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.
Meeting point:
Bologna Cucina,
Via del Pratello 46 /a, Bologna
The price includes:
Fee
Full price: €98.00 p/person
Reduced price: €49,00 p/person (under 14)
Free: under 6
Cancellation policy:
If you cancel at least 3 days before your 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.
During the service it is recommended to wear the safety mask correctly.Show more
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.
Meeting point:
Bologna Cucina,
Via del Pratello 46 /a, Bologna
The price includes:
- Aperitif
- Lesson with activities and practical exercises
- Dinner with wine
- Apron and hat
- Certificate of attendance
Fee
Full price: €98.00 p/person
Reduced price: €49,00 p/person (under 14)
Free: under 6
Cancellation policy:
If you cancel at least 3 days before your 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.
During the service it is recommended to wear the safety mask correctly.Show more
Highlights
25/01 Wednesday
Traditional Italian Sauces and Condiments
Menu: Bolognese Ragout, Amatriciana, Genoese Pesto
01/02 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
08/02 Wednesday
Tradition with a vegetarian twist
Menu: Marinated seitan carpaccio, Chickpea meatballs, Pear heart pie
10/02 Friday
Traditional Recipes
Menu: Pumpkin tortelli, Tagliatelle with mushrooms, Carrot cake
15/02 Wednesday
Cooking with chocolate: sweet and savoury
Menu: Cocoa noodles with roast sauce, Roast with fondant glaze, Pear and chocolate delight
17/02 Friday
Aperitifs and Starters
Menu: Mortadella Mousse Barchette, Parmesan Baskets with Valerian and Caramelized Tropea, Mozzarella in carrozza
22/02 Wednesday
Traditional Southern Cuisine
Menu: Pasta alla Norma, Orecchiette with turnip tops, Gnocchi alla Sorrentina
24/02 Friday
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
28/02 Friday
First and second courses
Menu: Tagliolini with white rabbit ragout, Pineapple-flavoured turkey nuggets, Saltimbocca alla romana
1/03 Wednesday
Eating with taste: Traditional recipes with a vegetarian twist
Menu: Fresh pasta with Trapanese pesto, "Olivette" of chickpeas with yoghurt sauce, Vegan chocolate cakes.
3/03 Friday
The risottos
Menu: Risotto with pumpkin and sausage in balsamic vinegar, Rice with seafood, "Tiella" (rice with potatoes and mussels)
8/03 Wednesday
Traditional Italian sauces and dressings
Menu: Bolognese Ragù, Amatriciana, Genovese Pesto
10/03 Friday
Parmesan (first and second courses)
Menu: Parmesan shortbread, Risotto with creamed radicchio served in a parmesan waffle, Straccetti with vinegar and parmesan shavings
15/03 Wednesday
Gnocchi
Menu: Ricotta gnocchi with robiola and walnuts, Potato gnocchi with fresh tomato and basil, Pumpkin gnocchi
17/03 Friday
Tradition with a vegetarian twist
Menu: Marinated seitan carpaccio, Chickpea patties, Pear muffin
22/03 Wednesday
Traditional Recipes
Menu: Pumpkin Tortelli, Tagliatelle with Mushrooms, Carrot Cake
24/03 Friday
Cooking with Chocolate: Sweet and Savoury
Menu: Cocoa tagliolini with roast sauce, Roast with fondant glaze, Pear and chocolate cake
29/03 Wednesday
Aperitifs and Starters
Menu: Mortadella Mousse tarts, Parmesan cups with Valerian and Caramelized Tropea, "Mozzarella in carrozza" (deep fried mozzarella)
31/03 Friday
Traditional Southern Cuisine
Menu: Pasta alla Norma, Orecchiette with turnip tops, Sorrento-style gnocchi
5/04 Wednesday
Eating with taste: traditional recipes interpreted in a vegetarian way
Menu: Spelt strozzapreti pasta with vegetable ragù, "Spumini" of tofu with almonds, fresh herbs and spinach, Vegan tart.
