SATURDAY MARCH 7TH @ 11:30AM - Flavours of Italy: The Art of Filled Pasta

Flavours of Italy: The Art of Filled Pasta

Filled pasta is one of Italy’s most expressive culinary traditions — deeply tied to region,

seasonality, and celebration. This immersive class explores the technique, structure, and

philosophy behind Italy’s most iconic stuffed pastas.

Guests begin by preparing fresh egg dough, then move into shaping and sealing

methods used across Italy. Particular attention is paid to how fillings influence size,

thickness, and final shape, as well as how different filled pastas are traditionally paired

with sauces.

Shapes explored may include:

• Classic square ravioli

• Cappelletti and tortellini

• Cappellacci and balanzoni

• Agnolotti del plin

Fillings may include:

• Spinach and ricotta

• Butternut squash and ricotta• Traditional tortellini filling

• Piedmontese-style meat filling

The experience concludes with cappellacci di zucca in brown butter with sage, a dish

rooted in Emilia-Romagna that highlights balance between filling, pasta, and sauce.

Antipasto and charcuterie are served on arrival. Water is included throughout the class.

Wine and soft drinks are available for purchase on site