Make bigoli, Verona's own pasta
Flour, eggs and your hands. A morning tasting in a Valpolicella cellar, then an afternoon making fresh pasta in Verona — including bigoli, the thick local shape pressed through a bronze die — and a table to eat it at.
About this experience
Everyone wants to make pasta in Italy. Fewer people get taught the shape that actually belongs to the city they are standing in.
Verona's is bigoli: a thick, rough, spaghetti-like strand pushed through a bronze die in a press called a bigolaro, traditionally served with duck ragù or anchovy. The roughness is the point — it holds sauce in a way smooth machine pasta never does. Depending on the kitchen and the season you may also make tagliatelle or a filled shape, but bigoli is the one that makes this a Verona class rather than a generic one.
The day opens in the Valpolicella, in a family cellar with your guide and sommelier, tasting through Valpolicella Classico, Ripasso and Amarone. It matters for what comes later: fresh pasta with a slow ragù wants a different wine from pasta with butter and sage, and you will have just tasted the difference rather than been told it.
The afternoon is hands-on at a partner cooking school in Verona — the dough, the resting, the rolling, the press — and then you sit down and eat what you made, with a wine pairing chosen for the menu. It is messier than the other days we run, and the one families and groups of friends tend to ask for twice.
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