Cooking Experience – Mani in Pasta (Hands in Pasta)

What it is

It is a cooking lesson in which you learn how to make pasta dough, using local artisanal soft wheat and stone ground flours. “HANDS IN PASTA” is also a TEAM BUILDING activity in which the kitchen is transformed into a sort of a gym.
The members of a team are invited to compare and help each other, the participants become part of a team by cooperating to best achieve the assigned goal.
In this way, the typical dynamics of the work group are re-created, but in a more relaxed and fun context, in which group members can identify difficulties and work to overcome them.
It is possible to organize a competition among the participants with a prize for the best working group.
Each creation will be tasted and evaluated by a jury.

Structure of the lesson

Each participant has their own workstation and the ingredients needed to make a traditional pasta and dessert.
What is prepared becomes the basis of lunch for the group. The kitchen staff prepares the sauce and serves lunch at the end of the lesson.
The lesson is structured as an example:
10.00 - 12.00 Reception and “hands-on” activities;
12.00 - 13.00 Relaxed moment for participants;
Alternatively we propose a visit to our barrel cellar and the vineyards,
1.00pm - 2.30pm Lunch.

The program can be customized according to needs which must be agreed in advance with the structure.

Lesson menu

Most of the ingredients come from the Ciociaria tradition, some from our production, others from small local farms, and are accompanied by wines from the L'avventura winery:

• Casale starter consisting in traditional Ciociaria cheese and cured meats
• First course which includes the use of pasta made by the participants
• Second course based on meat and a side dish
• Farmhouse biscuits which include the use of the dessert prepared by the participants

Water, wine and coffee included

Company history

L’avventura was born on 15 September 2015 and begins, as for many, from the desire to change our life and from a dream locked away in a drawer. Except that, as it happens to a few people, in this story the drawer is opened, the desire is courageously transformed into a project and then into reality at the age of 50.
The main characters of this story are called Stefano and Gabriella. The name they chose, L'avventura, is a hymn to the journey of life and an invitation to live it intensely, hence the motto "The Adventure, producers of happiness".
Three and a half hectares which in eight years become ten hectares, planted mainly with vineyards. Vineyards, olive trees and some fruit trees. The native Cesanese and Passerina del Frusinate vines are cultivated - only a small plot of land is dedicated to Pinot Noir - to produce DOCG (the only red DOCG in Lazio) and IGT wines.
The 120 olive trees instead produce an excellent EVO extra virgin olive oil which is also used in the kitchen of their Wine Resort, baptized with a truly romantic name, Casale Verdeluna.
For them, wine is also about welcoming and sharing, which is why they decided to buy a renovated farmhouse and transform it into the winery's accommodation facility.
Here today, in addition to six rooms all overlooking the vineyards, you will find a restaurant with refined cuisine, but close to traditional flavors; a magnificent outdoor area and a swimming pool, as well as a tasting room where introductory wine courses, seminars and in-depth masterclasses and guided tastings are held.

Company philosophy 

L’avventura (The adventure) is located in the heart of the Piglio denomination, in Ciociaria, and is committed to adding value to this extraordinary land, cradle of ancient traditions, history and cultures which are also revealed in food and wine production. “Adventure” is not just a name, but a declaration of intent. It embraces the challenge of organic, regenerative organic agriculture, non-invasive practices, slow and sustainable tourism. An environmental sustainability, but also a social one because the adventure today is to live fully, in harmony with the environment, with others and in an ethical way.