I consider myself extremely lucky to have grown up watching my whole family cooking. When I was a child I helped my father planting tomatoes and I collected eggs from my grandmother’s backyard chickens.
Food means to me making things instead of buying them ready made; it is something that should be natural, a sort of ‘small ritual’.
The Pinna family is well-known among friends to offer top-notch food on the table.
Here is my uncle, Pinna Salvatore. He is the founder of Maison Pinna, an artisan pasta shop created in 1978 in Apt, a beautiful village in the heart of Provence. Maison Pinna is more than a traditional food shop. It is a way of living. The shop sells authentic hand-made products using what the nature has to offer in Salvatore’s farm. He produces fresh pasta (his speciality is lasagna), tomato sauces, grissini, jams, pates, panettone and more.
Sissi Pinna, my cousin, has taken over business, bringing a modern twist to the recipes whilst maintaining traditions. I love to spend summer holidays at their place, learning techniques, building piles and piles of lasagna sheets and admiring their dedication and love for what they do.
Maison Pinna don’t have (yet) a website. Somehow their success is simply due to its reputation, trust and impeccable ways to make food.
Are you looking for an unforgettable pasta experience?
Get on board for a fresh pasta workshop and learn the tips and tricks of making pasta.
You will take what you did with your own hands home to share a meal with your beloved ones. The length of the workshop varies according to number of participants. For social event with family and colleagues, I also run bespoke larger workshops.
Courses are held in English and at the end of the workshop, you will get a recipe book with some 'secrets'
What do you need?
Just bring along an apron and tupperware
The Basics, 2.0 hr (up to Fr.95)
Learn how to make fresh from scratch, such as tagliatelle, tagliolini, lasagna sheet and other shapes such as malloreddus, orecchiette and farfalle
Advanced, 2.5 hr (up to Fr.125)
This class is a bit more advanced, and we suggest to be able to work with fresh pasta. We’ll be making different shapes such as: ravioli, mezzelune, tortelli, tortelloni and many more