Essentials of Emilia-Romagna Cooking

What to expect
  • Learn how to prepare delicious Emilia-Romagna meals at the Institute of Culinary Education
  • Impress your friends with expert cooking methods
  • Practice preparing exquisite meals
  • Step up your cooking game and gain some valuable new skills
Emilia-Romagna, which stretches between the Adriatic coast, northern Tuscany, and the Po Valley, is one of the most prolific agricultural regions of Italy. It is known for its homemade pasta, balsamic vinegar, Parma ham, and Parmigiano-Reggiano, among a wealth of other products. While enjoying local wines such as Sangiovese and Barbera, you will learn to make traditional dishes that include: Beef Carpaccio with Balsamic Vinegar; Maccheroncini al Prosciutto (tagliatelle with ham); Piadina (traditional bread folded over cheese and greens); Cotechino con Lenticchie (sausage with lentils); Stufato d'Agnello (lamb stew); Polenta with Mushroom Ragu; Sautéed Spinach with Butter and Parmesan; and Torta de Riso (Rice Cake).

Note: Minimum age requirement of 18 to attend classes.
Key Highlights
Price $120.00 per guest
Duration / Session 4 hours
# Sessions 1
Rating 142 positive reviews
Two weeks withdrawal notice is required for a refund. However, a $20 transaction fee will be deducted from the refund for each and every class seat registration that is canceled by the registrant/student. When a class is dropped 3-13 days prior to the start date, only school class credit will be issued, and the transaction fee will be deducted (see above). Rescheduling a class still entails a cancellation and, therefore, a transaction fee will still be charged to customers. There are no refunds or school credit issued when fewer than 48 hours notice from the class start date is given.

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