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A TOTAL FOOD LOVERS EXPERIENCE…read more.... WANNA GET PHAT? How can you not adore a city whose emblem is the tortellino. Bologna in the region of Emilia-Romagna is the phattest city in Italy. I love it so much here. Literally, even Mario Batali brags about the richness of Emilian cuisine. He's right, phat is cool!! More than that Emilian cuisine has soul!. You can't not love chefs like Mario-- no pretense, real and unrepentant. It's cool to be phat in Emilia-Romagna because the food there is known worldwide as the richest in Italy: the simple yet rich sauces, the Parma butter, the parmiggiano, the culatello, the mortadella, the simplest zen tortellini in a bowl of brodo, the balsamic vinegars, the ragu, lambrusco, over 25 grand cheeses, sangiovese, the desserts, the wines...To me it's all..freakin' outta this world Amore. So what do you do IF you so love Emilian food and you want to take the experience to another level? Take a cooking class. Where? CIBO (The Culinary Institute of Bologna) which oddly means "food" in Italian, cool acronym. Still smilin' thinking about the class 3 months later. The pictures show it all. Gabriella, our chef/professore taught us how to shop for the best ingredients for a Bolognese and make it. Taught us how to make pasta from scratch with elongated Italian pastry rolling pins and made tortelloni in butter and sage (genius!), taught us how to make artichoke and cream in pasta (honored she showed me how to make my favorite), made tiramisú from scratch (that my American tiramisu haters loved) and a ragu, a genius Bolognese soup from the leftover vegetables (ecologically sensible). What else did I love about this cooking class? Wine and espressi kept flowing during the class. We loved it, it was awe-inspiring to learn traditions and secrets. And to make it yourself and serve it to one another is the ultimate. In the end, Gabriella shares with us a 25 year old balsamic and drizzles it over 24 month old parmiggiano....we took a bite. Heaven. I've had this in NYC many times, it was great. When I had it at CIBO, at the source, it was phenomenal. It always is in this part of the country cause I think Emilians do not export their best products, LOL. I don't blame them. I loved this class!!! I hope you take this class one or 2-day when you go to Bologna. You'll get to feel the Emilian soul by experiencing this cooking class as we did. I made my own pasta, my own Bolognese, my own ragu, artichoke cream sauce, a memorable soup, a tiramisu 2die4. Move over Batali, I wanna cook for everyone! Brava Gabriella, grazie mille, bacibaci! Visits: 1 and future visits. Tip: Be aware you are cooking your meal so plan for that. They provide vino, water, coffee. Such a great deal. Make sure to request Gabriella. Loved her expertise; she speaks of her grandmother who was an exacting pasta maker who taught her the techniques she shares throughout the class. Unfreakin'forgettable.

Carlos is such a lovely gentleman. He and his friend Lucia host a cooking class for a maximum of 6…read moreguests in Carlos' kitchen. It was a five hour event but the time flew! Me and hubby started off by making homemade pasta with Lucia by whisking eggs into a soft dough and then off the Carlos to show us how to make the bolognese sauce. We then learned how to make tagliatelle and ricotta spinach and parsley tortellinis. This was of course with a delicious light wine. We then had Carlos cooking the meat and he started out meal by serving some delicious meats with cheese and balsamic vinegar and a bottle of prosecco. We then went on to our mains which we MADE: tortellini and the bolognese with an amazing wine. We ended with tiramisu and prosecco filled strawberries yummmmm! It wasn't cheap but absolutely worth it - had no idea my hubby was so much better than me but I'll let him Cook from now on!!

We took the class that included a 2 hour market tour on a Saturday that provided personalized…read moreservice since it was just the two of us. Carlo took us to various shops for ingredients and it was a good way to get a guided tour of the historic district. Luciana was an excellent pasta making instructor. She and Carlo both combined background on technique with science of the various items we made and later enjoyed. Class included a cook book and apron. Carlo was very good about communicating before-hand and picked us up at our hotel to begin the market tour.

