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Practical cookery course

Starting with simple type 0 soft wheat flour from a short supply chain using 100% local grains and organically farmed eggs, the cookery Master prepares the dough by hand and then rolls it out, in order to make some of the most iconic types of fresh pasta located on an ideal route along the Via Emilia. These include tagliatelle, tagliolini, garganelli, maltagliati, tortelli, ravioli and, of course, cappelletti from Romagna.

Following this, participants enjoy a fully-immersive experience into the world of fresh pasta from Romagna at well-equipped, individual cookery workstations with the help of the Cookery Master. They prepare their dough (by hand) and then roll it out and make various different kinds of classical and filled pasta types, such as cappelletti, with cheeses from the Caseificio Mambelli dairy.

At the end of the cookery session, all the participants take home the pasta they have prepared.

Practical cookery course

Duration 4 hours

A booklet of recipes, a notebook for taking notes and a handmade apron in Romagna-printed canvas from the Pascucci 1826 printing house are included

Do you wish to further customise the course?

You choose the day and time! Contact the Casa Artusi administration

Landline +39 0543 74.31.38
Mobile/Cellphone +39 349 84.01.818
Email scuola@casartusi.it