Bologne: Tagliatelle & Ragù Cours de cuisine à domicile avec vin

The teacher was outstanding. We learned to make 3 kinds of pasta by hand, as well as authentic ragu. COME HUNGRY! We were with one other couple - younger and delightful! The only downside was the location - a bit out of town and not easy to find.

This was an excellent cooking class. The food was amazing as was the host. If we come back to Bologna we would do this again

A super welcoming family that has transmitted so much love and passion for pasta. The weather was beautiful, even with the other guests.

Very odd experience. In a house, she has cats which it doesn't state that anywhere - if you have an allergy, it would be an issue. Her family came home during and was a bit odd. Food was ok - probably would not do again.

Irene and her family were wonderfully welcoming, creating a relaxed space to learn and ask questions. We loved discovering the regional differences in Italian cooking, and while the stuffed pasta was a bit more challenging than the tagliatelle, tasting all three pastas we made was such a joy. The ragu simple yet incredibly flavourful was a standout. We appreciated the thoughtful accommodations for lactose‑free and vegan diets. One small suggestion would be to add a fresh green salad to balance the otherwise carb‑heavy meal. The wine was a lovely finishing touch. Overall, it was a delightful and enriching experience that we would happily recommend.

12/3 I signed up for this cooking class and unfortunately the experience was very disappointing and far below basic sanitary standards. Our host Irene was pleasant and knowledgeable. When this mentions it's a home experience it's not but a cramped apartment outside the city limits when we first arrived and we were second guessing the taxi cab driver that we were in the right spot but after some searching around found the correct building and had to wait to be buzzed into the building. Once inside the your shown into the dining room where it was cramped and given some 30 year old aprons and then told to go ahead and wash are hands in the family bathroom which was clearly not appropriate and unhygienic. Unsanitary kitchen conditions the workspace was cluttered and dint feel clean ingredients & the hodge podge of utensils were scattered around without proper hygiene practices. Constant Interruptions: Throughout the class the family's children were coming and going distracting the class and the instructor it was difficult to focus on the cooking process with so many interruptions. Overall the class lacked professionalism and basic sanitary standards What should have been an enjoyable culinary experience turned into something uncomfortable and frustrating we couldn't wait to get out of there. I cannot recommend this class to anyone looking for a serious and safe cooking experience and frankly surprise that viator would even accept this as part of their portfolio. Beware this class is also under the name of Authentic Bologna cooking class

Having the experience in Irene and Marco’s home was a great. We would definitely recommend it and we will now go home and try to cook like an Italian .

In general: The meeting point is directly at the apartment door, you can ring the bell at the appropriate time. The course takes place in a smaller, private apartment. Cleanliness was acceptable, not particularly good but also nothing bad. You cut the ingredients for the “soffritto” yourself, prepare the ragù and get explanations and help from the cook Irene. Fresh pasta in various forms is then prepared under the guidance of the chef. Finally, Irene and her husband prepare the pasta with two homemade sauces and the ragù. There is also wine and water. Finally there is dessert, in our case puff pastry and cake from the supermarket (see photo). Overall, the impression arose that it was trimmed for profit (more on this see below). Which was good: - Nice atmosphere, great group and not too many people at once for the size of the apartment - Irene and her family welcome you warmly and are very nice. You get an insight into the real life of local Italians. - The sauces prepared by Irene beforehand tasted very good. - You can learn a few tricks on how to make fresh pasta yourself. What was bad: - The main point: The preparation of the ragù was done incorrectly in parts. I wanted to improve my preparation method and was partly shocked by the mistakes that have been made, which are clearly in contradiction with the guidelines of the Acamdemia Italiana della Cucina (Ex: Preparation of the soffritto with water instead of olive oil. There are good reasons why you should use oil here. So the ingredients were not fried, but cooked, there is no question of soffritto. Whether cost reasons play a role here I cannot say, but this should clearly not occur in such a course. - The wine was never shown in its original vessel, but only in carafes. This leaves a strange impression about the quality of the wine. - The amount of food was unfortunately not enough for us to get full. For a group of 8 people there was a total of 500g hack.

Irena was our hostess and teacher. She was warm, friendly, fun and entertaining. She is very organized and keeps the class organized. There were seven people in the class. We learned how to make Bolognese Ragu sauce, tortello, farfalle and tagliatelle pastas. We then sat down together and ate all that we made. Irena provided Sangiovese wine and water. Excellent class and excellent teacher. We feel we can now make this at home.

Irene welcomed us into her home and shared her knowledge and skills to make a beautiful traditional Ragu and pasta from scratch.