Come for the cooking, stay for the show! Chef Monti is not only a great teacher, he's also…read morehysterical. His jokes are terrible, politically incorrect and laugh-out-loud funny! The classroom is very intimate and from the first minute you are working hands-on: measuring, weighing, slicing, chopping, kneading, etc. I took the pizza, focaccia and bread class, and although I've been making bread for 20 years, I learned many new tricks--including how to toss pizza dough and more importantly, how to catch it again! His approach is very easy to follow and his methods stress "how things should feel" rather than relying on slavish devotion to recipes. The school is attached to a working restaurant in the Carignano Hotel in the outskirts of Lucca. He offers six, four-hour courses and many people stay in the hotel and make these cooking classes a destination vacation. I was very entertained.

In a large and lovely kitchen I learned how to make several sauces, pasta, and a little dessert…read more The class was extremely planned and well put together. I was amazed at how easily Chef Paolo taught us- he is a natural chef and teacher. We will be back for more classes soon!

This is a 5 star experience through and through! Everything about this 1/2 day class is…read moreunbelievable. Host and cooking lead, Manuela is a gem. She is friendly, welcoming, knowledgeable but most of all knows how to take your trip to Italy to another level! She immerses you in a full on sensory experience to cooking. Smelling ingredients, touching and understanding textures, seeing the freshness of ingredients and the rich colors, and finally tasting the fruits of your labor. Mmmmm. We opted for a regional class that featured Sicilian recipes and it was fantastic! We made a four course meal. One of the freshest meals I've ever had. Our food was down right mouth watering! You must must must go here when visiting Florence for a truly rich cultural and culinary experience. Loved this day more than I can capture in a review.

OMG!! This review is long overdue!! We had the best time with Manuela and Simon. Was definitely…read moreone of the highlights of our trip!! Manuela was patient, informative, and humorous. Everything we made was explained very well, and best of all was delicious. I will forever remember this time, and look forward to utilizing the recipes back home. Highly recommend taking a class with them!!

We had an absolutely wonderful experience learning to make pasta with Luigi. We chose the shorter,…read morethree‑hour class, yet in that time we covered an impressive amount: Tiramisu, three different pasta shapes, and their accompanying sauces. What really stood out was that Luigi didn't just walk us through recipes, he explained the why behind each step. From properly whipping egg whites to kneading dough with the right touch, he made every technique feel approachable and meaningful. After the hands‑on portion, we enjoyed a delicious meal featuring everything we had made, paired thoughtfully with wine. The food was fantastic, but what truly made the experience special was Luigi himself. He's an excellent instructor; clear, patient, and genuinely engaging. His explanations were easy to follow, and he was just as enjoyable to talk with as he was to learn from. This class was a highlight of our trip, and we'd recommend it wholeheartedly to anyone looking for a memorable and authentic cooking experience.

I would give Luigi a "10" if I could…read more The cooking class that our party of 4 took with Luigi was the highlight of our 3-week trip to Italy. Luigi met us in downtown Bologna and guided us on a short, but very informative walking tour. Then we went to the fresh markets to see the foods and to purchase some of the food that we would cook during the class. Our group loved that experience. Then we went to Luigi's to begin the class. First we prepared the Tiramisu so it would have time to chill before time for dessert. We proceeded to make Bolognaise sauce and fresh pasta. The pasta was a little bit tricky. Everybody took a turn. I think I made too many Pope hats rather than the correct shape. That's OK, it still tasted good. Combine all of those foods with a salad and we had a delicious meal. In fact, we skipped dinner. I HIGHLY RECOMMEND Luigi's cooking class. If I was going to Italy tomorrow I would include Bologna in our itinerary just so we could attend another class. I apologize for the tardiness of this review. It's been hanging over me ever since we returned. Now it's done. Thank you very much, Luigi.

