Step into the sun-drenched hills of Liguria and discover the humble origins of tagliolini and its most famous companion: pesto alla Genovese. In this hands-on workshop, you’ll learn how medieval Ligurian sailors turned simple ingredients—fresh basil, pine nuts, garlic, coarse sea salt, Parmigiano Reggiano, Pecorino, and extra-virgin olive oil—into a vibrant green sauce that has become the symbol of Genoese cuisine.

Under the guidance of Master Chef Gianluca Deiana Abis, you will grind your pesto by mortar and pestle, mastering the rhythmic, sensory process that preserves the sauce’s bright color and bold aroma. You’ll then craft your own fresh tagliolini dough—flour and eggs kneaded to the perfect elasticity, rolled to a whisper-thin ribbon, and cut into delicate strands. Learn Chef Deiana Abis’s secret technique for achieving al dente perfection, ensuring each strand of tagliolini sings with the flavors of Liguria.

Throughout this 2-hour workshop, you'll refine your knife skills, understand ingredient selection (why Genovese basil must be harvested at dawn, how to choose the highest-quality olive oil), and gain the confidence to recreate this classic at home. By the end, you’ll plate a beautiful portion of tagliolini al pesto—bright green, fragrant, and utterly authentic.

Step back into the bustling trattorie of post-war Rome, where resourceful cooks transformed simple pantry staples into one of Italy’s most iconic pasta dishes. In this hands-on workshop, you’ll learn to render the rich, fragrant fat from authentic guanciale until it’s perfectly crisp, whisk farm-fresh eggs with Pecorino Romano into a silky emulsion, and time your pasta so that each strand of spaghetti is coated in a glossy, pepper-kissed sauce. Guided by Master Chef Gianluca Deiana Abis, you’ll master the essential technique of combining sauce and pasta off the heat—using just a splash of reserved cooking water to bind everything smoothly without scrambling. By the end of the session, you’ll plate a bowl of impeccable Spaghetti alla Carbonara—creamy, comforting, and utterly authentic.

Venture to the sun-drenched hills of Sardinia, where culurgiones were born as a heartfelt tribute to the harvest season. In this hands-on workshop, you’ll knead tender semolina-and-egg dough, roll it into delicate sheets, and fill each parcel with a creamy blend of mashed potatoes, Pecorino Sardo, garlic, fresh mint, and a touch of lemon zest. Guided by Master Chef Gianluca Deiana Abis, you’ll master the symbolic ear-of-wheat sealing technique—pinching each dumpling by hand to honor its deep-rooted tradition—and cook them al dente in a fragrant vegetable broth. By the end, you’ll plate a generous serving of culurgiones dressed with sage-infused melted butter, capturing the rustic soul of Sardinian cuisine.