Multi-day Classes 2020-04-30T17:47:42+00:00
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Our multi-day programs are perfect for the people who want to learn cooking and to study new cooking techniques. Cooking will cover a great variety of seasonal ingredients that you'll select and buy every morning at the Middle Market with the Chef.
You’ll discover more about our food, culture and products and you'll also be cooking at the vinegary "La Cà dal Non" in Vignola (Modena) 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. Here, after the visit we will be preparing a delicious meal using Traditional Balsamic Vinegar of Modena.

 

 

CLASSES

2 Days Market Visits and Cooking Classes in Bologna

1 Day Market Visit and Balsamic Vinegar Cooking Tour in Vignola 

7 hrs x Day plus Lunch and Wine

WHEN

Morning: 8:30am – 03:30pm (including Lunch)

Monday to Saturday

EXPERIENCE

Day 1 and 2: Meet at CIBO at 8:30 and take a historic tour on route to the Bologna Middle Market with the Chef where you decide what to buy and cook.

After strolling and sampling through the market and purchasing best seasonal ingredients (Meat, Vegetables or Seafood) you return to the school and your culinary adventure begins.

Each day you will be preparing Seasonal Traditional Recipes, including Bolognese Sauce and 2 Handmade Pastas  using a 38 inch long Mattarello (rolling pin). 

Day 3: Balsamic Tour and Cooking at the Vinegary

Meet at CIBO at 8:30 and take a historic tour on route to the Bologna Middle Market with the Chef where you decide what to buy and cook. We’ll then visit the Vinegary La Cà dal Non in Vignola (Modena) 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. Here, after the visit we will be preparing a delicious meal using Traditional Balsamic Vinegar of Modena, Saba and the BALSAMOSaba sweet and sour condiment collection as main thread. 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. We’ll be back to Bologna at around 5:30pm.

In three days you’ll be tasting and cooking with the great products Bologna is famous throughout the world for:

-30 months aged Parmigiano Reggiano

-hand-sliced 24 months Prosciutto di Parma (if seasonal)

-12 and 25 years aged Balsamic Vinegar of Modena and Saba by the Vinegary “La Cà dal Non”

-white and black Truffle (if seasonal)

-Porcini and Chantarelles Mushrooms (if seasonal)

Along the cooking you snack on these great local products and taste great wines (drink responsibly).

The experience ends with Lunch.

For any special wish about the dishes to prepare write us an email!

PRICE

885€

PRICE INCLUDES

– 2 cooking classes in a professional kitchen

– 3 Market Visits and shopping with the Chef

– 1 Balsamic Tour and Cooking at a Vinegary in Vignola (Modena)

– Snacks and complete Lunch each day

– unlimited local Wine (drink responsibly)

– English speaking chef instructors

 

BOOK THIS COURSE: MULTI-DAY CLASSES 3Days




(€885 each)

POSSIBLE DISHES YOU MAY COOK:

Handmade pastas: tagliatelle – tagliolini – tortelloni – tortellini – pappardelle maltagliati -strozzapreti – strichetti (bowties) -garganelli – gnocchi (potato dumplings) – ravioli – cappelletti – rotolo (pasta roll) -lasagne

Sauces: stock brodo – bechamel sauce – rabbit ragu – ragu bolognese – sausage ragu (bolognese ragu di salsiccia) – clams – mussels – shellfish-inkfish -calamari – octopus – marinara

Soups: leek and potatoes – onion-black beans (pasta e fagioli) – white beans – chickpeas

Risotto: sausages – artichokes – asparagus – radicchio – according to the season.

Main courses: Chicken Cacciatora – Cotoletta Bolognese- Bolognese Cutlet – Vegetable Pie – Friggione – Lamb Ragu – Meat Balls-Polpette – Pork Ribs and Sausages Stew Spuntature e Salsiccie in umido – Pork Sirloin in Milk Sauce Lombo al latte – Vegetables Flan – Veal Stew (Spezzatino) -Rabbit With Artichokes- Lamb With Swiss Chard-Polpette – Stuffed Chicken- Rabbit/Chicken Porchetta – Fennel Sformato – Mixed Seafood Soup (Brodetto), Stuffed Calamari – Baked Seafood – Cartoccio – Acquapazza, Roasted Seafood – Seafood Stir-Fry

Bread: Pane – Panini – Stuffed panini – Grissini – Focaccia with different servings- Pizza with different seasonings

Tarts / Desserts: Panna Cotta -Tiramisu – Zuppa Inglese-Creme Caramel – Pan Di Spagna – Crostata