Bologna
- Learn how to prepare Italian delicacies
- Work at a professional cooking station and discover all culinary techniques
- Taste your own creations over dinner served with wines from the hills around Bologna
Duration
3 hours without dinner
Your experience in brief
Get to know typical Italian recipes with this cooking course and go home like a real chef while preparing tasty treats for everyone!
During the course you will have your own station, prepare dishes alongside the other participants and, at the end of the preparation, taste your own creations over dinner served with wines from the hills of Bologna.
Price:
Full: € 68
Reduced 7-13 years: € 34
Free: 0-6 years
What's included:
Bologna Cucina, via del Pratello 46/a, Bologna
Cancellation policy:
Cancellation with refund or amendment of the reservation possible up to 72 hours before the scheduled start of the activity
Regulations:
Bologna Cucina complies with Safety Law as a School recognised by the Italian State and the Emilia-Romagna Region. In addition to the school regulations governing teaching activities (collaboration with the teacher and participants), special caution is required when working in a kitchen workshop. Particular care is recommended when handling kitchen utensils. Participants are aware of the inherent risks (cut, burn, fall) resulting from accidental injury or improper use of tools and equipment. An insurance policy partially covers these contingencies. The school accepts no liability for carelessness.
The sale of this service is managed by Bologna Welcome Travel Agency.Show more
During the course you will have your own station, prepare dishes alongside the other participants and, at the end of the preparation, taste your own creations over dinner served with wines from the hills of Bologna.
Price:
Full: € 68
Reduced 7-13 years: € 34
Free: 0-6 years
What's included:
- Aperitif
- Class and practical exercise
- Dinner with wine
- Use of apron and chef's hat
- Certificate of Participation
Bologna Cucina, via del Pratello 46/a, Bologna
Cancellation policy:
Cancellation with refund or amendment of the reservation possible up to 72 hours before the scheduled start of the activity
Regulations:
Bologna Cucina complies with Safety Law as a School recognised by the Italian State and the Emilia-Romagna Region. In addition to the school regulations governing teaching activities (collaboration with the teacher and participants), special caution is required when working in a kitchen workshop. Particular care is recommended when handling kitchen utensils. Participants are aware of the inherent risks (cut, burn, fall) resulting from accidental injury or improper use of tools and equipment. An insurance policy partially covers these contingencies. The school accepts no liability for carelessness.
The sale of this service is managed by Bologna Welcome Travel Agency.Show more
Dates and times
DECEMBER
02/12 Tuesday
Winter Tradition
Menu: Tortelloni with butter and sage, Tagliatelle with mushrooms, Carrot and almond cake with orange sauce
04/12 Thursday
Fresh Pasta
Menu: Tagliatelle with ragù, Tortelloni with butter and sage, Tiramisu
09/12 Tuesday
Fresh pasta
Menu: Tagliatelle al ragù, Tortelloni burro e salvia, Tiramisù
11/12 Thursday
Traditional Italian Sauces and Condiments
Menu: Bolognese ragù, Sicilian pesto, Orecchiette with turnip tops
16/12 Tuesday
Traditional Cuisine of Emilia-Romagna
Menu: Tagliatelle with ragù, Cotoletta alla Petroniana, Pinza bolognese
18/12 Thursday
Tradition with a Vegetarian Twist
