PROGRAM

• Arrival at the estate at 9:00 am
• Welcome breakfast
• Start of the course at 9.30 am
• End of the course at 12:30 am

The aim of the workshop is to tell and teach participants the realization of typical Sardinian sweets:

• Tiricche
• Papassini

Being two different processes, will be dedicated about 1 hour and 15 minutes for each.

Each participant will bring home half a kilo of the sweets he will have produced.

Each participant will be provided with:

• Apron
• Various equipment for the production of pasta

LUNCH

By selecting the item "extra", you will book a lunch in the hotel.

The lunch menu per person will be:

• A portion of bread
• A portion of granny’s timbale
• Coffee
• Water

Drinks are NOT included in the menu and will be paid on site.

In case of intolerances or special requests, you should contact the number in the booking voucher at least one day in advance.

TENUTA LI LIONI

The restaurant was founded in 1975 thanks to Giovanni and Baingia Pintus. The two founders had the desire to preserve and pass on culinary traditions. In 1982 he started a collaboration with Giovanni Serra, one of the greatest connoisseurs of Sardinian cuisine. Meanwhile, the children of Giovanni and Baingia: Gian Mauro, Paolo, Massimo and Marilena grew up in an atmosphere of great love and passion for Sardinian cuisine. The restaurant is run by the four brothers, in constant search of excellent quality raw materials, to enhance the flavors of ancient Sardinian recipes.