PERFECTING FRESH PASTA
Mastering lasagne, cavatelli, tagliatelle and so much more…
An exclusive masterclass to refine your pasta making skills.
Instructor: Chef Marco Calenzo
Course Schedule 10:00 AM – 3:00 PM:
Pasta Masterclass
Chef Calenzo will also cover basic sauces, including:
THE COURSE IS OPEN TO PRIVATE INDIVIDUALS AND PROFESSIONALS ALIKE, ALTHOUGH A WORKING KNOWLEDGE OF PASTA MAKING IS HELPFUL.
Event Details
When:
July 8th, 2024
10:00 AM – 3:00 PM
Where:
FIU – Florida International University
Biscayne Bay Campus
Chaplin School of Hospitality & Tourism Management
3000 NE 151st Street, Biscayne Bay Campus,
North Miami, FL 33181
Cost:
$980.00
For Information please contact:
Email: andie@lovetoitalyacademy.com
Limited seats available. Sign up before June 30th to ensure your participation in this extraordinary culinary experience.
About Chef Marco Calenzo
Chef Marco Calenzo brings his extensive expertise to this exclusive masterclass. Born in Italy, Marco has lived all over the globe including Japan, Hawaii, and London. His passion for fresh pasta powers this unique class, providing an experience to watch a master create authentic and traditional fresh pasta recipes.
Lasagne is a classic Italian pasta dish made with wide, flat sheets of pasta layered with rich meat sauce, creamy béchamel, and a generous amount of cheese. Traditionally baked until golden and bubbly, lasagne is a hearty and comforting meal perfect for family gatherings and special occasions.
Cavatelli
Cavatelli are small, shell-shaped pasta with a distinctive ridge that helps hold onto sauces. This pasta is typically made with just flour and water, giving it a firm texture that pairs well with hearty ragùs and chunky vegetable sauces. Cavatelli is a staple in Southern Italian cuisine, known for its simplicity and versatility.
Gnocchetti Sardi
Gnocchetti Sardi, also known as “malloreddus,” are small, ridged pasta shaped like miniature gnocchi. Originating from Sardinia, these pasta pieces are traditionally made with semolina flour and water. Their ridged surface is perfect for capturing thick sauces, making them a delightful addition to any Italian meal.
Pici is a thick, hand-rolled pasta from the Tuscany region. Resembling fat spaghetti, Pici is made with just flour and water, resulting in a chewy and satisfying texture. This rustic pasta is often served with simple sauces such as garlic and olive oil, or hearty meat sauces, allowing its unique texture to shine.
Tagliatelle
Tagliatelle is a long, ribbon-like pasta that is wider than fettuccine but narrower than pappardelle. Made with eggs and flour, this pasta hails from the Emilia-Romagna region. Tagliatelle is traditionally paired with rich, meat-based sauces like Bolognese, which cling beautifully to its broad surface.
Maltagliati translates to “badly cut” and is a type of pasta that originated from the leftovers of other pasta shapes. Typically made from egg pasta dough, these irregularly shaped pieces are excellent for hearty soups and stews. Their varied shapes and sizes add a delightful rustic touch to any dish.
Bolognese ragù is a rich meat sauce from Bologna, Italy, made with ground beef, pork, or veal, and aromatic vegetables. Simmered with tomatoes, wine, and milk, it’s perfect for tagliatelle or lasagne, offering a deep, comforting flavor.
Béchamel, or white sauce, is a creamy mix of butter, flour, and milk, often seasoned with nutmeg, salt, and pepper. It adds a smooth layer to dishes like lasagne and serves as a base for other sauces.
Traditional tomato sauce, a staple in Italian cuisine, is made from ripe tomatoes, garlic, onions, and herbs like basil and oregano. Its simplicity and vibrant flavor make it ideal for various pasta dishes or as a base for more complex sauces.
