| EMILIA : COOKING IN A HISTORIC BUILDING cod. LTV13 - BOLOGNA / ZOLA PREDOSA
Traditional gastronomy classes in XV - XVIII century, prestigious country-dwelling set in an enchanting landscape. People allowed for each course: min. 8.
Each course is organized in 3 lessons. Every lessons will last 3/4 hours, including theoretical explanations, practical demonstrations, food cooking and final tasting. It is possible to enroll either for the complete course or for a single
lesson.
Class A - Hand-made pasta
Day I: Hand-made pasta: tagliatelle, tagliolini, stricchetti, quadrucci, maltagliati, Bolognese "ragu" and other sauces.
Day II: Stuffed pasta: tortellini, cappelletti, ravioli, lasagne, nidi di rondine, cannelloni. Seasonal sauces.
Day III: Hand-made pasta: garganelli, strozzapreti, gnocchi, passatelli. Seasonal
sauces.
Class B - Bread: the various kinds of bread: piadina, crescente, tigella, crescentine, focacce
salate, etc...
Class C - Meats: the various kinds of meat: roasted, fried, boiled, etc... and sauces.
Class D - Adriatico's fish
Class E - Side dishes: the various kinds of side dish: frieds, vegetables,
souffles.
Class F - Traditional cakes
see
rates
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