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
3/08 Wednesday
Cooking Fish
Menu: Tuna tartare on avocado sauce, fresh spaghetti with mussels and basil pesto, swordfish rolls with sultanas and orange sauce
5/08 Friday
Eating with gusto: Traditional recipes with a vegetarian twist
Menu: Fresh pasta with Trapanese pesto, Chickpea olives in yoghurt sauce, Vegan chocolate cakes.
10/08 Wednesday
Aperitifs and Finger food
Menu: Mini arancini di riso, Mozzarella in carrozza, Tartellette, Parmesan shortbread barchette with mortadella mousse
12/08 Friday
How to cook fish: from appetiser to main course
Menu: Mackerel salad with orange and ginger, Sea bass and potato ravioli, Squid stew
17/08 Wednesday
SUMMER MENU
Menu: Garganelli with summer vegetables, Chicken salad with crispy vegetables in
Parmesan sauce, Mascarpone with fresh fruit
19/08 Friday
Eating with gusto: traditional recipes interpreted in a vegetarian way
Menu: Spelt strozzapreti with vegetable ragout, Spumini of tofu with almonds and fresh herbs and spinach, Veg tart
24/08 Wednesday
Traditional Italian sauces and condiments
Menu: Bolognese ragout, Amatriciana, Genoese pesto
26/08 Friday
How to cook fish: first and second courses
Menu: Mediterranean-style anchovy pie, Sea bass ravioli, Stuffed squid
31/08 Wednesday
Southern Italian First Dishes
Menu: Orecchiette with turnip tops, Tagliolini with Sicilian tuna sauce, Pasta alla norma
2/09 Friday
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
7/09 Wednesday
Gnocchi
Menu: Ricotta gnocchi with robiola cheese and walnuts, Potato gnocchi with fresh tomato and basil, Pumpkin gnocchi
9/09 Friday
Legumes and Cereals
Menu: Velvet of fresh peas with marjoram, Strawberry risotto, Treviso radicchio risotto with caramelised sausage
14/09 Wednesday
First and second courses of meat
Menu: Tagliolini with white rabbit ragout, Pineapple-flavoured turkey nuggets, Saltimbocca alla romana
16/09 Friday
How to cook fish: from appetiser to main course
Menu: Mackerel salad with orange and ginger, Sea bass and potato ravioli, Squid stew
21/09 Wednesday
Eating with gusto: traditional recipes interpreted in a vegetarian way
Menu: Spelt strozzapreti with vegetable ragout, Spumini of tofu with herbs and fresh spinach, Vegan tart.
23/09 Friday
Traditional Italian sauces and condiments
Menu: Bolognese ragout, Amatriciana, Genoese pesto
28/09 Wednesday
Leavened products
Menu: Pizza Margherita, Focaccia di Recco, Taralli from Puglia
30/09 Friday
Cooking with Fruit
Menu: Fresh spaghetti with almond pesto, Pineapple-flavoured turkey nuggets, Tart with apricot compote
05/10 Wednesday
Aperitifs and Finger food
Menu: Mini arancini di riso, Mozzarella in carrozza, Tartellette, Parmesan shortbread barchette with mortadella mousse
07/10 Friday
Legumes and cereals:
Menu: Velvet of fresh peas with marjoram, Strawberry risotto, Treviso radicchio risotto with caramelised sausage
12/10 Wednesday
Eating with gusto: traditional recipes interpreted in a vegetarian key
Menu: Spelt strozzapreti with vegetable ragout, Spumini of tofu with almonds and fresh herbs and spinach, Vegan tart
14/10 Friday
Traditional Italian sauces and condiments
Menu: Bolognese ragout, Amatriciana, Genoese pesto
19/10 Wednesday
How to cook fish: first and second courses
Menu: Mediterranean-style anchovy pie, Sea bass ravioli, Stuffed squid
21/10 Friday
First courses
Menu: Strozzapreti with sausage ragout, Potato gnocchi with guanciale, ricotta and rocket, Salmon and chive mezzelune
26/10 Wednesday
Southern Italian First Dishes
Menu: Orecchiette with turnip tops, Tagliolini with Sicilian tuna ragout, Pasta alla norma
28/10 Friday
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
Show more
Cooking Fish
Menu: Tuna tartare on avocado sauce, fresh spaghetti with mussels and basil pesto, swordfish rolls with sultanas and orange sauce
5/08 Friday
Eating with gusto: Traditional recipes with a vegetarian twist
Menu: Fresh pasta with Trapanese pesto, Chickpea olives in yoghurt sauce, Vegan chocolate cakes.
