Bologna, nicknamed “la dotta, la grassa, e la rossa” (the learned, the fat, and the red), is appearing on the radar of food-loving travelers more and more.The city is rich with quality ingredients thanks to the nearby Po Valley, which is responsible for the bulk of central and northern Italian food production, including high-caliber foods known the world over, like aged balsamic vinegar, Parmigiano-Reggiano, and cured prosciutto di Parma. Bologna's pride and joy is its mortadella, and you’ll be hard-pressed not to see this ham on every menu in town. In fact, meat and carbs are the hallmarks of Bologna’s dining scene, and the city is the birthplace of lasagna, tagliatelle al ragu, tortelloni, and tortellini in broth (the way it should always be served, if you ask purists), as well as lesser-known specialties passatelli and gramigna. In this class you will learn the techniques, flavors and the pure love for food by the Felsinei as they are identified as people. What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors. Learn fundamental skills for a lifetime of great cooking; Work side-by-side with other students to prepare each dish; Interact with classmates and the instructor for a rich learning experience; Held in our professional teaching kitchen; RECIPES PROVIDED - HANDS ON COOKING CLASS Menu based on availability of ingredients. Recipes at Chef's discretion. INSTRUCTOR MASTER CHEF WALTER POTENZA Bring your favorite apron and your favorite wine. Check out our Sustainable culinary tours at: www.flavorsandknowledgetours.com Stay connected/subscribe at: walterpotenza.substack.com