Visit a local farm and meet the farmer, cook a delicious lunch in a chef’s home kitchen with a grand mother explaining the secrects of an ancient recipe!
Duration about 3 hours, divided in two steps that will allow students to learn the basic techniques to make fresh dough with eggs.
Step 1: historical and cultural explanation of the Bolognese Pasta -mixing eggs and flour -working the dough with hands – Rolling out the dough with a rolling pin -resting of the dough
Step 2: making Tagliatelle -making Tortelloni
In the break “rest of the dough”, tasting of wine Lambrusco, Parma ham and Parmigiano Reggiano (thirty months) with balsamic vinegar from Modena (20 years of age) will be offered to students
Lunch together with the farmer’s family.
9,00am Departure from Hotel
10,00am Cooking class for learning how to make pasta with the rolling pin (Tortelloni e tagliatelle)
01,00pm Lunch in the farmhouse
03,30pm Return to Hotel
INFORMATIONS AND SERVICES ABOUT THE TOUR:
All year Monday to Friday daily
Begins at 9:00am Finishes at 04:00pm
Departure from Bologna
*Half cooking class
*Tips and what is not written in the inclusions