Learn how to cook: Advanced

ACTIVITY

From € 98

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.

Fee
Full price: €98.00 p/person
Reduced price: €49,00 p/person (under 14)
Free: under 6

The price includes:

Aperitif
Lesson with activities and practical exercises
Dinner with wine
Apron and hat
Certificate of attendance

Meeting point:
Bologna Cucina,
Via del Pratello 46 /a, Bologna

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.
A face mask is only recommended in case of acute respiratory symptoms.
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Highlights

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.

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