Learn to cook traditional Tagliatelle Bolognese with Italian chef
The experience in a nutshell
Type of the event
Cooking classes, Italian
Time of the event
Live from Bologna: 4:00 PM (1.5 hours)
A word about the experience
Learn to cook Italian Tagliatelle from scratch with the most delicious bolognese sauce.
What to expect:
• Italian chef Luigi will teach you how to make the most delicious Italian Tagliatelle Bolognese from scratch - he will share his secret family recipe • He will teach you how to make 4 different fresh pastas - tagiatelle, tagliolini, pappardelle and maltagliati • Luigi will demonstrate the process step by step and provide cooking tips
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 live streamed at 4PM (CEST) • The class will be conducted via zoom, you will receive a link to enter the call after booking • 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 arrived in Bologna in 2014 and started to work in one of Bologna’s best cooking school. In 2018 Luigi decided to start 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 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 bolognese from scratch
Tagliatelle with Bolognese meat sauce (for 4 people)
INGREDIENTS QUANTITY Flour type 0 300Gr in summer, 360gr in winter Whole medium eggs n ° 3
minced beef Gr 200 Pork minced meat 200 Gr carrots 140gr. onion 130gr 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 100gr. Meat) Extravirgin olive oil Salt q.s. Sage Rosemary (bouquet garnì) can be also a herbs bag Grated Parmesan cheese
TOOLS LIST: 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 kitchen scale