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 ”.
最多可接待5位参与者，无年龄限制。 参与者应自行了解所用的食材，如对某种食物过敏或有饮食限制，也应向体验达人说明。 参与者还应认识到食用生食或未煮熟的肉类、家禽、海鲜、贝类或鸡蛋可能会增加食源性疾病的风险。
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.