{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='An Italian pasta making school teaches the secrets of the trade to tourists' data-url='/boclips/videos/5c54bce3d8eafeecae12fff6' data-video-url='/boclips/videos/5c54bce3d8eafeecae12fff6' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nAn Italian pasta making school teaches the secrets of the trade to tourists\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eBologna - recent1. Wide of Asinelli Towers2. Various of Rizzoli street with vendors in foreground3. Wide of people walking4. Various of shop fronts filled with food5. Close of tortellini pasta seen from store window 6. Exterior of 'La...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eBologna - recent\u003cbr/\u003e1. Wide of Asinelli Towers\u003cbr/\u003e2. Various of Rizzoli street with vendors in foreground\u003cbr/\u003e3. Wide of people walking\u003cbr/\u003e4. Various of shop fronts filled with food\u003cbr/\u003e5. Close of tortellini pasta seen from store window \u003cbr/\u003e6. Exterior of 'La Vecchia Scuola Bolognese'\u003cbr/\u003e7. Pan of students at work\u003cbr/\u003e8. Various of students making sheets of fresh pasta\u003cbr/\u003e9. SOUNDBITE: (Italian) Alessandra Spisni, pasta school director \u003cbr/\u003e\"'La Vecchia Scuola Bolognese' was born in 1993 because tourists were asking for something about Bologna that they had not see. From there we started professional courses that teach students the profession in three months, and from there they work all around the world in Italian restaurants. We also have courses that last one day, aimed at tourists. In 2007 we had more than 4,000 foreigners.\"\u003cbr/\u003e10. Various of Evan Funke cutting pasta\u003cbr/\u003e11. Close of student making pasta\u003cbr/\u003e12. SOUNDBITE: (Italian) Evan Funke, chef\u003cbr/\u003e\"Pasta is very important in the United States, but this type of pasta, the pasta from \"La vecchia scuola bolognese\" and Bologna is very special, not very many restaurants make this kind of pasta.\"\u003cbr/\u003e13. Tilt up from fresh pasta called \"farfalle\" (butterflies) to a wide of students working\u003cbr/\u003e14. Close of pasta being placed on drying net\u003cbr/\u003e15. Wide of kitchen, with students making meat filling for \"tortellini\" pasta\u003cbr/\u003e16. Close of students filling squares of pasta\u003cbr/\u003e17. Wide of of Evan shaping a \"tortellino\" (singular of \"tortellini\")\u003cbr/\u003e18. Mid of teacher showing students how to shape pasta\u003cbr/\u003e19. SOUNDBITE: (English) Nathalie de La Fontaine, student \u003cbr/\u003e\"I own a restaurant in NYC, an Italian restaurant, and I am here to learn how to make fresh pasta with the hope that I can bring the knowledge back to NY, and that my stuff can do this for the restaurant so we don't have to buy fresh pastas made outside from the restaurant anymore because it's very expensive, it's thousands of dollars every months. So we are hoping to be able to do it in house, and may be expand the business with the fresh pasta.\"\u003cbr/\u003e20. Close of pasta on table\u003cbr/\u003e21. Various of teacher showing students how to make pasta\u003cbr/\u003e22. Close of \"tortellini\" pasta on table\u003cbr/\u003e23. Various of teacher showing how to cut pasta\u003cbr/\u003e24. SOUNDBITE: (Italian) Alessandra Spisni, Pasta School Director \u003cbr/\u003e\"There's a traditional story that says the shape of the \"tortellino\" was inspired by the belly of Venus. Mars and Venus were travelling, and they decided to spend a night at an inn. The owner, amazed by the beauty of Venus, spied on her through a key hole. Once he saw the belly of Venus, he was inspired to produce that very same shape with pasta. This is why this kind of pasta has sensual shapes, because of this meeting. Whereas for the \"tagliatelle\", it seems they were inspired by Lucrezia Borgia, who was forced to ride her horse naked and only covered with her hair. From her hair came the idea of \"tagliatelle\".