Tortelloni och Tagliatelle Matlagningskurs i Bologna + Vin
Beskrivning
Njut av denna praktiska 4 - kurs matlagningskurs i centrala Bologna, värd genom Classpop! och leds av lokal kock. Denna uppslukande upplevelse kombinerar hemlagad pasta, signaturpizza och guidad vinprovning för en autentisk smak av Emilia-Romagna. Menyn du kommer att förbereda inkluderar: - Första rätten: Aperitivo med kockens signaturpizza, parad med regionalt vin. - Andra rätten : Handgjord tortelloni fylld med färska råvaror, avslutad i körsbärstomat och basilikasås. - Tredje rätten: Tagliatelle al ragù, Bolognas mest ikoniska pasta med en trögkokt köttfärssås. - Efterrätt: Traditionell tiramisù med espressoindränkta ladyfingrar och mascarponekräm. När du lagar mat kommer din duktiga kock att dela med sig av insikter i Bolognas kulinariska traditioner och säsongens råvaror. Klassen avslutas med en guidad vinprovning med enastående flaskor från hela Italien. Med sin mysiga centrumlokal blandar denna klass praktisk matlagning, kulturellt berättande och varm
Turalternativ
Höjdpunkter
Vad som ingår
Resenärers betyg
Viktig information
- Servicedjur tillåtna
- Kollektivtrafiksalternativ finns i närheten
- Denna matlagningskurs är designad för att tillgodose en mängd olika kostbehov! Meddela oss i förväg, så ska vi göra vårt bästa för att skräddarsy upplevelsen så att den passar dina preferenser och begränsningar.
Recensioner(3)
This class was a disappointment. "Chef Fred", our host, has no culinary credentials. He was a golfer at an American college. Give him an "A" for entrepreneurship; he figured out how to charge tourists over $100.00 a head for a pasta making class. A four-course meal? Only if you count the tiny slice of pizza he passed out at the beginning. Wine pairings? Uh, he had two bottles of red and one bottle of white open on the table when the 10 of us arrived. When those ran low, he set out a bottle of wine he had already opened. Three hours? We were being gently shooed out the door after two hours. The lesson takes place in his apartment, so his overhead is low and his profit is high. In fairness, the pasta making part of the lesson was enjoyable. But we had no role in the preparation of the Bolognese sauce which was disappointing. And the tiramisu? My wife politely pushed it aside after one bite. The tiramisu was vastly inferior to the delicious version we had at a casual pizza place in Milan a few nights before. I signed us up for this class because we'd had a lot of fun making paella at a class in Bologna several years ago. Key differences: the lessons in Barcelona were in a commercial kitchen, so everyone had a cooking station. Second, our host in the Barcelona class was jovial and engaging. We stayed a little longer than the specified time in the Barcelona class, and the food we prepared was absolutely delicious. Clearly, this cooking classes range from the ridiculous to the sublime across the continent. Chef Fred's class was decidedly closed to the former than the latter.
Pleasant and casual atmosphere, nice reception. Especially learned to make your own pasta and clear explanations. Then had a nice dinner together
I registered for a class several days before traveling to Italy. After I arrived, I received a text stating that the class was actually full and offered two other tomes the next day. I registered for the morning class, and then later received another text stating that that class was also full. We were not able to reschedule the class as our flight was that evening, so we completely missed out on one of the experiences I wanted in Italy. I tried to book with other companies, but it all others were booked due to the late notice.
