Do you crave a little of la dolce vita? Then why not learn to DIY Italian?
Pasteio is a piccolo artisan pasta store in Brisbane’s Rosalie where chef-slash-owners, Jan and Catherine, are passionate about making exquisite artisan pasta and sauces daily.
They’ll help you create the same results in your own cucina, through their three-class pasta workshops.
Learn how to make traditional pasta dough from scratch; master techniques of rolling, folding, resting and hand-cutting pasta shapes; and discover the secrets to a great pasta sauce.
Jan is originally from Germany but worked as a chef around the world – including at Singapore’s famous Raffles Hotel.
He’s proof that pasta is the universal language! He’s also keen to dispel the myth that pasta packs on the weight.
Jan and Catherine also bake fresh dolci daily – traditional Italian sweets and pastries.
But if you prefer a lighter Italian dessert, make your way to La Macelleria Gelateria. At their West End store, the maestro of gelato, Matteo Zini, hosts gelati-making workshops.
La Macelleria means butcher in Italian – a nod to the renovated butcher shop that housed Matteo’s gelateria in his native Bologna. He kept the name when he moved to Brisbane and it sometimes confuses people!
La Macelleria’s gelati-making workshops are a delicious insight into the artisan creation of the Italians’ favourite dessert.
Matteo demonstrates how hazelnuts and pistachios are roasted on site, then stone-ground to make intensely flavoured pastes for the gelati.
Modern gelati batch machines are used, but pride of place at the West End store goes to the Cattabriga Effe: the first automated gelato machine ever invented, back in Bologna in 1927.
Still going strong, the 90-year-old ‘red beast’ continues to churn out mountains of Italian gelati each week.
And at the end of the workshop, you get to take home a litre of that icy, milky Italian deliciousness – created by your own fair hand (with a little help from Matteo).