tagAlt.pici all aglione

Saturday 30th of October 2021 at 21:00

Making Fresh Pici all'Aglione Live, with Italian Chef

Duration: 90m

Complexity: Beginner

all.event for free

Join the fun in making this traditional pasta dish! Learn from an Italian Pro and discover the secrets of rolling out the best pasta dough. Tuscan Pici are trilicious!

How to Make Fresh Homemade Pici Pasta with Tomato Sauce. Italian Chef teacher. Ingredients for Traditional Tuscan PIci Recipe


Ciao, garlic! Pici all’aglione might not be suitable for date-night, but no-one has ever complained after trying this super-tasty, flavor-packed and surprisingly easy to make pasta dish!

Rustic, imperfect, chewy and resilient, this pasta is traditionally from the south of Tuscany, and dates back to Etruscan times, believe it or not! 

Satisfaction reaches its peak when your finger-tips make magic by rolling this smooth and perfect pasta dough into shape! Join us and become a 'Pici pro'!


About your hands-on, interactive cooking class.

Let's share time together (insieme) in the kitchen!

Join a group and meet new friends or request a private class at your preferred date and time.

Enrol now and receive the ingredient list and a confirmation email with the link to a password-protected Zoom session.

Classes are approximately 1 1/2 hours, hands-on, fully interactive and fun!

So get ready, roll up your sleeves and ask as many questions as you like while you work together with your Italian Chef.

We look forward to sharing great moments! See you soon!


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Michele Berlendis

Chef Michele Berlendis is the hands and heart of MaMa Florence, since he joined the team in 2016. A native-born Tuscan, he attended a technical school specializing in hospitality and during weekends, worked in a local restaurant where his passion for the kitchen was born. His most significant formative restaurant experience was working alongside chef Filippo Saporito, who he defines as his culinary guru, at La Leggenda dei Frati. After honing his skills, Michele moved to Berlin where he worked at the premier Italian restaurant Boccadibacco and helped run Caffe Pfoertner. Michele’s approach to cooking is dynamic and he loves experimenting with simple flavors so the taste of the genuine ingredients he uses can really come through. He reinterprets classic recipes to give them his personal touch. You can find him coordinating the order from the butcher, finding the freshest seasonal produce at the local vegetable market, or in his chef’s whites in front of the stovetop at MaMa sharing his knowledge with smiling participants.

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