Technical Cooking Courses
March - May 2023
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!
| 28/03 Tuesday |
The cuisine of the Emilia region
Menu: Cream of leeks and potatoes with sautéed mushrooms and croutons, Roast pork with milk, Coffee-glazed walnut cake |
|
| 29/03 Wednesday |
Aperitifs and Starters
Menu: Mortadella Mousse tarts, Parmesan cups with Valerian and Caramelized Tropea, "Mozzarella in carrozza" (deep fried mozzarella) |
|
| 30/03 Thursday |
Vegetarian Tradition
Menu: Ligurian-style pansotti-ravioli with walnuts, Potato and mint ravioli, Agnolotti-ravioli with radicchio |
|
| 31/03 Friday |
Traditional Southern Italian Cuisine
Menu: Pasta alla Norma, Orecchiette with turnip tops, Gnocchi alla sorrentina |
|
| 04/04 Tuesday |
Fish: first and second courses
Menu: Orecchiette pasta with mussels and creamed turnip greens, Stuffed calamari, Carrot cake with orange |
|
| 05/04 Wednesday |
Eating with taste: Traditional recipes with a vegetarian twist
Menu: Spelt strozzapreti with vegetable ragout, Spumini of tofu with almonds, herbs and fresh spinach, Vegan tart |
|
| 06/04 Thursday |
Vegetarian Menu
Menu: "Gnudi" with ricotta and spinach, Potato gnocchi with gorgonzola cream, pears and walnuts, Roman-style gnocchi |
|
| 07/04 Friday |
Gnocchi
Menu: Ricotta gnocchi with robiola and walnuts, Potato gnocchi with fresh tomato and basil, Pumpkin gnocchi |
|
| 12/04 Wednesday |
Legumes and cereals
Menu: Velouté of fresh peas with marjoram, Strawberry risotto, Risotto with Treviso-radicchio and caramelised sausage |
|
| 13/04 Thursday |
The Tradition of Emilia-Romagna
Menu: Garganelli pasta with cream of asparagus and prosciutto, Cutlet Bologna-style, Torta tenerina |
|
| 14/04 Friday |
First and second courses of meat
Menu: Tagliolini with a white rabbit ragù, Turkey bites with pineapple, Roman-style "saltimbocca" |
|
| 18/04 Tuesday |
Southern Italian Tradition
Menu: Arancini rice balls, Sardines au gratin with lemon, "Calzoncini" with ricotta and cinnamon |
|
| 19/04 Wednesday |
Cooking with Fish
Menu: Tuna tartare with avocado sauce, Fresh spaghetti with mussels and pesto, Swordfish rolls with rasins and orange sauce |
|
| 20/04 Thursday |
Bolognese Menu
Menu: Tortelloni with butter and sage, Tagliatelle with ragù, Tortellini with broth |
|
| 21/04 Friday |
Eating with taste: traditional recipes with a vegetarian twist
Menu: Fresh pasta with Trapanese pesto, Chickpea "olivette" with yoghurt sauce, Vegan chocolate cakes. |
|
| 25/04 Tuesday |
Tradition in a vegetarian key
Menu: Red turnip ravioli, Chickpea meatballs, Tarts with ricotta and orange cream |
|
| 28/04 Friday |
Aperitifs and finger food
Menu: Mini arancini di riso, "Mozzarella in carrozza" (deep fried mozzarella), Tartletlets, Parmesan shortbread barchette with mortadella mousse |
|
| 02/05 Tuesday |
Tradition in spring
Menu: Asparagus risotto, Livorno-style bacalao, Small and soft chocolate cake |
|
| 03/05 Wednesday |
How to cook fish: from starter to main course
Menu: Mackerel salad with orange and ginger, Ravioli of sea bass and potatoes, Squid stew |
|
| 04/05 Thursday |
Vegetarian menu
Menu: Small focaccia with cheese, Millet and ricotta cake with broccoli, Cake with pear and pine nuts |
|
| 05/05 Friday |
Spring menu
Menu: Garganelli pasta with summer vegetables, Chicken salad with crispy vegetables topped with Parmesan sauce, Mascarpone cheese with fresh fruit |
|
| 09/05 Tuesday |
The tradition of Emilia-Romagna
Menu: Piacenza-style Crespelle-crepes, Veal stew with potatoes, Bolognese Pinza |
|
| 10/05 Wednesday |
Eating with taste: traditional recipes with a vegetarian twist
Menu: Spelt strozzapreti with vegetable ragout, Spumini of tofu with almonds, herbs and fresh spinach, Vegan tart |
|
| 12/05 Friday |
Traditional Italian sauces and condiments
Menu: Bolognese ragù, Amatriciana, Pesto alla genovese |
|
| 16/05 Tuesday |
Vegetarian Tradition
Menu: Ligurian-style pansotti-ravioli with walnuts, Potato and mint ravioli, Agnolotti-ravioli with radicchio |
|
| 17/05 Wednesday |
How to cook fish: first and second courses
Menu: Mediterranean-style anchovy pie, Sea bass ravioli, Stuffed squid |
|
| 18/05 Thursday |
The fresh pasta
Menu: Tortelloni with butter and sage, Tagliatelle with ragù, Tortellini with broth |
|
| 19/05 Friday |
Pasta
Menu: : Strozzapreti pasta with sausage ragù, Potato gnocchi with guanciale, ricotta and arugula, mezzelune-ravioli with salmon and chives |
|
| 23/05 Tuesday |
The cuisine of Emillia-Romagna
Menu: Whole wheat gnocchetti with white ragù, Sausage in red wine with Borretan onions, "Bonet" (amaretto dessert) |
|
| 24/05 Wednesday |
Southern Italian pasta dishes
Menu: Orecchiette with turnip tops, Tagliolini with Sicilian tuna sauce, Pasta alla norma |
|
| 25/05 Thursday |
The tradition of Central Italy
Menu: Carbonara, "Lasagnette" with vegetables, Tiramisù |
|
| 26/05 Friday |
Parmesan cheese (first and second courses)
Menu: Parmesan biscuits, Risotto with creamed radicchio served in a parmesan waffle, Straccetti with vinegar and parmesan shavings |
|
| 30/05 Tuesday |
The traditional cuisine of Emilia-Romagna
Menu: Tagliatelle with ragù, Parmesan biscuits with mortadella mousse, Rice cake |
|
| 31/05 Wednesday |
Eating with taste: traditional recipes with a vegetarian twist
Menu: Fresh pasta with Trapanese pesto, Chickpea "olivette" with yoghurt sauce, Vegan chocolate cakes. |