Learn how to cook: Technical amateur - bolognawelcome

Learn how to cook: Technical amateur

From EUR 60

Green Pass required. 
For more info -> click here

Why not join a cookery course to learn basic techniques, enjoying yourself learning the recipes for a tasty dinner?
During this 3-hour course for beginners you will learn the recipes for three theme dishes or a whole traditional menu, acquiring the essential techniques and basic procedures for preparing them. In a friendly and laid-back setting, you will get to prepare the dishes for a dinner which you will then enjoy with good local wine, for a very tasteful evening.

Meeting point:
Bologna Cucina,
Via del Pratello 46 /a, Bologna

Price includes:
  • Aperitif
  • Lesson with activities and practical exercises
  • Dinner with wine
  • Apron and hat
  • Certificate of attendance

Fee
Full price: €60,00 p/person
Reduced price: €30,00 p/person (under 14)
Free: under 6

Cancellation policy:
If you cancel at least 3 days before the scheduled lesson, there is no cancellation fee. 
After this deadline, you will be charged the total amount of the reservation.

Rules to be respected:
In addition to the school rules governing educational activities (collaboration with the teacher and participants), particular caution is required when working in a cooking workshop. Particular caution is recommended when using kitchen tools. The participants are aware of the risks (cut, burn, fall) that can occur accidentally, or through improper use of the tools and equipment. An insurance policy partially covers the events. The school accepts no liability for carelessness. 
All participants are obliged to wear their own FFP2 mask for the duration of the service.

From EUR 60

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Highlights

5/07 Tuesday - Bolognese cuisine
Menu: Tagliatelle with meat sauce, Bolognese cutlet, Fried cream
7/07 Thursday - Rice, cereals and legumes
Menu: Strawberry risotto, Coloured quinoa with vegetables and herbs, Spelt, cherry tomato and marjoram salad
12/07 Tuesday - Traditional menu
Menu: Tagliatelle with meat sauce, Veal strips with rocket, parmesan and balsamic vinegar, Panna cotta with red fruits
14/07 Thursday - Tradition with a vegetarian twist
Menu: Fresh pasta with Trapanese pesto, Chickpea olives in yoghurt sauce, Vegan chocolate cupcakes
19/07 Tuesday - Traditional summer menu
Menu: Soft courgette pie with flowers, Tagliatella with asparagus tips and parmesan sauce, Panna cotta with strawberry and mint sauce
21/07 Thursday - Traditional cuisine of Emilia Romagna
Menu: Tortelloni butter and sage, Strozzapreti with sausage ragout, Tiramisù
26/07 Tuesday - The Parmesan Cheese (first and second courses)
Menu: Frollini di parmigiano, Risotto with radicchio mantecato and served in a waffle, Straccetti with traditional vinegar and parmesan shavings
28/07 Thursday - Summer menu
Menu: Fresh spaghetti with vegetables and pistachios, Chicken salad with vegetables, Peaches au gratin with chocolate and amaretti biscuits

02/08 Tuesday               
Traditional Southern Cuisine
Menu: Cannelloni Neapolitan style, Mashed broad beans and sautéed chicory, Caprese cake

04/08 Thursday                
Fresh pasta
Menu: Tagliatelle with meat sauce, Tortelloni butter and sage, Pici cacio e pepe
      
9/08 Tuesday                    
Traditional summer menu
Menu: Soft courgette pie with flowers, Tagliolini with vegetables, Panna cotta with berries

11/08 Thursday                  
Parmesan (first and second courses)
Menu: Parmesan shortbread, Risotto with mantecato radicchio served in a waffle, Straccetti with traditional vinegar and parmesan shavings

18/08 Thursday                 
Summer menu
Menu: Fresh spaghetti with vegetables and pistachios, Chicken salad with vegetables, Peaches au gratin with chocolate and amaretti biscuits

23/08 Tuesday               
Traditional cuisine in summer 
Menu: Spelt, cherry tomato and courgette salad with marjoram, Fried zucchini flowers, Fruit tiramisu

25/08 Thursday                 
Cooking with fruit
Menu: Fresh spaghetti with almond pesto, Turkey bites with pineapple, Tart with apricot compote 

30/08 Tuesday                 
The cuisine of Emilia Romagna
Menu: Strozzapreti with Romagna meat sauce, Straccetti with balsamic vinegar, Tiramisù

01/09 Thursday           
Traditional Menu
Menu: Tortelloni butter and sage, Cotoletta alla Bolognese, Zuppa inglese

