Bologna
Duration
3 hours without dinner
Language
ITA / ENG
Description
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.
Full: € 68
Reduced 7-13 years: € 34
Free: 0-6 years
What's included:
Bologna Cucina, via del Pratello 46/a, Bologna
Before booking please bear in mind that:
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.
Refund and changes:
Cancellation with refund or amendment of the reservation possible up to 72 hours before the scheduled start of the activity
The sale of this service is managed by Bologna Welcome Travel Agency.
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.
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
Before booking please bear in mind that:
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.
Refund and changes:
Cancellation with refund or amendment of the reservation possible up to 72 hours before the scheduled start of the activity
The sale of this service is managed by Bologna Welcome Travel Agency.
Dates and times
SEPTEMBER
Tuesday 22/09
Traditional Italian Sauces
Menu: Bolognese ragù, Sicilian pesto, pasta alla Norma sauce
Thursday 24/09
Traditional Recipes with a Vegetarian Twist
Menu: Fresh pasta with Trapani-style pesto, chickpea bites with yogurt sauce, vegan chocolate cakes
Tuesday 29/09
Vegetarian Menu
Menu: Tagliatelle with vegetable ragù, pumpkin tortelloni, gnocchi with tomato sauce
OCTOBER
Thursday 01/10
The Cuisine of Emilia-Romagna
Menu: Pumpkin cappellacci with traditional balsamic vinegar, Mortadella meatballs, Torta Barozzi
Tuesday 06/10
Fresh Pasta
Menu: Tagliatelle with ragù, Tortelloni with butter and sage, Tiramisu
Thursday 08/10
Traditional Cuisine with a Vegetarian Twist
Menu: Beetroot ravioli, Chickpea meatballs, Mini tarts with ricotta and orange cream
Tuesday 13/10
Traditional Italian Sauces and Condiments
Menu: Pesto alla Genovese, Pasta with Trapani-style pesto, Pasta alla Norma
Thursday 15/10
Traditional Vegetarian Cuisine
Menu: Ligurian pansotti with walnuts, Potato and mint ravioli, Carrot cake
Tuesday 20/10
Fresh Pasta
Menu: Lemon mezzelune, Tortellini in broth, Panna cotta
Thursday 22/10
The Cuisine of Emilia-Romagna
Menu: Pumpkin cappellacci with traditional balsamic vinegar, Mortadella meatballs, Torta Barozzi
Tuesday 27/10
Autumn Cuisine
Menu: Gorgonzola gnocchi with caramelised pears, Mediterranean-style chicken, Pear and amaretti semifreddo
Thursday 29/10
Traditional Cuisine of Emilia-Romagna
Menu: Tagliatelle with ragù, Bolognese-style cotoletta, Pinza Bolognese
NOVEMBER
Tuesday 03/11
Fresh Pasta
Menu: Tagliatelle with ragù, Tortelloni with butter and sage, Tiramisu
Thursday 05/11
The Traditions of Southern Italy
Menu: Orecchiette with turnip greens, Fava bean purée with chicory, Ricotta-filled calzoncini
Tuesday 10/11
Vegetarian Menu
Menu: Tagliatelle with vegetable ragù, Pumpkin tortelloni, Vegan tiramisu
Thursday 12/11
Traditional Italian Sauces and Condiments
Menu: Tagliatelle with ragù, Pasta with Trapani-style pesto, Pasta alla Norma
Tuesday 17/11
Traditional Vegetarian Cuisine in Autumn
Menu: Farro and lentil soup, Fava bean purée with chicory, Vegan berry tart
Thursday 19/11
Fresh Pasta
Menu: Tagliatelle with ragù, Tortelloni with butter and sage, Tiramisu
Tuesday 24/11
Traditional Cuisine with a Vegetarian Twist
Menu: Beetroot ravioli, Chickpea meatballs, Mini tarts with ricotta and orange cream
Thursday 26/11
Traditional Vegetarian Cuisine
Menu: Ligurian pansotti with walnuts, Potato and mint ravioli, Carrot cake
DECEMBER
Tuesday 01/12
Traditional Winter Cuisine
Menu: Tortelloni with butter and sage, Tagliatelle with mushrooms, Carrot and almond cake with orange sauce
