Learn how to make tagliatelle pasta from scratch with the most delicious bolognese sauce in this interactive cooking class with Italian chef Luigi.
What to expect:
• Luigi will teach you how to make pasta from scratch - tagliolini, pappardelle and maltagliati - and you'll learn to cook a delicious bolognese sauce, Italian style! • Luigi will demonstrate the process step by step and provide personalized cooking tips • This is an interactive workshop, so feel free to ask Luigi questions throughout
What you need to know:
• This online experience is perfect for groups of friends, families, team-building events and end of year office parties • The class will be conducted via zoom, you will receive a link to enter the call after booking • The class will be live streamed at 9PM (CEST) • All ingredients and kitchen tools are mentioned in the menu section below • Pricing per person
About your host: Luigi is originally from the city of Padua, near Venice. he have worked for many years in hotels and restaurants and, after a life of travels that have taken him to India, Thailand, Morocco, Mexico, Brazil, Argentina, and Turkey, he arrived in Bologna in 2014 and started to work in one of Bologna’s best cooking school.
On 2018 Luigi decided to create his own Cooking classes in Bologna, in order to carry forward the activity that gives him the biggest pleasure: teaching people how to cook.
Luigi's teaching method is very playful and fun. he also teach cutting and cooking techniques, along with numerous little secrets and tips. Through his classes you will be able to discovery the real Italian cooking.
Luigi will also take you on a cultural journey on the history of the dishes we are going to cook
Luigi's classes, in less than two years, have become the N ° 1 in Bologna and in the Italian Top 10 in Tripadvisor and are the most voted on Google with the best score
See the menu
Tagliatelle with Bolognese sauce (for 4 people) Flour 300Gr in summer, 360gr in winter 3 medium eggs
Minced beef 200g Pork minced meat 200g Carrots 140g Onion 130g Celery stalk 130gr (the vegetables need be the same weight as the meet in the proportion of 1/3,1/3,1/3) Beef broth or water Regular cooking red wine (better dark red) Tomato paste 4 tablespoons (1 tablespoon each 100g Meat) Extra virgin olive oil Salt Sage Rosemary Grated Parmesan cheese
Big wooden board food processor 2 pots with lid Pasta maker or rolling pin Knifes Potatoes peeler Rubber spatula plastic bowls forks pasta spatula (preferably in steel) 1 cooking pan Wooden spoon