I think the world is upside down, is undergoing a culinary revolution and culture that is pleasantly disconcerting to say the least.
Even the Irish want to learn to make pasta and I love our kitchen.
They came from a small town east of Dublin in a remote hut in the mountains of Abruzzo Majella Caramanico Spa, guests of our partner Alessandra, owner of the Hen House Residence here and demanded, successfully, to learn how to make pasta alla chitarra and rolling dough.
landscape Decontra - Caramanico Terme (PE)
The three girls were curious and pleasantly with their mother, have contacted us and have chosen a menu of all respect, seeking to work personally, to see, to hear how the dough should be done and how it becomes a paste. The menu they have chosen is this:
- noodles / rintrocili pesto sauce with capers and tomato (Recipe)
- chitarrina with lamb sauce abruzzese
- pallotte helmet when (Recipe)
- pizzelle / ferratelle chocolate cream ganache (recipe)
The girls pull out the dough and pass it on guitar.
The beautiful Irish were affected by the difference between the central and northern Italy pasta made with wheat flour and egg yolk and southern Italy made from durum wheat and water. We managed to understand then the difference between the two types of dough, and why the area is also linked to its ingredients, its different climates and temperatures between north and south Italy.
very manual, very curious and brave girls who wanted to learn for themselves how to prepare pasta advantage of the talent of Donald and his "Savoire faire" with those who want to learn the secrets of the meal. 
La pasta al "rintrocilo" condita con pesto, capperi e pomodori
E finalmente si assaggia tutti assieme.
Grazie ancora da parte nostra dello scambio culturale, emozionale e umano che sovente accade in questi incontri professionali dove al centro c'รจ la passione per il buon cibo e una cucina piena di buon senso.
A presto e ... viva l'Irlanda!
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