This two-hour activity is performed in the laboratory. During these 2 hours, the tourists learn some basics about the history of Pasta, but mostly about its manufacturing with local raw materials, using antique machines and tools for producing different types of Pasta, such as Fettuccine, Spaghetti, Tortellini, Ravioli, precisely by hand.
Hey there! I’m Giuseppe Berardi, I’m 39 and it’s been more than 18 years by now that I have, as say in Italy, le mani in Pasta (hands on pasta). It’s a real passion that bonds me since years to the Fresh Pasta thanks to the renewed interest in the true and ancient traditions of my land... Sicily! In fact, one of my priorities is to give tourists the opportunity of discovering and tasting the quality of products derived from our land. My artisan laboratory is where magic takes place. I offer is Pasta lessons to guests that love to taste the flavors of Italy.
As the lesson evolves, there is the possibility of making a break in which our guests are offered some refreshing drinks.
The guests also receive an apron to use during the work.
The lessons are performed in the laboratory next to my Pasta shop in dowtown, “ Le Antiche Arti della Pasta ”.
最多5人參加，不限年齡。 每位參加者必須自行了解使用的食材，並與體驗達人溝通相關飲食限制或過敏情形。 生食或食用半熟的肉類、家禽、海鮮、貝類或雞蛋，可能會提高感染食源性疾病的可能性，參加者也應當將此風險納入考量。
It’s important to duly inform if there are intolerance problems regarding any ingredient, such as allergy. As regards the starting time of the course, it’s scheduled together with the guests at the moment of the reservation.
Artisan Fresh Pasta Lesson