Friday, April 10, 2009

Help me decide on a cooking class!

Red & I are heading to Italy in June, and we're excited about our 3-weeks trip, touring Rome, Venice, Bologna, Florence, and Milan! One of the activities that we wanted to book prior to getting there is a cooking class in Bologna. We wanted to do all of them, of course, but can not fit all three into our trips! So, tell me, which one would you do from these classes below and why? Thank you!!

Traditional Bolognese Pasta Dishes
We make the pasta dough, make the sauces, the fillings, stuff the pastas and eat everything with wine, water, coffee and dessert included.

1. Tortellini in broth

2. Tortelli Bolognese (ricotta, parmesan, garlic and parsley) with tomato or butter and sage sauce

3. Tagliatelle with Bolognese ragu’

A Traditional Bolognese Lunch
We prepare the pasta dough, regular and green, make the Bolognese ragu, a good besciamella sauce (bechamel) and compose the lasagna. We will eat everything with wine, water, coffee and dessert included.

1. Bolognese green lasagne

2. Tagliatelle with Bolognese ragu’

3. Cotoletta Bolognese with salad or vegetable side dish

Romagna Style Pasta
We make the pasta dough, make the sauces, the fillings, stuff the pastas and eat everything with wine, water, coffee and dessert included.

1. Capelletti Brisighella style (with chicken, veal and pork meats) served in broth

2. Capelleti di magro Marradi style (with several cheeses) served in broth

3. Tortelli Romagna style (with ricotta, parmesan and spinach)

Fresh Pasta Dishes
We prepare the pasta dough, make the sauces, the fillings, stuff the pastas and eat everything with wine, water, coffee and dessert included.

We prepare the pasta dough, cut different shapes (tagliolini, strichetti, garganelli, etc) to serve with the following easy and quick sauces that we will prepare (Please choose 3-4)

1. Fava, peas and ricotta salata sauce (spring)

2. Speck and lemon sauce

3. White ragu (no tomato sauce)

4. Fresh Basil Pesto

5. Salmon and cream sauce

6. asparagus from Altedo and speck (spring)

7. Porcini mushroom sauce
can also make with chestnut lasagne

8. Pumpkin and luganega sausage sauce (autumn)

9 comments:

MartiniMartina said...

I would do the Fresh Pasta Dishes because it looks like you would be learning to make different types of sauces!

--sme said...

I would pick something that you won't necessarily learn on your own or back home. The Romagna Style Pasta has quite a variety (cheese AND meat fillings), but the Fresh Pasta Dishes seems very diverse too. (I know, that was two, I was really of no help to you!) ;)

jenncuisine said...

I think I would pick the last one because it looks like you can make the most variety.

Anonymous said...

Marda and I think you should choose the Traditional Bolognese Pasta Dishes because they sound like something you might actually cook when you get home. Also, we both love garlic!!!! You can't get more traditional than garlic!!!

MartiniMartina said...

Yeah, I was thinking the same way too with jenncuisine. I think you'll get more learning out of the the last one. I think it also said that you'll learn to stuff pasta too, so that's definitely a bonus.

Then, at home you can try a bunch of different things to stuff with.

RhodeyGirl/Sabrina said...

I would do the first one because well, you are at the SOURCE. And you will learn lots of techniques and tips that you can apply to any sauce or pasta you make.

yoko said...

I would pick the fresh pasta. learning to make so many kind of sauces sounds awesome, i wish i could make them... wait i wish i could taste your cooking!!hehe

Anonymous said...

If it were my choice I would go for the FRESH PASTA DISHES....more of them.....looks like more fun too!
Merry

h2babe said...

Thanks everyone, it looks like the Fresh Pasta Dishes is the winner here ;-)