Bologna: Tagliatella and Mortadella with chef Antonio

Introducing the Bologna Tagliatella and Mortadella Cooking Class
This small-group experience offers a rare chance to learn how to make traditional Bolognese dishes with a professional chef in a personal setting. For three hours, you’ll get to create handmade Tagliatelle and a hearty Bolognese ragù while enjoying authentic Italian hospitality. Since it’s limited to just four participants, expect a cozy, interactive class rather than a large, impersonal demonstration.

Two aspects I really appreciate are the personalized attention from chef Antonio and the local atmosphere of his private kitchen—it’s far from a cookie-cutter cooking class. The inclusion of Mortadella with Prosecco at the start makes for a delightful introduction, setting the tone for a true taste of Bologna’s culinary style. However, one thing to consider is the location is on the third floor without elevator access, which might be a concern for anyone with mobility issues.

This experience is perfect if you want to gain practical skills while enjoying authentic flavors and lively stories. It’s more than just a cooking lesson—it’s a glimpse into the Bolognese way of living from someone who loves sharing his culture.

Key points / Takeaways

• Authentic Experience: Learn directly from a passionate local chef, not a scripted demonstration.
• Personal Setting: Small group ensures lots of interaction and tailored tips.
• Hands-On Cooking: Get real experience in making pasta and ragù, not just watching.
• Authentic Flavors: Enjoy traditional Mortadella, Prosecco, and a well-paired local red wine.
• Local Atmosphere: Held in chef Antonio’s intimate kitchen, giving it a genuine feel.
• Practical Skills: Take home recipes and techniques to recreate Bologna’s classics.

The Heart of Bologna in a Personal Kitchen

If you’re after a genuine taste of Bologna, this class offers a chance to see and cook like a local. The experience is rooted in the traditions of Emilia-Romagna, the region famous for its pasta and cured meats. You won’t find a sleek, commercial kitchen here; instead, Antonio’s cozy space feels more like cooking with a good friend who just happens to be a professional chef. That intimacy is exactly what many travelers find memorable.

The class begins with an aperitivo of Mortadella and Prosecco, a simple yet iconic start. I love the way this sets a relaxed, convivial tone, making everyone feel comfortable from the start. As Kevin from the reviews notes, it’s a lively atmosphere filled with stories and laughter—an experience as much about the conversation as the food.

Then, it’s time to get your hands dirty—literally—learning how to craft Tagliatelle from scratch. Antonio guides you through each step, from mixing the dough to rolling and cutting the pasta. The process is accessible but requires some technique, making it satisfying and educational. You’ll leave knowing how to make this staple dish at home, impressing friends and family alike.

Next up is the Bolognese ragù—a hearty, slow-cooked meat sauce that’s the soul of Bologna’s cuisine. Antonio shares personal tips and secrets to achieving the perfect consistency and flavor. This part of the class emphasizes the importance of patience and tradition, resulting in a sauce that is both rich and comforting.

Throughout the session, water and a carefully selected red wine are included to complement your kitchen efforts. It’s a thoughtful touch that elevates the experience. At the end, you get to enjoy your homemade meal—an authentic, satisfying dinner paired with lively conversation.

Price and Logistics: Good Value for a Personal Culinary Affair

At $88.36 per person, this class offers a lot of value for those interested in authentic Bologna cuisine and hands-on learning. The price includes everything—ingredients, wine, recipes, and the guidance of Antonio himself. Compared to large group classes or expensive restaurant dinners, this intimate experience delivers both educational content and genuine local flavor.

The class lasts for three hours, which is enough time to learn, cook, and enjoy a relaxed meal. The start times vary, so it’s worth checking availability in advance. The small size—limited to four participants—means you’ll benefit from personalized attention, making it ideal for curious food lovers who want to really understand the craft behind Bologna’s most famous dishes.

One potential drawback is the location: being on the third floor without an elevator might pose a challenge for some. If you have mobility issues, it’s worth considering this before booking.

The experience offers a solid balance of value, authenticity, and fun—especially if you’re keen to learn regional recipes with a local touch.

