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otto in cucina in Bologna - Italy - Cooking School

In Italy

Region

Emilia Romagna
Emilia - Romagna
Cooking School
otto in cucina
Address:Via Del Genio, 8
Locality: Bologna (Bologna)

Distance from school to:

(Using public transportation)
Railway Station: 20 minutes
Airport: 20 minutes

Attractions near Bologna

Bologna historic city with many monuments and museums to visit. The Towers of Bologna is one of the hallmarks of the city. Of the many towers that were built between the twelfth and thirteenth centuries, today there are less than twenty. Heart of the city, Piazza Maggiore. It is famous for the Fountain of Neptune, which is overlooked by the most important buildings of the medieval city: the fourteenth century Palazzo Comunale, the sixteenth-century Palazzo dei Bianchi and the imposing Basilica... more
otto in cucina

Courses are held with a limited number of participants to allow teachers to give special care of every aspect of the work done, all in an absolutely family pampers participants all the time. After each course we do a tasting of the prepared dishes accompanied by a glass of wine. We make various types of courses: cooking, pastry, bakery, sweets.

Staff:

La nostra filosofia è quella di scegliere i docenti in base alla loro specializzazione, docenti professionisti nel proprio settore: chef, pasticceri, fornai e sfoglina.

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Courses

Cooking Chocolate lesson: Secrets and techniques
Region: Emilia - Romagna Locality: Bologna
from: 2 October 2017 Duration: 4 hours
Availability and Prices Request
Know the secrets of chocolate and some of the procession techniques: the use of simplified preparation crumble without oven, mousses, Pralines, decorations. Thanks to this course, you will learn a series of simple recipes and innovative recipes to sweeten the time and propose the preparation suitable for every occasion. On the other hand the quality of the chocolate were widely recognized and therefore is a good wholesome food.
Cooking The "Recovery" kitchen: intelligent recipes
Region: Emilia - Romagna Locality: Bologna
from: 2 October 2017 Duration: 3 hours
Availability and Prices Request
Modern life often leads us to neglect the importance and value of the food which in the past was attributed an almost religious respect and not just as a matter of necessity. For this reason, and to get used not to waste - optimizing resources -, we have designed a kitchen class for learn how to build recovery recipes using ingredients that we just have in the pantry: eggs, flour, potatoes, onions, cheese, meat etc.
Cooking For kids: colored pasta
Region: Emilia - Romagna Locality: Bologna
from: 1 October 2017 Duration: 3 hours
Availability and Prices Request
Class is for children from 6 years up. By popular demand, we reintroduce children’s cooking class. It is a great pleasure for us to see children weigh, knead and especially laugh at the courses. Each child will have his own station where, with the help of the teacher, he will make the preparations of the course: - flour and egg mixture (two-color red/yellow or green/yellow dough) - How to stretch sfoglia with the rolling pin - FIlled pasta (depending on the course, we will have different pasta shapes) - Cooking and dough seasoning
Cooking Gourmet candy for mothers of children course
Region: Emilia - Romagna Locality: Bologna
from: 1 October 2017 Duration: 3 hours
Availability and Prices Request
A course of candies, chocolates, sweets for mothers of greedy babies and beyond. A great way to prepare at home small sweet, healthy and innovative where you can decide the quality of the ingredients. Will be much appreciated by the children, by guests or by people who want to receive with grace and hospitality. Pastry Chef Manuel Marzari has in store for us simple - but delicious! - recipes beautiful to be submitted, to sweeten and satisfy the sweet tooth of children in a healthy, natural and responsible way. Course preparations: Marshmallow raspberry Jelly lemon Praline Caramel and vanilla hazelnut Frangipane honey Meringues
Cooking Cooking lesson for couples: food that binds
Region: Emilia - Romagna Locality: Bologna
from: 29 September 2017 Duration: 3 hours
Availability and Prices Request
A different evening to live a funny couple experience, to learn all the favorite foods of your partner, and play together through a sensory experience and a cooking course. There will be different situations, from fun to seduction, from glances to the sharing and, in the final part, there will be a tasting. The couple course will be guided by Chef Giampiero Le Pera who will be the coachman of a romantic and sweet tooth coach that will go through a path of flavors and tastes. There will be unexpected and irresistible stops aimed at strengthening the couple’s understanding, when you will not be busy laughing. - Couple “Sensory experience” > what will be the couple with the best affinities? We will discover it during the course. - Let’s cook > making of the first recipe by the studens - Finally a break with a good glass of wine > show cooking of the chef for the preparation of the second recipe - Intimate moment > final tasting and “sweet moment” offered by Otto in cucina
