TAGLIATELLE (Semolina flour, water, Turnmeric)
Most famous italian pasta worldwide. This pasta is simply made of Semolina flour and water, shaped by hands into thin strips and usually served as a delicious main on Sunday’s family lunch. You can serve it with a simple tomato sauce, pesto or any other ragu you desire.
TUSCAN SAUCE - VEG RAGU’ (Tomato pureé, onions, carrots, celery, marjoram)
This vegan ragu is a base for amazing tuscan recipes. It is very versatile and after a very long cooking time (from 1 to 6 hours) can be used to season different type of pasta, cannelloni or crêpes, meatballs…
HOMEMADE PARMIGIANO (Almonds, Nutritional yeast, Sea salt)
Pasta in Italy cannot be served without Parmigiano! This is a quick and easy recipe that you can use to replace the cheesy one on top of any traditional pasta, casserole, filling or extra dressing.
This LIVE cooking class will be an unforgettable experience, you will learn:
How to make the most famous italian fresh pasta from scratch - Tagliatelle – and I will be pleased to teach you fundamental italian techniques for a perfect vegan dough.
You will learn how to shape Tagliatelle without using the pasta machine and how to store fresh pasta dough or already shaped pasta.
We will prepare a spectacular vegan sauce, a tuscan specialty, starting from the famous “soffritto” and you will improve knife skills: how to properly peel, chop, slice and pay attention to food’s energies.
I will teach you how to easily prep a vegan version of the Parmigiano cheese powder.
I will be happy to share all my italian traditional cooking secrets handed down from generations with you! In the end of this class you will master the most famous comfort food on earth, homemade with passion and love and, most important, 100% healthy and plant-based.
List of tools:
For the fresh pasta:
1 rolling pin
1 chef knife (or just a big one)
1 fork
1 cutting board
1 medium bowl
1 big pot
For the sauce:
1 sauce pan or skillet
1 tablespoon
1 chef knife (or just a big one)
1 cutting board
2 little bowls
For the Parmigiano:
1 blender
1 tablespoon
1 spatula
1 jar
How to join me:
1. Choose a date and time on the calendar
2. You will receive a detailed list of ingredients according to the recipes.
3. I will send you an invitation by e-mail, containing a link to join me live.
4. Prepare your phone or laptop before the session. Open the video call with the link on the device.
5. Enjoy!
After sending a booking request, we will keep in touch to define the menu details and list of ingredients.
Minimum number of persons: 2 - Booking must be made at least 2 days before the class.
Stefania
Hi I am Stefania, an organic vegan chef, owner of ‘Gioia di Vivere Cooking School’ set in Lucca, Tuscany. My mom Marina, a pioner of macrobiotic philosophy and vegan cuisine in Italy, founded the school in 1992 to share her passion for creating tasty italian traditional recipes in the healthiest vegan version. Me and my mom are currently run professional courses to curious and passionate students coming from all over the world and teaching how food is medicine, energy and teraphy. In our cooking school we only use organic, seasonal, whole, balanced, fresh and delicious and teach the secret of italian recipes in healthy and balanced vegan version.
The closest station
Lucca
How to get to the station?
From Firenze: 50mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Please go to Lucca which takes 50 mins from Firenze. Then Stefania (host) will pick you up there!
It costs 60 per person.
Up to 12 people can join Stefania 's cooking class.
Duration of this cooking class is 2 hours.
Yes, Online Vegan italian cooking class: fresh pasta and tuscan ragù has a vegan option.
Yes, Online Vegan italian cooking class: fresh pasta and tuscan ragù has a vegetarian option.
You will receive the confirmation within 24 hours.
We accepts these cards on airKitchen.
Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.
