Tuscany
Destination
3 days
Duration
Ita-Eng+
Language
1+
People

Hand rolled pasta

We will welcome you to our farm on Friday afternoon for a real full immersion in the culture and traditions of Tuscan farming.

Maria Livia, an authentic and genuine cook, will be waiting for you in her kitchen to share an ancient knowledge: the art of hand rolled pasta.

After a brief introduction to the ingredients, in our 6-hour practical course on hand rolled pasta you will learn:

  • the pasta dough and the pasta sheet (Saturday morning, 10-12 a.m.)
  • “Gnocchi di patate” – small dumplings made from potato (Sunday morning, 10-12 a.m.)
  • “i Pici della nonna” – thick, hand rolled pasta that is typical in Southern Tuscany (Sunday afternoon, 15-17 p.m.)

We will end the course with a lunch, tasting all together what we have cooked.

The experience includes a two-night stay at our farm (B&B in a double or single room) and a dinner with typical dishes from the Maremma.


The Expert Roberta: my family has been taking care of these lands in the Maremma and their fruits for over half a century. Our organic farm is a 240-hectare estate on the Tuscan gentle hills near Saturnia hot springs, Roccalbegna, between Mount Amiata and the Argentario Coast. In the farm we have been breeding in the wild the Maremmana Cattle (Slow Food Presidium), Cinta Senese pigs and Apennine sheep.

WhereSanta Caterina, Grosseto – 40 min from Saturnia hot springs
WhenEveryday

Duration 3 days – 6-hour workshop + farm stay

Start timeFlexible start time by agreement with the Expert
LanguageItalian, English and French
What’s included
Hand rolled pasta cooking classLunch
Farm stay 2 nightsDinner
What’s not included
Transport

Cancellation policy: all bookings can be cancelled within 3 days from the start date of the experience. Read the Terms and Conditions.

What to remember: the Expert will respond within 24 hours. No amount will be charged to the card.

1

Saturday morning

The pasta dough and the pasta sheet (10-12 a.m.)
2

Sunday morning

“Gnocchi di patate” – small dumplings made from potato (10-12 a.m.)
3

Sunday afternoon

“i Pici della nonna” – thick, hand-rolled pasta that is typical in Southern Tuscany (3-5 p.m.)

My family has been taking care of these lands in the Maremma and their fruits for over half a century.

Our organic farm is a 240-hectare estate on the Tuscan gentle hills near Saturnia hot springs, Roccalbegna, between Mount Amiata and the Argentario Coast.

In the farm we have been breeding in the wild the Maremmana Cattle (Slow Food Presidium), Cinta Senese pigs and Apennine sheep. In order to ensure the genuineness and quality of our products, we bring our beef, pork and sheep meat in the workshop inside the farm. We use cellars that are particularly suitable for the ripening of meats, allowing the production of cured meats with artisanal techniques and without preservatives.

Maremmana Cattle

This native breed has large lyre-shaped horns, a greyish coat and it is extraordinarily robust. The Maremmana adapts well to difficult environments and cannot be kept indoors, but must roam freely: the fact that the cattle range in the wild contributes to their well-being and makes their meat especially flavourful and wholesome.

In our “agriturismo”, you will enjoy a familiar and rustic farm stay to rediscover the art of living in harmony with nature, savouring genuine Tuscan hospitality and delicious dishes from the Maremma.

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