Thursday 03/12
Fresh Pasta
Menu: Tagliatelle with ragù, Tortelloni with butter and sage, Tiramisu
Thursday 10/12
Traditional Vegetarian Winter Cuisine
Menu: Farro and lentil soup, Fava bean purée with chicory, Vegan berry tart
Tuesday 15/12
Traditional Italian Sauces and Condiments
Menu: Bolognese ragù, Sicilian pesto, Orecchiette with turnip greens
Thursday 17/12
Traditional Cuisine of Emilia-Romagna
Menu: Tagliatelle with ragù, Bolognese-style cotoletta, Pinza Bolognese
Tuesday 22/09
Traditional Italian Sauces
Menu: Bolognese ragù, Sicilian pesto, pasta alla Norma sauce
Thursday 24/09
Traditional Recipes with a Vegetarian Twist
Menu: Fresh pasta with Trapani-style pesto, chickpea bites with yogurt sauce, vegan chocolate cakes
Tuesday 29/09
Vegetarian Menu
Menu: Tagliatelle with vegetable ragù, pumpkin tortelloni, gnocchi with tomato sauce
OCTOBER
Thursday 01/10
The Cuisine of Emilia-Romagna
Menu: Pumpkin cappellacci with traditional balsamic vinegar, Mortadella meatballs, Torta Barozzi
Tuesday 06/10
Fresh Pasta
Menu: Tagliatelle with ragù, Tortelloni with butter and sage, Tiramisu
Thursday 08/10
Traditional Cuisine with a Vegetarian Twist
Menu: Beetroot ravioli, Chickpea meatballs, Mini tarts with ricotta and orange cream
Tuesday 13/10
Traditional Italian Sauces and Condiments
Menu: Pesto alla Genovese, Pasta with Trapani-style pesto, Pasta alla Norma
Thursday 15/10
Traditional Vegetarian Cuisine
Menu: Ligurian pansotti with walnuts, Potato and mint ravioli, Carrot cake
Tuesday 20/10
Fresh Pasta
Menu: Lemon mezzelune, Tortellini in broth, Panna cotta
Thursday 22/10
The Cuisine of Emilia-Romagna
Menu: Pumpkin cappellacci with traditional balsamic vinegar, Mortadella meatballs, Torta Barozzi
Tuesday 27/10
Autumn Cuisine
Menu: Gorgonzola gnocchi with caramelised pears, Mediterranean-style chicken, Pear and amaretti semifreddo
Thursday 29/10
Traditional Cuisine of Emilia-Romagna
Menu: Tagliatelle with ragù, Bolognese-style cotoletta, Pinza Bolognese
NOVEMBER
Tuesday 03/11
Fresh Pasta
Menu: Tagliatelle with ragù, Tortelloni with butter and sage, Tiramisu
Thursday 05/11
The Traditions of Southern Italy
Menu: Orecchiette with turnip greens, Fava bean purée with chicory, Ricotta-filled calzoncini
Tuesday 10/11
Vegetarian Menu
Menu: Tagliatelle with vegetable ragù, Pumpkin tortelloni, Vegan tiramisu
Thursday 12/11
Traditional Italian Sauces and Condiments
Menu: Tagliatelle with ragù, Pasta with Trapani-style pesto, Pasta alla Norma
Tuesday 17/11
Traditional Vegetarian Cuisine in Autumn
Menu: Farro and lentil soup, Fava bean purée with chicory, Vegan berry tart
Thursday 19/11
Fresh Pasta
Menu: Tagliatelle with ragù, Tortelloni with butter and sage, Tiramisu
Tuesday 24/11
Traditional Cuisine with a Vegetarian Twist
Menu: Beetroot ravioli, Chickpea meatballs, Mini tarts with ricotta and orange cream
Thursday 26/11
Traditional Vegetarian Cuisine
Menu: Ligurian pansotti with walnuts, Potato and mint ravioli, Carrot cake
DECEMBER
Tuesday 01/12
Traditional Winter Cuisine
Menu: Tortelloni with butter and sage, Tagliatelle with mushrooms, Carrot and almond cake with orange sauce
Thursday 03/12
Fresh Pasta
Menu: Tagliatelle with ragù, Tortelloni with butter and sage, Tiramisu
Thursday 10/12
Traditional Vegetarian Winter Cuisine
Menu: Farro and lentil soup, Fava bean purée with chicory, Vegan berry tart
Tuesday 15/12
Traditional Italian Sauces and Condiments
Menu: Bolognese ragù, Sicilian pesto, Orecchiette with turnip greens
Thursday 17/12
Traditional Cuisine of Emilia-Romagna
Menu: Tagliatelle with ragù, Bolognese-style cotoletta, Pinza Bolognese
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
