From tortellini en croute to the parma rosette, from the Romagna Casadelo to the Ferrara curly cake: here are three lessons where you can discover and learn some of the recipes handed down by the grandmothers of Emilia-Romagna. This course lets you discover the flavors and aromas of the area, traveling along the Romagna Apennines and learning how to prepare some of the most popular dishes of the Parma, Ferrara and Romagna culinary traditions." />
From tortellini en croute to the parma rosette, from the Romagna Casadelo to the Ferrara curly cake: here are three lessons where you can discover and learn some of the recipes handed down by the grandmothers of Emilia-Romagna. This course lets you discover the flavors and aromas of the area, traveling along the Romagna Apennines and learning how to prepare some of the most popular dishes of the Parma, Ferrara and Romagna culinary traditions." />

Le Cesarine

  • 3 lessons
  • 4 x lesson

Ancient Emilia Romagna cuisine

Bologna , Emilia Romagna

Description

"If Italy were a house, Emilia Romagna would be its kitchen": this is how Mario presents his course dedicated to the cuisine of Emilia Romagna, paying homage to one of the richest and most loved Italian culinary traditions in the world.

From tortellini en croute to the parma rosette, from the Romagna Casadelo to the Ferrara curly cake: here are three lessons where you can discover and learn some of the recipes handed down by the grandmothers of Emilia-Romagna. This course lets you discover the flavors and aromas of the area, traveling along the Romagna Apennines and learning how to prepare some of the most popular dishes of the Parma, Ferrara and Romagna culinary traditions.

What's included
in the course

  • Equipment,
    apron

  • The course will be held at the Cesarina house

Book the course

Log in or sign up, select the lessons in which you are interested at,
choose a date and then book.

1

Tortellini en croute, Parma Rosette, Romagna Miacetto

Costo: € 70,00

2

Tagliatelle pie, Picaia, Casadello

Costo: € 70,00

3

Bartolaccio, Cappel del Prete in mulled wine, curly cake

Costo: € 70,00

Mario Antonio hails from a small town in the province of Lecce, and now, after years of living and working in Bologna, it is safe to say that he is completely Bolognese. Our Cesarino initially gained experience in the kitchens of Reggio Emilia while studying at the Academy of Fine Arts, working in renowned restaurants in Bologna. Since childhood, he has always had a real love for cooking, and unlike his brothers, he was the only one willing to wake up at dawn to knead the bread dough with his grandmother.

Perhaps, due to the valuable culinary traditions that the family has passed down over the years, his love of art has given way to that for the kitchen. At his home in the center of Bologna, Mario has set up a kitchen of medieval flavor, with stone dishes and hand-carved clay bowls. His kitchen is rich in details, such as the magnificent collection of glasses, some very old, inherited from many restaurateur friends and family.

The secret of the Cesarina
As a child, I liked to get up at dawn to help my grandmother knead the bread dough

Cesarine at home

This Cesarina is also available to organize a taste Experience at your accomodation

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