During this course you will learn how to make Piadina (flat bread), fresh tagliatelle, the original Ragu’ (Bolognese sauce), fresh gnocchi with it’s traditional sauce from Bologna; and for dessert crema fritta con gelato alla vaniglia e aceto basamico (deep fried custard with vanilla ice cream and traditional Aceto Balsamico di Modena aged 25 years).
Sabine embraces the Chilometri Zero (Food Mile 0) philosophy and the majority of the ingredients you will use in the class will be sourced from the Adelaide Farmers Market
Only if the ingredient is exclusively made from another region or state will it be used in the recipe.
At the end of the preparation, you will relax at the table with your classmate and Sabine will cook for you what you have just made.
Bologna in Tavola menu
Antipasto: Piadina filled with fresh cheese, Prosciutto di Parma and rocket
Fresh Pasta:Tagliatelle al ragu’
Gnocchi Burro e Oro (fresh tomato sauce with fresh cream and butter)
Dolce: Crema fritta con gelato alla vaniglia ed aceto balsamico di Modena invecchiato 25 anni (deep fried custard with vanilla ice cream and traditional Aceto Balsamico di Modena aged 25 years.)