Description
This vegan cooking class near Padua takes place in Chef Catia's countryside kitchen, in an artistic home surrounded by greenery. It is aimed at people who care about sustainability and low-impact cooking, and it keeps Italian tradition on the table. Plan on about four hours, with your hands in the dough.
The class opens with a Venetian-style aperitivo of cicchetti, small bites built on seasonal vegetables. Then it is time to work. Catia guides you step by step through the pasta dough and the shaping of homemade vegan ravioli. Seasonal vegetables go into the filling together with a creamy vegan ricotta, prepared by the group right there from soy milk.
To close, you prepare a vegan tiramisù, a plant-based take on the classic dessert, with no eggs and no dairy.
- cicchetti served as a Venetian aperitivo
- ravioli made from scratch
- a tiramisù with no eggs or dairy
- Chef Catia beside you throughout
Transportation to the location is not included, so plan how you will reach the countryside kitchen.