Masterclass: Homemade Fresh Pasta with Chef Lorenzo Pozzi - Saturday, October 24, 2026

A 100% hands-on course to learn the secrets of tradition with Chef Lorenzo Pozzi

Rediscover the aromas, techniques, and authentic art of handmade pasta. A 100% hands-on masterclass designed for those who want to take their time to delve deeper into the subject, get their hands dirty with dough, and learn the techniques, secrets, and methods of a professional chef firsthand.

📅 Course Details

• When: Saturday, October 24, 2026

• Time: 9:30 AM – 2:00 PM

• Instructor: Chef Lorenzo Pozzi

• Format: 100% Practical / Hands-on

• Included in the course: Final Light Lunch with the prepared dishes

• Level: Open to all (enthusiasts and amateurs)

💡 What We Will Learn

In this immersive journey, we will cover every single theoretical and practical step to create perfect fresh pasta:

• Bases and Flours: How to choose ideal flours and semolina; substantial differences between fresh pasta and dried pasta.

• Egg Pasta: The art of hand-kneading, managing resting time, and rolling out the dough.

• Water and Semolina Pasta: Characteristics, consistency, and differences in preparation.

• Fillings: Balancing and preparing tasty fillings based on meat, vegetables, and cheeses.

• Sealing and Preservation: Techniques for perfectly sealing filled pasta and correct preservation methods.

📐 Pasta Shapes We Will Make:

• Tagliatelle

• Fettuccine

• Piedmontese Tajarin

• Filled pasta (various shapes and seals)

🍷 The Tasting Moment (Light Lunch)

At the end of the lesson, satisfaction continues at the table! The course includes a convivial light lunch where we will taste together the dishes prepared during the morning, accompanied by:

• 🥂 A glass of wine pairing

• 💧 Water

• ☕ Coffee

👨🍳 The Instructor: Chef Lorenzo Pozzi

Born in 2000, Lorenzo Pozzi is a chef, instructor, and founder of Il Sapore del Bello, a company specializing in high-end catering, private dining, and bespoke gastronomic experiences.

After studying at the Hotel Management Institute and the University of Gastronomic Sciences in Parma, he refined his technique working alongside Chef Giancarlo Morelli and at the Marriott in the United Kingdom. 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.

His philosophy is based on creating emotions through food, combining the enhancement of raw materials with the tradition of Italian cuisine.

🎟️ Reserve your spot

As this is a completely practical course, places are limited to allow the Chef to follow each participant step by step.

Take your time, learn the art of pasta, and enjoy a morning of true cooking and excellence.