La Scuola di Cucina Lorenzo Medici has to be one of the top flight schools of Italian cooking…read more Everything about it is so totally impressive form its huge open modern design to its formally attired chef and master chef instructors attired in their dress whites with 52 pleated chef hats. Unfortunately I didn't have the opportunity to attend any of the classes, though I wish I would have. However, I did carefully observe just about everything of their operations and the instructors left no detail to chance or uncovered. For example I noticed one student incorrectly cracking an egg against a knife edge and immediately saw two chef instructors showing him and instructing him on how to properly do it against a flat surface and they didn't leave him until he got it right. Also the instructors are constantly observing, tasting, having the students taste and advising throughout the entire process of students cooking. The instructions and classes are done in a totally "hands on" process of instruction. Furthermore you'll find that most of the students aren't comprised of armatures or wannabe cooks, but those who are already professionals and are there to improve and further hone their culinary talents. I've fortunately had the opportunity to observe many schools of cooking and culinary instruction including those of the Culinary Institute of America and have to say that those of the La Scuola di Cucina Lorenzo Medici were amongst the most impressive.

Took a cooking lass at the Central Market! What an amazing experience. Go on their website for…read morecooking class dates. €50 per person per class. You will not be disappointed

I definitely recommend this. It was something fun to do with our big group. The instructor was…read morefunny. Honestly it was some of the best pasta we had the whole trip. They also give you the recipes to take home with you which I loved!

We did a class here that our travel agent had booked during our trip back in May. It was such a…read moregreat experience. We had a lot of fun. It was a great group of people and an awesome instructor! After all your hard work you sit down and share some wine and food with the rest of the class. Very enjoyable experience. Would definitely recommend you make this part of your trip.

From the owner: More than 10 years of cooking classes in Verona, for adults, children, couples and private…read morecustomers. Chef at home, team building, and Taylor made classes or different and customized ideas for events or special occasions. Are you in Verona for holidays and do you want to discover the real italian kitchen? Ask us for a class during your holidays. We speak english... and italian, of course! 10 anni di corsi di cucina a Verona, per adulti, bambini, coppie e privati. Chef a domicilio, team building in cucina e corsi su richiesta o idee speciali per eventi e occasioni speciali.

The Best Ever!!! My Dream Visit…read moreMy Cooking Inspiration My Dearest sister The Best Chef Ever--Laura Giusti

Staff = 5 Cooking classes = 4…read more Lodging / Accommodations = 1 We enjoyed the Tuscany cooking class. Chef Paola was a real professional -- articulate, interesting, fun, engaging and so knowledgeable. Everything we cooked was fresh, local, in season -- just perfect. We learned a lot and can't wait to share some of the recipes we learned with our friends back at home. In the one-week course, there are 4 afternoon classes. Everyone gets an opportunity to prepare an appetizer, first course, secondi (pasta) or entree and dessert. Note: I said prepare. The students did all the cleaning, cutting, chopping, rolling, mixing, filling, etc. The kitchen staff did all the cooking, plating and presentation. It was like going to a fancy restaurant every night, except we had done all the prep work and knew what went into the dishes. We sampled just about everything Tuscany has to offer in the Spring -- Beef Steaks, Pork Tenderloin, Guinea Fowl, Rabbitt, Quail, Branzino, Cod, Ground Beef, and pasta, stuffed pasta. Everything made from scratch. It took time, and the results were worth it in every bite. Wine was served with each meal and after there after dinner drinks. Overall, it was a lot of really great food and wine. We also met some nice like minded foodies who contributed to each of the meals during the week. The staff was fantastic. From the general manager, to the chef, to the kitchen staff, drivers, and the other workers, if you mentioned something, they were on it. Everyone had a can do attitude and made sure everything was dealt with efficiently and effectively. ...and they were all extremely nice. The lodging and accommodations were disappointing, however. I requested a room on the ground level with minimal steps before I made the reservation. The owner of Tuscookany promised a room with only two steps. Upon arrival, we were assigned a room with six steps, one up and five down. That made it tough for my spouse. The room was also dimly lit and spartan. The real challenge revealed itself the next morning when we discovered there was minimal hot water. The bathroom shower and faucets both started off warm and then went to cold. For three of the first four mornings, the staff tried to fix the plumbing with various maintenance efforts. On the fourth day, they moved us to another nearby villa where there was hot water. So that solved one issue but created another because we now had to negotiate a staircase to the second level and trudge over loose gravel even further each day to our cooking classes. I understand and appreciate the challenges of a historic 200-year-old villa like Casa Ombuto and I enjoyed its charming appearance. I don't understand how the management can promise one room and deliver something completely different and so under maintained.