The lesson begins with making tajarin, the typical egg pasta from the Langhe. You will learn to create the dough using flour and numerous egg yolks, achieving a smooth and elastic consistency. After rolling the dough into a thin sheet, you'll be taught how to cut it finely to produce the characteristic tajarin. During this process, you'll also pick up some secrets and techniques for perfect pasta. Next, you'll move on to preparing zabaglione, a soft and velvety cream made from egg yolks, sugar, and Marsala wine. Using the bain-marie technique, you'll learn how to whisk the mixture until it reaches the desired consistency. After completing your preparations, you'll enjoy a delicious and rich meal, an Antipasto with local products from the Langhe, , accompanied by crostini and rustic bread.The main course will be the tajarin you made and for dessert, you will savor a hazelnut cake from the Langhe, enriched and drenched with the freshly made zabaglione. This dessert represents a perfect combination of local flavors and traditions.