- Three-hour class to perfect your skills and become a real chef
- You will prepare 3 different dishes and be assessed during dinner
- Enjoy a local wine in a convivial, relaxed atmosphere
Language
ITA/ENG
Description
The advanced course will start again in September.
Take part in an advanced cookery course to learn professional techniques.
You may be an aspiring cook at home, or wish to become a real chef: in any case this three-hour course will help you improve and fine-tune your cooking skills. From preparing the ingredients, to cooking and serving the dishes, you will be taught all about three different recipes, which will then be examined and assess during dinner, always in a cordial and relaxed atmosphere.
Fee:
Full price: €98.00 p/person
Reduced price: €49,00 p/person (under 14)
Free: under 6
The price includes:
Meeting point:
Bologna Cucina,
Via del Pratello 46 /a, Bologna
Cancellation policy:
Cancellation with refund or amendment of the reservation possible up to 72 hours before the scheduled start of the activity.
Rules to be respected:
In addition to the school rules governing educational activities (collaboration with the teacher and participants), particular caution is required when working in a cooking workshop.
Particular caution is recommended when using kitchen tools. The participants are aware of the risks (cut, burn, fall) that can occur accidentally, or through improper use of the tools and equipment.
An insurance policy partially covers the events. The school accepts no liability for carelessness.
A face mask is only recommended in case of acute respiratory symptoms.
Tourist services selling is managed by Bologna Welcome Incoming Travel Agency.Show more
Take part in an advanced cookery course to learn professional techniques.
You may be an aspiring cook at home, or wish to become a real chef: in any case this three-hour course will help you improve and fine-tune your cooking skills. From preparing the ingredients, to cooking and serving the dishes, you will be taught all about three different recipes, which will then be examined and assess during dinner, always in a cordial and relaxed atmosphere.
Fee:
Full price: €98.00 p/person
Reduced price: €49,00 p/person (under 14)
Free: under 6
The price includes:
- Aperitif
- Lesson with activities and practical exercises
- Dinner with wine
- Apron and hat
- Certificate of attendance
Meeting point:
Bologna Cucina,
Via del Pratello 46 /a, Bologna
Cancellation policy:
Cancellation with refund or amendment of the reservation possible up to 72 hours before the scheduled start of the activity.
Rules to be respected:
In addition to the school rules governing educational activities (collaboration with the teacher and participants), particular caution is required when working in a cooking workshop.
Particular caution is recommended when using kitchen tools. The participants are aware of the risks (cut, burn, fall) that can occur accidentally, or through improper use of the tools and equipment.
An insurance policy partially covers the events. The school accepts no liability for carelessness.
A face mask is only recommended in case of acute respiratory symptoms.
Tourist services selling is managed by Bologna Welcome Incoming Travel Agency.Show more
Calendar
1/03 Friday
Eating with gusto: Traditional recipes with a vegetarian twist
Menu: Fresh pasta with Trapanese pesto, Chickpea olives in yoghurt sauce, Vegan chocolate cakes.
6/03 Wednesday
Risottos
Menu: Risotto with pumpkin and sausage in balsamic vinegar, Rice with seafood, Tiella (rice with potatoes and mussels)
8/03 Friday
Traditional Italian Sauces and Condiments
Menu: Bolognese Ragout, Amatriciana, Genoese Pesto
13/03 Wednesday
Parmesan Cheese (first and second courses)
Menu: Parmesan shortbread, Risotto with mantecato radicchio served in a waffle, Straccetti with traditional vinegar and parmesan shavings
15/03 Friday
Gnocchi
Menu: Ricotta gnocchi with robiola and walnuts, Potato gnocchi with fresh tomato and basil, Pumpkin gnocchi
20/03 Wednesday
Tradition with a vegetarian twist
Menu: Marinated seitan carpaccio, Chickpea meatballs, Pear heart pie
22/03 Friday
Traditional Recipes
Menu: Pumpkin Tortelli, Tagliatelle with Mushrooms, Carrot Cake
27/03 Wednesday
Cooking with Chocolate: Sweet and Savoury
Menu: Cocoa noodles with roast sauce, Roast with fondant glaze, Pear and chocolate delight
29/03 Friday
Aperitifs and Starters
Menu: Mortadella Mousse Barchette, Parmesan Baskets with Valerian and Caramelized Tropea, Mozzarella in carrozza
3/04 Wednesday
Eating with gusto: traditional recipes interpreted in a vegetarian key
Menu: Spelt strozzapreti with vegetable ragout, Spumini of tofu with herbs and fresh spinach, Vegan tart
5/04 Friday
Gnocchi
Menu: Ricotta gnocchi with robiola and walnuts, Potato gnocchi with fresh tomato and basil, Pumpkin gnocchi
10/04 Wednesday
Legumes and cereals
Menu: Cream of fresh peas with marjoram, Strawberry risotto, Treviso radicchio risotto with caramelised sausage
12/04 Friday
First and second courses of meat
Menu: Tagliolini with white rabbit ragout, Bocconcini of turkey with pineapple, Saltimbocca alla romana
17/04 Wednesday
Cooking Fish
Menu: Tuna tartare on avocado sauce, Fresh spaghetti with mussels and basil pesto, Swordfish rolls with sultanas and orange sauce
19/04 Friday
Eating with gusto: Traditional recipes with a vegetarian twist
Menu: Fresh pasta with Trapanese pesto, Chickpea olives in yoghurt sauce, Vegan chocolate cakes
03/05 Friday
How to cook fish: from appetiser to main course
Menu: Mackerel salad with orange and ginger, Sea bass and potato ravioli, Squid stew
08/05 Wednesday
Eating with gusto: traditional recipes interpreted in a vegetarian way
Menu: Spelt strozzapreti with vegetable ragout, Spumini of tofu with almonds and fresh spinach, Veg tart
10/05 Friday
Traditional Italian sauces and condiments
Menu: Bolognese ragout, Amatriciana, Genoese pesto
15/05 Wednesday
How to cook fish: first and second courses
Menu: Mediterranean-style anchovy pie, Sea bass ravioli, Stuffed squid
17/05 Friday
Pasta
Menu: Strozzapreti with sausage ragout, Potato gnocchi with guanciale, ricotta and rocket,
mezzelune with salmon and chives
22/05 Wednesday
Southern Italian pasta dishes
Menu: Orecchiette with turnip tops, Tagliolini with Sicilian tuna sauce, Pasta alla norma
24/05 Friday
Parmesan cheese (first and second courses)
Menu: Frollini di parmigiano, Risotto with radicchio mantecato and served in a waffle, Straccetti with traditional vinegar and parmesan shavings
29/05 Wednesday
Eating with gusto: Traditional recipes with a vegetarian twist
Menu: Fresh pasta with Trapanese pesto, Chickpea olives in yoghurt sauce, Vegan chocolate cakes
31/05 Friday
Spring menu
Menu: Garganelli with summer vegetables, Chicken salad with crispy vegetables in
Parmesan sauce, Mascarpone cheese with fresh fruit
Show more
Eating with gusto: Traditional recipes with a vegetarian twist
Menu: Fresh pasta with Trapanese pesto, Chickpea olives in yoghurt sauce, Vegan chocolate cakes.
