Food experiences

Fish is also eaten in Bologna

5.0
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Paola

Bologna

Duration 2h 30m

Max 9 guests

Spoken languages:  Italian, English, French

Dining experience: take a seat and enjoy an authentic Italian meal with a local Cesarina

Private Experience
Your experience

    I propose a slightly different experience, deviating from the classic Bolognese recipes: today's menu features an appetizer and first course based on fish. My guests will become acquainted with bluefish, tasting a stuffed anchovy appetizer. It's a delicious dish, suitable for pescetarians. Alternatively, I offer cuttlefish tagliatelle, cooked with apples and chard.

    For the first course, I present an Italian classic: spaghetti alle vongole, but I'll replace the spaghetti with handmade tagliolini. To conclude, I'll delight my guests with tiramisu. Instead of soaking the ladyfingers in coffee, they'll be dipped in lemon syrup, more fitting for a fish-based menu. If the season permits, the experience will be held outdoors, on my patio.

    Reviews
    5.0
    62 reviews
    Paola è un'ottima cuoca e riesce a insegnare benissimo come cucinare, anche a me che non sono molto dotata! E anche un ottima padrona di casa. E stata la mia prima esperienza con le Cesarine e trovo l'idea sia fantastica. Abbiamo inoltre mangiato benissimo!

    MC - October 2024

    Our Bologna cooking class with Paola was fantastic! My wife and I were warmly welcomed and immediately felt like we were reconnecting with a long-time friend. All cooking ingredients, utensils, and recipes were ready upon our arrival, which allowed ample time for learning the cooking techniques while asking plenty of questions. To our delight, Paolo arranged for us to eat our cooking results on her beautiful patio, where we enjoyed a bottle of Chianti Classico wine from our travels. Our memorable time with Paola and our cooking experience was one of the highlights of our trip to Italy. Grazie mille!

    Craig - USA - October 2024

    Our Cesarine was amazing. Her home was lovely and she gave a true immersion into an Italian home. We learned to make tagliatelle and tiramisu (her nonna’s recipe). thank you Paola for sharing your evening. We recommend her to anyone who wants to learn from a local.

    Ronda Daily - October 2024

    I specifically chose Paola because she does lasagne, and she did not disappoint. Her home is lovely and we particularly loved her garden patio for dinner. She taught us proper techniques for kneading and rolling the pasta dough, how to easily make bechamel sauce, and gave us her recipe for the ragu, and took the time to explain each ingredient. Although I have tried to make traditional lasagne at home, this was just what I needed to learn from an expert and perfect my skills. She even gave us her recipe for her amazing focaccia bread. She made the experience fun, easy, and we walked away having learned so much. If you’re coming to Bologna, I highly recommend Paola as your personal Emilia-Romagna cooking tutor!

    Kate  - September 2024

    Highly recommend, couldn’t ask for a better host to teach us traditional pasta making. Paola is amazing. The result of our pasta and tiramisu was delicious. It was our first time ever doing something like this and the outcome surprised us.

    Nikita - July 2024

    €95.00 per guest

    €47.50 per child

    Where
    You’ll receive the exact address after the booking
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    Paola
    Cesarina from 2018Location: Bologna    Languages: Italian, English, French
    Want to enjoy the finest flavours of one of the world’s most iconic cuisines, right at the city gates of Bologna?  You can! Paola lives at Porta San Felice, near Bologna’s original city walls.  Enjoy a special lunch and dinner during the summer in the garden of this gourgeous house in the city center of Bologna.
      In this tranquil location our Cesarina takes us on a journey through the flavours of Bologna’s local traditions, from mortadella to ragù alla bolognese. “I love cooking, because it brings together family traditions and the joy of sharing food with other people”.  
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