I come back home with something new after every cooking class: a smart idea on how to use the leftovers, a warm handshake or different accents that make me happy. On Sunday I went to San Donà di Piave, near Venice, for a cooking class dedicated to picnic food, and I brought home with me

Ingredients: salt, parmigiano reggiano, cold butter, egg yolks, whole milk, salt, parmigiano reggiano, eggs,