{"product_id":"masterclass-la-pasta-fresca-ripienacon-lo-chef-lorenzo-pozzi-sabato-24-ottobre-2026","title":"Masterclass: Homemade Fresh Pasta with Chef Lorenzo Pozzi - Saturday, October 24, 2026","description":"\u003ch3 data-path-to-node=\"3\"\u003e\u003ci data-index-in-node=\"0\" data-path-to-node=\"3\"\u003eA 100% hands-on course to learn the secrets of tradition with Chef Lorenzo Pozzi\u003c\/i\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eRediscover the aromas, techniques, and authentic art of handmade pasta. A \u003cb data-index-in-node=\"78\" data-path-to-node=\"4\"\u003e100% hands-on masterclass\u003c\/b\u003e designed for those who want to \u003cb data-index-in-node=\"127\" data-path-to-node=\"4\"\u003etake their time\u003c\/b\u003e to delve deeper into the subject, get their hands dirty with dough, and learn the techniques, secrets, and methods of a professional chef firsthand.\u003c\/p\u003e\n\u003ch4 data-path-to-node=\"6\"\u003e📅 Course Details\u003c\/h4\u003e\n\u003cul data-path-to-node=\"7\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"7,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"7,0,0\"\u003eWhen:\u003c\/b\u003e Saturday, October 24, 2026\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"7,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"7,1,0\"\u003eTime:\u003c\/b\u003e 9:30 AM – 2:00 PM\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"7,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"7,2,0\"\u003eInstructor:\u003c\/b\u003e Chef Lorenzo Pozzi\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"7,3,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"7,3,0\"\u003eFormat:\u003c\/b\u003e 100% Practical \/ Hands-on\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"7,4,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"7,4,0\"\u003eIncluded in the course:\u003c\/b\u003e Final Light Lunch with the prepared dishes\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"7,5,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"7,5,0\"\u003eLevel:\u003c\/b\u003e Open to all (enthusiasts and amateurs)\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3 data-path-to-node=\"9\"\u003e💡 What We Will Learn\u003c\/h3\u003e\n\u003cp data-path-to-node=\"10\"\u003eIn this immersive journey, we will cover every single theoretical and practical step to create perfect fresh pasta:\u003c\/p\u003e\n\u003cul data-path-to-node=\"11\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"11,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"11,0,0\"\u003eBases and Flours:\u003c\/b\u003e How to choose ideal flours and semolina; substantial differences between fresh pasta and dried pasta.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"11,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"11,1,0\"\u003eEgg Pasta:\u003c\/b\u003e The art of hand-kneading, managing resting time, and rolling out the dough.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"11,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"11,2,0\"\u003eWater and Semolina Pasta:\u003c\/b\u003e Characteristics, consistency, and differences in preparation.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"11,3,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"11,3,0\"\u003eFillings:\u003c\/b\u003e Balancing and preparing tasty fillings based on meat, vegetables, and cheeses.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"11,4,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"11,4,0\"\u003eSealing and Preservation:\u003c\/b\u003e Techniques for perfectly sealing filled pasta and correct preservation methods.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch4 data-path-to-node=\"12\"\u003e📐 Pasta Shapes We Will Make:\u003c\/h4\u003e\n\u003cul data-path-to-node=\"13\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"13,0,0\"\u003eTagliatelle\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"13,1,0\"\u003eFettuccine\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"13,2,0\"\u003ePiedmontese Tajarin\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"13,3,0\"\u003eFilled pasta (various shapes and seals)\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3 data-path-to-node=\"15\"\u003e🍷 The Tasting Moment (Light Lunch)\u003c\/h3\u003e\n\u003cp data-path-to-node=\"16\"\u003eAt the end of the lesson, satisfaction continues at the table! The course includes a \u003cb data-index-in-node=\"72\" data-path-to-node=\"16\"\u003econvivial light lunch\u003c\/b\u003e where we will taste together the dishes prepared during the morning, accompanied by:\u003c\/p\u003e\n\u003cul data-path-to-node=\"17\"\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"17,0,0\"\u003e🥂 A glass of wine pairing\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"17,1,0\"\u003e💧 Water\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp data-path-to-node=\"17,2,0\"\u003e☕ Coffee\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3 data-path-to-node=\"19\"\u003e👨🍳 The Instructor: Chef Lorenzo Pozzi\u003c\/h3\u003e\n\u003cp data-path-to-node=\"20\"\u003eBorn in 2000, \u003cb data-index-in-node=\"13\" data-path-to-node=\"20\"\u003eLorenzo Pozzi\u003c\/b\u003e is a chef, instructor, and founder of \u003ci data-index-in-node=\"58\" data-path-to-node=\"20\"\u003eIl Sapore del Bello\u003c\/i\u003e, a company specializing in high-end catering, private dining, and bespoke gastronomic experiences.\u003c\/p\u003e\n\u003cp data-path-to-node=\"21\"\u003eAfter studying at the Hotel Management Institute and the University of Gastronomic Sciences in Parma, he refined his technique working alongside \u003cb data-index-in-node=\"140\" data-path-to-node=\"21\"\u003eChef Giancarlo Morelli\u003c\/b\u003e and at the \u003cb data-index-in-node=\"175\" data-path-to-node=\"21\"\u003eMarriott in the United Kingdom\u003c\/b\u003e. A member of the Accademia del Lievito Madre e del Panettone Italiano, he combines his entrepreneurial activity with a passion for teaching, imparting method, technique, and elegance to students and enthusiasts.\u003c\/p\u003e\n\u003cp data-path-to-node=\"22\"\u003eHis philosophy is based on creating emotions through food, combining the enhancement of raw materials with the tradition of Italian cuisine.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"24\"\u003e🎟️ Reserve your spot\u003c\/h3\u003e\n\u003cp data-path-to-node=\"25\"\u003eAs this is a completely practical course, \u003cb data-index-in-node=\"44\" data-path-to-node=\"25\"\u003eplaces are limited\u003c\/b\u003e to allow the Chef to follow each participant step by step.\u003c\/p\u003e\n\u003cp data-path-to-node=\"26\"\u003eTake your time, learn the art of pasta, and enjoy a morning of true cooking and excellence.\u003c\/p\u003e","brand":"Il mio negozio","offers":[{"title":"Default Title","offer_id":58237769449804,"sku":null,"price":134.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0995\/2198\/6892\/files\/Screenshot_2026-07-28_alle_15.33.24.png?v=1785246278","url":"https:\/\/cookingclassbergamo.it\/en-ch\/products\/masterclass-la-pasta-fresca-ripienacon-lo-chef-lorenzo-pozzi-sabato-24-ottobre-2026","provider":"Dimore Cooking Class Bergamo","version":"1.0","type":"link"}