Pasta for the modern time (ENG)

What we will cook / List of Wines

Prosecco di Valdobbiadene Brut sur lie 2018, Casa Coste Piane

Spaghetti aglio olio with chilli peppers and red prawns
Verdicchio di Gino 2018, Fattoria San Lorenzo

Passatelli with mussels, clams and prawns
Rosato 2018, Bonavita

Potato ravioli with lemon sea bass
Faro 2016, Bonavita

Gnocchi with ricotta zabaione style

3 300 Kč including VAT per person

The production of fresh pasta is passed on from generation to generation in an Italian household. Each region has its own shapes, colors, and tastes of pasta. The true Italian pasta isn‘t boring at all, pasta entertains the world and will entertain you as well. Do you know that pasta is the most important export item in Italy? Riccardo will teach you how to deal with them.

He prepared a menu that is the essence of modern Italian cuisine. You will learn how to ideally combine seafood and pasta as well as how modern it can be. We will prepare authentic Italian potato gnocchi, not „noky“, or Viennese dumplings. We talk about sensational Riccardo’s gnocchi, light and fluffy. We will also prepare filled ravioli or passatelli. These are popular in the Marche region and are produced instead of flour from bread crumbs, eggs and Parmesan. They are traditionally used in broths and sauces.

Everything you will handle with your own hands, you have the process of making pasta and you acquire it so you can prepare your paste with joy at home as well. Cooking class includes also a degustation of wine with our sommelier.

CLASS IS IN ENGLISH LANGUAGE!

Next course dates

Date	State	Reservation
Thuesday, 10. 11. 2020, 16:30 - 21:30	Free	Order Voucher
Wednesday, 02. 12. 2020, 16:30 - 21:30	Free	Order Voucher

Riccardo Lucque

Since 1993 Riccardo worked in London, e.g. for Zafferano restaurant. He has become the executive chef of the chain of five Italian restaurants there. Because of his work he moved for a short time also to New York. In 2002 Riccardo came to Prague as head chef of a restaurant called Square. Three years later he opened his first restaurant – Aromi, then La Finestra in Cucina and La Bottega bistros followed shortly.