Personal Chef Luigi
Bielefeld, NRW, Germany
Welcome to our fresh pasta classroom, a hands-on and immersive experience dedicated to lovers of authentic Italian cuisine. During this lesson, you will learn how to handcraft different types of fresh pasta — from classic tagliatelle to stuffed tortelli — using high-quality ingredients and traditional techniques.
Main Course 
• Pasta: fresh egg pappardelle, wide and porous to perfectly hold the sauce • Alfredo Sauce: high-quality butter, lightly reduced fresh cream, finely grated aged Parmigiano Reggiano,
• Gnocco: handmade gnocchi made from a blend of purple and classic potatoes, soft and light with a perfect texture • Filling: delicately smoked buffalo mozzarella PDO, fresh basil, and a touch of cr
Pasta: fresh egg pasta infused with tomato, giving it a vibrant color and subtle sweetness • Filling: classic eggplant parmigiana made with layers of tender eggplant, rich tomato sauce, and melted m
Dessert 
Base: creamy and light parfait made with fresh cantaloupe melon purée, whipped cream, and a touch of wildflower honey • Insert: delicate and aromatic lavender flower jelly • Crunch: toasted Piedmo