Bolognese Aperitivo: Tigelle, Piadine and Wine
In Emilia, aperitivo isn’t a snack — it’s almost a meal. Warm tigelle and soft piadine, freshly cooked, filled with Mortadella Bologna PDO, Parma ham, Bologna salami, creamy squacquerone and shaved Parmigiano Reggiano.
In this 3-hour class you make everything yourself: the tigelle dough, the Romagna-style piadina, cooking them in the tigelliera and in the pan. Then we eat it all together, with wine from Emilia. This is the real Bolognese aperitivo.
The program
- Making the tigelle and piadine dough
- Baking
- Selection and tasting of local cured meats and cheeses
- Aperitivo with wine
What’s included
- All ingredients
- Selection of PDO cured meats and cheeses
- Local wines included: Lambrusco and Pignoletto
- Apron
- Recipes
Good to know
- Time slots
- Lunch 10:30/11:00
Dinner 16:30/17:00 - Where
- At my home in the hills of Bologna, easy to reach by car.
- Accessibility
- The kitchen is wheelchair accessible.
- Vegetarians
- The menu can be adapted on request: just let me know when you book.
- Children
- Welcome, with a reduced rate for under-8s.
- Questions?
- Message me on WhatsApp or from the Contact.
Ciao, I’m Roberta
I learned to make pasta from my grandmother, Nonna Tittina. Today I open my kitchen in the hills of Bologna to travelers and food lovers from all over the world.
About me →
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