Piedmont: Cooking class with tajarin, zabaglione & wine

★★★★★★★★★★ 5.00 (8 reviews)

Free cancellation

1/7

Duration3h

GroupUp to 8

LanguagesEN · IT

Mobile ticketAccepted

Learn to cook Piedmont’s tajarin pasta & zabaglione at home

You’ll roll out fresh tajarin pasta by hand in a real Piedmontese kitchen, learn how to whisk zabaglione until it’s velvety smooth, and share a homemade meal with local wine. Expect laughter, imperfect noodles, and flavors you’ll remember long after your trip.

Step-by-step itinerary

Cooking Tajarin and Zabaglione

The lesson begins with making tajarin pasta
Learn to create dough and cut tajarin
Prepare zabaglione cream using bain-marie technique
Enjoy an Antipasto with local Langhe products
Eat the handmade tajarin pasta main course
Savor hazelnut cake with zabaglione dessert

The Experience

“You have to use more yolks than you think,” our host, Carla, grinned as she cracked egg after egg into the flour. I’d never seen so much yellow in one bowl — the dough felt warm and almost silky under my hands. The kitchen smelled like fresh eggs and something sweet I couldn’t quite place yet. Carla’s husband kept popping in from the garden, asking if we wanted more Barbera poured (the answer was always yes). It was raining outside, but inside it was just laughter and the soft thump of dough on wood.

I’ll admit, I was nervous about cutting the tajarin thin enough — my first try looked more like tagliatelle gone rogue. Carla didn’t mind; she just shrugged and showed me again, her hands moving so fast I had to laugh. She told us stories about her grandmother making pasta for Sunday lunch, and suddenly it didn’t matter if mine wasn’t perfect. When we started on the zabaglione, whisking over a bain-marie until my arm ached, the kitchen filled up with this rich smell of Marsala and sugar. I got distracted watching rain streak down the window — maybe that’s why my cream took longer to thicken.

Lunch was simple but somehow felt like a feast: antipasto with local cheese and hazelnuts, our own slightly lopsided tajarin (so yellow!), and that hazelnut cake drowned in warm zabaglione. We ate everything at a big wooden table while Carla explained which wines go best with what — I tried repeating “zabaglione” in Italian but mostly made everyone laugh. There was no rush; just good food and stories drifting between bites. I still think about that meal when I see eggs lined up on my own counter back home.

What’s included

Your experience includes a hands-on cooking lesson preparing fresh tajarin pasta and zabaglione cream with local hosts in Piedmont. You’ll enjoy an appetizer platter with regional products, your handmade pasta as the main course, hazelnut cake drenched in zabaglione for dessert, plus a glass of local wine—all shared around the family table.

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