Piedmont: Cooking class with tajarin, zabaglione & wine

Summary

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.

What’s the experience like?

“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.

Step-by-step itinerary

Day 1 — 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

Top questions

How long does the cooking class in Piedmont last?

The exact duration isn’t specified, but it covers making pasta, dessert, and enjoying a full meal together.

Is wine included in the Piedmont cooking class?

Yes, you get a glass of local wine included with your meal.

What dishes do we make during the class?

You’ll make tajarin pasta from scratch and zabaglione cream for dessert.

Are dietary requirements accommodated?

You can notify them of any dietary requirements before booking.

Does this day trip include lunch?

Yes, you eat everything you prepare: antipasto, fresh pasta, dessert, plus wine.

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.