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)

Pasta with Sausage and Escarole

We saw this dish featured on one of the old Martha Stewart magazines that I collected, and thought that we should try it. And it was definitely worth it! It was simple enough to make on a weeknight, but has fancy enough flavors to impress company with.

Pasta with Sausage and Escarole
Yield: 4 servings, prep time: 15 mins, total: 45 mins

Coarse Salt
1 lb rigatoni or other tubular pasta
2 tbsp extra-virgin olive oil
2 garlic cloves, minced (~ 1 tbsp)
1 lb hot Italian sausage, remove from casting and crumbled
1 cup dry white wine
1 cup heavy cream
1/4 cup finely chopped fresh flat-leaf parsley
2 tbsp finely chopped fresh rosemary
1/2 tsp crushed red pepper flakes
Freshly ground black pepper
1 large head escarole, cut horizontally into thirds and stemmed
(Spinach can be substituted for this)
Parmesan cheese, for shaving

1. Bring a large pot of water to boil. Add salt and paste, cook 2-3 minutes less than package instruction. Drain pasta.
2. Meanwhile, in a Dutch oven, heat oil over medium heat. Add garlic, cook, stirring, until fragrant, about 1 minute.
3. Add sausage , cook, stirring, until cooked through, about 6 minutes.
4. Pour in wine; stir to deglaze pan. Add cream, parsley, rosemary, and red-pepper flakes. Season with salt & pepper. Bring to a simmer.
5. Add escarole, cook, stirring occasionally, until just wilted 8-10 mins.
6. Stir pasta into skillet, cook until cream has just started to thicken and pasta is al dante, about 3 minutes. Garnish with cheese, and serve.