\"  \u003cbr/\u003e25. Close of \"tagliatelle\" pasta \u003cbr/\u003e26. Close pan of \"tortellini\" on table\u003cbr/\u003e27. SOUNDBITE: (Italian) Alessandra Spisni, Pasta School Director \u003cbr/\u003e\"The fresh pasta is a system, or an invention, of our grandmothers and of our great-grandmothers, based on the idea of feeding many people, while spending little, using eggs, and flour. Also thanks to the ability of a person to invent something that not only nourishes, but that is good to eat.\"\u003cbr/\u003e28. Various of students sitting eating\u003cbr/\u003e29. Zoom out of Bologna skyline\u003cbr/\u003eItalian food is popular across the world, and at the heart of the traditional menu is pasta. \u003cbr/\u003eThe city of Bologna gave its name to the world's most famous pasta sauce ... bolognese.\u003cbr/\u003eIts reputation for fine cuisine means that each year thousands of tourists and professional chefs come to learn the secrets of fresh pasta making. \u003cbr/\u003eThe Italian city of Bologna is celebrated for its traditional Italian food, especially for pasta.\u003cbr/\u003eThe old food market is full of expensive shops selling fresh pasta like \"Tortellini\" at 31.50 euro (approx. $50 USD) per kilogram (per 2.2 lbs). \u003cbr/\u003eIt takes about an hour of work by a professional \"sfoglino\", the Italian name for a pasta maker, to make a kilogram of tortellini.\u003cbr/\u003eNow rising prices are inspiring people to have a go at making fresh pasta at home. \u003cbr/\u003eIn 1933 a cookery school opened to teach the mysteries of pasta making. \u003cbr/\u003e\"La vecchia scuola bolognese\" shows students how to make fresh pasta, tortellini and tagliatelle. \u003cbr/\u003eTortellini are small pasta envelopes filled with a variety of fillings.\u003cbr/\u003eThe school's director, Alessandra Spisni, says the inspiration for the school came from tourists who were looking for a different holiday experience. \u003cbr/\u003eThere are different courses and two different levels: amateur, and professional. \u003cbr/\u003ePasta chefs from around the world come here to learn the basics of pasta making. \u003cbr/\u003eIn 2007, 4,000 students graduated from the school, from tourists to chefs. \u003cbr/\u003eShe says the three month courses cater to professional cooks, but they also offer one day course for tourists. \u003cbr/\u003eThe lessons are taken by the mother-daughter team of Alessandra, and her daughter Stefania, members of an old Bologna family. \u003cbr/\u003eEvan Funke is a chef from Los Angeles, who is nearly at the end of the professional course. \u003cbr/\u003eHe says pasta is very popular in the US, but these traditional methods are very rare.\u003cbr/\u003eAnother student from the US is Nathalie de La Fontaine.\u003cbr/\u003eShe says making her own pasta will save her a fortune in costs for her restaurant in New York. \u003cbr/\u003eLooking at the professionals skilfully shaping the \"tortellini\" or cutting the \"tagliatelle\" - it all seems easy.\u003cbr/\u003eAs with many dishes in Italy, the origins are mixture of fact and legend.\u003cbr/\u003eSpinsi says the shape of \"tortellini\" pasta (plural for \"tortellino\") is inspired by the shape of Venus' belly.\u003cbr/\u003eVenus was the Roman goddess of love and beauty, often represented as an attractive young woman.\u003cbr/\u003eSpinsi also says the name for \"tagliatelle\" pasta is thought to have come from Lucrezia Borgia.\u003cbr/\u003eBorgia was a noble woman who lived in renaissance Italy.\u003cbr/\u003eThe three month course costs 1000 Euro ($1577 USD), plus living expenses. \u003cbr/\u003eDespite pasta today being a relatively fashionable food, it was originally a \"poor man's\" dish.\u003cbr/\u003eSpinsi says that homemade pasta enabled generations of Italian mothers not only to feed their families cheaply, but to make people happy with food. \u003cbr/\u003eAfter a hard day making pasta, what better way than for all the students to sit down and sample their hand made fare.\u003cbr/\u003ekeyword-culture\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' 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