7/04 Friday
Gnocchi
Menu: Ricotta gnocchi with robiola and walnuts, Potato gnocchi with fresh tomato and basil, Pumpkin gnocchi
12/04 Wednesday
Legumes and cereals
Menu: Velouté of fresh peas with marjoram, Strawberry risotto, Risotto with Treviso-radicchio and caramelised sausage
14/04 Friday
First and second courses of meat
Menu: Tagliolini with a white rabbit ragù, Turkey bites with pineapple, Roman-style "saltimbocca"
19/04 Wednesday
Cooking with Fish
Menu: Tuna tartare with avocado sauce, Fresh spaghetti with mussels and pesto, Swordfish rolls with rasins and orange sauce
21/04 Friday
Eating with taste: Traditional recipes with a vegetarian twist
Menu: Fresh pasta with Trapanese pesto, Chickpea "olivette" with yoghurt sauce, Vegan chocolate cakes.
28/04 Friday
Aperitifs and Finger food
Menu: Mini arancini di riso, "Mozzarella in carrozza" (deep fried mozzarella), Tartletlets, Parmesan shortbread barchette with mortadella mousse
03/05 Wednesday
How to cook fish: from starter to main course
Menu: Mackerel salad with orange and ginger, Ravioli of sea bass and potatoes, Squid stew
05/05 Friday
Spring menu
Menu: Garganelli pasta with summer vegetables, Chicken salad with crispy vegetables topped with Parmesan sauce, Mascarpone cheese with fresh fruit
10/05 Wednesday
Eating with taste: Traditional recipes interpreted in a vegetarian way
Menu: Spelt strozzapreti with vegetable ragù, "Spumini" of tofu with herbs and fresh spinach, Veg tart
12/05 Friday
Traditional Italian sauces and dressings
Menu: Bolognese ragù, Amatriciana, Genovese pesto
17/05 Wednesday
How to cook fish: first and second courses
Menu: Mediterranean-style anchovy pie, Sea bass ravioli, Stuffed calamari
19/05 Friday
Pasta
Menu: Strozzapreti pasta with sausage ragù, Potato gnocchi with guanciale, ricotta and arugula, mezzelune-ravioli with salmon and chives
24/05 Wednesday
Southern Italian pasta dishes
Menu: Orecchiette with turnip tops, Tagliolini with Sicilian tuna sauce, Pasta alla norma
26/05 Friday
Parmesan cheese (first and second courses)
Menu: Parmesan biscuits, Risotto with creamed radicchio served in a parmesan waffle, Straccetti with vinegar and parmesan shavings
31/05 Wednesday
Eating with taste: Traditional recipes with a vegetarian twist
Menu: Fresh pasta with Trapani pesto, Chickpea "olivette" with yoghurt sauce, veg chocolate cupcakes.
Show more
Traditional Italian Sauces and Condiments
Menu: Bolognese Ragout, Amatriciana, Genoese Pesto
01/02 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
08/02 Wednesday
Tradition with a vegetarian twist
Menu: Marinated seitan carpaccio, Chickpea meatballs, Pear heart pie
10/02 Friday
Traditional Recipes
Menu: Pumpkin tortelli, Tagliatelle with mushrooms, Carrot cake
15/02 Wednesday
Cooking with chocolate: sweet and savoury
Menu: Cocoa noodles with roast sauce, Roast with fondant glaze, Pear and chocolate delight
17/02 Friday
Aperitifs and Starters
Menu: Mortadella Mousse Barchette, Parmesan Baskets with Valerian and Caramelized Tropea, Mozzarella in carrozza
22/02 Wednesday
Traditional Southern Cuisine
Menu: Pasta alla Norma, Orecchiette with turnip tops, Gnocchi alla Sorrentina
24/02 Friday
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
28/02 Friday
First and second courses
Menu: Tagliolini with white rabbit ragout, Pineapple-flavoured turkey nuggets, Saltimbocca alla romana
1/03 Wednesday
Eating with taste: Traditional recipes with a vegetarian twist
Menu: Fresh pasta with Trapanese pesto, "Olivette" of chickpeas with yoghurt sauce, Vegan chocolate cakes.
