Making the pasta with Riccardo (ENG)

Chef: Riccardo Lucque

What we will cook / List of Wines

Orecchiette with broccoli rabe and guanciale

Gnocchi with pumpkin and parmesan fondue

Ravioli with ricotta, egg and truffle

Sweet ravioli, crème anglaise

+ wine pairing from Albarelo

4 500 Kč including VAT per person

For Riccardo Lucque, founder of the chain of Italian restaurants and bistros La Collezione, traditional Italian pasta is a passion. Fresh pasta is not missing from the menu in any of his restaurants, and the guests cannot praise it enough. Whether it's gnocchi, orecchiette, spaghetti, ravioli or other pasta, you can always look forward to first-class quality. So if you want to learn how to make pasta according to original Italian recipes, Riccardo's course is a safe bet. In addition, Riccardo will save you hundreds of kilometers traveling to Italy, while thanks to him you can enjoy traditional Italian pasta in four delicious courses as if you were in the very heart of the Mediterranean peninsula.

Orecchiette with broccoli rabe and quanciale is a great Italian dish that fills you up and warms you up. Broccoli rabe, also known as rapini, broccoli rabe or canola broccoli, is an irreplaceable ingredient of Italian cuisine. It is often used in combination with pasta, but it is also a great vegetable side dish. Due to its shape, orecchiette pasta, nicknamed the "little ear", captures all the flavors and you can enjoy the traditional Italian course in every bite.

Gnocchi is one of the most well-known and worldwide popular Italian pastas, so it will not be missing from Riccardo's menu. Gnocchi give space for culinary creativity and can be prepared in countless ways. The variation with soil and vitamin-rich pumpkin will give the dish an unmistakable taste. The velvety soft parmesan fondue tuned to the last detail will bring the overall impression of the dish to perfection.

Another pasta, ravioli, can be enjoyed in both salty and sweet form. Savory preparation of ravioli with fresh Italian ricotta cheese, egg and wonderful luxurious truffles is proof of how simple and at the same time effective Italian dishes can be. Sweet ravioli with vanilla crème anglaise sauce will be your sweet reward. Fantasy, what do you say?

The coooking course is in English.

Next course dates

Date State Reservation

Thursday, 09. 02. 2023, 16:30 - 20:30

Occupied

Thursday, 06. 04. 2023, 16:30 - 20:30

Free

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.

Other courses from this lecturer

15. 03. 2023

The best of Tuscan cuisine with Riccardo (ENG)

18. 04. 2023

Tuna in the main role with Riccardo (ENG)

More available courses

Thai Cuisine with Chilli Lips |ENG|

Thai Cuisine with Chilli Lips |ENG|

Jidapha Wisutrattana

3 800 Kč

More

Traditional Japanese cuisine

Traditional Japanese cuisine

Jakub Horák

3 800 Kč

More

Výčep - modern Czech menu

Výčep - modern Czech menu

Vojtěch Petržela

3 800 Kč

More

Breakfast like from La Bottega

Breakfast like from La Bottega

Lukáš Pocnar

3 000 Kč

More

Sweet vegan baking with Nikoleta

Sweet vegan baking with Nikoleta

Nikoleta Kováčová

4 000 Kč

More

The Way of Bread with Maškrtnica

The Way of Bread with Maškrtnica

Juliana Fischerová

3 600 Kč

More

Chicken by Kro Kitchen

Chicken by Kro Kitchen

Vojtěch Václavík

4 000 Kč

More

France cuisine Le Terroir

France cuisine Le Terroir

Jakub Čadina

3 800 Kč

More