Come and discover pasta from three different regions of Italy. First, we will prepare pasta from Rome, cacio e pepe, spaghetti in a condiment of Pecorino, Romano, Parmigiano cheeses and toasted black pepper. Our next dish, one from Naples, will be pasta alla nerano, spaghetti with sautéed zucchini, cheese and fresh herbs. We will also prepare a dish from Puglia, the heel of Italy's boot shape, a homemade cavatelli pasta with Italian sausage, tomatoes, chillies and fresh herbs. We will enjoy fresh fruit for dessert.