Menu: Beetroot ravioli, Chickpea meatballs, Mini tarts with ricotta and orange cream
JANUARY
Thursday 08/01
Vegetarian Menu
Menu: Tagliolini with vegetables and pistachios, zucchini flan, carrot and orange cake
Tuesday 13/01
Emilia-Romagna Menu
Menu: Tagliatelle with Bolognese ragù, ricotta tortelloni with butter and sage, Zuppa Inglese
Thursday 15/01
Traditional Vegetarian Cuisine
Menu: Spelt and lentil soup, chickpea farinata with vegetables and ricotta cream, carrot cake
Tuesday 20/01
Bolognese Menu
Menu: Tagliatelle with ham, tortellini in broth, Pinza Bolognese
Thursday 22/01
Cuisine of Emilia-Romagna
Menu: Pumpkin gnocchetti with sausage and traditional Modena balsamic vinegar, mortadella meatballs on Parmigiano Reggiano cream, Caprese cake
Tuesday 27/01
Vegetarian Menu
Menu: Orecchiette with broccoli and almonds, baked artichoke and ricotta tartlets with mint, Tiramisù
Thursday 29/01
Traditional Emilia-Romagna Menu
Menu: Cappellacci di zucca with traditional balsamic vinegar, pork fillet with mushroom cream, Tenerina cake
FEBRUARY
Tuesday 03/02
Traditional Emilia-Romagna Menu
Menu: Strozzapreti with Romagna ragù, mortadella meatballs, rice cake
Thursday 05/02
Vegetarian Cuisine
Menu: Tagliolini with mushrooms, chickpea meatballs, ricotta and pear tartlets
Tuesday 10/02
Mediterranean Tradition
Menu: Gnocchi alla sorrentina, Mediterranean-style spicy chicken, ricotta and orange tartlets
Thursday 12/02
Vegetarian Menu
Menu: Ravioli with potatoes, smoked scamorza and mint, stuffed zucchini, Cantucci
Tuesday 17/02
Bolognese Menu
Menu: Tagliatelle with Bolognese ragù, ricotta tortelloni, Zuppa Inglese
Thursday 19/02
Vegetarian Cuisine
Menu: Tagliolini with mushrooms, chickpea meatballs, ricotta and pear tartlets
Tuesday 24/02
Traditional Italian Menu
Menu: Carbonara, Genovese pesto pasta, strawberry semifreddo
Thursday 26/02
Traditional Vegetarian Menu
Menu: Ricotta and spinach cannelloni, chickpea farinata with sautéed vegetables and pecorino, Cantucci
MARCH
Tuesday 03/03
Cuisine of Emilia-Romagna
Menu: Cappellacci di zucca with traditional balsamic vinegar, mortadella meatballs, Torta Barozzi
Thursday 05/03
Tradition in a Vegetarian Key
Menu: Beetroot ravioli, chickpea meatballs, ricotta tartlets with orange cream
Tuesday 10/03
Traditional Emilia-Romagna Cuisine
Menu: Tagliatelle with ragù, Parmigiano wafers with mortadella mousse, rice cake
Thursday 12/03
Vegetarian Tradition
Menu: Ravioli with radicchio and mozzarella, lemon mezzelune, pear and amaretti semifreddo
Tuesday 17/03
Traditional Italian Menu
Menu: Amatriciana pasta, Saltimbocca alla romana, pear–chocolate molten cake
Thursday 19/03
Vegetarian Menu
Menu: Tagliatelle with mushrooms, soft pumpkin flan with balsamic vinegar, Tiramisù
Tuesday 24/03
Northern Italian Menu
Menu: Gnocchi with gorgonzola and walnuts, Milanese cutlet, chocolate tart
Thursday 26/03
Vegetarian Tradition
Menu: Spelt and lentil soup, chickpea farinata with vegetables and ricotta cream, carrot cake
Tuesday 31/03
Seafood Menu
Menu: Pasta allo scoglio, stewed cuttlefish with artichokes, lemon semifreddoShow more
02/12 Tuesday
Winter Tradition
Menu: Tortelloni with butter and sage, Tagliatelle with mushrooms, Carrot and almond cake with orange sauce
04/12 Thursday
Fresh Pasta
Menu: Tagliatelle with ragù, Tortelloni with butter and sage, Tiramisu
09/12 Tuesday
Fresh pasta
Menu: Tagliatelle al ragù, Tortelloni burro e salvia, Tiramisù
11/12 Thursday
Traditional Italian Sauces and Condiments
Menu: Bolognese ragù, Sicilian pesto, Orecchiette with turnip tops
