Let’s Talk about Pasta

Davide, our in-house Italian cook, is organizing a series of meetings on the world of pasta in Eiring's kitchen. Each session deals with different aspects of the history and traditions of pasta, and we learn basic techniques through the most classical recipes. We also get useful tips on how to use our own creativity in the field of the most representative Italian food.

Seafood and fish (7.3)

Who says that in Finland you can’t find good fish…!? Let’s make the most of the seafood and fish Finnish variety with three charming pasta preparations.

Pasta con tonno fresco alla Siciliana

Linguine alla crema rosa di salmone

Fettuccine alla crema di gamberi e brandy

Meat (14.3)

Three winter tasty and warming sauces: three good excuses to open that bottle of precious Barolo…

Pappardelle al sugo di lepre

Fettuccine panna, prosciutto e piselli

Tagliatelle al ragù bianco

Sughi a freddo (21.3)

Summer is not that far anyway! So why not trying three juicy uncooked sauces that will come useful in few months for unique pasta salads?

Pesto alla Siciliana

Spaghetti alla carrettiera

Insalata di pasta con verdure alla griglia

Elaborate pasta recipes (28.3)

Do you need to impress someone? Are you still in love with “Nouvelle Cuisine”? For you it’s all about the aesthetics? Well, then you can’t miss this.

Gnocchi di patate croccanti su fonduta di parmigiano

Cocotte di lasagne di mare

Paccheri ripieni al tonno e profumo di limone

The meetings will be held in English and will last a flexible couple of hours from 4pm on each Sunday afternoon.

For bookings and inquiries please contact Davide directly at pdavidigno@googlemail.com
The course fee is paid directly to Davide and includes tutorage, food and drink.
1 day: 40 e
2 days: 70 e
3 days: 90 e
4 days 110 e