Gragnano Pasta Course

Tour overview

THE COURSE

Pasta, this is Italy!
There is no other food that effectively identifies the many souls of italian gastronomic.
All these souls are represented in the pasta of Gragnano. Pasta producted in Gragnano dates back to the end of the 16th century. Its microclimate composed of wind, sun and right humidity makes Gragnano (and Naples) a leader in pasta’s production.
In the heart of Gragnano this pasta factory offers to the students the possibility to learn every secret of this incredible food.
The pasta factory was born in the 1840 and still use the old method to produce pasta. In fact a pasta factory with vertical development respecting the tradition of Gragnano.
The vertical layout of the pasta factory safeguarded the ancient and tried-and-tested processes of craftsmanship and the typical subdivision of the roles of kneader, cutter, drainer and packager to guarantee a product of Superior Quality.
Pasta forms are made by using bronze wire, an integral part of traditional pasta processing.
Bronze drawing requires a longer processing time than teflon drawing. Furthermore, it guarantees a qualitatively superior result compared to Teflon.
The mixture, coming into contact with the bronze, creates small abrasions on the surface that give life to a porosity that makes the pasta capable of retaining the seasonings more.

COURSE DESCRIPTION

5 days of sight and cooking classes.

Every day will be divided in 1h of theoretical lesson, 1 hour of laboratory and 2 hours of practice.

Theoretical lesson will be on organoleptic taste of pasta and tomato, cheese  making, winery, vegetable and the famous anchovies of Cetara.
Laboraty and practice will be on side of chef to create pasta according the theoretical lesson.

Duration of course: 1 week (20 hours)

 

Partner: Pasta Cuomo