At the young age of 19, Vinicio decided to challenge himself by choosing a path made of craftsmanship, tradition, and passion.

After finishing high school, he felt a strong desire to try his hand at a manual activity, in search of a tangible, hands-on profession. He therefore enrolled in our professional course: an intensive five-day full-time program designed to teach the A-B-C of the sfogline world, transforming a passion for fresh pasta into a true profession.

During the course, several topics were covered, such as the selection of flours and eggs, hand-kneading, rolling techniques with the rolling pin, and the preparation of the main traditional pasta shapes, both long and filled. A comprehensive experience, enriched by essential knowledge such as storage, labeling, HACCP, and food cost management, which allowed him to truly understand what it means to work every day in a fresh pasta workshop.

Today, Vinicio works as an intern at Bottega Portici, where he is involved in the daily production of fresh pasta, side by side with the sfogline.

Would you like to turn your passion into a profession too?
If the answer is yes, all you have to do is enroll in the Professional Fresh Pasta Course at Portici Academy and start a new journey of professional growth.

To watch Vinicio’s full interview, click here!