You will be shown the methods and techniques of traditional Emilian cooking, as well as other regional recipes.
The procedures are designed so as to be executed in a domestic kitchen.
Courses are held in English and in French.

PASTE EMILIANE
We will show how to make Bolognese hand made pasta as Tagliatelle and Tortelloni or Lasagne. How to knead the eggs with the flour, flatten it with the rolling pin or the rolling machine, how to cut and fill the pasta and how to prepare the seasonings for pasta with fresh season’s ingredients.

MENU BOLOGNESE
We will realize a complete 4-dishes bolognese meal: hand made pasta as a first course, a meat dish with a side dish with season’s vegetables and a dessert.

PRIMI PIATTI ITALIANI
We will make different types of «primi piatti», according to recipes from different italian regions, as well as the sauces to season them.

PIZZA AND FOCACCIA
We will realize the traditional Pizza and Focaccia: and explain you how to make the traditional pizza dough, the raising process, how to season and bake pizza and focaccia.

COOKING WITH HERBS
We will have a walk in the herb garden and pick the fresh herbs that will be used for cooking. How to recognise the different varieties of herbs. How to cultivate the herbs and preserve them. Properties of the major aromatic herbs. Use of herbs in combination with food

COOKIES AND CAKES
We will make different kinds of pastries that will turn into cakes, cookies and delicious desserts. Base ingredients of pastry. How to combine the ingredients. Fillings, decorations.

Courses are held on flexible dates. Duration: 4-5 hours in the afternoon. Dinner will follow. Price includes recipes booklet and drinks. Preferred day, course/menu and participants number have to be reserved in advance. Courses takes place with a minimum number of 2 participants.