Take full advantage of your visit to Italy's favorite foodie town by learning how to make egg pasta from scratch and some simple sauces to serve with it.
Il Salotto di Penelope is located in a picturesque courtyard in the heart of Bologna where, since the 1960's, a bakery once stood. Barbara Zaccagni and Valeria Hensemberger, two gourmets coming from different cooking realities, but with a common passion for teaching, founded their cooking school in February 2012. Today, they welcome individuals and groups interested in learning the techniques of the Italian cuisine and, in particular, the culture and flavors of traditional Bolognese and Northern Italian cooking.
Tour starts at the Mercato Quadrilatero of Bologna, where you will learn all about the products to be used in that day's menu. Following the market tour, you move to the school's professional kitchen to begin the hands-on cooking class. It focuses on how to prepare pasta dough, how to roll it out in sheets using a traditional mattarello rolling pin and about how to create basic fillings and sauces using fresh, seasonal ingredients. Three different types of pasta will be made: tagliatelle, stuffed tortelloni and potato gnocchi, along with three savory sauces. Lunch will follow with the food you have personally prepared, accompanied by the wine from of the hills of Bologna.
A half-day culinary experience at Il Salotto di Penelope is the perfect introduction to Bologna's justly famous cuisine. As Barbara and Valeria say, "We like to think we are not just a simple cooking school, but a valid alternative to the gym, a place in which you can learn how to cook and meet people with so many different passions, interests and traditions that sometimes gossip takes over from the cooking!"
|Price by Entrance Time|
|09:00 AM||$147.00 per person|
|04:00 PM||$161.00 per person|
The small group cooking class includes:
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The market walk part of this event was through the Quadrilatero District. I didn't get much out of the walking past various stores, with occasional purchases. Also, it is a very long walk to the cooking school, located almost by Porta San Felice, on the other side of central Bologna. However, once we got started with pasta/sauce making, the two instructors showed their expertise. They were warm and humorous, and patient with us pasta newbies. I got the rare opportunity to roll out pasta dough with a "mattarello" (rolling pin). Experiencing all the steps and the physical effort of rolling out the dough made me really appreciate the delicious lunch of the pastas and sauces we had all participated in making.
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