An old assumption reminds us of a great truth: "Cooking is all about first courses." As you travel the length and breadth of Italy, you go from cappelletti to lagane, from agnolotti to gnocchi, from pici to pappardelle, from trenette to agnolotti, from ndunderi to orecchiette, from ravioli to scialatielli, from cavatelli to tortellini, and you name it. Each region has its wines, its cheeses, its cured meats, but most of all its pastas, those made at home, by hand, al ferretto, alla chitarra. It is safe to say that the most markedly identifying element of a territory is precisely the pasta.
Water and flour in the South, where durum wheat makes it possible to do without the egg; water and wheat flour and eggs in the North-Central, pasta maintains an indissoluble link with "terroir" understood in the French way as "the set of creations, practices, behaviors and values shared by a community, recognized as the most responsive to its needs and handed down from generation to generation orally, by assimilation, by imitation." Other elements of natural distinction, such as water quality, climate, altitude, ventilation and so on, also make a difference. Cooking, for these reasons is a heritage of identity, a garrison of culture, a thought, an act of love. In keeping with such convictions, we intended to orient our cooking classes on homemade pasta, by hand, as it has historically always been made.