Flour, water, and hands-on practice: get ready to truly get your hands dirty in an engaging workshop dedicated to one of the most iconic symbols of Italian cuisine.
From ancient origins to modern traditions, a journey through history, raw ingredients, and techniques that made pasta a universal food.
DISCOVER
A journey through the history of pasta: from China to Greece, from Rome to Gragnano.
Learn about the techniques that shaped pasta into a cornerstone of Italian gastronomy and explore the differences between soft wheat and durum wheat flour.
EXPERIMENT
Through simple experiments, you’ll understand how flour behaves, the role of water and temperature, and the differences between various doughs.
A practical moment to truly grasp what happens before you start kneading.
CREATE
Get hands-on and create three different shapes: cavatelli, malloreddus, and orecchiette.
You’ll have flour, semolina, water, and tools at your disposal to make your own fresh pasta to take home.
Guided by gastronome Marlena Buscemi, you will learn by doing, step by step.
This Experience can also be organized as a private event, at our venue or in any other location/city/country.
Contact us to learn more: info@esperienza.com
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