Why not join a cookery course to learn basic techniques, enjoying yourself learning the recipes for a tasty dinner?
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.
Meeting point:
Bologna Cucina,
Via del Pratello 46 /a, Bologna
Price includes:
Fee
Full price: €60,00 p/person
Reduced price: €30,00 p/person (under 14)
Free: under 6
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.
Face masks must be worn at any time.Show more
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.
Meeting point:
Bologna Cucina,
Via del Pratello 46 /a, Bologna
Price includes:
- Aperitif
- Lesson with activities and practical exercises
- Dinner with wine
- Apron and hat
- Certificate of attendance
Fee
Full price: €60,00 p/person
Reduced price: €30,00 p/person (under 14)
Free: under 6
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.
Face masks must be worn at any time.Show more
Highlights
02/02 Thursday Gnocchi
Menu: Ricotta gnocchi with robiola and walnuts, Potato gnocchi with fresh tomato and basil, Pumpkin dumplings
07/02 Tuesday Fish: first and second courses
Menu: Orecchiette with turnip tops and mussels, Sarde beccafico, Limoncello tiramisu
09/02 Thursday Leavened products
Menu: Crescentine and tigelle with cold meats and cheeses, Calzoncini with ricotta and chocolate
14/02 Tuesday The traditional cuisine of Emilia Romagna
Menu: Tagliatelle with ragù, Parmesan biscuits with mortadella foam, Rice cake
16/02 Thursday Traditional vegetarian cuisine
Menu: Red turnip ravioli, Chickpea patties, Tarts with ricotta and orange cream
21/02 Tuesday Traditional cuisine of Central Italy
Pici cacio e pepe, Saltimbocca alla romana, Fried cream
23/02 Thursday Traditional cuisine of Emilia Romagna
Menu: Tortelloni butter and sage, Tagliatelle with ragù, Tortellini in broth
28/02 Tuesday Traditional cuisine from South to North
Menu: Cavatelli alla lucana, Eggplant parmigiana, Panna cotta with red wine reduction
Thursday 2/03
Bolognese Cuisine
Menu: Green tortelloni with butter and sage, Petroniana-style cutlet, Torta tenerina
Tuesday 7/03
Tradition in a Vegetarian Key
Menu: Red turnip ravioli, Chickpea patties, Tarts with ricotta and orange cream
Thursday 9/03
The traditional cuisine of Emilia Romagna
Menu: Tagliatelle with ragù, Parmesan biscuits with mortadella foam, Rice cake
Tuesday 14/03
The traditional cuisine of Southern Italy
Menu: Gnocchi alla sorrentina, Spicy meatballs stew, Caprese cake
Thursday 16/03
Vegan Menu
Menu: Spelt and lentil soup, Mashed broad beans and chicory, Vegan berry tart
Tuesday 21/03
Traditional cuisine of Emilia Romagna
Menu: Tortelloni butter and sage, Tagliatelle with meat sauce, Tortellini in broth
Thursday 23/03
Vegetarian Menu
Menu: Focaccetta with cheese, Millet and ricotta pie with broccoli, Pear and pine nut cupcake
Tuesday 28/03
Emilian Tradition
Menu: Cream of leeks and potatoes with sautéed mushrooms and croutons, Roast pork with milk, Coffee-glazed walnut cake
Thursday 30/03
Vegetarian Tradition
Menu: Ligurian-style Pansotti with walnuts, Potato and mint ravioli, Agnolotti-ravioli with radicchio
Tuesday 4/04
Fish: first and second courses
Menu: Orecchiette with mussels and creamed turnip greens, Stuffed squid, Orange carrot cake
Thursday 6/04
Vegetarian Menu
Menu: Gnudi with ricotta and spinach, Potato dumplings in gorgonzola, pear and walnut cream, Gnocchi alla romana
Tuesday 11/04
The Tradition of Emilia-Romagna
Menu: Garganelli pasta in cream of asparagus and prosciutto, Petronian-stylel cutlet, Torta tenerina
Thursday 13/04
Spring menu
Menu: Lemon and thyme mezzelune-ravioli with pistachio, Stewed cuttlefish with herb artichokes, Sage panna cotta with red fruits
Tuesday 18/04
Southern Italian Tradition
Menu: Rice Arancini, Sardines au gratin with lemon, Calzoncini with ricotta and cinnamon
Thursday 20/04
Bolognese Menu
Menu: Tortelloni butter and sage, Tagliatelle with ragù, Tortellini with broth
Thursday 27/04
Tradition in a vegetarian key
Menu: Red turnip ravioli, Chickpea patties, Tarts with ricotta and orange cream
Tuesday 2/05
Tradition in Spring
Menu: Asparagus risotto, Livorno-style baccalao, Soft chocolate cake
Thursday 4/05
Vegetarian menu
Menu: Cheese focaccia, Millet and ricotta pie with broccoli, Pear and pine nut cupcake
Tuesday 9/05
The Tradition of Emilia-Romagna
Menu: Crespelle alla piacentina, Veal stew with potatoes, Pinza Bolognese
Tuesday 16/05
The vegetarian tradition
Menu: Ligurian-style Pansotti-ravioli with walnuts, Potato and mint ravioli, Agnolotti-ravioli with radicchio
Thursday 18/05
Fresh pasta
