Cooking class in Morelli Pasta Factory with tour and museum

The Antico Pastificio Morelli 1860 has been producing pasta in Tuscany for five generations. Using traditional techniques, both classic and special dry pastas are made.
 It all begins with a careful selection of Italian or Tuscan semolina and other raw materials, assembled using the same methods of the past: slow mixing, bronze dies, hand laying on frames, and low-temperature drying (maximum 50°C for 36 hours) in an environment that is suitable and compliant with all regulations.