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List of courses Cooking from Bologna (Emila Romagna)

Cooking from Bologna (Emila Romagna)

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Elena Faita

Course with Elena Faita

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When speaking of the Emilia-Romagna region, the first thing that comes to mind is a beautiful plate of fine charcuteries with a second to none reputation! I have experienced this many times when my daughter lived in Modène. The charcuteries the most prestigious and well know is without doubt the prosciutto Langhirano, and that of Parmes, particularly Zibello; the Culatello. Here in Montreal it is possible to find the ’Ruliano’ brand. Another favourite is the Prosciutto cotto which I love with mustard or with vegetables marinated in oil or vinegar. This region is also very well known for the products such as mortadella, parmesan Reggiano and balsamic vinegar from Modène. Finally, but just as importantly, the homemade fresh pasta such as ravioli, cappelletti, tortellini, cannelloni, lasagna and the famous ‘’tortellini in brodo’’ and still much more!

Recipes

  • Cannelloni with Fontina and Crecenza cheese and speck
  • Veal roll with mushrooms
  • Butternut squash with garlic and sage leaves
  • Torta Barozzi

The course $85

  • Course duration of 2:30
  • The cooking course consists of the chef demonstrating how to prepare and cook the recipes presented.
  • A meal, accompanied by a glass of wine, will be served at the end of the course
  • Taxes included

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