Image Profile

Federica

Cesarina from 2025

I live in: Bologna

Spoken languages: Italian and English

Good to know

I offer vegetarian alternatives

Hi from Federica!

The restoration of paintings and frescoes is my profession, but my true passion is cooking. The attention to detail required in my work is the same precision I bring to my handmade pasta—tagliatelle, lasagne, tortellini, and tortelloni—all rigorously prepared with fresh dough rolled by hand using a rolling pin.My specialty is ragù alla Bolognese, while for main courses, I love preparing traditional dishes from my region, Emilia-Romagna, such as roasts and meatballs. Vegetables are always present on my table, often with a touch of Neapolitan influence, which also inspires me to prepare some delicious seafood dishes.The view from my home, just outside the center of Bologna and near the Portico di San Luca, is simply breathtaking—I look forward to welcoming you to admire it together!

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Experiences
Reviews
5.0
22 reviews
Federica’s class was wonderful. She was welcoming and thoughtful. I had spaghetti Bolognese (tuna) as a child and long wanted to re-create this special dish. Im so glad I found this class. Federica showed me how to make her family’s special dish and now Im ready to make it for my family. Thank you again, Federica. It was a special day for me in Bologna.

Terry Oxford - October 2025

I had the most wonderful time learning to make authentic Italian dishes with Federica! She was incredibly sweet, patient, and made the entire experience feel warm and personal. We began by preparing tiramisu, followed by making fresh tortellini and tagliatelle completely by hand — such a fun and rewarding process. The tortellini was served with a rich tomato sauce, while the tagliatelle was paired with a traditional ragu that Federica had prepared beforehand. The class took place at her beautiful home with a lovely view, and we were welcomed with some small appetizers and wine. After cooking, we sat down together with another participant to enjoy our handmade dishes and tiramisu over more wine and great conversation. It truly felt like being invited into an Italian home rather than just attending a class. Everything — from the atmosphere to Federica’s hospitality — was perfect. This was one of the absolute highlights of my time in Bologna, and I couldn’t recommend it more highly!

Kate C - October 2025

You must book with Federica. One of my favourite cooking lessons ever! We made tiny tortellini together, as well as the two traditional ways to serve it: beef broth and Parmesan cream sauce. Throughout there was coffee, wine and a gorgeous snack typical of Bologna. But it’s not just about the food. Federica was such a gracious host. Lots of conversation despite having to use a translation app here and there. A genuine interest in learning about me. Patient as I gradually learned a tricky pasta technique, as well as rolling the dough out by hand(!!!) She had more confidence in me than I did! Thanks to her, I did start what will be a long term affair with a lovely new pasta. And although I have made tiramisu many times before, hers if by far the best I’ve had, including in restaurants. She will even share her secret extra ingredient with you - what a difference! When I am back in Bologna I will book with Federica again. You should too! One tip: use Apple Maps and not Google Maps to find her apartment, as Google will not successfully get you there.

L Bitto - September 2025

We had a great cooking experience with Federica. We learned hands-on thru the experience. And the taste, as we ate it, was superb!! Thanks. I would do it again for cooking different recipes.

Sergio/Renata - September 2025

Highly recommend! Federica and her daughter provided an experience of a lifetime! Both my husband and I are foodies that love to cook. Federica provided a fun step by step demonstration of each dish and recipes. Her home is warm and welcoming. We ate each dish on a beautiful terrace with a wonderful view of Bologna. Top notch lesson from beginning to end!

The Murrays - September 2025

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