It was my first time visiting this facility for the CQC renewal course.
I obviously had access to the meeting room on the ground floor, and I must say it is spacious, well-equipped, and comfortable.
On the ground floor, there is a small room with a coffee machine and a water dispenser, so light refreshments are available during breaks.
As with any proper facility, there is a caretaker, the premises are served by parking spaces — unfortunately paid — and for those coming from Modena, it is also reachable on foot or by bike.
ed. 11/25 - FRESH EGG PASTA WITH RINA POLETTI
Egg Pasta Course with Rina Poletti – Edition 11/25
Who it is for
The course is designed for those who want to learn the authentic art of fresh egg pasta, from traditional to more refined techniques. It is suitable for both cooking enthusiasts looking to improve their skills and beginners who want to learn from an internationally recognized master. It is also ideal for those working or planning to work in the restaurant sector and who want to enhance their professional skills with one of the most requested and representative skills of Italian cuisine.
Course objectives
The training program focuses on teaching the techniques for making hand-made pasta sheets, combining tradition and hands-on experience. The main objectives are:
gain mastery in working with fresh egg pasta;
learn the fundamental rules of doughs and manual rolling;
know the secrets of the different pasta shapes typical of Emilia's tradition;
develop practical skills through constant exercises, guided by an excellent professional.
At the end of the course, participants will be able to independently reproduce the main types of fresh pasta, paying attention to texture, thickness, and shapes, according to the standards of true artisanal tradition.
Curriculum
The course, lasting a total of 8 hours, is divided into two practical lessons of 4 hours each. During the sessions, participants will cover:
Introduction to flours and basic ingredients;
Techniques for dough preparation and manual rolling of the pasta sheets;
Cutting and shaping different types of fresh egg pasta;
Preparation and storage;
Practical tips and secrets from the instructor for achieving perfect pasta.
Lesson schedule – POLETTI 10/25
Lesson 1 → Thursday 06/11/2025, 6:30 PM – 10:30 PM
Lesson 2 → Friday 07/11/2025, 6:30 PM – 10:30 PM
Instructor
Rina Poletti – Cooking teacher, founder of the first Academy of Pasta Sheets, and an international reference point for the Emilia traditional pasta.
Course location
The lessons will be held at the Modena with Taste kitchen laboratory, hosted by Iscom Formazione at via Piave 125, Modena.
Registration method
To secure a spot, it is necessary to fill out the registration form and pay a deposit. It is possible to request installment payments.
This course offers a unique opportunity to learn the art of fresh egg pasta directly from one of Italy’s greatest masters, in a practical and engaging environment.
We look forward to having you with us!
