Handmade Pasta Class and Dinner for 2 (3435-2n)
Learn how Pasta Master 'Sfoglino' Francesco Allegro makes Rossoblu's famous handmade pasta with a demonstration and Q&A class
Four-course dinner with paired wines
In the wheat fields of Canosa di Puglia, Italy, Francesco Allegro's grandfather would harvest seeds to take home, grind, toast, then form into a toasted wheat troccoli. Today, Allegro makes that same troccoli, tossed with a fragrant combination of breadcrumbs, garlic, olive oil, and parsley, at Rossoblu. From a young age, he worked in the restaurant industry, but after high school, he pursued his two favorite things: music and pasta. On the side, Allegro taught Italian language classes, and in 2017, Chef Steve Samson was one of his students. Impressed by Allegro's profound pasta skills, Samson recruited him to become the head sfoglino at his Bolognese-inspired restaurant, Rossoblu. Allegro now resides in L.A., where he hand-makes pasta for Rossoblu's restaurant and market. (Suggested Retail Value: $1,394)