10/08 Wednesday
Aperitifs and Finger food
Menu: Mini arancini di riso, Mozzarella in carrozza, Tartellette, Parmesan shortbread barchette with mortadella mousse
12/08 Friday
How to cook fish: from appetiser to main course
Menu: Mackerel salad with orange and ginger, Sea bass and potato ravioli, Squid stew
17/08 Wednesday
SUMMER MENU
Menu: Garganelli with summer vegetables, Chicken salad with crispy vegetables in
Parmesan sauce, Mascarpone with fresh fruit
19/08 Friday
Eating with gusto: traditional recipes interpreted in a vegetarian way
Menu: Spelt strozzapreti with vegetable ragout, Spumini of tofu with almonds and fresh herbs and spinach, Veg tart
24/08 Wednesday
Traditional Italian sauces and condiments
Menu: Bolognese ragout, Amatriciana, Genoese pesto
26/08 Friday
How to cook fish: first and second courses
Menu: Mediterranean-style anchovy pie, Sea bass ravioli, Stuffed squid
31/08 Wednesday
Southern Italian First Dishes
Menu: Orecchiette with turnip tops, Tagliolini with Sicilian tuna sauce, Pasta alla norma
2/09 Friday
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
7/09 Wednesday
Gnocchi
Menu: Ricotta gnocchi with robiola cheese and walnuts, Potato gnocchi with fresh tomato and basil, Pumpkin gnocchi
9/09 Friday
Legumes and Cereals
Menu: Velvet of fresh peas with marjoram, Strawberry risotto, Treviso radicchio risotto with caramelised sausage
14/09 Wednesday
First and second courses of meat
Menu: Tagliolini with white rabbit ragout, Pineapple-flavoured turkey nuggets, Saltimbocca alla romana
16/09 Friday
How to cook fish: from appetiser to main course
Menu: Mackerel salad with orange and ginger, Sea bass and potato ravioli, Squid stew
21/09 Wednesday
Eating with gusto: traditional recipes interpreted in a vegetarian way
Menu: Spelt strozzapreti with vegetable ragout, Spumini of tofu with herbs and fresh spinach, Vegan tart.
23/09 Friday
Traditional Italian sauces and condiments
Menu: Bolognese ragout, Amatriciana, Genoese pesto
28/09 Wednesday
Leavened products
Menu: Pizza Margherita, Focaccia di Recco, Taralli from Puglia
30/09 Friday
Cooking with Fruit
Menu: Fresh spaghetti with almond pesto, Pineapple-flavoured turkey nuggets, Tart with apricot compote
05/10 Wednesday
Aperitifs and Finger food
Menu: Mini arancini di riso, Mozzarella in carrozza, Tartellette, Parmesan shortbread barchette with mortadella mousse
07/10 Friday
Legumes and cereals:
Menu: Velvet of fresh peas with marjoram, Strawberry risotto, Treviso radicchio risotto with caramelised sausage
12/10 Wednesday
Eating with gusto: traditional recipes interpreted in a vegetarian key
Menu: Spelt strozzapreti with vegetable ragout, Spumini of tofu with almonds and fresh herbs and spinach, Vegan tart
14/10 Friday
Traditional Italian sauces and condiments
Menu: Bolognese ragout, Amatriciana, Genoese pesto
19/10 Wednesday
How to cook fish: first and second courses
Menu: Mediterranean-style anchovy pie, Sea bass ravioli, Stuffed squid
21/10 Friday
First courses
Menu: Strozzapreti with sausage ragout, Potato gnocchi with guanciale, ricotta and rocket, Salmon and chive mezzelune
26/10 Wednesday
Southern Italian First Dishes
Menu: Orecchiette with turnip tops, Tagliolini with Sicilian tuna ragout, Pasta alla norma
28/10 Friday
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
Show more
Timetables
| Wednesday | 07:00pm |
| Friday | 07:00pm |
Availability:
Wednesday and Friday
Map
Details
Language
ITA/ENG
Interests
- Food & Drink
