Welcome to our inaugural Pasta and Prosecco evening! Get ready to roll up your sleeves and create your very own pasta while indulging in delicious Italian fare.

Evening Highlights:

We’ll kick off the night with complimentary chilled prosecco to set the mood.

Under the expert guidance of Carmela, you’ll learn to make semola pasta from scratch. You’ll have the chance to shape your dough into various pasta styles, including cavatelli, gnocchetti sardi, and spizzulus, which you can take home to enjoy later. Carmela will also demonstrate how to prepare a delightful ricotta and basil pesto using the traditional pestle and mortar method, alongside a roasted pepper pesto. Both pestos will be served with crunchy breadsticks.

Casual Italian Antipasti Feast:

After the pasta-making fun, we’ll gather for a relaxed antipasti evening featuring an array of delicious dishes:
Cured meats – cured cheeses – Pugliese bread – melon with Parma ham – Filippo Berio extra virgin olive oil and aged balsamic – olives with lemon – artichokes in oil – sundried tomatoes – tomato and mozzarella salad – stuffed baby peppers – peach and lemon tiramisu

The museum will provide a paid bar for your enjoyment.

Join us with your friends and family for an evening filled with culinary creativity and Italian flavours!

What’s included:
Two glasses of prosecco per person, all pasta making ingredients, equipment and food.

A small gift from our sponsors at Filippo Berio

What to bring:
A container to take home your delicious pasta and an apron if you desire.

Booking essential
Over 18s only

DATES:

Saturday 21st June 2025

Please note: The museum stocks the full range of Carmela’s cookery books from the museum shop.