Rome is not only legendary for its history, but also for its food, especially its pasta sauces: Cacio e Pepe, Carbonara, and Amatriciana.
You just need few ingredients and the right tricks! Do you know how to make a perfect Cacio e Pepe where the cheese is creamy and not stringy? What about Carbonara? How should the guanciale be cooked? Should it be soft or crunchy?
All these questions will be answered in this course, and you will also have three pasta recipes for your future meal plans.
Price: 25 euro
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You can also pay via bank transfer: to sign in, send me an e-mail with name, surname, phone number (optional), title of the course you would like to attend and copy of the bank transfer. You will receive the INFO-PACK with recipes, equipment and ingredient list, as well the link to connect to the class.
Bank details for the transfer: IT94E0707265840000000440895
For additional information, contact me at the address: firstname.lastname@example.org
I look forward to cooking with you!