During the workshop, our expert guide will accompany you in the production of traditional homemade Sardinian pasta, such as: malloreddus, culurgiones or ravioli with different types of fillings according to the season.

Each type of pasta has a significant story to tell, with its own curiosities and peculiarities:

• Malloreddus: also known as gnocchetti, they have the shape of thin striped shells and are made of semolina flour and water. You can taste them with different types of sauces and condiments, usually with meat sauce and a generous sprinkling of grated Sardinian pecorino cheese
• Culurgiones: stuffed pasta similar to ravioli, are a culinary specialty of Ogliastra, Central Eastern Sardinia, and are usually enjoyed with a filling of potatoes, pecorino cheese and mint
• Ravioli: typical pasta with sweet and sour filling of Sardinian ricotta that perfectly combines a mix of ingredients between sweet and salty

PROGRAM

• Laboratory of handmade pasta lasting about 2 and a half hours
• Tasting of the products prepared during the workshop, accompanied by water, wine, fruit and typical Sardinian sweets, digestives and coffee, lasting about an hour. In case of intolerances, it is necessary to contact as soon as possible the telephone number present in the booking voucher