-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.