We are beginning preparations for the new EuroEst 2025 season! The first masterclass was filled with an atmosphere of creativity, professionalism, and authentic Italian traditions.
This time, students mastered a true classic — Pasta con Pomodoro. However, it is more than just a dish; it is an introduction to Italian culture through the cicatelli pasta shape. Making handmade pasta is an ancient art, a tradition that Italian families have practiced daily for generations.
Recipe for the perfect dish:
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Handmade pasta (cicatelli);
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Ripe tomatoes;
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Salt and black pepper;
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Fragrant oregano and fresh basil;
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Grana Padano cheese;
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Natural olive oil.
The recipe is remarkably easy to remember, yet it conceals many professional nuances. Under the guidance of Chef Paolo Brescia, students learned:
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Creaminess without cream: how to achieve the perfect sauce texture using only technique and the right ingredients.
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Production culture: the specifics of kneading and shaping pasta by hand.
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Safety standards: special attention during the first session was given to sanitary norms and organizing a safe workspace — the foundation of any professional kitchen.
There is much more to come! As always, the new season promises to be intensive, delicious, and full of professional discoveries for the students.
