This post is an informative journalistic coverage of a PR event with editorial & reportage elements that do not aim to promote any business, organisation, product or service.
Today - on the day of publication- I am a member of Ruokatoimittajat ry (Finnish Food Writers' Association), and attended this PR event as a food writer (not as an influencer).
29 october 2024 - helsinki
I cannot imagine a better way for a slightly delayed World Pasta Day celebration than an authentic pasta workshop at Peloton Cycling Eatery, where my fellow food writers and I have been invited yesterday evening.
The global celebration idea of World Pasta Day (25 October) came to life on 25 October 1995 in Rome, as a result of the World Pasta Congress' initiative to honour and promote the significance of pasta in the world of cuisine. And now, anyone can enjoy an authentic fresh pasta lunch or dinner by visiting Peloton Cycling Eatery in the heart of Helsinki.
When arrived to the location, I instantly felt the relaxed vibes of Peloton's space that great ambiance and a unique atmosphere created by the fusion of a restaurant, bar, bike shop and bike workshop. The restaurant's CEO and renowned sommelier, Angel Layos welcomed me with a wide smile and friendly handshake and explained how Peloton found its niche by embracing the holy trinity of cycling, pasta and quality beverages when opening at Suvilahti in 2022.
In addition to a one-of a wine & dine experience, people can also attend Peloton's Pasta Workshop, dive deep into fresh pasta making with the guidance and hands-on demonstration of Peloton's chef, Mukesh Mulmi, who is a master of traditional Italian pasta-making.
Photo by © Reka Csulak - Three Pod Studio
While he demonstrated each steps of creating handmade pasta, chef Mukesh also shared the history behind the decades-old tradition of handcrafted pasta. He also told how much practice and determination it took him to complete Bologna's prestigious professional training in 2023 at VSB Bologna by Maestra Stefania & Maestra Alessandra Spisni, to become Helsinki's only "sfoglino" - aka someone who makes "sfoglia", a form of Italian fresh pasta made only with flour and eggs, resembling a sheet.
Photo by © Reka Csulak - Three Pod Studio
Photo by © Reka Csulak - Three Pod Studio
Photo by © Reka Csulak - Three Pod Studio
At the end of the demonstration, we witnessed the chef's various pasta cutting and shaping techniques until the entire translucent pasta sheet literally turned into our dinner.
I often make other types of fresh pasta and dumplings at home, but this was one of the first occasions when I have been guided by a professional to make fully handcrafted, fresh pasta from scratch. I was honoured to have the full, dough-to-plate experience with chef Mukesh, and enjoyed the shared meal at the end of the event with Angel and the other participants.
Photo by © Reka Csulak - Three Pod Studio
with mortadella, parmesan & chicken broth
Photo by © Reka Csulak - Three Pod Studio
with gorgonzola cream & walnuts
Photo by © Reka Csulak - Three Pod Studio
with ragù alla bolognese
I had the pleasure to attend this PR event and experience the delicious flavours while deepened my knowledge about pasta making.
Thank you so much to Peloton Eatery Oy for inviting me to their at their Pasta Workshop event. I also appreciate the opportunity to meet and learn directly from Angel Layos and chef Mukesh Mulmi whose inspiring workshop boosted my confidence about making classic Italian pasta at home again soon.
You can find out more about Peloton's menu & workshops here + see more insights on my Instagram.
DISCLOSURE
The organiser has not set any special criteria and has not initiated any financial/alternative compensation that would require the creation of any written or visual content related to this PR event nor the promotion of any products/services in exchange for attendance - but I decided to share my experience anyway as I think you'd enjoy exclusive insights from my recent gastro adventure. Any PR products/samples/food, drink/services/raffle prizes handed out by the organisers, other participants or exhibitors (if applicable) were not a form of compensation, nor part of an exchange agreement.
