmony with the perfectly malleable dough. It is quite an amazing experience.

Hands on Cooking Classes

Antipasti | Appetizers

Frittata alle Erbe - Omelette with fresh herbs
Cipolle Ripiene - Baked Stuffed Onions
Flan di Porri or Flan di Cardo - Leek Flan or Cardoon Flan
Vitello Tonnato - Roast Beef with Tuna Sauce (its amazing)
Carne Cruda - Typical Beef Tartar

Primi | Pasta

Tajarin con Ragù alle Piemontese - Tagliatelle with typical Piemontese Ragu
Agnolotti del Plin - Pinched Ravioli filled with Meat
Agnolotti al Magro - Pinched Ravioli filled with Sheese and Spinach
Gnocchi - Potato Dumpling
Risotto al Vino - Risotto cooked in wine

Secondi | Main Course

Brasato al Vino - Braised Beef in Wine
Bagna Cauda con Verdure - Typical Garlic and Anchovy dip with seasonal vegetables and lots of Barbera
Salsiccia al Vino - Sausage cooked in wine
Quaglia con Farcito di Salsiccia - Sausage Stuffed Quail wrapped in Bacon
Rollato di Coniglio - Stuffed Rolled Rabbit