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
aperitif with regional products; two traditional pasta dishes; dessert; coffee; digestive liqueur; red wine; water. the…
I've grown up loving food. 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. I've been cooking traditional dishes of my childhood for my Airbnb guests since 2012. 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 as I'm an English to Italian translator, a freelance tourism journalist and a cook 2° level of risk from the Emilia-Romagna Hygiene Dept.
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.
9月25日 水曜日 10:00～14:00
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. The vegetarian menu is available, ask it