博洛尼亚: Tagliatelle & Ragù 家庭烹饪课与葡萄酒




体验传统博洛尼亚主厨的魅力。学习制作手工意大利面和经典的肉酱,享受地道的博洛尼亚风味。搭配佳酿,完美用餐体验。即刻参与!
体验详情
走进温馨、传统的博洛尼亚家庭,体验正宗的博洛尼亚风味。 在这堂动手烹饪课上,您将学会手工制作三种经典面食:玉米饼、塔利亚特勒和馄饨。 季节性的,馄饨可以用玉米饼或“strichetti”代替,以获得新鲜、正宗的体验。
在专家人物的指导下,您还将掌握博洛尼亚著名的ragù酱汁的艺术,按照原始配方一步一步地获得真正正宗的结果。
您的体验包括: 准备好菜肴后,坐下来享用一顿完整的餐点,包括班上的三道面食,配以水、葡萄酒、咖啡以及您所选择的甜点或新鲜水果。
加入我们,享受博洛尼亚美食遗产的难忘滋味!
菜单范例
您将获得
注意事项
- 请在预订时告知任何特定的饮食要求
- 婴幼儿可乘坐婴儿车
- 提供婴儿专用座位
体验内容
集合与接送
Viale Abramo Lincoln 60, Viale Abramo Lincoln, Bologna Città Metropolitana di Bologna Emilia-Romagna, Italy, IT, 40139
在 Google 地图中打开此体验将结束于集合地点。
取消政策
至少在体验开始时间前 24 小时 取消预订,即可获得全额退款(扣除 3.2% 的交易费)。
So informative and delicious. Irene was the perfect hostess and very patient with us. We started making the ragu and then made 3 types of pasta from the same dough; tortelloni, then bow tie, and f...阅读更多
Lots of tips and tricks making the pasta and Raju. But no tips regarding how the different sauces were made for each pasta (except the ragu).
Nice cooking class in a private home. The host was very nice and lovely. It was relaxed and fun - and very good pasta and ragu we made
We had an amazing cooking experience with Irene! She is passionate about cooking and proud of the Bolognese dishes she learned from her Nona! We made ragu and 3 different types of pasta. All were...阅读更多
Our cooking class with Irene and Marco in Bologna was an absolute highlight of our trip to Italy! Together with a lovely group of people, we learned how to make traditional Ragu alla Bolognese and ...阅读更多
一 | 二 | 三 | 四 | 五 | 六 | 日 |
---|---|---|---|---|---|---|
30 | 1 | 2 | 3 | 4 | 5 | 6 |
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 31 | 1 | 2 | 3 |

在博洛尼亚加入我们活力四溢的Sfoglini烹饪课,掌握揉面技巧,制作经典的意大利面食。学习如何制作塔利亚特拉面条和迷你饺,品味正宗美食。

在博洛尼亚与专业面点师Pio学习制作新鲜意大利面。从塔利亚特勒到混合传统普利亚风味,享受一小时的烹饪体验,品尝你亲手制作的美味佳肴。

Join Giovanna in Bologna for a private cooking class! Learn traditional Italian dishes like crostini and risotto using family recipes. Enjoy a home-cooked meal in the heart of Italy.