Menu: Tortelloni butter and sage, Tagliatelle with ragù, Tortellini with broth
Tuesday 23/05
Emilian cuisine
Menu: Whole wheat gnocchetti with white ragù, Sausage with red wine and Borretan onions, Bonet (amaretto dessert)
Thursday 25/05
The tradition of Central Italy
Menu: Carbonara, Lasagnette with vegetables, Tiramisù
Tuesday 30/05
The traditional cuisine of Emilia-Romagna
Menu: Tagliatelle with ragu, Parmesan biscuits with mortadella foam, Rice cake
Show more
Menu: Ricotta gnocchi with robiola and walnuts, Potato gnocchi with fresh tomato and basil, Pumpkin dumplings
07/02 Tuesday Fish: first and second courses
Menu: Orecchiette with turnip tops and mussels, Sarde beccafico, Limoncello tiramisu
09/02 Thursday Leavened products
Menu: Crescentine and tigelle with cold meats and cheeses, Calzoncini with ricotta and chocolate
14/02 Tuesday The traditional cuisine of Emilia Romagna
Menu: Tagliatelle with ragù, Parmesan biscuits with mortadella foam, Rice cake
16/02 Thursday Traditional vegetarian cuisine
Menu: Red turnip ravioli, Chickpea patties, Tarts with ricotta and orange cream
21/02 Tuesday Traditional cuisine of Central Italy
Pici cacio e pepe, Saltimbocca alla romana, Fried cream
23/02 Thursday Traditional cuisine of Emilia Romagna
Menu: Tortelloni butter and sage, Tagliatelle with ragù, Tortellini in broth
28/02 Tuesday Traditional cuisine from South to North
Menu: Cavatelli alla lucana, Eggplant parmigiana, Panna cotta with red wine reduction
Thursday 2/03
Bolognese Cuisine
Menu: Green tortelloni with butter and sage, Petroniana-style cutlet, Torta tenerina
Tuesday 7/03
Tradition in a Vegetarian Key
Menu: Red turnip ravioli, Chickpea patties, Tarts with ricotta and orange cream
Thursday 9/03
The traditional cuisine of Emilia Romagna
Menu: Tagliatelle with ragù, Parmesan biscuits with mortadella foam, Rice cake
Tuesday 14/03
The traditional cuisine of Southern Italy
Menu: Gnocchi alla sorrentina, Spicy meatballs stew, Caprese cake
Thursday 16/03
Vegan Menu
Menu: Spelt and lentil soup, Mashed broad beans and chicory, Vegan berry tart
Tuesday 21/03
Traditional cuisine of Emilia Romagna
Menu: Tortelloni butter and sage, Tagliatelle with meat sauce, Tortellini in broth
Thursday 23/03
Vegetarian Menu
Menu: Focaccetta with cheese, Millet and ricotta pie with broccoli, Pear and pine nut cupcake
Tuesday 28/03
Emilian Tradition
Menu: Cream of leeks and potatoes with sautéed mushrooms and croutons, Roast pork with milk, Coffee-glazed walnut cake
Thursday 30/03
Vegetarian Tradition
Menu: Ligurian-style Pansotti with walnuts, Potato and mint ravioli, Agnolotti-ravioli with radicchio
Tuesday 4/04
Fish: first and second courses
Menu: Orecchiette with mussels and creamed turnip greens, Stuffed squid, Orange carrot cake
Thursday 6/04
Vegetarian Menu
Menu: Gnudi with ricotta and spinach, Potato dumplings in gorgonzola, pear and walnut cream, Gnocchi alla romana
Tuesday 11/04
The Tradition of Emilia-Romagna
Menu: Garganelli pasta in cream of asparagus and prosciutto, Petronian-stylel cutlet, Torta tenerina
Thursday 13/04
Spring menu
Menu: Lemon and thyme mezzelune-ravioli with pistachio, Stewed cuttlefish with herb artichokes, Sage panna cotta with red fruits
Tuesday 18/04
Southern Italian Tradition
Menu: Rice Arancini, Sardines au gratin with lemon, Calzoncini with ricotta and cinnamon
Thursday 20/04
Bolognese Menu
Menu: Tortelloni butter and sage, Tagliatelle with ragù, Tortellini with broth
Thursday 27/04
Tradition in a vegetarian key
Menu: Red turnip ravioli, Chickpea patties, Tarts with ricotta and orange cream
Tuesday 2/05
Tradition in Spring
Menu: Asparagus risotto, Livorno-style baccalao, Soft chocolate cake
Thursday 4/05
Vegetarian menu
Menu: Cheese focaccia, Millet and ricotta pie with broccoli, Pear and pine nut cupcake
Tuesday 9/05
The Tradition of Emilia-Romagna
Menu: Crespelle alla piacentina, Veal stew with potatoes, Pinza Bolognese
Tuesday 16/05
The vegetarian tradition
Menu: Ligurian-style Pansotti-ravioli with walnuts, Potato and mint ravioli, Agnolotti-ravioli with radicchio
Thursday 18/05
Fresh pasta
Menu: Tortelloni butter and sage, Tagliatelle with ragù, Tortellini with broth
Tuesday 23/05
Emilian cuisine
Menu: Whole wheat gnocchetti with white ragù, Sausage with red wine and Borretan onions, Bonet (amaretto dessert)
Thursday 25/05
The tradition of Central Italy
Menu: Carbonara, Lasagnette with vegetables, Tiramisù
Tuesday 30/05
The traditional cuisine of Emilia-Romagna
Menu: Tagliatelle with ragu, Parmesan biscuits with mortadella foam, Rice cake
Show more
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