Cooking Baked sweets in vase: scents and aromas!
Region: Emilia - Romagna Locality: Bologna
from: 28 September 2017 Duration: 3 hours
Availability and Prices Request
Otto in Cucina is always attentive to new trends in the industry and cooking in pots is one of these. That's why we launch the course of cooking in pot with a pastry chef Andrea Tedeschi who will provide his vast experience on the subject. Sweets in the pots are homemade baked goods that are cooked inside glass jars. When cooked, they proceed to close the jar and automatically the sweet scents, aromas and typical fragrance will vacuum keeping baked product, without added preservatives. Another advantage of this ancient cooking technique, recently back in vogue, is that the product thus prepared remains fresh for a long time. Course preparations: potted pot Brownies Tenerina potted Fruit in pod
Cooking Vegan mousse and cake course
Region: Emilia - Romagna Locality: Bologna
from: 25 September 2017 Duration: 4 hours
Availability and Prices Request
The course is designed to offer ideas to sweeten with lightness and freshness gourmet palates and to provide delicious recipes, like chocolate mousse, fruit crumble, brownies. Without the use of animal-derived foods. Dedicated to lovers of the vegan, the professionals, the curious and those who love to feed as nature intended, without renouncing to the pleasures of the palate. You will use the highest quality materials and do not use flour mix semi. Here are the recipes that we will make during the course: Italian meringue Mousse with cassis Mousse au chocolat Chocolate Brownies and licorice Crumble raw food
Cooking Going gluten-free cakes with natural flours
Region: Emilia - Romagna Locality: Bologna
from: 24 September 2017 Duration: 3 hours
Availability and Prices Request
A lesson to learn how to make delicious gluten-free desserts, the lecturer Manuel Marzari after several experiences in luxury hotels, where the customer's needs were for him cause for inspiration, has created a line of gluten-free cakes. This course will offer classic but innovative recipes to sweeten lightly and unaltered flavor palates of gourmands also intolerant as well as curious and passionate. Click to find out more about the lecturer: Manuel Marzari You will use the highest quality materials and do not use flour mix semi. Here are the recipes that we will make during the course: Saracen Cake with white chocolate linzer Tart redcurrant jam Sacher banana Loaf
Cooking Japanese cooking class
Region: Emilia - Romagna Locality: Bologna
from: 21 September 2017 Duration: 2 weeks
Availability and Prices Request
Japanese cooking class with Chef Giampiero Le Pera who makes available his experience acquired thanks to several experiences and meetings with professionals coming from the Land of the Rising Sun. The course takes place in two evenings where you will deepen the secrets and the techniques of a cuisine full of charm. Japanese cooking is not based just on sushi and sashimi; it is not only raw fish. In fact even if raw fish is the principal ingredient, Japanese cooking is composed by a lot of other ingredients, such as pasta: udon (large wheat flour spaghetti) and soba (thin buckwheat spaghetti). Moreover there are soy sauce, vegetables, tofu, rice, wasabi, and meat. Chef Le Pera will explain some of the most important and well known recipes of culinary Japanese culture. This is a funny and coloured course to challenge your dexterity: you’ve got to try it!
Cooking Bread, Pizza & Leavened dough course
Region: Emilia - Romagna Locality: Bologna
from: 23 September 2017 Duration: 2 weeks
Availability and Prices Request
We will learn how to make a good home-made bread with beer yeast – using the BIGA – and what are the tricks-and-secrets to adopt even in a home-made environment. During the course Boris Zucchini will explain the correct technique to knead and will be made: bread, pizza, pizzette, burberry, focaccia, crescenta and gourmet panettone. Course topics: Basic elements of the dough: flour qualities BIGA: direct and indirect dough Oven characteristics, how to cook the different products How to freeze doughs At the end of each lesson there will be a tasting of dishes prepared during the course with a glass of good wine.
Cooking Course on “Vegetables… the serious ones
Region: Emilia - Romagna Locality: Bologna
from: 23 September 2017 Duration: 3 hours
Availability and Prices Request
