Balsamic Cooking 2018-03-09T23:30:08+00:00
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How to cook with Balsamic Vinegar?
Discover the black gold of Modena, aged for long years in series of wooden barrels, once exclusive treasure to only nobles and kings.
The “balsamic cooking course” is born from a study work between Stefano and Mariangela, where Stefano is the chef and Mariangela is the vinegar producer from La Cà dal Non.
A play in the kitchen where the ingredients are the actors, the vinegar is the leif motive and the chef is the director.
You’ll create a complete meal using Traditional Balsamic Vinegar of Modena, saba and the BALSAMO-SABA sweet and sour condiment collection as main thread and you’ll discover the way a few drops can give a unique touch to your dishes.

 

CLASSES

Balsamic cooking.
Morning – 4,5 hrs

WHEN

8:30 a.m. – 01:00 p.m. + lunch
available Monday to Saturday

EXPERIENCE

Meet at CIBO at 8:30 then take an historical tour on route to the Bologna market area with the chef where you’ll decide what to prepare in the kitchen and do the shopping at market stands.
After strolling and sampling through the market and purchasing ingredients, you return to the school and the culinary adventure begins.
You will be preparing a delicious meal using Traditional Balsamic Vinegar of Modena, saba and the BALSAMOSaba sweet and sour condiment collection as main thread, including handmade pasta using a 38 inch long mattarello (rolling pin).
The experience ends with lunch.
For any special wish about the dishes to prepare write us an email!

PRICE

235 €

PRICE INCLUDES

– Morning cooking class in a professional kitchen
– market visit and shopping with the chef
– snacks and complete lunch
– unlimited local wine (drink responsibly)
– English speaking chef instructors
– hands-on lesson, with one’s own workstation & burner
– CIBO apron
– bottle of BALSAMOSaba 12_ 50ml by La Cà dal Non
– recipe Book

BOOK THIS COURSE: BALSAMIC COOKING Morning




(€195 each)
CLASSES

Balsamic cooking.
Morning – 8,5 hrs

WHEN

Morning Session – 8:30 a.m. – 01:00 p.m. + lunch
Afternoon Session – 04:00 p.m. – 08:00 p.m. + dinner
available Monday to Saturday

EXPERIENCE

Meet at CIBO at 8:30 then take an historical tour on route to the Bologna market area with the chef where you’ll decide what to prepare in the kitchen and do the shopping at market stands.
After strolling and sampling through the market and purchasing ingredients, you return to the school and the culinary adventure begins.
You will be preparing a delicious meal using Traditional Balsamic Vinegar of Modena, saba and the BALSAMOSaba sweet and sour condiment collection as main thread, including handmade pasta using a 38 inch long mattarello (rolling pin). For any special wish about the dishes to prepare write us an email.
You will be enjoying lunch, a little bit of relax and at 4:00 p.m. you’ll leave downtown Bologna, with the chef, to travel to Vignola (Modena) and visit the vinegary “La Cà dal Non”, in English “the house of the grandfather” where Mariangela and her family will lead you to the discovery of the fascinating world of Traditional balsamic vinegar of Modena aged over 12 and 25 years . The tour will last 2 hours and it will unlock the “secrets” of the production of this famous vinegar. You’ll walk in the ancient lofts where the product ages for many and many years and you’ll be guided through the tasting of these amazing vinegars and if you want you can shop them.
Back to Bologna you’ll enjoy your dinner.

PRICE

375 €

PRICE INCLUDES

– Morning cooking class in a professional kitchen
– market visit and shopping with the chef
– snacks and complete lunch
– unlimited local wine (drink responsibly)
– English speaking chef instructors
– hands-on lesson, with one’s own workstation & burner
– CIBO apron
– bottle of BALSAMOSaba 12_ 50ml by La Cà dal Non
– recipe Book

BOOK THIS COURSE: BALSAMIC COOKING Fullday




(€375 each)

POSSIBLE DISHES YOU MAY COOK:

Handmade pastas: Tagliatelle – Tagliolini – Tortelloni – Ravioli – Gnocchi (potato dumplings)

Soups and sauces: veggie sauces, meat sauces, fish sauces

Main courses: Seafood, duck, pork, veal, vegetables… vinegar can pair with almost everything, in this course you’ll decide the menu en route with the chef.