Let's learn how to prepare egg pasta: Tagliatelle and Ravioli with ricotta and spinach ... Other times we make "Pesto" with fresh basil, pine nuts and Parmesan. We also prepare Ascoli Piceno specialties such as "di magro" sauce and "all'Ascolana" olives. First we cook and then we eat what we have prepared together with the teacher and his family ... finishing the dinner with a fabulous "Tiramisu" prepared by us.