Bolognese cooking class for beginners and food lovers

Master a quick garlic chop using a knife, placing the blade on the garlic, squeezing with the palm, and applying pressure with the finger to achieve chopped garlic.

Learn to hold different kitchen knives safely with a pinch grip, thumb and index on the blade, others on the handle, for precise chopping, slicing, peeling, and sharpening.

Chop parsley by removing stems, wash and dry well, roll and chop finely, then dry with a cloth and store in a plastic container; refrigerate or freeze.

Learn to make a sweet tomato sauce in 10–15 minutes using fresh or canned tomatoes, with tips to balance acidity from onion and basil.

Learn to clean, trim roots, and safely cut mushrooms into slices, then fry them on high heat with garlic, salt, and parsley until moisture evaporates.

Learn to prepare a perfect beef stock by starting with cold water, skimming foam, and simmering for a clear golden result, then strain for risotto or tortellini.

Learn Bologna style bolognese by browning minced meat with chopped vegetables, adding tomato paste and dark red wine, then simmering two hours with a rosemary and sage bouquet.

Learn to make authentic lasagnas with homemade fresh egg pasta, bolognese meat sauce, and bechamel with parmesan, including prep tips, layering, baking at 180°C, and resting before serving.

Learn to make fresh orecchiette with turnip greens from Apulia, using durum wheat semolina and water, with a garlic-anchovy sauce and parmesan finish.

learn to make trofie pasta with basil pesto from Liguria, including durum semolina dough, blending basil with walnuts, pine nuts, pecorino or Parmesan, and gently warming the pesto before serving.

Learn to make fresh cavatelli from semolina and water, shape into small shells, and cook with Italian sausage and mushrooms in a garlic parsley olive oil sauce.

Learn to make fresh potato gnocchi with tomato sauce by drying boiled potatoes with flour, egg yolk, and nutmeg, then shape and boil before serving with a tomato basil sauce.

Learn to make the original spaghetti carbonara without cream, using eggs, pecorino, and pancetta, with a little water to keep the sauce creamy.

Learn to make pici pasta from soft wheat flour and water, then toss with a rich cacio e pepe cheese sauce.