TEMPLATE: VIP Pasta Challenge up to 24 PAX

Group Information

Group/Company Name:

Company Address:

Event Date:

Event start time:

Event end time.

Group Leader:

Number of Guests:

Additional Guests:

Total number of partcipating guests:

Tour leaders present but not partcipating:

Language:

Pasta Challenge Description

Arrival & Welcome
Guests arrive at Mama Florence, are greeted by the host and chef, and get settled in.

Introduction & Challenge Rules
Brief overview of the event, the cooking challenge, and how teams will be judged.

Chef Demo
A short pasta-making demonstration by the chef to inspire and guide the teams.

Team Cooking Begins
Guests split into teams, each working together to create the dish.

Friendly Competition
Teams present their creations for evaluation.

Winner Announcement
While enjoying a bubbly, the winning team is announced and celebrated.

Dinner/Lunch Together
Everyone enjoys the fruits of their labor with wine, laughter, and good company.

What's Included?:

• Exclusive use of one of Mama Florence's beautiful venues
• Chef + staff (Staffing levels based upon number of guests)
• All tools and ingredients for the class
• Aperitif with Prosecco
• Seated Lunch or dinner service based on the dishes prepared. For groups of up to 24 guests, a seated dinner is served around our long communal table
• Selected wine pairings (red and white) (3 glasses per participant - any extra wine quoted at 23 euros per bottle)
• Water and coffee
• General coordination
• Duration approximately 3.5 hours  

Extras

Overtime 200 euro per hour or quarter of hour            
Wine            
Prize for the winners            
Aprons            
Any other good or service not indicated above            
Transportation        

Dietary requirements

Allergies/ intolerances must be notified in writing via email to [email protected] no later two weeks prior to the event date:

Example Menu

Aperitivo:

• Prosecco
• Taralli (Italian crackers/pretzels)
• Nuts
• Potato Chips
• Local Cheese
• Assorted cured meats
• Fresh bread
• Olives
• Marinated artichokes
• Sun-dried tomatoes

The meal features fresh elements made by the participants during the class, alongside accompaniments prepared by our chefs:

Menu:

• Seasonal Salad
• Tortelli filled with Ricotta and Spinach, served with Butter and Sage Sauce
• Tagliatelle with Meat Ragù (A Vegetarian Ragù version is available upon request)
• Dessert: Panna Cotta with Seasonal Fruit

Important Note: Please be aware that this is an example menu only. Our menus are seasonal and based on the best produce available at the time. For specific requests or dietary needs, please contact us directly.