Bianca
Cesarina desde 2023Plato fuerte: Tagliatelle al ragú, lasaña y tortelloni de calabaza.
Vivo en: Castel San Pietro Terme
Idiomas hablados: Italiano, Inglés, Francés
Bueno saberlo
Ofrezco alternativas vegetarianas
¡Hola de parte de Bianca!
Me encanta cocinar, sobre todo pasta seca y en caldo, recuperando antiguas recetas de mi familia, ya que tengo parientes que se dedican a la restauración. Mis platos reflejan la tradición culinaria de Emilia-Romaña, ricos en sabores auténticos y genuinos. Cada preparación es un homenaje a mi herencia gastronómica, combinando técnicas tradicionales e ingredientes de alta calidad para crear experiencias culinarias memorables.
Mis especialidades
- Tagliatelle al ragú, lasaña y tortelloni de calabaza.
Experiencias
Opiniones
5.0
3 opiniones
- 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 - septiembre 2024
Ericka Tannenbaum - julio 2024
Albert Monichino - julio 2024