Cooking Personalized Fresh Pasta Course
Region: Emilia - Romagna Locality: Bologna
from: 30 December 2025 Duration: 4 hours
Availability and Prices Request
Are you passing through Bologna and looking for a unique hands-on experience? Do you want to celebrate a special event in an original and fun way? (birthdays, bachelorette/bachelor parties, team building, etc. ) A personalized fresh pasta course is an excellent idea for an immersive, fun, tasty, and at the same time traditional experience! Thanks to the teachings of professional and expert “Sfogline”, you will be able to make fresh pasta dishes according to Bolognese tradition, and enjoy them all together in a joyful atmosphere. Schedule and program: to be defined based on the client's needs. Instructors: The teaching is entrusted to professionals from the “Associazione Sfogline di Bologna e Provincia”. Founded in 2011 in Bologna, the capital of food and wine, the Association aims to highlight the various aspects of the food tradition and culture of our region and to passionately promote our cuisine. Fresh pasta, the jewel of traditional cuisine, is promoted, protected, and jealously defended by the Association both in Italy and abroad. Cost: to be quantified based on the client's request.

Professional Cooking PROFESSIONAL FRESH PASTA
Region: Emilia - Romagna Locality: Bologna
from: 31 December 2025 Duration: 1 months
Availability and Prices Request
The goal of the course is to train well-rounded professionals capable of expertly crafting a wide variety of artisanal fresh pasta. Participants will gain important skills in preservation, ingredient pairing, raw material quality, tradition, and innovation. Teaching is entrusted to qualified professionals from the Associazione delle Sfogline of Bologna and its province. The course is open to anyone who wishes to acquire technical knowledge and manual skills for producing fresh pasta in all its forms, as well as sauces and complementary gastronomic products. Previous experience in the field is not required. Enrollment is limited to a maximum of 10 participants to ensure high-quality teaching and coordination. The course has a total duration of 145 hours, divided into 45 hours of theoretical and practical laboratory lessons and 100 hours of curricular internship. ________________________________________ Class Schedule • Thursday, February 5,2026: 6: 30 PM – 10: 30 PM • Saturday, February 7,2026: 2: 00 PM – 6: 30 PM • Thursday, February 12,2026: 6: 30 PM – 10: 30 PM • Saturday, February 14,2026: 2: 00 PM – 6: 30 PM • Thursday, February 19,2026: 6: 30 PM – 10: 30 PM • Saturday, February 21,2026: 2: 00 PM – 6: 30 PM • Thursday, February 26,2026: 6: 30 PM – 10: 30 PM • Saturday, February 28,2026: 2: 00 PM – 6: 30 PM Lessons on Workplace Safety and Food Handling (Food Safety) will be scheduled separately. The course will be followed by an internship in a company. ________________________________________ Location The course will take place at the Accademia Maestri del Lievito Madre laboratory, Via Cesare Gnudi 5,Bologna. Students who attend at least 80% of classroom and practical sessions will complete their training with an internship experience in selected companies producing fresh, dry, or gluten-free pasta. The practical internship is a key component of the course, as it allows students to learn and grow directly in the field under the guidance and experience of professional mentors. At the end of the course, participants who have attended at least 80% of the lessons will receive a Certificate of Attendance. Students who attend the specific modules will also receive: • the Food Handler Certificate (required for anyone working with food), and • the Workplace Safety Certificate (required for employment). ________________________________________ Cost: €1,300 per person The registration fee includes: • Cotton apron • Educational materials • Certificate of attendance