Journal

Notes from our cooking classes in Como

Real techniques we teach in class: fresh pasta, tiramisu, ravioli sealing, and small details that change the final result.

Dessert • 5 min read

Tiramisu in a Glass: Layers, Coffee, and the Day-Before Rule

How we build tiramisu in small glasses: clean layers, controlled piping, and why resting overnight changes everything.

tiramisu coffee mascarpone

Pasta Basics • 6 min read

Egg size and humidity change your dough. Add flour slowly, fold and press, and aim for a soft, workable texture.

fresh pasta 00 flour eggs

Ravioli • 6 min read

If you fold wrong or seal badly, ravioli break and cooking time changes. Here’s the technique we teach in class.

ravioli sealing filling

Local Traditions • 5 min read

A bitter cocoa dough that stays savoury. The key is balance: aroma, hydration, and the right thickness for tagliatelle.

cocoa pasta tagliatelle Lake Como

Technique • 6 min read

Hand-rolling needs a softer dough. Machine-rolling can handle firmer mixes. Thickness changes everything at cooking time.

rolling pin pasta machine gluten

Book a pasta class in Como and follow every step with Chef Beatrice. English and French spoken in class.

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