Pasta Fresca!

Chef: Marco Giampaoli

What we will cook / List of Wines

- Tagliolini con tartufo nero (Tagliolini with black truffle)

- Orecchiette, crema di broccolli, burratta, pinoli (Orecchiette, broccoli cream, burrata, pine nuts)

- Tortelini di carne con fonduta di parmiggiano (Tortellini filled with meat, Parmesan fondue)

+ selected wine pairing for each course

3 800 Kč including VAT per person

Nothing beats the taste of fresh pasta. They are a grateful raw material that both amateur chefs and professional chefs of famous restaurants reach for. Their preparation is not that complicated and if they are prepared correctly, all you have to do is drizzle them with olive oil, a suitable sauce (you will also prepare them on the course) and enjoy. However, in order to prepare a fresh paste with a velvety fine structure, with a distinct taste and aroma of eggs with a deep yellow color and to cook them correctly "al dente", it is not out of the question to stick to the guaranteed procedures. And who else knows the best honest recipes for traditional Italian pasta than someone who has eaten it "in its infancy"? Yes, he is a native Italian and the chef of our Italian restaurant Aromi, Marco Giampaoli.

What menu will you prepare for the course?

Marco chose a menu inspired by the season. Right at the first course, the fresh pasta will be accompanied by a delicacy in the form of rare black truffles. Black truffles are one of the most expensive ingredients in the world, their collection is limited and very demanding, which is why gourmets like to call them black gold. Tagliolini with black truffles are a constant star on the menu of the Italian restaurant Aromi, because the guests simply adore this course. Interestingly, Aromi consumes up to 1 kg of truffles per month and cooks exclusively with the best truffles from the famous Italian Piedmont.

Another course, typical of the Italian region of Puglia, Orechiette pasta with broccoli cream, pine nuts and burrata, which is a traditional Italian cheese made from cow's milk, will be very fresh, light and balanced in taste. The final dish will be Tortelini di carne con fonduta di parmiggiano, or tortellini filled with meat with parmesan fonduta. Homemade tortellini are considered a special occasion food in Italy, they are prepared during Christmas, family Sunday lunches and other unusual events. Enjoy the extraordinary moments and the unforgettable taste of fresh ingredients at our Laboratorio cooking school and sign up for a course. We look forward to you.

On the course, you will prepare all the above types of pasta yourself, and you will then take some of them home.

Next course dates

Date State Reservation

Monday, 16. 01. 2023, 16:30 - 20:30

Occupied

Marco Giampaoli

Marco Giampaoli has been cooking for almost 10 years. Part of his family comes from Italy, but Marco was born in the Czech Republic. He was very close to the kitchen even as a small boy, especially the Italian one. During his career, he worked in the kitchens of famous companies such as Alcron, he worked as a chef at the Wine Food Market restaurant in Smíchov, as sous chef at the Aromi restaurant, and for some time he also cooked in Michelin-starred restaurants in Italy, specifically in El Molin in Alto Adige, Il Portale in Lombardy and also in Rome at the Al'Oro restaurant. Among other things, Marco also completed a prestigious internship at the Gordon Ramsey restaurant in London, which has been proud of three Michelin stars for twenty years. He currently works as a private chef, doing cooking courses and private events.

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