Technical Cooking Courses
September - October 2024
Learn professional cooking techniques to use in the gastronomy field, for work or to cook skillfully at home
- 19:00 – 22:00
- Bookings: info@bolognacucina.it
- Tel:+39 335217893
- Contact us!
| 03/09 Tuesday |
Traditional vegetarian menu
Menu: Aubergine and ricotta cheese ravioli with cherry tomatoes and mint, Chickpea porridge with ricotta cheese and crudités of vegetables, Cake with fresh fruit and almond heart |
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| 04/09 Wednesday |
Fresh Pasta
Menu: Tortelloni butter and sage, Ravioli with prawns, Mezzelune with lemon |
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| 05/09 Thursday |
Vegetarian menu
Menu: Tagliatelle with vegetarian ragout, Pumpkin tortelloni, Gnocchi with tomato sauce |
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| 10/09 Tuesday |
Summer menu
Menu: Garganelli with summer vegetables, Chicken salad with crispy vegetables in Parmesan sauce, Mascarpone with fresh fruit |
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| 11/09 Wednesday |
Traditional Italian sauces and condiments
Menu: Bolognese Ragù, Sicilian Pesto and Norma |
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| 12/09 Thursday |
Fresh Pasta
Menu: Tortelloni butter and sage, Tortellini in broth, Tagliatelle with ragù |
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| 17/09 Tuesday |
Southern Italy traditional cooking
Menu: Gnocchi alla sorrentina, Aubergine parmigiana, Caponatina siciliana |
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| 18/09 Wednesday |
Vegetarian tradition
Menu: Aubergine and ricotta cheese ravioli with cherry tomatoes and mint, Chickpea porridge with ricotta cheese and raw vegetables, Yoghurt bavarois in raspberry sauce |
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| 19/09 Thursday |
Fresh Pasta
Menu: Tortelloni butter and sage, Tortellini in broth, Tagliatelle with ragù |
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| 24/09 Tuesday |
Fresh Pasta
Menu: Tortelloni butter and sage, Tortellini in broth, Tagliatelle with ragù |
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| 25/09 Wednesday |
Emilia-Romagna traditional cooking
Menu: Crespelle alla piacentina, Veal stew with potatoes, Pinza Bolognese |
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| 26/09 Thursday |
Traditional vegetarian menu
Menu: Fresh pasta with Trapanese pesto, Chickpea olives in yoghurt sauce, Vegan chocolate cakes |
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| 01/10 Tuesday |
Parmesan Cheese (first and second courses)
Menu: Parmesan shortbread, Risotto with mantecato radicchio served in a waffle, Straccetti with traditional vinegar and parmesan shavings |
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| 02/10 Wednesday |
Vegan menu
Menu: Spelt and lentil soup, Mashed broad beans and chicory, Vegan berry tart |
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| 03/10 Thursday |
Fresh Pasta
Menu: Tortelloni butter and sage, Tortellini in broth, Tagliatelle with ragù |
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| 08/10 Tuesday |
Fresh Pasta
Menu: Tortelloni butter and sage, Tortellini in broth, Tagliatelle with ragù |
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| 09/10 Wednesday |
Vegetarian menu
Menu: Gnudi with ricotta and spinach, Potato gnocchi in gorgonzola, pear and walnut cream, Roman-style gnocchi |
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| 10/10 Thursday |
Vegetarian menu
Menu: Potato and mint ravioli, Stuffed courgettes with ricotta, Tiramisù |
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| 15/10 Tuesday |
Fresh Pasta
Menu: Tortelloni butter and sage, Tortellini in broth, Tagliatelle with ragù |
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| 16/10 Wednesday |
Aperitifs and Finger food
Menu: Stuffed courgettes, Mini arancini rice balls, Parmesan shortbread boats with mortadella mousse |
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| 17/10 Thursday |
Vegetarian tradition
Menu: Red turnip ravioli, Chickpea meatballs, Tarts with ricotta and orange cream |
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| 22/10 Tuesday |
Emilia-Romagna traditional cooking
Menu: Garganelli in asparagus cream and prosciutto crudo, Petronian cutlet, Torta tenerina |
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| 23/10 Wednesday |
Traditional Italian sauces and condiments
Menu: Bolognese Ragù, Sicilian Pesto and Norma |
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| 24/10 Thursday |
Vegetarian tradition
Menu: Ligurian-style Pansotti with walnuts, Potato and mint ravioli, Agnolotti with radicchio |
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| 29/10 Tuesday |
Emilia-Romagna cooking
Menu: Pumpkin Cappellacci with traditional vinegar, Mortadella meatballs, Barozzi cake |
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| 30/10 Wednesday |
Southern Italy traditional cooking
Menu: Gnocchi alla sorrentina, Spicy meatballs stew, Caprese cake |
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| 31/10 Thursday |
Vegetarian menu
Menu: Ligurian-style Pansotti with walnuts, Potato and mint ravioli, Agnolotti with radicchio |