In a delightful collaboration, Francesca Petrilli of the Ecuadorian artisan pasta brand Di Simona Pastas and chef Irene González, owner of Il Buco, have launched interactive workshops titled 'Masa a Mano'. These workshops aim to teach participants the art of making fresh pasta from scratch, including techniques for creating various types of pasta such as ravioli and fettuccini, as well as preparing sauces that complement the dishes.

The initiative reflects both Petrilli's and González's commitment to promoting healthy culinary practices. Fresh pasta is highlighted for its nutritional advantages, as it is less processed compared to dried pasta, retaining more nutrients and offering better digestibility. The workshops not only serve as a cooking class but also as a therapeutic and enjoyable experience, catering to food enthusiasts and those seeking to enhance their culinary skills.

Participants in the 'Masa a Mano' workshops benefit from hands-on training in the kitchen, gaining knowledge of proper pasta preparation techniques, cooking methods, and sauce pairings. This endeavor not only fosters a love for traditional Italian cuisine but also encourages community engagement through shared culinary experiences at Il Buco. The workshops signify a growing interest in local gastronomic traditions and aim to enrich the culinary culture in Ecuador.