Who said that Bolognese cuisine cannot be vegetarian? In this course we will learn not only the art of hand-rolled pasta, but also some very tasty recipes to satisfy a plant-based diet or simply those who feel like a change every now and then. Pesto lasagna with béchamel sauce, parmesan cheese and pistachio grains will amaze even the most traditional Bolognese palates, a light and fresh version of tagliatelle and finally tortelloni filled with pumpkin or other vegetables depending on the season. All this in our cozy attic while tasting pignoletto and a welcome appetizer.

Handmade pasta and vegetarian delights in Bologna

Discover the secrets of Bologna's most beloved desserts in a modern, yet cozy setting. Don't be intimidated by baking - these recipes are easy and sure to impress. Start off with a delightful welcome appetizer and toast with a glass of aromatic pignoletto. In this all-dessert course, you'll learn how to make a classic tiramisu with our family's special twist, the ever-popular chocolate Tenerina cake, and the irresistible raviole - sweet pastry pockets filled with tangy mustard. Whether it's a special occasion or just a desire to learn something new, indulge in sweetness and make unforgettable memories!

Cooking up some sweet traditional delicacies from Bologna

Do you carp the secrets of ragout and create variations that your family will like?I would say this experience is just right for you! We will decide together, based on the tastes of your diners, the alternatives to the traditional ragout, it can be plain, it can be vegetarian, it can be made of legumes.

Create your own dispensa, traditional ragu and and much more

One of Bologna's culinary treasures is tortellini, but it takes a quick hand to produce the perfect bite of pasta. Bring a little Bologna home with you by learning how to prepare this traditional dish with a Cesarina, during this cooking class.Each student will have his or her own station so you can learn the best way and immediately put into practice the preparations of the class, which will focus on rolling pin pasta and the perfect tortellino to make at home as well.At the end of the course we will sit down at the table to enjoy tortellini along with a good dessert and excellent local wine.

Tortellino Masterclass

Tagliatelle: a dish known all over the world!Do you want to know the oldest way of making pasta?Do you want to know the difference in making pasta by hand and how to recognize the quality of a pasta?In this course we will find out which flours are best to use and why, how to distinguish a handmade pasta from a hand-pulled one, and most importantly what makes tagliatella the queen of Bolognese food culture, so famous that it is re-purposed all over the world!

Rolling pin pasta

Piadina romagnola (thick version) with squacquerone cheese, rocket and dried sausage ( available in vegetarian version with caramelized figs)Ricotta tortelloni with butter and sage (vegetarian)Tiramisu (mascarpone and egg cream with coffee-flavored ladyfingers cookies, dusted with bitter cocoa - vegetarian )

Piadina and squacquerone cheese, ricotta tortelloni, tiramisu

Discover a poor dish from Romagna, spoia lorda (dirty pastry), small stuffed lasagnette cut with a pasta wheel (la sprunèla), made using leftover filling from tortellini and other pastas. We will serve them with parmesan cream.We will then make Garganelli typical egg pasta maccheroncini rigati curled using the combs of old original looms ( a treasure handed down from grandma) seasoned with a recipe with colorful vegetables, cream and prosciuttoInfinite we will make cappelletti al formaggio, the Romagna competitors of tortellini , accompanied by meat ragu