This course – entirely about vegetables – is the brainchild of our associate Alessandro Calli. It is important for people who love vegetables not to limit themselves to the usual recipes or simply salads, but to use creativity and knowledge to cook tasty recipes. The title we chose, Course on “Vegetables… the serious ones”, perfectly expresses our purpose, because the lessons are focused on seasonal vegetables and how to cook them. Chef Giampiero Le Pera will guide the students through this course. He will explain how to choose the vegetables at the moment of purchase, how to evaluate their freshness, how to clean and cut them. In the end, he will teach the most correct cooking techniques to keep vegetables’ colour, taste and nutritional properties. The course’s preparation is based on the seasonality, so the recipes will be studied by our chef to allow students to cook the vegetables that Nature offers in each period of the year! At the end of the lesson, we will taste together a good glass of wine and the dishes that you prepared during the course, the same as you do having dinner with friends.
Cooking Basic sfoglia course in 3 lessons
Region: Emilia - Romagna Locality: Bologna
from: 23 September 2017 Duration: 3 weeks
Availability and Prices Request
Stretching the sfoglia to make fresh egg-pasta is an art from which you create the most famous shapes in the World: tagliatelle, lasagna, tortelloni, tortellini, strette, pappardelle, maltagliati, strichetti and garganelli. Otto in Cucina proposes a three-lessons course, one of the most qualified at the moment, led by teacher Vera Piler who will lead students into a theory and practice-based learning path. Vera’s method is now proven: a series of “moves” to better store all the steps and make the various tipes of pasta 1° lesson > Theoretical part: eggs and flour: what flour has to be used and the appropriate eggs dough: quantities, rest and conservation times how and when use the sfoglia for different shapes of pasta: drying times how to preserve the various kinds of pasta with fridge/freezer 1° lesson > practical part: Dough (about 1 kg) how to stretch the sfoglia: Vera’s 4 phases (2 sfoglie of 500 g per student per lesson) the cut of tagliatelle: how to prepare nests of tagliatelle 2 ° lesson > practical part: how to stretch the sfoglia: Vera’s 4 phases (2 sfoglie of 500 g per student per lesson) The cut of tagliatelle: how to prepare nests of tagliatelle Strichetti & garganelli Tortelloni: how to make the filling with ricotta and variants > cut, filling and closure Maltagliati & quadrucci 3° lesson > practical part: how to stretch the sfoglia: Vera’s 4 phases (2 sfoglie of 500 g per student per lesson) The cut of tagliatelle: how to prepare nests of tagliatelle Tortellini: how to make the filling, the importance of raw materials > cut, filling and closure
Cooking Basic cooking course in 6 lessons
Region: Emilia - Romagna Locality: Bologna
from: 20 September 2017 Duration: 6 weeks
Availability and Prices Request
The basic cooking course in 6 lessons: a course that gave us a lot of satisfaction and that is one of our reasons of pride, indeed throughout the process we can see in a tangible way "the growth of our students. Under the expert management of chef Giampiero Le Pera, the basic cooking course allows you to learn or perfect your culinary skills and techniques, acquiring the skill and experience to be able to recreate, alone, any recipe. It is a course with a limited number of participants; each participant will have their own workstation with cutting board and knives (trinciante/paring knife/peeler/Fillet).
Cooking Vegan Bakery
Region: Emilia - Romagna Locality: Bologna
from: 19 September 2017 Duration: 3 days
Availability and Prices Request
Eight in the kitchen offers a course in three classes with Fabio Antosa, devoted exclusively to veganism in the bakery. Chef and pastry chef, our lecturer, he has gained experience in catering, approaching the vegan to experiment on himself, the benefits of a diet free of animal ingredients but it was also tasty. A cuisine for every taste in which Fabio adds color, joy and satisfaction. Vegan pastry > 3 course Lessons that teach chef Fabio Antosa everything you need to know to prepare good pastries and light. Each participant will also be starring in the realization of the recipes, to secure and to better understand each individual case.
Cooking Crème de la crème: the secrets of sweet creams
Region: Emilia - Romagna Locality: Bologna
from: 18 September 2017 Duration: 4 hours
Availability and Prices Request
The recipes will be prepared, on the surface, might seem trivial but we all know that is not assumed to be able to make a cream with the right "texture\". The creams are the basis for many other types of cakes: a good pie, a trifle, the cream puffs, a birthday cake with the pan of Spain, a decadent desserts and so on. Prepared with milk, cream, eggs, flour and. The apron? That the course begin! Here are the recipes of course starting with ingredients cold fried cream custard creme Brulee > Panna cotta Cream caramel



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