WWE Fans Can Make Pasta With a Superstar at Clash in Italy

The Inalpi Arena in Turin will host WWE's Clash in Italy on May 31, 2026, and On Location, WWE's official hospitality partner, has ensured that getting there feels like more than a ticket purchase. The top-tier Champion+ package, priced at $11,500 per person, wraps front-row seating around a backstage experience, a ringside photo opportunity, a Welcome Aperitivo wine tasting with WWE Superstars, and a private pasta-making session alongside a Superstar. It is, quietly, one of the more unusual inclusions in premium sports hospitality in recent memory.

The pasta class went viral almost immediately after package details circulated online, and Chelsea Green helped it along considerably. The former Women's United States Champion responded on X with a direct appeal: "If someone doesn't book this appearance so I can drink wine and make pasta in Italy!!!!!!!..." Green's post crystallized exactly what makes the offering travel beyond wrestling circles: this is not just a fan package. It is an anyone-who-loves-Italy package dressed in a WWE itinerary.

That framing is intentional. Clash in Italy is WWE's first ever Premium Live Event in the country, and On Location anchored the cultural identity of the experience around pasta-making rather than a generic sightseeing excursion. Turin is the capital of Piedmont, a region where fresh egg pasta is taken seriously enough to constitute a culinary identity. Tajarin, a fine-cut egg noodle produced with an unusually high yolk ratio, and agnolotti del plin, small pinched parcels stuffed with braised meat, are the regional staples that have defined Piedmontese tables for generations. Building a VIP itinerary around a pasta class signals something specific about how broadly the craft is now recognized as a premium, place-rooted cultural experience, even among audiences who would not describe themselves as food travelers.

For pasta enthusiasts who teach classes or run pop-up workshops, the Champion+ package is a useful data point. A non-food audience is willing to pay for hands-on pasta experience when it is packaged as cultural access rather than a cooking lesson. The distinction matters: the class is not being sold as "learn to make pasta." It is being sold as "make pasta in Italy this weekend alongside someone famous." Locality and specificity are the value proposition, and both translate directly to how independent pasta educators frame their own offerings.

For anyone not heading to Turin, Piedmontese pasta technique is more accessible than the $11,500 price tag suggests. Tajarin starts with 00 flour and an egg yolk-forward dough, traditionally around 30 yolks per kilogram of flour, rested generously, rolled thin, and cut into fine ribbons. Dress it simply with brown butter and sage, or shaved truffle if the season cooperates. Agnolotti del plin takes longer: roll out a thin egg pasta sheet, dot it with a filling of braised mixed meats, fold the sheet over, press between each mound to push out air, then pinch and cut. The word plin is Piedmontese for pinch, which is both the technique and the entire instruction in one word. The take-home skill from any good Piedmontese session is the same regardless of what the class cost: patient dough, adequate rest time, and hands confident enough to feel when the texture is right rather than measure it.

Monday Night Raw follows Clash in Italy at the same Inalpi Arena the next evening, so whoever books the Champion+ package gets two nights of WWE in one of Italy's great pasta cities. Chelsea Green still has not been confirmed as the Superstar pouring the flour. But her campaigning for the spot may be the most effective marketing On Location did not have to pay for.