Handmade Pasta at the time of Pellegrino Artusi

price per person From

114 €

Based on 3 adults

Created: Wednesday, June 28, 2023 - Departure: Saturday, September 2, 2023

About

Cooking class: fresh handmade Pasta

Test yourself with this cooking class of Casa Artusi with a focus on fresh handmade pasta: a class dedicated specifically to fresh handmade pasta in Emilia-Romagna, with a cultural introduction on the role of pasta and soups in the manual of Pellegrino Artusi.

There is also a focus on the raw materials used, on the different fillings with an ideal path that guides us along the Via Emilia to discover the culinary diversity expressed from house to house with testimonies of the local territory.

During the cooking class:

You will make the dough from only Tedaldi eggs and wheat flour type 0 by local chain Molino Pransani - Azienda Agricola Ca Colonna
You will learn the best methods for rolling the dough
You will get to know some of the pasta cuttings of Emilia-Romagna

About the destination

Forlimpopoli is known above all for being the birthplace of the famous gastronome Pellegrino Artusi author of "La Scienza in Cucina e l'Arte di Mangiar Bene" (The science of cooking and the art of eating well), a prestigious cookbook that can be found in all the houses in Romagna. To Pellegrino Artusi is dedicated the first center of gastronomic culture of the house, Casa Artusi (House Artusi), which offers an authentic and engaging experience to discover the renowned cuisine of Romagna. In addition to the cuisine, Forlimpopoli boasts a heritage of history, art and culture preserved in the imposing Albornoz Fortress and the Archaeological Museum.

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Included services

02 Sep

Tickets

Handmade Pasta at the time of Pellegrino Artusi

3 Entrances ( Adulti dai 12 anni: 3 )

3 hours La Sfoglia ai tempi dell’Artusi - Speciale InRomagna

Non refundable

Test yourself with this cooking class of Casa Artusi with a focus on fresh handmade pasta: a class dedicated specifically to fresh handmade pasta in Emilia-Romagna, with a cultural introduction on the role of pasta and soups in the manual of Pellegrino Artusi.There is also a focus on the raw materials used, on the different fillings with an ideal path that guides us a...

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