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The workshops



Do, see, tast



Fresh pasta workshop



-presentation of traditional fresh pasta (cavatello, fusillo, raviolo, strascinati, etc.);

-illustration of the ingredients;

-processing of the pasta, involving the guests until the chosen type of pasta is made;

-tasting of fresh pasta;


Minimum number of participants: 5 people

Maximum number of participants: 12 people

Duration: about 4 hours


Each participant will receive a tray of pasta.

Workshop on seasonal vegetables



-presentation of seasonal vegetables;

-processing of seasonal products;

-tasting of seasonal products with bruschetta or salt water;

-Exhibition of products made according to tradition (dried tomatoes, aubergines in oil, raw peppers, etc.).


Minimum number of participants: 5 people

Maximum number of participants: 15 people

Duration: about 2 hours

AddWorkshop on seasonal jams and marmalades



-presentation of seasonal fruit;

-processing of seasonal products;

-tasting of seasonal products with bread baked in a wood-fired oven;

-Exhibition of jams and marmalades made according to tradition


Minimum number of participants: 5 people

Maximum number of participants: 15 people

Duration: about 2 hours


Each participant will receive a jar of jam/jellies as a present



Typical Lucanian cuisine workshop



-presentation of the Mediterranean diet;

-illustration of the characteristics of Mediterranean cuisine;

-Preparation of some traditional dishes involving the guests;

-Tasting of the dishes.


Minimum number of participants: 5 people

Maximum number of participants: 10 persons

Duration: about 2 hours

Taralli workshop



-presentation of Lucanian tradition;

-illustration of the ingredients;

- processing of the dough, involving the guests until the product is made;

-tasting of freshly baked taralli;


Minimum number of participants: 5 people

Maximum number of participants: 12 people

Duration: about 3 hours


Each participant will receive a bag of taralli as a gift.

Cheese workshop



At a local dairy farm


-presentation of local dairy products;

-illustration of the production process;

-processing involving the guests in some phases of the process until the cheese is made;

-tasting of the production;


Minimum number of participants: 2 people

Maximum number of participants: 10 people

Duration: about 2 hours