On Wednesday we were met by
Chef Stefano and his son Federico of CIBO, Bologna Culinary Institute and swung through the market to pick up what we would need for our hands-on cooking class. Since we are in Bologna, it's probably a good bet we will be making lasagna Bolognese. We will also be making a vegetarian lasagna, as well as some ravioli.
The Middle market is not only filled with amazing food, and aromas, but it is also architecturally beautiful. Some of the stores have been here for decades.
After our stops along the way, we headed to the cooking school.
We were split into 2 groups, one would make the pasta and one would make the sauce, and at times, we'd switch, since the sauces required a few people stirring.
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| Chef Stefano and his son Federico |
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| Teaching us how to mince the vegetables |
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| Ready for pasta making |
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| every 100 grams requires 1 egg; look at that yolk! |
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| Beautifully thin; no pasta machines here |
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| Sauteeing the vegetables |
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| Federico directing the pasta making |
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| Traditional lasagna Bolognese is a stock based sauce, with very little tomato |
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| Chopping for the Bolognese |
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| Pork Belly |
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| 4 tablespoons carrot, celery and 6 tablespoons onion |
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| 1/2 pound pork belly |
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| Beef chuck, vegetables and pork belly |
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| Zucchini for vegetarian lasagna |
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| Chef Stefano's children: Federico and Cecilia (she just got her drivers' license!) |
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| Adding stock to the Bolognese |
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| Working together in the kitchen builds teams and community |
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| Adding peas, pork belly and tiny chopped asparagus stems |
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| Spring onions for the vegetarian lasagna |
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| More Bolognese |
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| Beschamel for the Bolognese and the vegetarian lasagna |
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| Cooked lasagna noodles (this woman worked hard on these!) |
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| Layering the Bolognese |
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| Layering the vegetarian lasagna |
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| Vegetarian lasagna |
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| Vegetarian lasagna |
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Lasagna Bolognese
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This was a long morning, but the results were amazing, served with local Lambrusco. Grazie Chef Stefano and the staff at
CIBO. This cooking class ended our activities in Bologna, except for our farewell dinner which was amazing, but went on so long (we are in Italy where they dine) that we left before dessert. On Thursday everyone departed from Bologna, Phillis and I set off for a weekend in Spello, eating and drinking our way through Umbria.
Ciao for now.
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