Workshops

Join Chef Anthony Sestito of Pastaio for a fun, hands-on class exploring a wide range of traditional Italian filled pastas. You'll ease into the class with a complimentary antipasto platter on arrival, and then dive into learning how to make a simple and versatile fresh egg pasta dough from scratch, with an emphasis on choosing the right flours and the importance of resting the dough. Then, working with selection of delicious fillings such as spinach or butternut squash & ricotta, as well as classic tortellini and Piedmontese meat fillings, you will review a variety of filled pasta shapes and styles. There will be a discussion of the pairing of different shapes and sizes with their traditional fillings as you learn how to fill and shape classic Ravioli, Cappelletti & Cappellacci, Triangoli/Fazzolletti, Balanzoni, Tortellini, and Agnolotti del Plin. The class culminates in a light lunch of Cappellaci Di Zucca, with sage, pine nut & pancetta, with a selection of wine, beer, and soft drinks available for purchase. Any extra pasta made in class can be taken home, along with PDF recipes and new skills to impress your friends!

Join artisanal baker Leo Baduria for a full-day, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter, and how to prepare different types of dough, using various grains and flours. There will be hands-on practice of the techniques to folding, kneading and shaping dough to make focaccia/fougasse, baguettes, boules, batards and brioches, including challah braids.