Cooking class with traditional "sfoglia" with rolling pin - bolognawelcome

Cooking class with traditional "sfoglia" with rolling pin

From EUR 105

Otto in Cucina, a cooking school in Bologna, has created a cooking class to tell and teach you the traditional recipes of Bolognese cuisine. The fresh egg pasta and the famous “sfoglia” stretched with rolling pin are just some of Bolognese specialties. The focus of the course is to spread the knowledge of this ancient art, passed down from generation to generation in every Bolognese family.

During the cooking class participants will learn two of the most traditional recipes of Bologna: tagliatelle with ragù sauce and tortelloni with butter and sage.

 

HIGHLIGHTS

These will be the phases of this operational lesson, where every participant will have his own workstation to become a “sfoglino” (tradional pasta maker in Bologna) for a day:

  • Ragù preparation (all the participants will be involved in this part)
  • Egg and flour dough (which kind of flours to use and which eggs)
  • How to roll the dough (“sfoglia”) with a rolling pin: the perfect traditional “sfoglia”
  • Pasta shapes: tagliatelle and tortelloni (a typical shape of pasta, like a giant tortellino filled with ricotta cheese, Parmesan cheese and parsley)
  • Pasta cooking

At the end of the cooking class there will be a tasting of the two made pastas, all accompanied by a good glass of sparkling pignoletto from a winery in the Bologna hills. Then followed by a dessert offered by Otto in Cucina.

 

WHEN:
Friday 15 June
Friday 22 June
Friday 29 June
Friday 6 July
Friday 13 July

 

TIMETABLE: 
From 3pm to 6pm)

 

LANGUAGE: 
English

 

MEETING POINT: 
Otto in Cucina, via del Giglio 25/2 Bologna (BO)

 

INCLUDED: 
the booklet of the recipes produced during the class and the kitchen apron of “Otto in Cucina” so you’ll be able to repeat the recepis from the lesson even at home.

 

RATE:
€ 105.00 per person

 

CANCELLATION POLICY:
Withdrawal: pursuant to Article 1373 of the Italian Civil Code civ. paragraph I, each member has the right of withdrawal in the following methods: written communication via email to info@ottoincucina.eu
- up to 7 days before the start of the course, the full amount paid will be refunded;
- within 6 days before the beginning of the course no reimbursement will be made, but it will be possible to replace the member with another person, after having communicated it to the association by telephone.

Additional Information

Typology
Attività
Interest
Cultura
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Tour in Italian?
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Tour in English?
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From EUR 105

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Highlights

  • Ecco le fasi del corso operativo, dove ogni corsista avrà la propria postazione per diventare una sfoglina/o per un giorno:
  • Preparazione ragù (in questa parte la ricetta sarà eseguita con la partecipazione di tutti i corsisti)
  • Impasto uova e farina (tipologie di farine e uova)
  • Come si tira la sfoglia al mattarello: la sfoglia perfetta
  • Formati di pasta: tagliatelle e tortelloni (tipico formato di pasta con ripieno di ricotta, Parmigiano e prezzemolo)
  • Cottura delle due paste e condimento
  • Alla fine del corso è prevista la degustazione delle due tipologie di pasta con un buon calice di pignoletto frizzante dei colli Bolognesi, seguirà un dolce offerto da otto in cucina.

Route

  1. Bologna