Neil Perry’s Rosetta Ristorante at Southbank is one of Melbourne’s finest Italian restaurants and renowned for its hand-made pasta. So who better to present this masterclass on filled pasta shapes than Rosetta’s Sous Chef, Davide Galbiati.
This is a hands-on class in our professional kitchen where Davide will guide you through the stages of preparing and rolling out the pasta dough, creating different fillings forming the perfect ravioli, tortellini and other shapes.
Davide will also be showing you how to cook and serve your pasta which you will be able to enjoy over lunch with a glass of wine. You will also get to sample some of the exquisite filled pasta recipes on Rostetta’s menu.
Due to the very nature of this class, we cannot cater for gluten-free or other food sensitivities and intollerances.
Davide Galbiati, Sous Chef at Rosetta Ristorante
Originally from the town of Lesmo near Milan in Italy, Davide began his career soon after finishing school in 2008.
He worked in Paris at the Italian trattoria ‘Bocconi’ for 18 months as a Chef de Partie, before moving to Joel Robuchon’s famed ‘L’Atelier’ restaurant in Saint-Germain, an experience that he describes as one of the hardest but also one of the most rewarding of his life. This was follwed by a move to London, taking a position at ‘Aspinall’ working with celebrity Italian chef Alberico Penati. Two years later he accepted the role of Junior Sous Chef at the iconic ‘Harry’s Bar’ Venice, and it was here that Davide met Neil Perry, who at the time was on a reconnaissance trip through Europe recruiting staff for his soon-to-open new Italian restaurant ‘Rosetta.’ Davide moved to Melbourne in 2012, and has been with Rosetta from the opening day.
Learnt how to make fresh pasta and filled pasta. Was sensational. Really informative class. Our teacher was wonderful, full of knowledge, keen to share his ideas and experience and very encouraging.
Love this class! Confidence to make different shaped pasta of fillings at home where I get a chance to make full filling of wholesome vegetable or meat such as pumpkin or duck without a need to add ricotta (like pre-shop package).
I thoroughly enjoyed the filled pasta class at Enoteca. It helped me improve my pasta making ability by correcting what i'd been doing for the last few years. The class may have had too many participants and seemed congested at times to the point where we didn't get enough time to rotate around the different types of pasta making. Otherwise I learned new techniques and that i don't need to rely on a tomato based sauce to accompany the dish. Would've been nice to actually make the filling but I suspect we'd need much more time to do this.