The school's setting, a renovated and modernised old farmhouse nestled among vineyards and olive groves, creates a magical and inspiring atmosphere. The well-equipped classrooms combine modern technology and rustic charm, reflecting the essence of authentic Italian cuisine.

The class begins with a theory session, where students discover the history and traditional techniques of fresh pasta and gelato. Experienced chefs share their knowledge, delving into the variety of shapes, doughs and fillings that characterise fresh Italian pasta, and techniques for creating creamy, flavor-packed gelato.

In the practical part, the focus is on the preparation of fresh pasta. From noodles to ravioli, students learn how to make pasta starting with raw materials, kneading by hand and using pasta machines. The focus is on the importance of texture and manual dexterity in making pasta.

In parallel, the world of Italian artisan gelato is explored. Participants are guided through the process of selecting quality ingredients, balancing milk, cream, sugars and natural flavours.

The school's philosophy places great emphasis on collaborative learning and social interaction, encouraging teamwork and cultural exchange among participants. This approach not only facilitates the learning of techniques, but also promotes the sharing of experiences and the establishment of friendships.

At the end of the class, participants receive a certificate of participation, a symbol of their commitment and skills acquired. Many alumni have found inspiration and success in the culinary industry through this experience.