Pasta Fresca!
Chef: Marco Giampaoli
What we will cook / List of Wines
- Classico raviolo al rosso d'uovo, ricotta and spinach
Classic ravioli with liquid yolk, ricotta and spinach
- Tagliatelle al ragu di mare
Tagliatelle with seafood ragu
- Garganelli with pancetta and carciofi
Garganelli with pancetta and artichoke
3 800 Kč including VAT per person
Nothing beats the taste of fresh pasta.
They are a grateful raw material that both amateur chefs and professional chefs of famous restaurants reach for. Their preparation is not that complicated and if they are prepared correctly, all you have to do is drizzle them with olive oil, a suitable sauce (you will also prepare them on the course) and enjoy. However, in order to prepare a fresh paste with a velvety fine structure, with a distinct taste and aroma of eggs with a deep yellow color and to cook them correctly "al dente", it is not out of the question to stick to the guaranteed procedures. And who else knows the best honest recipes for traditional Italian pasta than someone who has eaten it "in its infancy"? Yes, he is a native Italian and the chef of our Italian restaurant Aromi, Marco Giampaoli.
Dates
Date
Status
Reservations
Tuesday, 03/05/2024, 16:30 – 20:30
Already passed
Wednesday, 05/29/2024, 16:30 – 20:30
Already passed
Marco Giampaoli
Marco Giampaoli has been cooking for almost 10 years. Part of his family comes from Italy, but Marco was born in the Czech Republic. He was very close to the kitchen even as a small boy, especially the Italian one. During his career, he worked in the kitchens of famous companies such as Alcron, he worked as a chef at the Wine Food Market restaurant in Smíchov, as sous chef at the Aromi restaurant, and for some time he also cooked in Michelin-starred restaurants in Italy, specifically in El Molin in Alto Adige, Il Portale in Lombardy and also in Rome at the Al'Oro restaurant. Among other things, Marco also completed a prestigious internship at the Gordon Ramsey restaurant in London, which has been proud of three Michelin stars for twenty years. He currently works as a chef in Aromi restaurant, doing cooking courses and private events.
Other courses of the lecturer
No other courses are announced
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