06/09 Tuesday            
Tradition with a vegetarian twist
Menu: Eggplant and ricotta ravioli with cherry tomatoes and mint, Chickpea porridge with ricotta and vegetable crudité, Vegan chocolate cake

08/09 Thursday            
Leavened pastries
Crescentine, tigelle and piadine with cured meats and cheeses

13/09 Tuesday            
The tradition of Central Italy
Menu: Fresh pasta alla gricia, Saltimbocca alla romana, Cantucci toscani

15/09 Thursday            
Rice, Cereals and Legumes
Menu: Coloured quinoa with vegetables and herbs, Spelt, cherry tomato and courgette salad scented with marjoram, Risotto mantecato with courgette flowers

20/09 Tuesday            
Cooking with Fruit
Menu: Ravioli with gorgonzola, pears and walnuts, Mackerel salad with fennel, oranges and ginger, Warm pear and chocolate cake

22/09 Thursday               
Fish: first and second courses
Menu: Sea bass and potato ravioli, Octopus with potatoes, Gilthead bream with olives and capers
 
27/09 Tuesday            
Traditional Recipes
Menu: Lasagne, Veal strips with lemon, Tiramisu

29/09 Thursday            
Aperitifs and finger food 
Menu: Mozzarelle in carrozza, Arancini rice balls, Bruschette figs and prosciutto, Barchette with mortadella mousse

3/08 Wednesday               
Cooking Fish 
Menu: Tuna tartare on avocado sauce, fresh spaghetti with mussels and basil pesto, swordfish rolls with sultanas and orange sauce

5/08 Friday                    
Eating with gusto: Traditional recipes with a vegetarian twist
Menu: Fresh pasta with Trapanese pesto, Chickpea olives in yoghurt sauce, Vegan chocolate cakes.

10/08 Wednesday             
Aperitifs and Finger food
Menu: Mini arancini di riso, Mozzarella in carrozza, Tartellette, Parmesan shortbread barchette with mortadella mousse

12/08 Friday                  
How to cook fish: from appetiser to main course
Menu: Mackerel salad with orange and ginger, Sea bass and potato ravioli, Squid stew

17/08 Wednesday             
summer menu 
Menu: Garganelli with summer vegetables, Chicken salad with crispy vegetables in
Parmesan sauce, Mascarpone with fresh fruit

19/08 Friday                 
Eating with gusto: traditional recipes interpreted in a vegetarian way
Menu: Spelt strozzapreti with vegetable ragout, Spumini of tofu with almonds and fresh herbs and spinach, Veg tart.

24/08 Wednesday          
Traditional Italian sauces and condiments
Menu: Bolognese ragout, Amatriciana, Genoese pesto

26/08 Friday                    
How to cook fish: first and second courses
Menu: Mediterranean-style anchovy pie, Sea bass ravioli, Stuffed squid

31/08 Wednesday                
Southern Italian First Courses
Menu: Orecchiette with turnip tops, Tagliolini with Sicilian tuna sauce, Pasta alla norma

2/09 Friday                       
Parmesan Cheese (first and second courses)
Menu: Frollini di parmigiano, Risotto with radicchio mantecato and served in a waffle, Straccetti with traditional vinegar and parmesan shavings

7/09 Wednesday               
Gnocchi
Menu: Ricotta gnocchi with robiola cheese and walnuts, Potato gnocchi with fresh tomato and basil, Pumpkin gnocchi

9/09 Friday                    
Legumes and Cereals
Menu: Velvet of fresh peas with marjoram, Strawberry risotto, Treviso radicchio risotto with caramelised sausage

14/09 Wednesday             
First and second courses of meat
Menu: Tagliolini with white rabbit ragout, Pineapple-flavoured turkey nuggets, Saltimbocca alla romana

16/09 Friday                  
How to cook fish: from appetiser to main course
Menu: Mackerel salad with orange and ginger, Sea bass and potato ravioli, Squid stew

21/09 Wednesday             
Eating with gusto: traditional recipes interpreted in a vegetarian way
Menu: Spelt strozzapreti with vegetable ragout, Spumini of tofu with almonds and fresh spinach, Vegan tart.

23/09 Friday                  
Traditional Italian sauces and condiments
Menu: Bolognese ragout, Amatriciana, Genoese pesto

28/09 Wednesday                
Leavened products
Menu: Pizza Margherita, Focaccia di Recco, Taralli from Puglia

30/09 Friday                  
Cooking with Fruit
Menu: Fresh spaghetti with almond pesto, Pineapple-flavoured turkey nuggets, Tart with apricot compote 



 

Route

  1. Bologna Cucina, Via del Pratello 46/a