The hostess and head chef of Old Hapsal Hotel, Daire, trained in Italy at the Italian Chef Academy in the heart of Florence, where she acquired master-level skills in preparing authentic Italian pasta and sauces.
She now shares this knowledge and these techniques with OHH guests—inviting you and your group to prepare an authentic Italian dinner together and enjoy it as a shared experience.
During the workshop, we explore:
the foundations of Italian cuisine
the differences between flours and pasta doughs
hand-shaping fresh pasta
classic and regional sauces
In addition, you will learn professional techniques, the logic of Italian cuisine, and the distinctive flavours of different regions.
How does the workshop work?
Our kitchen can accommodate up to 15 participants at a time. If your group is larger, that’s no problem—while some prepare the dinner, others can enjoy Italian wine and music.
In the kitchen:
wear comfortable clothing;
each participant must wear closed indoor shoes;
long hair should be tied back;
aprons and all necessary equipment are provided by us.
We also offer advanced workshops, focusing on different pasta doughs, hand-shaped forms, fillings, sauces, and more technical techniques.
Dishes prepared during the workshops (selection)
Below is a sample menu from which each group can choose (the menu is continuously evolving):
3 starters
2 main courses
1 dessert
Antipasti
Patè di fegatini con acciughe –Chicken liver pâté, served at room temperature, with anchovies;
Prosciutto, ricotta e scorza di limone – Prosciutto with ricotta and finely grated lemon zest;
Stracciatella e pesto – Stracciatella cheese with pesto;
Bruschetta al pomodoro, aglio e basilico – Bruschetta with tomato, garlic, and basil;
Cipolla caramellata e pecorino – Caramelised onions with Pecorino cheese;
Crema di funghi al tartufo – Mushroom and truffle cream;
Bruschetta con crema di peperoni arrosto, capperi e olive – Bruschetta with roasted peppers, capers, and olive spread;
Insalata di pomodori con burrata e pesto artigianale –Tomato salad with burrata and handmade pesto.
Tartare di manzo con capperi, acciughe e burrata cremosa – Hand-chopped beef tartare with capers and anchovies, finished with creamy burrata.
Primi piatti
Pasta fresca tagliata a mano con pesto siciliano – Hand-cut fresh pasta with Sicilian pesto.
Tortellini alla bolognese in brodo classico – Tortellini Bolognese served in classic Italian broth.
Ravioli di spinaci e ricotta con salsa al parmigiano e noci / al burro e salvia – Spinach and ricotta ravioli with Parmesan–nut sauce or sage butter.
Ravioli ripieni di ricotta e funghi al tartufo – Ravioli filled with ricotta and mushrooms, served with truffle sauce.
Lasagna al ragù di manzo –Lasagne with beef ragù.
Spaghetti alla chitarra alla carbonara – spaghetti alla chitarra carbonara kastmega
Gnocchi di patate fatti a mano al sugo di pomodoro – Hand-shaped potato gnocchi in tomato sauce.
Riso nero con polpo – Black rice with octopus.
Risotto alla Milanese con salmone al pesto – Risotto alla Milanese with pesto-marinated salmon.
Orsotto con tuorlo d’uovo, asparagi e crema al parmigiano – Orzotto with egg yolk, asparagus, and Parmesan cream.
Pappa al pomodoro – Tuscan tomato soup.
Arancini siciliani al ragù – Sicilian arancini with ragù sauce.
Dessert
Pastiera Napoletana – a traditional Neapolitan cake made with wheat berries and ricotta (requires resting overnight)
Tiramisù classico – classic Italian tiramisu (requires resting overnight)
Panettone al cioccolato bianco – panettone with white chocolate
Torta di ricotta e limone – Italian ricotta and lemon cake
Price
Shared cooking experience and dinner, a glass of welcome drink, accommodation in a double studio room – €150 / per participant;
Shared cooking experience and dinner, a glass of welcome drink, accommodation in a double suite – €165 / per participant;
Shared cooking experience and dinner, a glass of welcome drink – €95 / per participant;
*Additional beverages are charged separately.
Ask for more: info@oldhapsalhotel.ee
