During this 3-hour course for beginners you will learn the recipes for three theme dishes or a whole traditional menu, acquiring the essential techniques and basic procedures for preparing them. In a friendly and laid-back setting, you will get to prepare the dishes for a dinner which you will then enjoy with good local wine, for a very tasteful evening.
Fee
Full price: €60,00 p/person
Reduced price: €30,00 p/person (under 14)
Free: under 6
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:
If you cancel at least 3 days before the scheduled lesson, there is no cancellation fee.
After this deadline, you will be charged the total amount of the reservation.
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.
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Highlights
The traditional cuisine of Emilia-Romagna
Menu: Tagliatelle with ragu, Parmesan biscuits with mortadella foam, Rice cake
Thursday 01/06
he cuisine of Emilia-Romagna
Menu: Strozzapreti with Romagna ragù, Straccetti with balsamic vinegar, Tiramisù
Tuesday 06/06
Tradition in a vegetarian key
Menu: Ravioli of eggplant and ricotta cheese with mint, Chickpea farinata with ricotta and vegetable crudités, Bavarese cake with yogurt and raspberry sauce
Thursday 08/06
The Fresh Pasta
Menu: Tagliatelle with ragù, tortellini in broth, tortelloni butter and sage
Tuesday 13/06
Summer Menu.
Menu: Garganelli with summer vegetables, Chicken salad with crispy vegetables and Parmigiano sauce, Mascarpone cheese with fresh fruit
Thursday 15/06
Traditional Italian sauces and condiments
Menu: Bolognese Ragù, Sicilian Pesto, Sugo alla norma
Tuesday 20/06
The Tradition of Southern Italy
Menu: Gnocchi alla sorrentina, Eggplant parmigiana, Sicilian caponatina
Thursday 22/06
Traditional recipes interpreted in a vegetarian key
Menu: Ravioli of eggplant and ricotta cheese with mint, Chickpea farinata with ricotta mousse and vegetable crudité, Cupcake with a heart of fresh fruit and almonds
Tuesday 27/06
Southern Italian cuisine
Menu: Orecchiette with mussels, Stuffed squid, Orange carrot cake
Thursday 29/06
Traditional menu
Menu: Tagliatelle with ragù, Veal strips with arugula, parmesan and balsamic vinegar, Panna cotta with red fruits
Tuesday 04/07
Fresh pasta
Menu: Tortelloni butter and sage, Mezzelune ravioli with shrimp, Burrata ravioli with asparagus
Thursday 06/07
Tradition with a vegetarian twist
Menu: Fresh pasta with Trapanese pesto, Olivette chickpeas in yogurt sauce, Vegan chocolate cupcakes.
Tuesday 11/07
Parmigiano (first and second courses)
Menu: Parmesan shortbread, Risotto with creamed radicchio served on a waffle, Straccetti with traditional vinegar and parmesan shavings
Thursday 13/07
Summer menu
Menu: Fresh spaghetti with vegetables and pistachios, Chicken salad with vegetables, Peaches au gratin with chocolate and macaroons
Tuesday 18/07
Traditional cuisine in summer
Menu: Spelt salad with cherry tomato and zucchini scented with marjoram, Fried squash blossoms/stuffed zucchini with herb ricotta, Fruit tiramisù
Thursday 20/07
Traditional summer menu
Menu: Soft zucchini pie with zucchini flowers, Romagna-style tagliatelle, Panna cotta with strawberry and mint sauce
Tuesday 25/07
Tradition with a vegetarian twist
Menu: Fresh pasta with Trapanese pesto, Chickpea olivette in yogurt sauce, Vegan chocolate cupcakes.
Thursday 27/07
Fresh pasta
Menu: Tagliatelle with ragù, Tortelloni butter and sage, Pici cacio e pepe
Tuesday 01/08
Fish: appetizers and main courses
Menu: Mackerel salad with orange, Sea bream with spicy chicory, Almond and chocolate semifreddo
Thursday 03/08
Traditional Italian cuisine
Menu: Tortelloni butter and sage, Pici cacio e pepe, Fruit tart
Tuesday 08/08
Southern Italian menu
Menu: Rice Arancini, Sardines au gratin with lemon, Calzoncini with ricotta and cinnamon
Thursday 10/08
Traditional summer menu
Menu: Soft zucchini pie with zucchini flowers, Tagliolini with vegetables, Panna cotta with wild berries
Thursday 17/08
Traditional Southern Cuisine
Menu: Neapolitan-style cannelloni, Mashed broad beans and sautéed chicory, Caprese cake
Tuesday 22/08
Traditional cuisine in summer
Menu: Spelt salad with cherry tomato and zucchini scented with marjoram, Fried squash flowers, Fruit tiramisù
Thursday 24/08
Vegetable scents
Menu: Mezzelune (ravioli) with lemon and thyme with pistachio, Tortino with ricotta and mint, Panna cotta with sage and red fruits
Tuesday 29/08
Traditional sauces and condiments
Menu: Bolognese Ragù, Amatriciana, Genovese Pesto
Thursday 31/08
Traditional recipes interpreted in a vegetarian key
Menu: Ravioli of eggplant and ricotta cheese with mint, Chickpea farinata with ricotta mousse and vegetable crudité, Cupcake with fresh fruit and almonds
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Timetables
| Tuesday | 07:00pm |
| Thursday | 07:00pm |
Availability:
Every Tuesday and Thursday
Map
Details
Duration
3 hours of cooking class + dinner
Language
ITA/ENG
Interests
- Food & Drink
