Bolognese cooking class for beginners and food lovers

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