All the half day hands-on cooking classes are for at least two people, maximum 6. You may also choose to keep a class private. Most, but not all, of the classes run 9 am to about 2 pm. Where there is no market shopping they may be available on Sundays. They may also be available in the afternoon occasionally, so it is always worth emailing to enquire.

Each cookery lesson ends with you eating and enjoying the food you made, and sommelier selected wine to match the meal is always included.

A – Market shopping and Cooking Class making two courses

Either

A1 – two pastas from scratch and a sauce for each

Or

A2 – a pasta from scratch and a meat main course with side vegetables

B – Cooking Class only, making a fixed three course seasonal menu.

Sample Spring menu:

Tagliatelle from scratch with fresh peas, prosciutto and Parmigiano-Reggiano

Zucchini logs filled with a ground pork and Mortadella filling braised on top of the stove and finished with cherry tomatoes

Panna Cotta with fresh berries in season

C – I Primi – the course only Italy has!

In Italy alone, as far as I know, after the starter comes the primo, the carbohydrate course and only after that do you get to the main protein course. On this cooking class we focus on this unique course, making

a Risotto, a Pasta and Ricotta Gnocchi (spring and summer)
Or
a Risotto, a Pasta and either a Polenta dish or Potato Gnocchi (fall and winter).

Thick vegetable soups with legumes and cereal are also a Primo so if you don’t want to do over-do the carbs, we can make a soup instead of one of the other three Primi.

D – Pasta e Basta!  On this cookery class you make three types of Bologna’s typical egg pasta.

1- Flat pasta – For example Tagliatelle noodles with with pork sausage ragù or with Zucchini, sun dried tomatoes and pine nuts

2 – Shaped pasta – For example Strichetti (bow ties) or ridged quills (Garganelli) with Peas and Prosciutto or Pork sausage and mushrooms

3 – Filled Pasta Ricotta and Parsley filled Ravioli with sage scented butter or with tomato sauce

E – Black Gold – A special Bologna cooking class where you cook using authentic aged Balsamic Vinegar, Balsamico Tradizionale D.O.P, which is not at all the same as the widely available imitations.
After a visit to a specialist shop for an extensive tasting and an explanation of how it is made and why it is special, we will assemble and make four different dishes, starter, main course, side vegetable and dessert, using our region’s “black gold”, the Balsamico Tradizionale from Modena or Reggio Emilia, the two towns just west of Bologna that have been producing the real thing for many centuries.

Please email me to check availability, and for current prices and additional information.