You will be welcomed in a kitchen in the heart of Bristol but with an Italian soul where you will be introduced to the different traditions of fresh pasta production. You will learn how to prepare a perfect "pasta all'uovo" (egg pasta) and its filling, in order to create wonderful and tasty tortelli. If you prefer we can prepare other fresh traditional Italian pasta without eggs, and their paired sauces. You will learn about regional origins of different types of pasta and possible adaptations to local ingredients. At the end of the experience, we will cook and enjoy the meal together. The goal is not only to learn how to cook a dish but also to discover the stories and origins of the dishes and their transformations over time and though different countries, sharing culinary and cultural knowledge.
I left graphic design and fashion magazines to become a conscious cooker. I’m co-founder of Cibomatto Bristol, we prepare food based on Italian traditional recipes and using sustainable and locally-sourced ingredients. We take great care at what we bring to the table, considering the origins, seasonality and alchemy of our food. Having grown up in the Italian countryside cooking with my family for parties and celebrations, I believe that food can bring different cultures and identities around the table to share tastes and knowledge.
As you choices we will share lunch or dinner
Pasta machine, rolling pin and all the ingredients (flour, eggs, ricotta, cheese,...)
I will conduct my workshop in my characteristic period terraced house in a quiet dead end street. My house is located at the boundary between Montpelier and St. Pauls, where the different souls of the neighbourhood meet each other, bringing together lifestyle and cultural differences. What I love most about Bristol!
Make Italian pasta - Share meal & wine