Join me in a memorable Italian cooking class, I'll teach you how to use your hands to mix the flour and the eggs as my mom taught me when I was 7. After a little conversation, we'll go to our working station and put our apron on. Everything I'll teach you will be what you will need to make your homemade pasta for you and your family. I achieve a balance between demonstration and hands-on at the working station. When the dough is done, we'll have an appetizer with a glass of wine and regional products. Then we'll complete our work using the rolling pin and shaping two different fresh egg pasta. When pasta is going to dry, you'll see me in the kitchen, bending over a hot stove and you will help me doing something! When we're done we all sit at the table, sipping a glass of wine and savoring what we have previously made, topped with different sauces. Meat menu - Vegetarian menu are both available
I'm a cook 2° level of risk from the Emilia-Romagna Hygiene Dept and a teacher. I've been a Cesarina since 2017. I've grown up loving food and I've learned how to manipulate food in a healthy way. As a child born in Bologna, I could hardly wait till the holidays to make tortellini, adoring festive family get-together. I treat food ritualistically, as my mother used to do. The rapid evolution of the tourism food market set me on this job; this was a natural development, food has always taken place in my life and teaching how to make fresh pasta has come easily.
aperitif with regional products; two traditional pasta dishes; dessert; coffee; digestive liqueur; red wine; water. the…
Classes will take place in a wide welcoming room overlooking a large terrace, blooming with many different types of flowers and plants. The kitchen is located near the entrance of my place, in front of the room where you will have the cooking class. Fine cutlery, tablecloths belonged to my grandmother, bone china and glasses will be part of the table service.
18歳以上の方4名まで参加できます。保護者同伴の2歳未満のお子様も参加可能です。 使用される材料を理解し、アレルギーや食事制限をホストに伝えるのは各ゲストの責任となります。 また、生肉や生焼けの赤身肉、鶏肉、シーフード、貝類、卵を摂取すると、食中毒になるリスクが高まることも考慮する必要があります。 Any allergy, please let me know in advance in order to prepare the food for you. No gluten free
I'm graduated as a cook, second risk level, in accordance with local food laws, DGR 342/04 regional law 24/6/2003 n.11 AUSL Bologna, Public Health Department. Ask for the vegetarian menu, but no gluten-free menu :)