Saturday, October 17, 2026, 3:00 PM - 6:00 PM · LaRina Pastificio & Vino, DUMBO + Ft Greene, New York City
Francesca Casci of Pandefrà and Luca teach hands-on sourdough mixing, fermentation, and baking, followed by a shared lunch. Attendees take home their own loaf and recipes, and spots are limited.
A sunlit Fort Greene pasta factory where fresh noodles get rolled in the open kitchen and the room smells faintly of flour and wine. It’s casual enough for a weeknight but polished enough to feel like you made a good life choice. Over 500 wines on the list, and a retail counter up front sells fresh pasta and imported cheeses for the walk home.
Salty caramel panna cotta with a perfectly firm, silky texture.
Slow-braised duck ragu with pecorino di fossa and fresh thyme.
Housemade smoked pasta with Calabrian chili, garlic, and hazelnut breadcrumbs.