Tagliatelle and Ragù Cooking Class in Bologna

Tagliatelle and Ragù Cooking Class in Bologna

My name is Carmelita Caruana. I am a cook and a life long food lover with a passionate interest in food and its gastronomic history. Originally from the tiny island of Malta, near Sicily, I have been living in Bologna since 1996, and in 1999 I set up Cook Italy Bologna, to offer cooking classes and food tours. It's been my sole professional activity since 1999.

I love what I do! I enjoy sharing my accumulated knowledge and teaching people to make delicious dishes that they can continue to cook, eat and enjoy for years to come. And it's lovely that my guests also enjoy and appreciate what I do - I've been happy to welcome many who have returned for a second or even third food experience with me in Bologna.

Itinerary

Many versions of Bologna's signature pasta dish served round the world are nothing like the dish made here in Bologna. Learn how to make the authentic Ragù alla Bolognese and perfect egg pasta on this short class, and then enjoy the fruits of your labor along with a good glass of wine. Guests may make either the egg pasta dough or prepare and start the Ragù, while all egg guests will take turns rolling out and cutting the pasta. Ragù needs a long slow simmer of at least 3 hours so after getting the sauce going, you will sit down to eat the pasta with a Ragù that was prepared ahead.