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Cristina Lunardini
Specialist in fresh Italian pasta and traditional Italian cooking
Cristina Lunardini conveys the Italian tradition through fresh pasta, with a technical, approachable, and respectful perspective on doughs, sfoglia, and classic shapes.
Who is Cristina Lunardini?
Cristina Lunardini shares an Italian cooking style rooted in technique, tradition, and a sensitive touch by hand
Cristina Lunardini brings fresh Italian pasta closer by starting with the fundamentals, from selecting flours and balancing doughs to the hands-on work of making sfoglia (pasta sheet). Her teaching focuses on understanding texture, hydration, and resting time as the keys to achieving precise, well-worked pasta.
Throughout the course, she guides students through traditional preparations such as strozzapreti, cappelletti, passatelli, tortellini, and ravioli, showing how just a few ingredients can be transformed into recipes full of character when handled with care, judgment, and respect for tradition.
Her approach combines technique, terroir, and waste-conscious cooking, with special attention to the hand movements that define fresh Italian pasta: stretching, cutting, filling, sealing, and storing each shape according to its use.
