Tours and the City · City centre kitchen
A local sfoglina teaches you to roll tagliatelle by hand, no machines, and you eat it with ragu, Sangiovese and 24-month Parmigiano. Pick it as the hands-on day next to a food walk: the walk shows you Bologna's pasta, this class puts the rolling pin in your hands.
A sfoglina is a woman who makes sfoglia, the thin sheet of egg pasta Bologna is known for. In this class one of them shows you how to do it with local flour, eggs and a long rolling pin, then how to cut tagliatelle. The class starts with a welcome aperitivo of piadina, mortadella and wine, and you mix a Casoni Spritz. Then you roll, cut and eat.
Be clear on one point: the ragu is made in advance by the hosts, not in class. That's sensible, because a proper Bologna ragu simmers for hours. The recipe the Accademia Italiana della Cucina filed with the Chamber of Commerce in 1982 was renewed in 2023 and calls for about two hours of cooking, with no garlic or herbs. You eat your pasta with it, plus Sangiovese and 24-month Parmigiano, then moka coffee, an Amaro Montenegro (created in Bologna in 1885) and gelato with balsamic as a mystery dessert.
The listing flags a large flight of stairs, so it is not recommended for wheelchair or crutch users. It is not suitable for vegans or people with gluten intolerance; vegetarians get pesto. Arrive on time: anyone more than 15 minutes late cannot join.
Look for the host in an orange apron outside the building. Late arrivals over 15 minutes can't join.
Piadina, mortadella and sparkling Pignoletto, and you make your own Casoni Spritz.
Flour, eggs and a long rolling pin: the sfoglina shows you the sheet, then the tagliatelle cut.
Your tagliatelle with the hosts' ragu, Sangiovese and 24-month Parmigiano.
Moka coffee, an Amaro Montenegro and gelato with balsamic.
★★★★★This experience was a lot of fun and informative.
★★★★★it was a lot of fun cooking and socialising with people from lots of countries.
★★★★★The class was fun with a nice aperitif to start which set the mood.
★★★★★The food was excellent and was a lot of fun.
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No. The hosts make the ragu in advance, because it needs hours of slow cooking. In class you make the tagliatelle by hand and eat it with their ragu.
Yes, vegetarians get pesto instead of ragu. It is not suitable for vegans or people with gluten intolerance.
Yes. The listing includes a takeaway container, and a recipe PDF arrives through the GetYourGuide chat.
The listing says there is a large flight of stairs, so it is not recommended for wheelchair or crutch users.
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Roll your own tagliatelle with a sfoglina, then eat it with ragù, wine and gelato.
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