A Little Flour, a Few New Friends and an Evening at Casa Artusi

When I visited Casa Artusi earlier this year, Mattia Fiandaca introduced me to the stories behind this remarkable place in Forlimpopoli. I wrote then about its role in Italy’s culinary identity and the care with which that knowledge is kept alive.

This November, our Journeys community will have the opportunity to take part in that living tradition. And yes, there will be a little work involved before dinner.

As part of Journeys Italy 2026, our buyers and suppliers will roll up their sleeves for a cappelletti masterclass at Casa Artusi. I suspect there will be some very confident first attempts—and perhaps a few requests for expert assistance.

That is part of the pleasure of learning something together.

By this point in the programme, our delegates will have spent time in meetings, shared meals and discovered more about each other’s businesses. At Casa Artusi, they will have another chance to get to know the people behind those introductions.

There is something wonderfully sociable about preparing food. You ask someone to show you again. You compare your efforts. You find yourself talking to the person beside you while your hands are occupied with something entirely new.

For our international buyers, the experience also offers a closer understanding of what they can share with their clients: access to local knowledge, a skill passed between people and the satisfaction of taking part.

Casa Artusi president Andrea Segre'

We will finish our time together here with our closing dinner, supported by Emilia-Romagna.

I am keeping a few details for the evening itself. But bringing everyone around the table at Casa Artusi feels like a lovely way to close this edition of Journeys Italy.

First, though, let’s see how we get on with the cappelletti.

Micaela and the Journeys team