Your experience begins with a welcome drink before getting hands-on with fresh pasta. You'll prepare the dough using traditional techniques and learn how to achieve the right consistency before moving on to different pasta shapes. While the dough rests, you'll prepare two classic Langhe recipes: salsa tonnata, the creamy sauce traditionally used for vitello tonnato, and zabaglione, a rich dessert cream made with egg yolks, sugar and wine. You'll then learn how to shape tajarin, the delicate fine-cut egg pasta typical of the Langhe, as well as ravioli del plin, the region's iconic small stuffed pasta. Along the way, you'll discover how other traditional filled-pasta shapes are made and pick up practical tips and techniques from your host. Once the preparation is complete, sit down and enjoy the meal you've helped create. Your traditional Langhe menu includes vitello tonnato as an antipasto, followed by ravioli del plin served with butter and sage. For dessert, enjoy a traditional Langhe hazelnut cake topped with the freshly prepared zabaglione. The meal is accompanied by local wine and water, giving you the chance to enjoy the flavours of the Langhe from preparation to table.