Vegetarian Bolognese: 3 traditional first courses, vegetarian-style

Over time, I have developed a path as a cook focused on vegetarian cuisine and the Bolognese culinary tradition reinterpreted in my own personal way. I offer meat-free Bolognese cooking classes to international guests, during which I teach my recipes in English (and, when needed, also a bit of French). In about four hours, we work together on preparations such as fresh pasta sheets, béchamel sauce, vegetarian “ragù”, tortellini fillings, passatelli, and friggione, then cook them and share the meal at the table. For years, I have significantly reduced my meat consumption for environmental sustainability, as well as ethical and health reasons. I enjoy reinterpreting tradition with freedom and creativity, staying deeply connected to my culinary roots and avoiding rigid rules, while valuing ingredients and seasonality.