Fresh pasta atelier: ravioli del plin

Life is a combination of dough and magic.

Federico Fellini

The course

Piedmont has a very ancient history and its gastronomic roots are deep and rooted in the history of this region.

Absolute protagonists are the various fresh pasta formats.

The Fresh pasta ateliers are an extraordinary event to learn the secrets of homemade egg pasta, which precisely in the combination with the White Truffle of Alba finds the perfect balance.

You will learn all the tricks and basic preparations for making homemade fresh pasta with a special focus on the preparation of plin, the famous ravioli closed with a pinch of the fingers.

A simple format only in appearance, which contains all the wisdom of the Piedmontese tradition and which, in combination with the White Truffle of Alba, reaches its maximum expression.

A short hands-on course to go home with a wealth of knowledge that is as tasty as it is valuable.

At the end of the course there will be a tasting with products made by the chef!

The chef

Fulvio Siccardi

Fulvio Siccardi is a Multi-starred chef with established experience.

From Turin, born in 1969, he took his first steps in the kitchen at Cascinale Nuovo when he was very young, where the Ferretto family provided him with the skills needed to become a capable and talented cook.

After working in several Luxury hotels and resorts, thus assimilating teamwork and large numbers, he worked for a year at Osteria dell’Arco in Alba, before moving in 1998 to the Red Castle of Costigliole di Saluzzo as chef: he proposed low-calorie cuisine for spa guests, never losing his passion for contamination and experimentation.

In 2000 he succeeded Carlo Cracco in the management of the Le Clivie restaurant in Piobesi d’Alba.

He received his first Michelin star in 2002.

Fulvio Siccardi opened the Conti Roero restaurant in Monticello d’Alba together with his wife Lucia: thanks to this activity, in 2005 he earned his second Michelin star and, during his career, other recognitions including entry into the Stelle del Piemonte, a group of starred restaurateurs chosen by the region to spread the Piedmontese culinary tradition throughout the world.

Since 2008 he has worked as a consultant in various restaurants in the area.

At the same time, his career also consolidated abroad with various interventions in prestigious venues including the Four Seasons and in cities such as Prague, Copenhagen, Bangkok, Tokyo, Stockholm, and Madrid.

From January 2012 he dedicated himself to the creation of the new restaurant “Da Noi In”, located in Via Forcella, inside the new Hotel Magna Pars Suites (5*****) Milan: the business was inaugurated at the end of January 2013 and Fulvio Siccardi held the position of executive chef.

He also collaborates with Antares Way in Milan, which deals with events and private dinners.

In May 2018, together with his partners, he started a production laboratory for fresh filled pasta, not frozen but cryo-chilled, under the name “Albagnulot&Co Srl”, with the brand “I Tre Chef”.