Detalles del Evento

The hands on class will teach you the secrets to working with fresh pasta dough and various creative fillings.

Comunidad

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Boletos

Stuffed and Shaped Pastas with Chef William Cosgrove

Menu:
Sausage Spinach Cannelloni with Ricotta
Sweet Pea and Mint Ravioli with Vin Santo Pomodoro
Seafood Tortelloni with Gruyere Fontadina
Braised Lamb Agnolotti with Port Wine Jus and Shaved Pecorino

$110
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