“Pasta all’uovo” Cooking lessons
In the traditon of Bologna “egg pasta” is hand stretched with the wooden rolling pin” (“sfoglia”). Since old times we’ve heard the sound of the rolling pin in our kitchen; the “azdora” (the housewife) who made the sfoglia on the cutting board with craftsmanship and experienced moves. Usually this took place every Sunday early in the morning and while the meat broth was boiling on the stove, “the azdora” of the house prepared the sfoglia for tortellini or “capelli d’angelo”, which would be cooked in the broth. On the other hand tagliatelle were the perfect option for a fragrant meat ragout. When you woke up on Sunday morning, you were surrounded by these sublime fragrances and you knew what to expect for lunch. In our cooking classes we want to propose, teach and share the feelings, tastes and smells that take us back to our childhood and traditions.
Practical “sfoglia” course – Each participant will have his own work station
~ Doses and ingredients for a perfect dough
~ Dough, rest periods and conservation
~ Dough stretching with rolling pin
~ Preparation and cutting of different shapes of pasta: tagliatelle, strette, pappardelle, capelli d’angelo, strichetti (farfalle), garganelli and tortellini
Pasta tasting with a selection of sauces
~ Bologna’s typical appetizer with cured meat crescenta (focaccia-bread)
~ Tagliatelle with meat ragù
~ Tortellini with cream sauce
~ Strichetti with cherry tomatoes
~ Typical dessert of Bologna
~ the pamphlet with the recipe of sfoglia, filling and dressings
~ the apron “Otto In Cucina”
~ food tasting
~ beverages (water / wine from local wineries / coffee)
The course language is English but it is also available in French, Spanish, Portuguese, Russian, Croatian, German ( 20 € extra per person).
We are able to arrange Italian cuisine courses focused on a variety of regional menus.
For informations and reservations email@example.com