Pasta course in the farm with dinner and olive oil tasting

About this tour

Spend three hours on a working farm learning to shape pasta by hand from a local producer who grows her own ingredients. You'll roll out dough, cut ribbons, and stuff ravioli before sitting down to eat what you've made, paired with the farm's own olive oil. It's a straightforward lesson in how Italian families actually cook, not a polished performance—expect flour under your fingernails and honest talk about seasonal produce.

Highlights

• Shape fresh pasta with a farmer who grows her own wheat
• Taste extra-virgin olive oil pressed on-site
• Eat dinner made from ingredients you prepared
• Learn regional pasta shapes and traditional techniques
• Browse snacks and brunch items between courses

What to expect

Arrive at the farm and roll up your sleeves. The producer will show you how to mix flour and eggs, knead the dough, and work it into shape—ravioli, tagliatelle, whatever suits the day. You'll handle the tools she uses daily, not replicas. After cooking together, you'll sit at a table with the pasta you've made, dressed simply to let the quality of the oil and ingredients shine. Wine or water, honest conversation. This isn't theatre; it's a working afternoon that happens to feed you at the end.

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