Regional Italian Cuisine - Bologna - A Hands-On Class
Bologna
Every Region of Italy has its own distinct cuisine which pulls on the local ingredients and traditions. Bologna as the capital of the region of Emilia Romagna is known as Bologna la Grassa (the fat) because it features a cuisine that is rich and very pasta and pig centric. This is the region which is famous for the Prosciutto di Parma, Parmigiana Reggiano and Balsamic Vinegar it produces. Chef Andy is going to guide you through these classic dishes from Bologna and you will feast on your creations.
Techniques Taught
Rolling Fresh Pasta
Making Tortellini
Stuffing Chciken Breast
How to make Semifreddo
Recipes
Sausage Stuffed Mushrooms
Tortellini al Zucca with Sage Brown Butter Sauce
Wild Mushroom and Parmigiano Stuffed Chicken Breasts with Green Peppercorn Sauce
Asparagi alla Parmigiana
Semifreddo alla Mandorle
$150 (Tax Included)
Bologna
Every Region of Italy has its own distinct cuisine which pulls on the local ingredients and traditions. Bologna as the capital of the region of Emilia Romagna is known as Bologna la Grassa (the fat) because it features a cuisine that is rich and very pasta and pig centric. This is the region which is famous for the Prosciutto di Parma, Parmigiana Reggiano and Balsamic Vinegar it produces. Chef Andy is going to guide you through these classic dishes from Bologna and you will feast on your creations.
Techniques Taught
Rolling Fresh Pasta
Making Tortellini
Stuffing Chciken Breast
How to make Semifreddo
Recipes
Sausage Stuffed Mushrooms
Tortellini al Zucca with Sage Brown Butter Sauce
Wild Mushroom and Parmigiano Stuffed Chicken Breasts with Green Peppercorn Sauce
Asparagi alla Parmigiana
Semifreddo alla Mandorle
$150 (Tax Included)
Bologna
Every Region of Italy has its own distinct cuisine which pulls on the local ingredients and traditions. Bologna as the capital of the region of Emilia Romagna is known as Bologna la Grassa (the fat) because it features a cuisine that is rich and very pasta and pig centric. This is the region which is famous for the Prosciutto di Parma, Parmigiana Reggiano and Balsamic Vinegar it produces. Chef Andy is going to guide you through these classic dishes from Bologna and you will feast on your creations.
Techniques Taught
Rolling Fresh Pasta
Making Tortellini
Stuffing Chciken Breast
How to make Semifreddo
Recipes
Sausage Stuffed Mushrooms
Tortellini al Zucca with Sage Brown Butter Sauce
Wild Mushroom and Parmigiano Stuffed Chicken Breasts with Green Peppercorn Sauce
Asparagi alla Parmigiana
Semifreddo alla Mandorle
$150 (Tax Included)