Bologna
Green Pass required.
For more info -> click here
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.
All participants are obliged to wear their own FFP2 mask for the duration of the service.Show more
For more info -> click here
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:
- 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.
All participants are obliged to wear their own FFP2 mask for the duration of the service.Show more
Highlights
31/05 Tuesday - Tradition in a vegetarian key
Menu: Aubergine and ricotta cheese ravioli with cherry tomatoes and mint, Chickpea porridge with ricotta cheese and crudité vegetables, veg chocolate cake
2/06 Thursday - The cuisine of Emilia-Romagna
Menu: Strozzapreti with Romagna meat sauce, Straccetti with balsamic vinegar, Tiramisu
07/06 Tuesday - Cooking with fruit: sweet and savoury
Menu: Risotto with strawberries, Ravioli with pears, gorgonzola and walnuts, Fillet steak with orange
09/06 Thursday - Southern Italian Tradition
Menu: Gnocchi alla sorrentina, Eggplant parmigiana, Sicilian caponatina
14/06 Tuesday - Summer Menu
Menu: Garganelli with summer vegetables, Chicken salad with crispy vegetables in Parmesan sauce, Mascarpone cheese with fresh fruit
16/06 Thursday - Tradition with a vegetarian twist
Menu: Aubergine and ricotta ravioli with cherry tomatoes and mint, Chickpea porridge with ricotta and crudités of vegetables, Yoghurt bavarois in raspberry sauce
21/06 Tuesday - Traditional Italian sauces and condiments
Menu: Bolognese ragout, Summer pesto with pistachios, Sicilian tuna pesto
23/06 thursday - Fresh pasta
Menu: Tortelloni butter and sage, Mezzelune with prawns, Burrata ravioli with asparagus
28/06 Tuesday - Nourishing with taste: traditional recipes interpreted in a vegetarian key
Menu: Aubergine and ricotta ravioli with mint, Chickpea porridge with ricotta mousse and crudités of vegetables, Tortino with a heart of fresh fruit and mandarins
30/06 Thursday - Gluten-free cuisine
Menu: Tortelloni butter and sage, Trofie with pesto, Fruit tart
5/07 Tuesday - Fish: first and second courses
Menu: Gnocchetti with Sicilian tuna ragout, Gilthead bream fillet in a crust, Sardines in Saor
7/07 Thursday - Rice, cereals and legumes
Menu: Strawberry risotto, Coloured quinoa with vegetables and herbs, Spelt, cherry tomato and marjoram salad
12/07 Tuesday - Traditional menu
Menu: Tagliatelle with meat sauce, Veal strips with rocket, parmesan and balsamic vinegar, Panna cotta with red fruits
14/07 Thursday - Tradition with a vegetarian twist
Menu: Fresh pasta with Trapanese pesto, Chickpea olives in yoghurt sauce, Vegan chocolate cupcakes
19/07 Tuesday - Traditional summer menu
Menu: Soft courgette pie with flowers, Tagliatella with asparagus tips and parmesan sauce, Panna cotta with strawberry and mint sauce
21/07 Thursday - Traditional cuisine of Emilia Romagna
Menu: Tortelloni butter and sage, Strozzapreti with sausage ragout, Tiramisù
26/07 Tuesday - The 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
28/07 Thursday - Summer menu
Menu: Fresh spaghetti with vegetables and pistachios, Chicken salad with vegetables, Peaches au gratin with chocolate and amaretti biscuits
Show more
Menu: Aubergine and ricotta cheese ravioli with cherry tomatoes and mint, Chickpea porridge with ricotta cheese and crudité vegetables, veg chocolate cake
2/06 Thursday - The cuisine of Emilia-Romagna
Menu: Strozzapreti with Romagna meat sauce, Straccetti with balsamic vinegar, Tiramisu
07/06 Tuesday - Cooking with fruit: sweet and savoury
Menu: Risotto with strawberries, Ravioli with pears, gorgonzola and walnuts, Fillet steak with orange
09/06 Thursday - Southern Italian Tradition
Menu: Gnocchi alla sorrentina, Eggplant parmigiana, Sicilian caponatina
14/06 Tuesday - Summer Menu
Menu: Garganelli with summer vegetables, Chicken salad with crispy vegetables in Parmesan sauce, Mascarpone cheese with fresh fruit
16/06 Thursday - Tradition with a vegetarian twist
Menu: Aubergine and ricotta ravioli with cherry tomatoes and mint, Chickpea porridge with ricotta and crudités of vegetables, Yoghurt bavarois in raspberry sauce
21/06 Tuesday - Traditional Italian sauces and condiments
Menu: Bolognese ragout, Summer pesto with pistachios, Sicilian tuna pesto
23/06 thursday - Fresh pasta
Menu: Tortelloni butter and sage, Mezzelune with prawns, Burrata ravioli with asparagus
28/06 Tuesday - Nourishing with taste: traditional recipes interpreted in a vegetarian key
Menu: Aubergine and ricotta ravioli with mint, Chickpea porridge with ricotta mousse and crudités of vegetables, Tortino with a heart of fresh fruit and mandarins
30/06 Thursday - Gluten-free cuisine
Menu: Tortelloni butter and sage, Trofie with pesto, Fruit tart
5/07 Tuesday - Fish: first and second courses
Menu: Gnocchetti with Sicilian tuna ragout, Gilthead bream fillet in a crust, Sardines in Saor
7/07 Thursday - Rice, cereals and legumes
Menu: Strawberry risotto, Coloured quinoa with vegetables and herbs, Spelt, cherry tomato and marjoram salad
12/07 Tuesday - Traditional menu
Menu: Tagliatelle with meat sauce, Veal strips with rocket, parmesan and balsamic vinegar, Panna cotta with red fruits
14/07 Thursday - Tradition with a vegetarian twist
Menu: Fresh pasta with Trapanese pesto, Chickpea olives in yoghurt sauce, Vegan chocolate cupcakes
19/07 Tuesday - Traditional summer menu
Menu: Soft courgette pie with flowers, Tagliatella with asparagus tips and parmesan sauce, Panna cotta with strawberry and mint sauce
21/07 Thursday - Traditional cuisine of Emilia Romagna
Menu: Tortelloni butter and sage, Strozzapreti with sausage ragout, Tiramisù
26/07 Tuesday - The 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
28/07 Thursday - Summer menu
Menu: Fresh spaghetti with vegetables and pistachios, Chicken salad with vegetables, Peaches au gratin with chocolate and amaretti biscuits
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
