Red Wine

White Wine

Nearby Public transport

Nearby public transport

Possibility to pick up the guests

WiFi Available

Elevator in the building

Street Parking

Street parking

Euro

Danish krone

Swiss franc

Norwegian krone

Swedish krona

Brazilian real

Mexican peso

New Zealand dollar

Ringgit Malasio

Peso Argentin

Chinese Yuan

Dollar

Czech koruna

Indian rupee

Romanian leu

British Pound

Canadian dollar

Australian dollar

Hong Kong dollar

Singapore dollar

Japenese Yen

Israeli shekel

Vegetarian

Allergic to Eggs

Have fun preparing fresh egg pasta using the best flour and the best techniques that host Pigi has mastered over the years, before enjoying your creations for dinner. 

• You can choose from the following pasta: pappardelle, tagliolini, fettuccine, reginette, maltagliati, gnocchi, ricotta and spinach ravioli, that you'll both prepare from scratch and enjoy! 
• Aperitif and a glass of wine are included
• In a beautiful Roman penthouse, close to the Tiber river
• Communal cooking class and dining for 2 to 6 people
• Pigi has taken professional cooking classes

About your host, Pigi: "I'm a lover of quality food and my mom used to run a restaurant in Lago del Santo, in Rieti. She was my teacher and taught me a lot about fresh products, combinations, and cooking. I'm always looking for the best products, preferably organic and farm-to-table!"

Fresh pasta making class and dinner by the Tiber river

Prosecco

Finger food

APPETIZER

Roman condiment like cacio and peper,
tomato and basil, amatriciana or
season condiment

Homemade pasta from you!

First course 

Conquer A Seven-course Dinner Like Caesar

Italian

Spanish

Simplified Chinese

Traditional Chinese

English

French

Hebrew

La terrazza del weekend

I am a lover of quality food and my mom used to run a restaurant in Lago del Santo, in Rieti. She was my first teacher and she taught me a lot about fresh products, combinations and cookings. I am always looking for the best products, those always fresh, cultivated through bio systems, possibly farm-to-table! I specialized first in seafood, but I use as well a lot of vegetables, every kind of pureed soup. I attended professional courses and I love sharing this passion of mine with my guests!


Amo mangiare! 
Mi definirei "figlio d'arte": mia mamma possedeva un ristorante nella provincia di Rieti al Lago del Salto, lei è stata la mia prima professoressa. Mi ha insegnato a scegliere le materie prime, e questo è un obbiettivo che mi prefisso ogni volta che acquisto i prodotti per le mie ricette, metto al primo posto qualità e freschezza cercando di acquistare sempre prodotti coltivati con sistemi biologici... magari anche a chilometri zero! 
Inizialmente mi sono specializzato nella cucina marinara perchè è quella che preferisco insieme alla cucina tipica romana, ma nel 2016 mi sono iscritto ad una scuola professionale per arricchire i miei saperi e affinare le tecniche di preparazione. 
Uso moltissimo le verdure e l'olio extravergine d'oliva. Amo sperimentare i più diversi tipi di vellutate.

Mi piace condividere questa mia passione e continua ricerca con i miei ospiti, spero di poterlo fare presto anche con te!


Fresh pasta making class and dinner by the Tiber river

Other experiences by Pigi