Join me, a professional chef passionate about traditional Bolognese cuisine, for an immersive and hands-on cooking class that will transport you straight to the heart of Bologna. Over the course of three delightful hours, you will learn how to make authentic handmade pasta, Tagliatelle, and the famous Bolognese ragù, all while enjoying classic Italian hospitality.

What to Expect:

Welcome Aperitivo: Begin your culinary journey with a traditional Italian aperitivo featuring Mortadella paired with a refreshing glass of Prosecco. It’s the perfect start to set the mood for an authentic Bolognese experience.

Hands-On Pasta Making: Dive into the art of pasta making as I guide you through each step of creating delicious handmade Tagliatelle. From mixing the dough to rolling and cutting the pasta, you’ll master the skills needed to recreate this Italian staple at home.

Ragù Preparation: Learn how to prepare a classic Bolognese ragù, a rich and hearty meat sauce that perfectly complements Tagliatelle. I’ll share my personal tips and techniques, rooted in tradition, to ensure your ragù turns out perfectly every time.

Delicious Wine Pairing: Throughout the cooking experience, enjoy water and a carefully selected bottle of red wine that pairs beautifully with the dishes we prepare.

Recipe Sharing: At the end of our session, I will provide you with the recipes for everything we’ve prepared together, so you can recreate the flavors of Bologna in your own kitchen.

Highlights:

Authentic Italian Experience: Learn the secrets of Bolognese cooking from a professional chef who is passionate about sharing the culinary traditions of Bologna.
Interactive and Fun: Get hands-on experience in making pasta and ragù, with plenty of opportunities to ask questions and refine your techniques.
Delicious Tastings: Enjoy a taste of authentic Italian aperitifs, handmade pasta, and ragù, paired with excellent wines.
Intimate Setting: Small class size ensures personalized attention and a cozy, friendly atmosphere in my well-equipped kitchen lab.