THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
Learn to make fresh tagliatelle, stuffed ravioli, and classic tiramisù in a 2.5-hour hands-on class led by a local chef in Bologna. Small groups, local wine, and recipes to take home make this a tasty, practical way to experience Emilia-Romagna food culture.
Learn to make fresh tagliatelle, stuffed ravioli, and classic tiramisù in a 2.5-hour hands-on class led by a local chef in Bologna. Small groups, local wine, and recipes to take home make this a tasty, practical way to experience Emilia-Romagna food culture.
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Operated by Cook and Walk · Bologna, Emilia-Romagna
On a narrow street off Bologna’s city center, this hands-on cooking class brings the city’s food culture into a friendly kitchen. Located in Bologna, Emilia-Romagna, Italy, the workshop teaches fresh pasta—tagliatelle and stuffed ravioli—classic tiramisù, and the recipes and stories behind them. In two and a half hours you roll dough, shape pasta, and sit down to eat your creations with local wine. The experience centers on tactile techniques: the stretch and fold of semolina and 00 flour, the gentle seasoning of a true Bolognese ragù, and the spongey, espresso-soaked layers of tiramisù. Ingredients are sourced from the nearby Quadrilatero market and regional producers—Parmigiano-Reggiano, mortadella, and vine-ripened tomatoes—so you taste Emilia-Romagna’s terroir: the warm red of terracotta brick buildings and clay soils that have fed this gastronomy for centuries. Small groups (maximum 16) mean close attention from a local chef who speaks English, offering step-by-step corrections and stories about family recipes and food customs. Beyond technique, the class is a gateway to Bologna’s food scene. After cooking, you linger at a communal table under low lights and exposed-brick walls on Via Mascarella, sampling what you made with a thoughtful local wine pairing. You also leave with printed recipes to reproduce at home—useful if you want to bring a bit of Bologna back with you. This is ideal for travelers who prefer active, cultural experiences over passive dining. It’s hands-on—expect to stand, knead, and work with warm dough—but not physically demanding. Families, couples, and solo travelers who want a social, instructive evening will find it especially rewarding. It’s also a practical primer before exploring the Quadrilatero food markets, the Two Towers, or the porticoes that define the city’s streets. Practical notes: the chef provides all ingredients and tools; wear comfortable clothing you don’t mind flouring. The class is open to all skill levels and teaches techniques you can realistically recreate at home. For travelers, combine the class with an earlier walk through Piazza Maggiore and an afternoon of deli-hopping to turn one short workshop into a broader culinary day in Bologna. One reason this class stands out in Bologna is its connection to local supply chains: instructors explain why regional specialties like Parmigiano-Reggiano and Prosciutto di Parma behave the way they do in sauces and fillings, tying each technique back to the Emilia plain’s rich soils and producers. Located on Via Mascarella, the kitchen is within easy walking distance of the university quarter and the Two Towers, so you can make a night of market browsing and aperitivo. Whether you’re an experienced home cook refining pasta shapes or a beginner curious about Italian culinary logic, the session balances care and warmth. An appetite, a camera, and curiosity are enough, plus patience.
There is no stated minimum age, but children should be supervised; contact the operator if booking for very young participants.
The live guide language available is English; check with the operator if you need instruction in another language.
Yes—chefs supply all ingredients and tools for the recipes demonstrated and prepared during the class.
Many classes can adapt recipes for vegetarians or common allergies if you notify the operator in advance; vegan and strict gluten-free options may be limited.
None—this is a hands-on class designed for beginners through experienced home cooks with step-by-step guidance.
Maximum group size is 16, which keeps the experience personal and interactive.
Cook and Walk is a Verona-based culinary experience company specializing in hands-on cooking classes and food tours across Italy. Based in Verona, Veneto, the company offers experiences in cities including Venice, Rome, Bari, Lecce, Bologna and Verona. Each experience focuses on authentic regional dishes and techniques taught by local chefs and guides. Classes and tours include pasta-making, gelato-making, pizza workshops, tiramisu preparation, guided food tastings and regional wine pairings. Examples of offered trips are Venice pasta classes, Rome pizza and pasta workshops near the Vatican, Bari pasta and gelato sessions, Lecce pasta classes, Bologna pasta and tiramisu workshops, and Verona pasta and gelato experiences. Sessions emphasize practical techniques, recipe takeaways and tasting local specialties in lively, social settings. Cook and Walk’s experiences provide clear, actionable learning—participants make dishes from scratch, taste results on site and receive recipes to recreate at home. Local chefs and guides share culinary traditions and regional food stories to deepen cultural context. The company arranges tastings of cured meats, cheeses, Roman pizza, artisanal gelato and regional wines as described in individual trip summaries. Bookings are available per listed trip; descriptions include duration and highlights. Cook and Walk presents transparent activity outlines, hands-on instruction and opportunities to taste and take home recipes, making it suitable for travelers seeking immersive food experiences in Italy. Participants often receive step-by-step recipes and local insider tips that support cooking at home. Each class emphasizes fresh ingredients, regional techniques, and practical guidance from experienced, locally based instructors. Bookings are available year-round directly.
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