Tuscany Meets Emilia
I have always loved Tuscan cooking as much as Emilian cooking. They’re different, but they understand each other: both respect the ingredients, follow the seasons and love a shared table.
In this class we make Tuscan tordelli together — big filled ravioli that in Tuscany are served with ragù — and Bolognese tortellini, small and meant to be enjoyed in broth. Two filled pastas, two different ways of sitting at the table. And at the end we taste everything, because understanding food means eating it.
The program
- Introduction to the two regional traditions
- Making Tuscan tordelli by hand
- Making Bolognese tortellini
- Tortellini in broth
- Tordelli with ragù
- Side-by-side tasting
What’s included
- Welcome aperitivo included
- All ingredients
- Apron and equipment
- Tasting with wine
- Two recipes to take home
What guests say
★★★★★ 5.0 · 1 review
Roberta welcomed us into her lovely home with warmth and elegance, got our guests from Japan involved by having them make the dessert, and told us lots of stories!! Excellent wine and a wonderful fusion of Tuscan and Emilian cooking! We will definitely be back soon!!
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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