Technical Cooking Courses
September - October 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!
| 07/09 Thursday |
Traditional summer menu
Menu: Soft squash pie with flowers, Tagliolini with vegetables, Panna cotta with berries |
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| 12/09 Tuesday |
Fresh pasta
Menu: Tortelloni butter and sage, Mezzelune with shrimps, Burrata ravioli with asparagus |
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| 13/09 Wednesday |
Eating with gusto: Traditional recipes in a vegetarian key
Menu: Fresh pasta with Trapanese pesto, Chickpea patties with yoghurt sauce, Vegan chocolate cakes. |
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| 14/09 Thursday |
Fish: starters and main courses
Menu: Mackerel salad with orange, Sea bream with spicy chicory, Almond and chocolate semifreddo |
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| 15/09 Friday |
Risottos
Menu: Risotto with pumpkin and sausage in balsamic vinegar, Rice with seafood, Tiella (rice with potatoes and mussels) |
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| 19/09 Tuesday |
Tradition in a Vegetarian Key
Menu: Aubergine and ricotta ravioli with cherry tomatoes and mint, Chickpea porridge with ricotta and crudités of vegetables, Yoghurt bavarois in raspberry sauce |
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| 20/09 Wednesday |
Traditional Italian sauces and condiments
Menu: Bolognese Ragù, Amatriciana, Genoese Pesto |
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| 21/09 Thursday |
Emilia-Romagna Cuisine
Menu: Strozzapreti with Romagna meat sauce, Straccetti with balsamic vinegar, Tiramisù |
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| 22/09 Friday |
Parmesan (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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| 26/09 Tuesday |
Southern Italian menu
Menu: Rice Arancini, Sardines au gratin with lemon, Calzoncini with ricotta and cinnamon |
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| 27/09 Wednesday |
Gnocchi
Menu: Ricotta gnocchi with robiola and walnuts, Potato gnocchi with fresh tomato and basil, Pumpkin gnocchi |
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| 28/09 Thursday |
Fresh Pasta Menu
Menu: Tagliatelle with meat sauce, Tortellini in broth, Tortelloni butter and sage |
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| 29/09 Friday |
Tradition in a vegetarian key
Menu: Marinated seitan carpaccio, Chickpea meatballs, Pear heart pie |
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| 03/10 Tuesday |
Bolognese Traditional Menu
Menu: Green Tortelloni with butter and sage, Cotoletta petroniana, Torta tenerina |
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| 05/10 Thursday |
Tradition with a vegetarian twist
Menu: Fresh pasta with Trapanese pesto, Chickpea olives in yoghurt sauce, Vegan chocolate cupcakes |
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| 06/10 Friday |
Traditional Recipes
Menu: Pumpkin Tortelli, Tagliatelle with Mushrooms, Carrot Cake |
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| 10/10 Tuesday |
Traditional Italian sauces and condiments
Menu: Bolognese Ragù, Sicilian Pesto, Pasta with Tuna and Pistachios |
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| 11/10 Wednesday |
Aperitifs and Starters
Menu: Mortadella Mousse Barchette, Parmesan Baskets with Valerian and Caramelized Tropea, Mozzarella in carrozza |
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| 12/10 Thursday |
Traditional Autumn Recipes
Menu: Pumpkin Tortelli, Tagliatelle with Mushrooms, Tiramisu |
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| 13/10 Friday |
Traditional Southern Cuisine
Menu: Pasta alla Norma, Orecchiette with turnip tops, Gnocchi alla Sorrentina |
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| 18/10 Wednesday |
Tradition in a vegetarian key
Menu: Spelt and lentil soup, mashed broad beans and chicory, veg berry tart |
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| 18/10 Wednesday |
Eating with gusto: traditional recipes interpreted in a vegetarian key
Menu: Spelt strozzapreti with vegetable ragù, Spumini of tofu with almonds and fresh spinach, Veg. tart |
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| 19/10 Thursday |
The tradition of central Italy
Menu: Pici cacio e pepe, Saltimbocca alla romana, Fried cream |
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| 20/10 Friday |
First and second courses
Menu: Tagliolini with white rabbit ragù, Pineapple-flavoured turkey bites, Saltimbocca alla romana |
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| 24/10 Tuesday |
Traditional Southern Cuisine
Menu: Pasta alla Norma, Orecchiette with turnip tops, Gnocchi alla Sorrentina |
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| 25/10 Wednesday |
Cooking Fish
Menu: Tuna tartare on avocado sauce, Fresh spaghetti with mussels and basil pesto, Swordfish rolls with sultanas and orange sauce |
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| 26/10 Thursday |
Cooking with Chocolate: Sweet and Savoury
Menu: Cocoa tagliatelle with white meat sauce and fennel, Ravioloni del Plin with cocoa in roast sauce, Chocolate and almond cake with a soft heart |
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| 27/10 Friday |
Aperitifs and Finger food
Menu: Mini rice arancini, Mozzarella in carrozza, Parmesan shortbread barchette with mortadella mousse |
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| 31/10 Tuesday |
Traditional vegetarian cuisine
Menu: Red turnip ravioli, Chickpea meatballs, Tarts with ricotta and orange cream |