An in-depth journey to learn how to create doughs, fillings, and iconic traditional shapes, as well as modern reinterpretations. These lessons are part of the professional Pasta Studio Labs course, led by Tommaso Bartoloni, a chef specializing in fresh pasta and its endless variations.
🥟 October 12th, from 9 am to 1 pm
We begin with the basics: preparing the great classics, traditional fillings, and the best-known shapes such as Ricotta and spinach ravioli with butter and sage, Mugello-style potato tortelli with tomato sauce, and Bolognese tortellini in broth.
🌿 October 13th, from 9 am to 1 pm
You’ll discover stuffed pastas made with special doughs: Agnolotti del plin with butter and sage, Culurgiones with tomato sauce, Casonsei ampezzani, and the unique Scarpinocc, filled with a special mixture of ricotta, pears, and amaretti.
🎨 October 14th, from 9 am to 1 pm
A lesson dedicated to creativity with colorful and filled pastas: Stuffed pappardelle, Duetto with gorgonzola and walnuts, the spectacular Rosa rossa di pasta, and the playful Sombrero carbonara.
💡 Some recipes may vary depending on seasonal ingredient availability, while keeping the themes, techniques, and learning experience of each class unchanged.
Exclusive focus on stuffed pasta, from traditional recipes to contemporary creations.
Advanced techniques and creativity guided by a professional instructor.
Practical lessons at the historic Scuola di Arte Culinaria Cordon Bleu in Florence.
Possibility to join even without enrolling in the entire professional course.
📞 Limited spots! – Sign up now!
🍝 If you love pasta in all its forms, also discover our complete Pasta Studio Labs course to become a true specialist in Italian fresh pasta.
