Discover the art of handmade pasta while making a difference. This special edition of our Fatto a Mano pasta class supports the Big Life Foundation, an organization dedicated to protecting wildlife and supporting local communities in Amboseli, Kenya.

Led by Sud Forno's Executive Chef Giovanna Alonzi, this interactive class is designed for pasta lovers of all skill levels. You’ll start your evening with some aperitivo snacks and a glass of bubbly before taking your place for the main event: Cavatelli, one of southern Italy’s most traditional pastas. Cavatelli are small, hollow shells, similar to gnocchi but longer, with a cavity created by pressing your fingers into the dough.

You’ll learn how to knead, roll and shape the dough entirely by hand before packing up your pasta to take home. At the end of class, our chefs will prepare samples of a cavatelli dish for you to enjoy. To finish, stop by Spaccio next door for a glass of wine or dinner to complete your evening.

The Big Life Foundation 

In Kenya, special needs children receive no government funding and rely entirely on donations for food, education and healthcare. The Big Life Foundation Canada has been making a difference in Amboseli for over a decade, ensuring children at the Enjikape Special Needs School receive basic medical care and bedding. But there’s still much more to do—from providing clean water and clothing to meaningful education.

With each ticket purchased, $50 will be donated directly to Big Life Foundation to help these children receive the care and opportunities they deserve. Together, we can make an impact—one plate of pasta at a time.

Learn more about the the Big Life Foundation here.

Learn More about Cavatelli 

The name "cavatelli" comes from cavare (Italian for "to hollow" or "to carve out"), reflecting its hollowed shape formed by pressing or rolling dough with fingers. It’s believed to have originated from Molise, where it's a staple of family Sunday lunches, traditionally served with turnip greens or rapini. It was later introduced to Puglia in the 1200s, evolving from a peasant dish to a noble delicacy served with pork chops, beans, bacon and peas. In fact, legend has it that a future mother-in-law would inspect a bride’s fingertips to see if she knew how to make them — proof she was ready to join the family!

DETAILS

When: Thursday, November 13th, 7PM

Where: Spaccio East, 22 Sackville St. Toronto 

DISCLAIMER

Each $150 ticket is per person and includes a $50 donation to The Big Life Foundation, snacks, a welcome drink, a class with our executive chefs, ingredients, the use of any required tools and the pasta that you made. Any food and/or drinks from the Spaccio restaurant and retail store are an additional cost to the guest. Any equipment used during the class is loaned for the duration of the class and is not included as a take-home in the ticket price. Photos may be taken during the class which will be used for future marketing purposes. If you prefer not to be photographed, please let our photographer know.

Please be sure to have your confirmation email available upon arrival on the day of the event. We will send this email 24 hours before the event. 

No gluten-free option is available for this class. 

Please contact Francesco at fgiorgio@terroni.com if you have any questions.