Cuisine in Emilia-Romagna means one thing: fresh, handmade pasta.
An ancient, everyday gesture, passed down from country homes and treasured for generations.
This fresh pasta-making class is an invitation to enter that authentic, domestic dimension, guided step by step through an experience that combines know-how, storytelling, and the land. You'll learn to knead and roll out pasta according to Romagna tradition, preparing tagliatelle all'uso di Romagna and a stuffed pasta shape, accompanied by practical advice, cultural curiosities, and a narration of the history of the Villa and its host.
The experience continues with a light lunch, seated in the halls of the 18th-century Villa.
Each participant is given a recipe book, so they can take the skills, ingredients, and secrets they've learned home with them and replicate them at home.
The class and lunch take place in the halls of Villa Pandolfa, a historic and timeless place.
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