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
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.
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
Calendar
APRIL
Tuesday 1/04
Bolognese cuisine
Menu: Green tortelloni with butter and sage, Cotoletta alla Petroniana, Torta Tenerina
Wednesday 2/04
Tradition in a vegetarian key
Menu: Seitan carpaccio, Chickpea meatballs, Pear heart pie
Thursday 3/04
Vegetarian menu
Menu: Ricotta and spinach gnudi, Potato gnocchi in gorgonzola cream with pears and walnuts, Roman gnocchi
Wednesday 09/04
Aperitifs and Starters
Menu: Mortadella Mousse Barchette, Parmesan Baskets with Valerian and Caramelized Tropea, Mozzarella in carrozza
Thursday 10/04
Vegetarian tradition
Menu: Ligurian-style Pansotti with walnuts, Potato and mint ravioli, Agnolotti with radicchio
Tuesday 15/04
Bolognese menu
Menu: Tortelloni with butter and sage, Tagliatelle with ragù, Tortellini in broth
Wednesday 16/04
Legumes and cereals
Menu: Fresh pea velvet with marjoram, Strawberry risotto, Treviso radicchio risotto with caramelized sausage
Thursday 17/04
Tradition in a vegetarian key
Menu: Red beet ravioli, Chickpea meatballs, Little tarts with ricotta and orange cream
Thursday 24/04
Traditional menu
Menu: Risotto alla milanese with ossobuco, Mortadella meatballs, Chocolate cake with berry sauce
Tuesday 30/04
Appetizers and Finger food
Menu: Stuffed zucchini, Mini rice arancini, Parmesan pastry boats with mortadella mousse
MAY
Friday 2/05
Bolognese menu
Menu: Tortelloni with butter and sage, Tagliatelle with ragù, Tortellini in broth
Tuesday 6/05
Vegetarian tradition
Menu: Pansotti with walnuts, Potato and mint ravioli, Radicchio agnolotti
Wednesday 7/05
Eating with taste: Traditional recipes reinterpreted in a vegetarian key
Menu: Spelt strozzapreti with vegetable ragù, Almond tofu meringues with herbs and fresh spinach, Vegan tart
Thursday 8/05
Traditional Italian sauces and condiments
Menu: Bolognese ragù, Amatriciana, Genovese pesto
Tuesday 13/05
Traditional cuisine of Emilia-Romagna
Menu: Piacentina crespelle, Veal stew with potatoes, Bolognese pinza
Wednesday 14/05
Traditional Italian sauces and condiments
Menu: Bolognese ragù, Amatriciana, Genovese pesto
Thursday 15/05
Tradition in a vegetarian key
Menu: Eggplant and ricotta ravioli with cherry tomatoes and mint, Chickpea farinata with ricotta and raw vegetables, Yogurt Bavarian cream with raspberry sauce
Tuesday 20/05
Central Italy tradition
Menu: Carbonara, Vegetable lasagnette, Tiramisù
Wednesday 21/05
First courses from Southern Italy
Menu: Orecchiette with turnip tops, Tagliolini with Sicilian tuna ragù, Pasta alla norma
Thursday 22/05
Vegetarian menu
Menu: Potato and mint ravioli, Ricotta-stuffed zucchini, Strawberry tiramisù
Tuesday 27/05
Fresh pasta
Menu: Tortelloni with butter and sage, Shrimp ravioli, Lemon mezzelune
Thursday 29/05
Tradition in a vegetarian key
Menu: Eggplant and ricotta ravioli with cherry tomatoes and mint, Chickpea farinata with ricotta and raw vegetablesShow more
Tuesday 1/04
Bolognese cuisine
Menu: Green tortelloni with butter and sage, Cotoletta alla Petroniana, Torta Tenerina
Wednesday 2/04
Tradition in a vegetarian key
Menu: Seitan carpaccio, Chickpea meatballs, Pear heart pie
Thursday 3/04
Vegetarian menu
Menu: Ricotta and spinach gnudi, Potato gnocchi in gorgonzola cream with pears and walnuts, Roman gnocchi
Wednesday 09/04
Aperitifs and Starters
Menu: Mortadella Mousse Barchette, Parmesan Baskets with Valerian and Caramelized Tropea, Mozzarella in carrozza
Thursday 10/04
Vegetarian tradition
Menu: Ligurian-style Pansotti with walnuts, Potato and mint ravioli, Agnolotti with radicchio
Tuesday 15/04
Bolognese menu
Menu: Tortelloni with butter and sage, Tagliatelle with ragù, Tortellini in broth
Wednesday 16/04
Legumes and cereals
Menu: Fresh pea velvet with marjoram, Strawberry risotto, Treviso radicchio risotto with caramelized sausage
Thursday 17/04
Tradition in a vegetarian key
Menu: Red beet ravioli, Chickpea meatballs, Little tarts with ricotta and orange cream
Thursday 24/04
Traditional menu
Menu: Risotto alla milanese with ossobuco, Mortadella meatballs, Chocolate cake with berry sauce
Tuesday 30/04
Appetizers and Finger food
Menu: Stuffed zucchini, Mini rice arancini, Parmesan pastry boats with mortadella mousse
MAY
Friday 2/05
Bolognese menu
Menu: Tortelloni with butter and sage, Tagliatelle with ragù, Tortellini in broth
Tuesday 6/05
Vegetarian tradition
Menu: Pansotti with walnuts, Potato and mint ravioli, Radicchio agnolotti
Wednesday 7/05
Eating with taste: Traditional recipes reinterpreted in a vegetarian key
Menu: Spelt strozzapreti with vegetable ragù, Almond tofu meringues with herbs and fresh spinach, Vegan tart
Thursday 8/05
Traditional Italian sauces and condiments
Menu: Bolognese ragù, Amatriciana, Genovese pesto
Tuesday 13/05
Traditional cuisine of Emilia-Romagna
Menu: Piacentina crespelle, Veal stew with potatoes, Bolognese pinza
Wednesday 14/05
Traditional Italian sauces and condiments
Menu: Bolognese ragù, Amatriciana, Genovese pesto
Thursday 15/05
Tradition in a vegetarian key
Menu: Eggplant and ricotta ravioli with cherry tomatoes and mint, Chickpea farinata with ricotta and raw vegetables, Yogurt Bavarian cream with raspberry sauce
Tuesday 20/05
Central Italy tradition
Menu: Carbonara, Vegetable lasagnette, Tiramisù
Wednesday 21/05
First courses from Southern Italy
Menu: Orecchiette with turnip tops, Tagliolini with Sicilian tuna ragù, Pasta alla norma
Thursday 22/05
Vegetarian menu
Menu: Potato and mint ravioli, Ricotta-stuffed zucchini, Strawberry tiramisù
Tuesday 27/05
Fresh pasta
Menu: Tortelloni with butter and sage, Shrimp ravioli, Lemon mezzelune
Thursday 29/05
Tradition in a vegetarian key
Menu: Eggplant and ricotta ravioli with cherry tomatoes and mint, Chickpea farinata with ricotta and raw vegetablesShow 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