3/03 Friday
The risottos
Menu: Risotto with pumpkin and sausage in balsamic vinegar, Rice with seafood, "Tiella" (rice with potatoes and mussels)
8/03 Wednesday
Traditional Italian sauces and dressings
Menu: Bolognese Ragù, Amatriciana, Genovese Pesto
10/03 Friday
Parmesan (first and second courses)
Menu: Parmesan shortbread, Risotto with creamed radicchio served in a parmesan waffle, Straccetti with vinegar and parmesan shavings
15/03 Wednesday
Gnocchi
Menu: Ricotta gnocchi with robiola and walnuts, Potato gnocchi with fresh tomato and basil, Pumpkin gnocchi
17/03 Friday
Tradition with a vegetarian twist
Menu: Marinated seitan carpaccio, Chickpea patties, Pear muffin
22/03 Wednesday
Traditional Recipes
Menu: Pumpkin Tortelli, Tagliatelle with Mushrooms, Carrot Cake
24/03 Friday
Cooking with Chocolate: Sweet and Savoury
Menu: Cocoa tagliolini with roast sauce, Roast with fondant glaze, Pear and chocolate cake
29/03 Wednesday
Aperitifs and Starters
Menu: Mortadella Mousse tarts, Parmesan cups with Valerian and Caramelized Tropea, "Mozzarella in carrozza" (deep fried mozzarella)
31/03 Friday
Traditional Southern Cuisine
Menu: Pasta alla Norma, Orecchiette with turnip tops, Sorrento-style gnocchi
5/04 Wednesday
Eating with taste: traditional recipes interpreted in a vegetarian way
Menu: Spelt strozzapreti pasta with vegetable ragù, "Spumini" of tofu with almonds, fresh herbs and spinach, Vegan tart.
7/04 Friday
Gnocchi
Menu: Ricotta gnocchi with robiola and walnuts, Potato gnocchi with fresh tomato and basil, Pumpkin gnocchi
12/04 Wednesday
Legumes and cereals
Menu: Velouté of fresh peas with marjoram, Strawberry risotto, Risotto with Treviso-radicchio and caramelised sausage
14/04 Friday
First and second courses of meat
Menu: Tagliolini with a white rabbit ragù, Turkey bites with pineapple, Roman-style "saltimbocca"
19/04 Wednesday
Cooking with Fish
Menu: Tuna tartare with avocado sauce, Fresh spaghetti with mussels and pesto, Swordfish rolls with rasins and orange sauce
21/04 Friday
Eating with taste: Traditional recipes with a vegetarian twist
Menu: Fresh pasta with Trapanese pesto, Chickpea "olivette" with yoghurt sauce, Vegan chocolate cakes.
28/04 Friday
Aperitifs and Finger food
Menu: Mini arancini di riso, "Mozzarella in carrozza" (deep fried mozzarella), Tartletlets, Parmesan shortbread barchette with mortadella mousse
03/05 Wednesday
How to cook fish: from starter to main course
Menu: Mackerel salad with orange and ginger, Ravioli of sea bass and potatoes, Squid stew
05/05 Friday
Spring menu
Menu: Garganelli pasta with summer vegetables, Chicken salad with crispy vegetables topped with Parmesan sauce, Mascarpone cheese with fresh fruit
10/05 Wednesday
Eating with taste: Traditional recipes interpreted in a vegetarian way
Menu: Spelt strozzapreti with vegetable ragù, "Spumini" of tofu with herbs and fresh spinach, Veg tart
12/05 Friday
Traditional Italian sauces and dressings
Menu: Bolognese ragù, Amatriciana, Genovese pesto
17/05 Wednesday
How to cook fish: first and second courses
Menu: Mediterranean-style anchovy pie, Sea bass ravioli, Stuffed calamari
19/05 Friday
Pasta
Menu: Strozzapreti pasta with sausage ragù, Potato gnocchi with guanciale, ricotta and arugula, mezzelune-ravioli with salmon and chives
24/05 Wednesday
Southern Italian pasta dishes
Menu: Orecchiette with turnip tops, Tagliolini with Sicilian tuna sauce, Pasta alla norma
26/05 Friday
Parmesan cheese (first and second courses)
Menu: Parmesan biscuits, Risotto with creamed radicchio served in a parmesan waffle, Straccetti with vinegar and parmesan shavings
31/05 Wednesday
Eating with taste: Traditional recipes with a vegetarian twist
Menu: Fresh pasta with Trapani pesto, Chickpea "olivette" with yoghurt sauce, veg chocolate cupcakes.
Show more
Timetables
| Wednesday | 07:00pm |
| Friday | 07:00pm |
Availability:
Wednesday and Friday
Map
Details
Language
ITA/ENG
Interests
- Food & Drink