6/03 Wednesday
Risottos
Menu: Risotto with pumpkin and sausage in balsamic vinegar, Rice with seafood, Tiella (rice with potatoes and mussels)
8/03 Friday
Traditional Italian Sauces and Condiments
Menu: Bolognese Ragout, Amatriciana, Genoese Pesto
13/03 Wednesday
Parmesan Cheese (first and second courses)
Menu: Parmesan shortbread, Risotto with mantecato radicchio served in a waffle, Straccetti with traditional vinegar and parmesan shavings
15/03 Friday
Gnocchi
Menu: Ricotta gnocchi with robiola and walnuts, Potato gnocchi with fresh tomato and basil, Pumpkin gnocchi
20/03 Wednesday
Tradition with a vegetarian twist
Menu: Marinated seitan carpaccio, Chickpea meatballs, Pear heart pie
22/03 Friday
Traditional Recipes
Menu: Pumpkin Tortelli, Tagliatelle with Mushrooms, Carrot Cake
27/03 Wednesday
Cooking with Chocolate: Sweet and Savoury
Menu: Cocoa noodles with roast sauce, Roast with fondant glaze, Pear and chocolate delight
29/03 Friday
Aperitifs and Starters
Menu: Mortadella Mousse Barchette, Parmesan Baskets with Valerian and Caramelized Tropea, Mozzarella in carrozza
3/04 Wednesday
Eating with gusto: traditional recipes interpreted in a vegetarian key
Menu: Spelt strozzapreti with vegetable ragout, Spumini of tofu with herbs and fresh spinach, Vegan tart
5/04 Friday
Gnocchi
Menu: Ricotta gnocchi with robiola and walnuts, Potato gnocchi with fresh tomato and basil, Pumpkin gnocchi
10/04 Wednesday
Legumes and cereals
Menu: Cream of fresh peas with marjoram, Strawberry risotto, Treviso radicchio risotto with caramelised sausage
12/04 Friday
First and second courses of meat
Menu: Tagliolini with white rabbit ragout, Bocconcini of turkey with pineapple, Saltimbocca alla romana
17/04 Wednesday
Cooking Fish
Menu: Tuna tartare on avocado sauce, Fresh spaghetti with mussels and basil pesto, Swordfish rolls with sultanas and orange sauce
19/04 Friday
Eating with gusto: Traditional recipes with a vegetarian twist
Menu: Fresh pasta with Trapanese pesto, Chickpea olives in yoghurt sauce, Vegan chocolate cakes
03/05 Friday
How to cook fish: from appetiser to main course
Menu: Mackerel salad with orange and ginger, Sea bass and potato ravioli, Squid stew
08/05 Wednesday
Eating with gusto: traditional recipes interpreted in a vegetarian way
Menu: Spelt strozzapreti with vegetable ragout, Spumini of tofu with almonds and fresh spinach, Veg tart
10/05 Friday
Traditional Italian sauces and condiments
Menu: Bolognese ragout, Amatriciana, Genoese pesto
15/05 Wednesday
How to cook fish: first and second courses
Menu: Mediterranean-style anchovy pie, Sea bass ravioli, Stuffed squid
17/05 Friday
Pasta
Menu: Strozzapreti with sausage ragout, Potato gnocchi with guanciale, ricotta and rocket,
mezzelune with salmon and chives
22/05 Wednesday
Southern Italian pasta dishes
Menu: Orecchiette with turnip tops, Tagliolini with Sicilian tuna sauce, Pasta alla norma
24/05 Friday
Parmesan cheese (first and second courses)
Menu: Frollini di parmigiano, Risotto with radicchio mantecato and served in a waffle, Straccetti with traditional vinegar and parmesan shavings
29/05 Wednesday
Eating with gusto: Traditional recipes with a vegetarian twist
Menu: Fresh pasta with Trapanese pesto, Chickpea olives in yoghurt sauce, Vegan chocolate cakes
31/05 Friday
Spring menu
Menu: Garganelli with summer vegetables, Chicken salad with crispy vegetables in
Parmesan sauce, Mascarpone cheese with fresh fruit
Show more
Timetables
| Wednesday | 07:00pm |
| Friday | 07:00pm |
Map
Interests
- Food & Drink
