Make your own way to the centrally located chalet in Vigo di Fassa to begin your cooking lesson with your chef-instructor Paolo.
Learn how to select the best regional ingredients and hear the history of their origins. Then start to prepare the dough for the canederli by hand. Canederli are typical of the northeast of Italy (Trentino-Alto Adige, Friuli, and parts of Veneto), and are served in broth or dry. Originally a simple recipe designed to use up leftovers, today canederli are considered a signature dish of Trentino-Alto Adige.
Discover the history of this Tyrolean recipe and how to replicate it back home. After the cooking lesson, tour a farmhouse that produces local cheeses and prosciutto speck.
In the evening, enjoy a leisurely dinner of the meal that you helped to prepare, accompanied by other local specialities and wine.