Bianca
Cesarina seit 2023Spezialität: Tagliatelle al ragù, Lasagne und Tortelloni mit Kürbisfüllung
Ich lebe in: Castel San Pietro Terme
Gesprochene Sprachen: Italienisch, Englisch, Französisch
Gut zu wissen
Ich biete vegetarische Alternativen an
Hallo von Bianca!
Ich liebe es zu kochen, vor allem Nudeln und Suppen, und greife dabei auf alte Rezepte meiner Familie zurück, da ich Verwandte im Gastronomiebereich hatte. Meine Gerichte spiegeln die kulinarische Tradition der Emilia-Romagna wider und sind reich an authentischen und unverfälschten Aromen. Jede Zubereitung ist eine Hommage an mein gastronomisches Erbe, bei der traditionelle Techniken und hochwertige Zutaten kombiniert werden, um unvergessliche kulinarische Erlebnisse zu schaffen.
Meine Spezialitäten
- Tagliatelle al ragù, Lasagne und Tortelloni mit Kürbisfüllung
Erlebnisse
Bewertungen
5.0
3 Bewertungen
- Bianca was very welcoming. We hadn’t realized that we were having a private class! We were walked through making homemade pasta, rolling it out and cutting it all by hand, walked through making a ragu from her grandmothers recipe, a delicious tiramisu ( making the custard from scratch and assembling individual portions). Bianca is a patient and excellent teacher. She mailed us the recipes and photos she had taken. We would highly recommend taking her class. We can’t wait to recreate this food at home.
- Bianca was amazing! We had the best time and learned so much. She was very accommodating and warm. The food was absolutely delicious !! We would highly recommend a class from her is you want to learn how to cook in beautiful setting and relaxed atmosphere. We would definitely do it again!
- On the outskirts of Bologna, in Bianca's villa, I was treated to a 3 hour class of hand making tagtialle and authentic Bolognese ragu. Bianca was knowledgable, patient and good humored, answering my many questions. Her charming husband, Antonio, collected me by car from the nearby train station (one stop from the city of Bologna). The final result, tagliatelle with bolognese ragu, washed down with a pleasant Valpolicella red wine, was sublime. At the end she shared the recipe and some photos by email. Overall, a highly recommended experience.
Glenda and Betty - September 2024
Ericka Tannenbaum - Juli 2024
Albert Monichino - Juli 2024