Tigelle and Tagliatelle
When my mother made tigelle on Sundays, you could smell them all over the house. They’re small, crisp outside and soft inside, and you eat them warm with Emilia’s best cured meats: mortadella, prosciutto crudo, Bologna salami and creamy squacquerone.
In this class you learn both tigelle — with their cast-iron tigelliera — and tagliatelle al ragù. A complete menu from the mountain and city traditions: the Apennines and the plain together, just as real Bolognese cooking wants it.
The program
- Making the tigelle dough
- Making the pasta sheet and tagliatelle
- Cooking the tigelle in the tigelliera
- Full tasting
What’s included
- Welcome aperitivo included
- All ingredients, including cured meats and cheeses
- Apron
- Tasting with wine
- Recipes to take home
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.
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