Informazioni sull'esperienza
WHEN:
• braised beef ravioli: February 15th and 16th, March 1st and 2nd, November 8th and 22; December 6th 2025.
• pumpkin tortelli: May 10th and 11th, October 11th and 25th, November 1st.
DURATION: 4 hours and 30 minutes (10:30 AM - 03:00 PM)
PRICE: euro 60,00 (+18 years old)
COOKING CLASS WITH MAMMA MARISA
Let’s learn to prepare the traditional stuffed fresh pasta with mamma Marisa!
Rolling pin, kitchen apron, wheat flour and… let’s do the pasta and have fun!
We offer two cooking classes, both dedicated to traditional recipes of the local cuisine: braised beef ravioli and pumpkin tortelli.
Mamma Marisa will tell you the story of these recipes, unveil the recipe and show you the techniques to prepare a perfect fresh pasta.
GUIDED TOUR
After the cooking class, we will take you on a guided tour of our winery. We will stop in one of our vineyards to talk about our organic philosophy of work, then in the wine-making area and we will end the tour visiting one of the cellars where our Metodo Classico sparkling wines are ageing on the lees.
LUNCH AND WINE TASTING
Your experience ends with a lunch in our agriturismo.
We will serve a 3-course menu:
• assorted starters
• the ravioli or tortelli you prepared
• homemade dessert
The courses will be paired with four Calatroni wines.
NB: please let us know in advance if you follow a vegetarian or vegan diet, or if you suffer from food allergies or intolerances.
Prodotti in degustazione
Michél Extra Brut - Oltrepò Pavese Metodo Classico DOCG Pinot Nero
Campo Dottore - Oltrepò Pavese DOC Riesling
Vigiö - Bonarda dell’Oltrepò Pavese DOC (frizzante)
Siliquastro - Sangue di Giuda dell’Oltrepò Pavese DOC
Informazioni sull'host
On the eleventh of November 1964, Luigi Calatroni was sitting at a table: in front of him was a sheet of paper with the stamp of the Montecalvo Versiggia municipality, a document that would change his life forever and that was just waiting for a signature... his!
That sheet of paper was a contract attesting to the transfer of ownership of the Casa Bella land from the Vecchietti family to Luigi. Until 1964, Luigi had cultivated those pinot noir vines as a sharecropper, like the four generations before him. The sharecropper was a winegrower who paid rent for the land with half of the vineyard's yield (and you know: for a winegrower, his grapes are like his children).
After years spent in the sun and rain tending the vines, after the terrible campaign in Russia during the Second World War and an adventurous return to his homeland with makeshift means, the Vigiö d'la Cà Bela (as he was called) had succeeded: he had conquered a strip of land in the Versa valley and would hand it down with pride to the next generation.
But let's move on to the present day. So many things have changed over the years: tractors are almost perfect machines, technology in the cellar has evolved and the concept of wine is no longer what it once was.
It's midday and from the kitchen comes the smell of freshly prepared agnolotti: Marisa calls everyone to report... "It's lunchtime! Fausto gets off the tractor, making sure that the hose isn't leaking oil, Cristian comes out of the cellar after making sure that all the barrels are in place and Stefano, back from deliveries, calls the girls into the office "It's ready!".
A family is sitting at a table in front of a plate of steaming agnolotti accompanied by a bottle of Pinot Noir. Amidst the hubbub of the table, a thought occasionally crops up... Would all this have been possible if Vigiö's tenacity had not pushed him to fulfil his dream?
Cosa pensano di Azienda agricola Calatroni
