Tortellini Day

200,00€

3:00 pm - 6:00 pm

Italian – English

An afternoon dedicated to the king of Bolognese cuisine: tortellini. Making the pasta dough and filling, shaping and storing…

Description: An afternoon dedicated to the king of Bolognese cuisine.

The Tortellino: pasta dough, filling, shaping and storage.

The experience includes photos of the day, videos and recipes covering the topics taught.

Class starts: 3:00 pm

When: Saturdays; check the dates in the calendar alongside

Uniform: VSB apron and hat

Programme: Approximately three hours of hands-on learning in the kitchen, during which students will cover:

Selecting, cutting, preparing and cooking the ingredients for an excellent filling
Making pasta dough
Rolling out pasta by hand with a rolling pin
Cutting and filling
Shaping and sealing Tortellini
Storage

Available languages: Italian – English

Useful information:

Booking is required.
Materials and equipment are provided by the School.
Comfortable shoes and short nails are recommended.
Advance payment of the registration fee is required to confirm the booking.
The registration fee is non-refundable if the student withdraws early or if the course cannot take place due to the student’s full or partial absence.
Requests to reschedule must be received at least 48 hours before the scheduled date.
Punctual arrival is essential for the planned programme to take place. A maximum delay of 10 minutes is allowed, after which participation cannot be guaranteed and the registration fee will not be refunded.
The voucher is valid for 12 months from the date of issue. After this period, it will no longer be accepted or eligible for a refund.

Gluten, lactose and nuts are present on the premises.

PRICE: €200.00 per person. (Taxes not included)

Yes, the tortellini class is recommended for beginners too. You can join even if you have never made filled pasta before. It is an opportunity to become familiar with making tortellini and start practising the technique used to create their distinctive shape.

The school’s guidance is a maximum of three days, provided you follow the storage instructions for the tortellini you have made. This timeframe depends on the storage conditions. Before taking your tortellini away, check with the teacher how to store them and when to eat them.

Limewood, poplar and beech are suitable woods for a pasta board. When choosing one, look for a board intended for pasta-making: it will be the surface on which you knead the dough and roll it out by hand.

There is no single length that suits everyone. Your choice depends on how much dough you plan to roll out and on your height. The rolling pin should suit the task and feel comfortable to use, so consider both factors before buying one.

You can make a large batch using many eggs, as long as you then divide the dough into portions to roll out separately. What matters is keeping each piece manageable on the pasta board and suitable for working with your rolling pin.

In the Bolognese tradition, tortellini are cooked in boiling broth. The school uses their rising to the surface as a cooking cue. Follow the teacher’s instructions for the tortellini made during your class so that you can judge when they are properly cooked.

You can book directly on the website. Check the tortellini class calendar, select your preferred available date and purchase your place. Please check the date carefully before completing your booking.

We recommend arriving ten minutes before the class starts. This allows you to complete registration and get ready without rushing, so you can join the activities from the beginning.