Bologna
Green Pass required.
For more info -> click here
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.
All participants are obliged to wear their own FFP2 mask for the duration of the service.Show more
For more info -> click here
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:
- 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.
All participants are obliged to wear their own FFP2 mask for the duration of the service.Show more
Highlights
- 27/05 Friday - Parmesan cheese (first and second courses)
- Menu: Parmesan shortbread, Risotto with creamed radicchio and served in a waffle, Straccetti with traditional vinegar and parmesan shavings
- 01/06 Wednesday - Gnocchi
Menu: Ricotta gnocchi with robiola and walnuts, Potato gnocchi with fresh tomato and basil, Pumpkin gnocchi
03/06 Friday - Legumes and cereals
Menu: Velvet of fresh peas with marjoram, Strawberry risotto, Treviso radicchio risotto with caramelised sausage
08/06 Wednesday - First and second courses of meat
Menu: Tagliolini with white rabbit ragout, Pineapple-flavoured turkey stew, Saltimbocca alla romana
10/06 Friday - Cooking Fish
Menu: Tuna tartare on avocado sauce, Fresh spaghetti with mussels and basil pesto, Swordfish rolls with sultanas and orange sauce
15/06 Wednesday - Feeding with gusto: Traditional recipes with a vegetarian twist
Menu: Fresh pasta with Trapanese pesto, Olivette chickpeas in yoghurt sauce, Vegan chocolate cakes
17/06 Friday - Aperitifs and Finger food
Menu: Mini rice arancini, Mozzarella in carrozza, Tartellette, Parmesan shortbread barchette with mortadella mousse
22/06 Wednesday - How to cook fish: from appetiser to main course
Menu: Mackerel salad with orange and ginger, Sea bass and potato ravioli, Squid stew
24/06 Friday - Summer Menu
Menu: Garganelli with summer vegetables, Chicken salad with crispy vegetables in Parmesan sauce, Mascarpone cheese with fresh fruit
29/06 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
01/07 Friday - Traditional Italian sauces and condiments
Menu: Bolognese ragout, Amatriciana, Genoese pesto
6/07 Wednesday - Bolognese cuisine
Menu: Tagliatelle with meat sauce, Bolognese cutlet, Fried cream
8/07 Friday - Cooking with Fruit
Menu: Fresh spaghetti with almond pesto, Turkey nuggets with pineapple, Tart with apricot compote
13/07 Wednesday - Leavening
Menu: Pizza Margherita, Focaccia di Recco, Taralli pugliesi
15/07 Friday - Fresh Pasta
Menu: Sea bass and potato ravioli, Cannelloni alla piacentina, Tortelloni butter and sage
20/07 Wednesday - Traditional Fish
Menu: Risotto alla pescatora, Fried catch of the day, Fruit parfait
22/07 Friday - Aperitifs and finger food
Menu: Mozzarella in carrozza, Cream, goat cheese and salmon filled puffs, Arrosticini honey and sesame, Mini arancini rice balls
27/07 Wednesday - First and second courses of meat
Menu: Agnolotti del Plin, Straccetti with balsamic vinegar, rocket and parmesan flakes, Lonza with thyme and black olives
29/07 Friday - How to cook fish: from appetiser to main course
Menu: Anchovies au gratin with lemon, Strozzapreti with seafood ragout, Grilled mackerel
Timetables
| Wednesday | 07:00pm |
| Friday | 07:00pm |
Availability:
Wednesday and Friday
Map
Details
Language
ITA/ENG
Interests
- Food & Drink
