What you'll learn.

During the lessons, according to the season and to your taste, you will prepare the dishes of the Bolognese food tradiction:
The handmade egg pasta:
tortellini, small squares of home-made egg pasta stuffed with a filling of mortadella, ham, eggs, nutmeg, Parmigiano cheese, pork loin.
tortelloni, bundles of pasta, typically shaped as a hat with a puff, filled with ricotta cheese flavoured with garlic and parsley, eggs and Parmigiano cheese; lasagne, pasta stuffed with ragù, bechamel sauce and Parmigiano cheese
tagliatelle, thin strips of home-made egg pasta, with a ham sauce or ragù alla Bolognese, with meat.

Among the typical second coursese, cotoletta alla Bolognese (Bolognese cutlet), with Prosciutto (ham), Parmigiano cheese and tartufo truffle) from the Tuscan-Emilian Appennine.
the bolliti misti - (boiled mixed meat: beef, hen, veal tonge, cotechino sausage, zampone, or stuffed pig trotter, veal head)
the fritto misto alla Bolognese - the Bolognese mixed fried vegetables, fruit and cream.
The repertory of cakes is also exiting, with torta degli addobbi, litterally, celebration cake, based on rice and chopped almonds; the typical Christmas cake certosino or panspeziale ;
Carnival sfrappole, pinza, raviole of Saint Joseph, toghether with the traditional zuppa inglese, or trifle... the Bolognese way.