Classes start at 9am and finish at approximately 3pm.

This class is offered every Saturday during the month of March.

In this hands-on cooking class you will prepare an Italian long lunch menu inspired by Matteo’s home region of Emilia Romagna such as:

Antipasto: Piadina Romagnola served w Barossa Valley Cheese Co cheeses, artisan cured meats & Torzi Matthews local wild olives
Fresh Pasta: Hand Made Tagliatelle with Ragù alla Bolognese
Gnocchi: Potato gnocchi
Dolce: Zuppa Inglese a decadent dessert with layers of sponge cake dipped in Alchermes with classic and chocolate crema pasticcera…

After the class you will be seated in the Enoteca and dine on the wonderful dishes you have just prepared with a glass of European wine and D’Angelo coffee.

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