Participants - Two teachersand a maximum of 20 participants per course
Courses - Two courses, each consisting of three lessons of about 3 hours. At the end of each course, food tasting anddetailed discussions with our chefs, the Cesarine.
Course A - Egg pasta recipes
Course B – The cuisine ofEmilia Romagna
Each course includes a presentation of traditional Italian recipes, the identification of key Italian products and ingredients and information on the history, traditions and culture of the communities from which our recipes and products originate.
During every class will be projected videos explaining the relationship between typical Italian food and Italian art.
Times
hours/days Day 1 Day 2 Day 3
10 am - 1pm A AA
6 pm - 9pm B B B
Equipment & Work - Each participant will have a workstation and his/her own tools and ingredients. In the kitchen, the participants will also work in teams.
Materials and gifts included: Recipes book, “Event” Apronand Certificate of Attendance
PASTA COOKING CLASS A
Session 1 - Yellow pastry (simple egg pastry), Green pastry (spinach pastry), Tagliatelle, Bow pasta,Bolognese meat sauce, Raw ham and peas sauce, Lemon sauce.
Session 2 - Tortellini (egg pasta stuffed with mixed meat, eggs, parmigiano cheese and nutmeg),Tortelli romagnoli (egg pasta stuffed with ricotta cheese and spinach), Balanzoni (egg pasta stuffed with mixed meat, eggs, parmigiano cheese, nutmeg, ricotta cheese and spinach), Meat stock.
Session 3 - Lasagne Bolognese (baked egg pasta layers covered with Bolognese sauce and bechamel),Baked pasta roll with ham and cheese.
EMILIA-ROMAGNA CUISINE B
Session 1 - Pastry pie filled with eggs, cheese and vegetables, Meatballs with peas sauce (Bolognese style), Tenerina cake (chocolate cake).
Session 2 - Focaccia (flat bread) with bacon or raw ham, Leek pudding,Zuppa Inglese (dessert made of biscuits, custard and liqueur).
Session 3 - Escalope Bolognese (breaded and broiled with raw ham and cheese), Tomatoes cooked au gratin,Chocolate salami.
Cost of 1 course $ 750 and $ 1350 for both courses
course fees can be applied towards your next Italy trip
For information and reservations please contact us in
Participants - Two teachers and a maximum of 20 participants per course
Each course includes a presentation of traditional Italian recipes, the identification of key Italian products and ingredients and information on the history, traditions and culture of the communities from which our recipes and products originate. 
Times
Session 1 - Yellow pastry (simple egg pastry), Green pastry (spinach pastry), Tagliatelle, Bow pasta, Bolognese meat sauce, Raw ham and peas sauce, Lemon sauce.
Session 1 - Pastry pie filled with eggs, cheese and vegetables, Meatballs with peas sauce (Bolognese style), Tenerina cake (chocolate cake).