What the Experience Looks Like in Detail

Arrival and Introduction
When you arrive, you’ll be greeted in chef Antonio’s cozy kitchen, which is more like a friend’s home than a commercial space. The initial Mortadella and Prosecco set the tone—relaxing and informal. Antonio is a friendly guide with a wealth of stories, making the atmosphere lively and welcoming.

Making the Pasta
The core of the class is learning how to make Tagliatelle by hand. Antonio demonstrates the proper technique for mixing and kneading the dough, then guides you through rolling it out to the right thickness. The process involves some finesse—too thick, and it feels heavy; too thin, and it tears easily. Watching Antonio’s seasoned hands work the dough is a lesson in patience and precision.

You’ll get to roll and cut your own pasta, which means every participant ends up with a plate of freshly made Tagliatelle. I love the tactile nature of this part—it’s satisfying to see the pasta come together from scratch.

Preparing the Ragù
Next, it’s time for the ragù, a slow-simmered meat sauce. Antonio shares some of his secrets—like the importance of quality ingredients and patience. While the exact recipe isn’t disclosed, he offers plenty of tips on how to build flavor over time. The aroma of the simmering sauce fills the kitchen, instantly whetting your appetite.

Tasting and Sharing
Once everything is ready, you sit down to enjoy your work, paired with some excellent wine. The meal is simple but embodies the essence of Bologna’s cuisine—comforting, flavorful, and made with care. The reviews highlight how memorable the dinner was, especially given the lively, informal setting.

Recipe and Take-Home Tips
As the class wraps up, Antonio generously shares recipes and techniques, so you’re equipped to recreate these dishes back home. This practical aspect adds significant value for foodies eager to keep the spirit of Bologna alive in their own kitchens.

Who Will Love This Experience?

This class is perfect for travelers who enjoy interactive culinary experiences and want a taste of local life. It’s especially suited for food lovers interested in pasta, meat sauces, and regional ingredients. The small group size and personal touch make it ideal if you prefer a relaxed, friendly environment over a large tour.

If you value authenticity over presentation, and don’t mind a humble, homey setting, you’ll find this experience rewarding. It’s also a good pick for those wanting to pick up practical cooking skills to replicate Bologna dishes at home.

However, if you’re looking for a large, polished demonstration, or have mobility concerns, this might not be the best fit. The price, while reasonable for a personalized class, is more expensive than cookie-cutter tours—reflecting the intimacy and quality of the experience.

Final Thoughts: Is It Worth It?

For culinary adventurers and culture seekers, this class offers a genuine slice of Bologna life. The opportunity to learn from a passionate professional in a relaxed, personal setting** makes it a memorable addition to any trip. You’ll walk away with more than recipes—you’ll have stories, skills, and a deeper appreciation for Emilia-Romagna’s beloved cuisine.

The mix of authentic ingredients, local stories, and practical skills makes this an experience worth considering if you’re eager to connect with Bologna’s food culture on a deeper level. It’s best suited for those who value small-group intimacy, hands-on learning, and genuine flavors.

If you’re after a meaningful, authentic cooking experience in Bologna, this class with chef Antonio delivers on all fronts.

FAQ

How long is the class?
The class lasts for three hours, giving enough time for cooking, tasting, and sharing stories.

What is included in the price?
All ingredients, wine, recipes, and guidance from chef Antonio are included in the fee.

Is this a demonstration or hands-on?
It’s a hands-on experience, with participants actively involved in making pasta and ragù.

Can I book last minute?
Availability depends on the schedule, but you can check dates and reserve through the platform. Small group size means spots fill quickly.

Is there any physical effort involved?
Yes, making pasta involves kneading and rolling dough, which is manageable but might be tiring for some. The location is on the third floor with no elevator.

Can dietary restrictions be accommodated?
The experience focuses on traditional ingredients; it’s best to contact the provider beforehand if you have specific dietary needs.

Will I get a recipe to take home?
Yes, Antonio provides recipes at the end to recreate the dishes back home.

What if I want to cancel?
You can cancel up to 24 hours in advance for a full refund.

Who is this experience best suited for?
Food lovers, casual cooks, and those interested in authentic regional cuisine will find this especially rewarding. It’s ideal for travelers seeking a personal, memorable connection to Bologna’s culinary traditions.