Bologna! The Culinary Epicenter of Northern Italy

 

WOW!!!

Cooks Pots & Tabletops did a really great job tonight bringing in sister and brother Francesca and Tommaso Tori from Bologna, Italy to teach some of the secrets of Bolognese pasta making. It was definitely a hands on course with everyone getting the opportunity to mix and roll their own pasta dough, “sfoglia”,into garganelli form. The recipes and dishes for the class was Garganelli with Prosciutto and Arugula Sauce, Tagliatelle with Ragu’Alla Bolognese (meat sauce) and Semifreddo drizzled with “Aceto Balsamico Tradizionale di Reggio Emilia” (Traditional Balsamic Vinegar of Reggio Emilia) for dessert.

Francesca was truly the star of the evening, transfixing everyone with her smiling eyes and unbridled enjoyment of cooking and teaching. For his part Tommaso played the “quiet guy” that worked low key in a supporting role, and the brother/sister team hit it out of the park in regard to putting on a great cooking class. As young as they are, Francesca and Tommaso did an incredible job and put on one of the best classes that I have taken at Cooks Pots & Tabletops … and that is saying a lot because they put on an amazing variety of great classes.

I had fun, learned a lot and got an incredible meal from the experience. Now all I have to do is practice, practice, practice!!

Francesca and I before the class started, her enthusiasm was evident even before the class started.

Thank you Cooks Pots & Tabletops for putting on such great classes!

It was intimidating to see our work stations set up with such simple ingredients that we were going to turn into dinner.

Did I mention that Francesca was the star? Her personality was infectious and her enjoyment was easily detected.

Yes it was a hands on class and one of the few times I get to work without gloves, mask and glasses. Next stop for me is PlayDough!!

There was a lot of laughing and love for food and cooking.

I’m always amazed to watch someone work who doesn’t make it look like work.

Forming the garganelli was heck of a lot easier than making canoli or rolling sushi.

Making different pastas.

Some credit for the success can be given to having the right tools, which in this case was an amazing pasta knife that Keith had.

Garganelli with Prosciutto and Arugula Sauce. I didn’t get any pictures of the Tagliatelle with Ragu’Alla Bolognese because I was overwhelmed and ate it without taking any pictures … but trust me, it was pretty and tasty!

Dressing the Semifreddo with the “Aceto Balsamico Tradizionale di Reggio Emilia” (Traditional Balsamic Vinegar of Reggio Emilia)

Semifreddo with a light drizzle of “Aceto Balsamico Tradizionale di Reggio Emilia” (Traditional Balsamic Vinegar of Reggio Emilia)

Did I mention how much I enjoyed the class?? I thought so.

If  you enjoy good food and cooking then I strongly recommend you take a class at Cooks Pots & Tabletops. You will not be disappointed.