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 |
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29/03 Wednesday |
Aperitifs and Starters
Menu: Mortadella Mousse tarts, Parmesan cups with Valerian and Caramelized Tropea, "Mozzarella in carrozza" (deep fried mozzarella) |
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30/03 Thursday |
Vegetarian Tradition
Menu: Ligurian-style pansotti-ravioli with walnuts, Potato and mint ravioli, Agnolotti-ravioli with radicchio |
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31/03 Friday |
Traditional Southern Italian Cuisine
Menu: Pasta alla Norma, Orecchiette with turnip tops, Gnocchi alla sorrentina |
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04/04 Tuesday |
Fish: first and second courses
Menu: Orecchiette pasta with mussels and creamed turnip greens, Stuffed calamari, Carrot cake with orange |
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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 |
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06/04 Thursday |
Vegetarian Menu
Menu: "Gnudi" with ricotta and spinach, Potato gnocchi with gorgonzola cream, pears and walnuts, Roman-style gnocchi |
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07/04 Friday |
Gnocchi
Menu: Ricotta gnocchi with robiola and walnuts, Potato gnocchi with fresh tomato and basil, Pumpkin gnocchi |
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12/04 Wednesday |
Legumes and cereals
Menu: Velouté of fresh peas with marjoram, Strawberry risotto, Risotto with Treviso-radicchio and caramelised sausage |
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13/04 Thursday |
The Tradition of Emilia-Romagna
Menu: Garganelli pasta with cream of asparagus and prosciutto, Cutlet Bologna-style, Torta tenerina |
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14/04 Friday |
First and second courses of meat
Menu: Tagliolini with a white rabbit ragù, Turkey bites with pineapple, Roman-style "saltimbocca" |
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18/04 Tuesday |
Southern Italian Tradition
Menu: Arancini rice balls, Sardines au gratin with lemon, "Calzoncini" with ricotta and cinnamon |
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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 |
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20/04 Thursday |
Bolognese Menu
Menu: Tortelloni with butter and sage, Tagliatelle with ragù, Tortellini with broth |
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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. |
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25/04 Tuesday |
Tradition in a vegetarian key
Menu: Red turnip ravioli, Chickpea meatballs, Tarts with ricotta and orange cream |
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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 |
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02/05 Tuesday |
Tradition in spring
Menu: Asparagus risotto, Livorno-style bacalao, Small and soft chocolate cake |
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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 |
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04/05 Thursday |
Vegetarian menu
Menu: Small focaccia with cheese, Millet and ricotta cake with broccoli, Cake with pear and pine nuts |
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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 |
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09/05 Tuesday |
The tradition of Emilia-Romagna
Menu: Piacenza-style Crespelle-crepes, Veal stew with potatoes, Bolognese Pinza |
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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 |
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12/05 Friday |
Traditional Italian sauces and condiments
Menu: Bolognese ragù, Amatriciana, Pesto alla genovese |
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16/05 Tuesday |
Vegetarian Tradition
Menu: Ligurian-style pansotti-ravioli with walnuts, Potato and mint ravioli, Agnolotti-ravioli with radicchio |
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17/05 Wednesday |
How to cook fish: first and second courses
Menu: Mediterranean-style anchovy pie, Sea bass ravioli, Stuffed squid |
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18/05 Thursday |
The fresh pasta
Menu: Tortelloni with butter and sage, Tagliatelle with ragù, Tortellini with broth |
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19/05 Friday |
Pasta
Menu: : Strozzapreti pasta with sausage ragù, Potato gnocchi with guanciale, ricotta and arugula, mezzelune-ravioli with salmon and chives |
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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) |
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24/05 Wednesday |
Southern Italian pasta dishes
Menu: Orecchiette with turnip tops, Tagliolini with Sicilian tuna sauce, Pasta alla norma |
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25/05 Thursday |
The tradition of Central Italy
Menu: Carbonara, "Lasagnette" with vegetables, Tiramisù |
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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 |
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30/05 Tuesday |
The traditional cuisine of Emilia-Romagna
Menu: Tagliatelle with ragù, Parmesan biscuits with mortadella mousse, Rice cake |
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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. |