16/12 Tuesday
Traditional Cuisine of Emilia-Romagna
Menu: Tagliatelle with ragù, Cotoletta alla Petroniana, Pinza bolognese
18/12 Thursday
Tradition with a Vegetarian Twist
Menu: Beetroot ravioli, Chickpea meatballs, Mini tarts with ricotta and orange cream
JANUARY
Thursday 08/01
Vegetarian Menu
Menu: Tagliolini with vegetables and pistachios, zucchini flan, carrot and orange cake
Tuesday 13/01
Emilia-Romagna Menu
Menu: Tagliatelle with Bolognese ragù, ricotta tortelloni with butter and sage, Zuppa Inglese
Thursday 15/01
Traditional Vegetarian Cuisine
Menu: Spelt and lentil soup, chickpea farinata with vegetables and ricotta cream, carrot cake
Tuesday 20/01
Bolognese Menu
Menu: Tagliatelle with ham, tortellini in broth, Pinza Bolognese
Thursday 22/01
Cuisine of Emilia-Romagna
Menu: Pumpkin gnocchetti with sausage and traditional Modena balsamic vinegar, mortadella meatballs on Parmigiano Reggiano cream, Caprese cake
Tuesday 27/01
Vegetarian Menu
Menu: Orecchiette with broccoli and almonds, baked artichoke and ricotta tartlets with mint, Tiramisù
Thursday 29/01
Traditional Emilia-Romagna Menu
Menu: Cappellacci di zucca with traditional balsamic vinegar, pork fillet with mushroom cream, Tenerina cake
FEBRUARY
Tuesday 03/02
Traditional Emilia-Romagna Menu
Menu: Strozzapreti with Romagna ragù, mortadella meatballs, rice cake
Thursday 05/02
Vegetarian Cuisine
Menu: Tagliolini with mushrooms, chickpea meatballs, ricotta and pear tartlets
Tuesday 10/02
Mediterranean Tradition
Menu: Gnocchi alla sorrentina, Mediterranean-style spicy chicken, ricotta and orange tartlets
Thursday 12/02
Vegetarian Menu
Menu: Ravioli with potatoes, smoked scamorza and mint, stuffed zucchini, Cantucci
Tuesday 17/02
Bolognese Menu
Menu: Tagliatelle with Bolognese ragù, ricotta tortelloni, Zuppa Inglese
Thursday 19/02
Vegetarian Cuisine
Menu: Tagliolini with mushrooms, chickpea meatballs, ricotta and pear tartlets
Tuesday 24/02
Traditional Italian Menu
Menu: Carbonara, Genovese pesto pasta, strawberry semifreddo
Thursday 26/02
Traditional Vegetarian Menu
Menu: Ricotta and spinach cannelloni, chickpea farinata with sautéed vegetables and pecorino, Cantucci
MARCH
Tuesday 03/03
Cuisine of Emilia-Romagna
Menu: Cappellacci di zucca with traditional balsamic vinegar, mortadella meatballs, Torta Barozzi
Thursday 05/03
Tradition in a Vegetarian Key
Menu: Beetroot ravioli, chickpea meatballs, ricotta tartlets with orange cream
Tuesday 10/03
Traditional Emilia-Romagna Cuisine
Menu: Tagliatelle with ragù, Parmigiano wafers with mortadella mousse, rice cake
Thursday 12/03
Vegetarian Tradition
Menu: Ravioli with radicchio and mozzarella, lemon mezzelune, pear and amaretti semifreddo
Tuesday 17/03
Traditional Italian Menu
Menu: Amatriciana pasta, Saltimbocca alla romana, pear–chocolate molten cake
Thursday 19/03
Vegetarian Menu
Menu: Tagliatelle with mushrooms, soft pumpkin flan with balsamic vinegar, Tiramisù
Tuesday 24/03
Northern Italian Menu
Menu: Gnocchi with gorgonzola and walnuts, Milanese cutlet, chocolate tart
Thursday 26/03
Vegetarian Tradition
Menu: Spelt and lentil soup, chickpea farinata with vegetables and ricotta cream, carrot cake
Tuesday 31/03
Seafood Menu
Menu: Pasta allo scoglio, stewed cuttlefish with artichokes, lemon semifreddoShow more
Timetables
| Tuesday | 19:00 |
| Wednesday | 19:00 |
| Thursday | 19:00 |
Accessibility
For information and specific requirements, please contact
booking@bolognawelcome.it
info@culturaitaliana.it
Map
Interests
- Food & Drink
