Igles Corelli

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13 highly rated lessons
A complete masterclass on fresh home-made egg pasta from Igles Corelli - the undisputed master of Italian cuisine.
4 hrs 9 min of exclusive video
Hand-rolled, filled, out of the oven, boiled or simply steamed. In this masterclass, you will learn all the pasta techniques you need know.

About this masterclass

  • 1. Meet Igles Corelli
  • 2. Main ingredients and tools
  • 3. Spicy garganelli with garlic sauce
  • 4. Spaghetti alla chitarra with crunchy vegetables, shellfish and shallot oil
  • 5. Tagliatelle with pigeon ragout and toasted almonds
  • 6. Maltagliati with chickpea cream, clams and rosemary oil
  • 7. Lunghetti with mushrooms and celery béarnaise
  • 8. Guinea fowl medallions with Parmesan eggnog and crispy ham
  • 9. Lasagnetta with meat sauce, béchamel sauce and Parmesan foam
  • 10. Potato tortelli with stracchino cheese and whipped butter
  • 11. Squash cappellacci with toasted sesame seeds and candied orange peels
  • 12. Cannelloni with asparagus, mussels and rolled bacon
  • 13. How to make tortellini
  • 14. How to make fresh passatelli
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Igles Corelli

Igles Corelli - an undisputed master of Italian cuisine. Igles' style is characterised by the search for the best products of Italy. In his kitchen, as in nature, nothing is overlooked or thrown away, everything is transformed, helped by technology and knowledge, of which he has always been a fervent supporter. He was the first chef to introduce the concept of Circular Cooking, to describe his philosophy of respect for the ingredient. In the 1980s and 1990s, Igles entered the national and international spotlight, as head chef of the now legendary restaurant Il Trigabolo in Argenta. In the 14 years at the head of the kitchen brigade, which then produced many successful chefs, he collected numerous awards including the award of two stars by the Michelin Guide.

Class length: 13 video lessons (4 hrs 9 min)

Theme: Italian fresh pasta

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