What we’ll do
I’m very proud of my bolognese origins and it’s a pleasure for me to open my home and share with you an experience of total immersion in bolognese tradition. I want you to experience firsthand what cooking in Bologna means.
You’ll smell the scent of fresh eggs, hear the sound of the fork beating on the cutting board, feel the sensations of the flour between your fingers.
Then, you’ll see the dough that takes shape from your hands, incorporating flour and eggs to obtain the proper consistency.
You’ll slide the rolling pin under your hands and see the dough grow and becoming a thin and transparent “sfoglia” (when you show pasta sheet up to the light you have to see your hand through it).
And finally, you’ll enjoy preparing different kinds of pasta: we’ll make together tagliatelle and tortelloni. Of course we’ll prepare also the filling of tortelloni (with ricotta and spinach) and the original ragù bolognese for tagliatelle (remember that “spaghetti alla bolognese” don’t exist in Bologna!).
You’ll discover that something magic happens when beef, vegetables, tomato, wine meet themselves in the pot. Ragù bolognese is one of those recipes that grandmothers have handed down for generations, with its sincerity and genuineness, and I am happy to share with you the original recipe of my grandmother Fernanda.
At the end of the lesson there will be lunch or dinner, so we enjoy together the result of our work.