Cooking classes - The italian tradition : from the market stall to the table

Preparation of a menù (first, second  and side dishes) of the regional italian traditional dishes  with final tasting (es. Carbonara (Lazio), Schirpelle ‘mbusse (Abruzzo), Neapolitan timbale  (Campania), Pasta with  sardines  (Sicilia), etc.). The cooking class provides the exit for shopping in a local market for the purchase of the necessary ingredients for the preparation of dishes.