Piedmont
Destination
3 hours
Duration
Ita
Language
1+
People

Fresh pasta class: lasagne and tagliatelle

We will welcome you to our “agriturismo” in the Scrivia Valley.

We are in the Scrivia Valley, in the Ligurian Apennines about 30 km from Genoa, near the Capanne di Marcarolo natural regional park. A truly unique territory: on the rocky ridges and in the thick woods, species of the alpine flora coexist with those of the Mediterranean vegetation.

We will begin making the fresh egg pasta dough and the béchamel sauce.

Afterwards, we will prepare our lasagne pans and homemade “tagliatelle” (a type of pasta shaped into long, thin, flat strips). You can take away the pasta that you prepared during the workshop.

We will end the experience all together with a convivial meal in our farmhouse.


The Expert Barbara: we have been growing for many years two varieties of antique roses that are typical of the Upper Scrivia Valley: the “rugosa” rose and the “muscosa” rose. The preparation of rose syrup dates back to 1600s. The rose syrup is also a Slow Food Presidium.

We have recovered some varieties of antique apples and pears, both starting to prune the trees that had been abandoned and grafting new saplings.

WhereFraconalto, Alessandria – 60 min from Genoa
WhenEveryday – duration 3 hours
Start timeFlexible start time by agreement with the Expert
What’s included
Cooking classConvivial meal
Fresh pasta
What’s not included
Transport

Cancellation policy: all bookings can be cancelled within 3 days from the start date of the experience. Read the Terms and Conditions.

What to remember: the Expert will respond within 24 hours. No amount will be charged to the card.

Our “agriturismo” is located in the Scrivia Valley, in the Ligurian Apennines about 30 km from Genoa, near the Capanne di Marcarolo natural regional park.

A truly unique territory: on the rocky ridges and in the thick woods, species of the alpine flora coexist with those of the Mediterranean vegetation.

We have been growing for many years two varieties of antique roses that are typical of the Upper Scrivia Valley: the “rugosa” rose and the “muscosa” rose. Their petals are carefully harvested and processed the same day, on alternate days, because roses are in bloom for a very short time. The rose syrup is also a Slow Food Presidium.

We have recovered some varieties of antique apples and pears, both starting to prune the trees that had been abandoned and grafting new saplings. We are among the founders of the Consortium of the Quarantina Potato, that has been set up to protect one of the rare varieties of Italian potatoes.

Rose Syrup

The preparation of rose syrup dates back to 1600s. In the Scrivia Valley, the growing of roses for syrup was very common and these roses were appreciated for their healing properties. In winter, the rose syrup is taken with warm water to soothe the cough and, in summer, it is diluted with fresh water as a delicious refreshing drink.

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