Pick Your Classes
Before you arrive, we'd love to know what you're most excited to make. This short form covers both kitchen and studio, a few pasta and fish choices, some honest questions about your experience with clay, and anything we should know for the table. Ten minutes, and it shapes the whole 10 day retreat! Once we’ve got all your answers (by the 27 of August) we’ll send you your own personalized itinerary!
Your name
Shaped Pasta
Before pasta had machines, it had hands, and Italy's regions each found their own way of shaping the same simple dough of durum wheat semolina, water, and salt. These two classes take you to opposite ends of that tradition: one rooted in Puglia's little ears and hollows, the other tracing a spiral north to Liguria and south to Sicily. Same dough, different hands, different stories. Choose one.
La Cucina di Andrea
This is the cooking our restaurant is known for. Andrea was born into a fishing family, and everything he cooks still starts from that. These two classes split that inheritance in half: one built around the knife and the rawest expression of the catch, the other opening up to the fuller range of what the sea gives you. Choose one.
Tortelli: The Maremma Backbone
Italy is famously, stubbornly regional. Here in Maremma, tortelli isn't a choice, it's a given, the pasta this whole cuisine is built on. These two classes teach you that backbone from two different angles. Choose one.
Other cooking classes
Use the arrows to put your favorites at the top. You'll be assigned 2 of these 4.
Dietary restrictions or allergies
Anything we should know for the kitchen, allergies, intolerances, preferences (vegetarian, nut allergy, etc). Leave blank if none.
Ceramics
This isn't ranked, we use your answers to group people into pods by skill and interest.
1 = never touched clay · 5 = comfortable building complex forms unsupervised
1 = never sat at a wheel · 5 = confident centering & pulling on my own