Bologna Cooking Class: Tagliatelle, Ragu & Local Spritz

Summary

Handmade pasta laughter and local flavors in Bologna’s heart

You’ll step into a real Bolognese kitchen for hands-on pasta making with locals—rolling tagliatelle from scratch, mixing up a unique Casoni spritz, tasting homemade ragù paired with local wine, and finishing with mystery gelato. Expect laughter, new friends, and memories that stick long after you’ve brushed off the flour.

What’s the experience like?

The first thing I noticed was the clatter — rolling pins thumping on wood, someone’s quiet laugh echoing off the tiled walls. We’d just squeezed into this sunlit kitchen in Bologna, aprons already dusted with flour before we even started. Our teacher, Marta, had this way of making you feel like you belonged there — she handed me a glass of Pignoletto and a slice of mortadella so thin it almost melted on my fingers. I didn’t expect to start with an aperitivo, but honestly? It loosened everyone up fast.

Making pasta by hand is messier than Instagram lets on. The dough stuck to my palms at first — Marta just grinned and said “It means you’re doing it right.” There was this herbal smell when we mixed up the Casoni spritz (way more interesting than the usual orange stuff), and someone tried to pronounce “crescenta” properly — Li laughed when I tried to say it in Italian; probably butchered it. By the time we rolled out tagliatelle together, I’d stopped worrying about getting it perfect. The kitchen felt loud but somehow cozy — bits of conversation in English and Italian overlapping with the scrape of knives and the low simmer of ragù (which they’d made earlier, all slow-cooked and rich — not something you can rush).

I still think about that moment when we finally sat down together — bowls steaming, parmesan snowing over everything, red wine poured without asking. There was coffee after, then a little amaro (bitter but kind of perfect), and some mystery gelato that Marta wouldn’t explain. The light outside had faded by then but nobody seemed in a hurry to leave. Maybe that’s just how Bologna works — or maybe it was the pasta talking. Either way, I left with flour under my nails and recipes in my inbox.

Step-by-step itinerary

Day 1 — Bologna pasta cooking and tasting class

• Welcome with Mortadella and Pignoletto
• Prepare Casoni spritz cocktail
• Make pasta dough by hand
• Shape and cook tagliatelle pasta
• Combine pasta with ragù and parmigiano
• Enjoy local red wine San Giovese
• Finish with coffee, amaro, and gelato

Top questions

How long does the Bologna cooking class last?

The class lasts about three hours from start to finish.

Is lunch included in this Bologna pasta cooking class?

Yes, you’ll enjoy your handmade tagliatelle with ragù plus local wine during the class.

Will I learn how to make ragù from scratch?

No—the ragù is homemade by your hosts ahead of time due to time limits.

Are vegetarian or gluten-free options available?

No—this experience isn’t suitable for vegetarians, vegans or those needing gluten-free meals.

What drinks are served during the cooking class?

You’ll try Pignoletto wine, a Casoni spritz cocktail, Sangiovese red wine, coffee and amaro.

Is public transportation nearby?

Yes—public transport options are close to the meeting point for easy access.

Do I get recipes after the class?

Yes—recipes can be emailed to you as PDFs upon request after your class.

What’s included

Your day includes welcome aperitivo with mortadella and crescenta plus Pignoletto wine; hands-on tagliatelle making using local ingredients; a house-made ragù meal paired with Sangiovese red wine; Casoni spritz cocktail lesson; local coffee and amaro; plus a surprise gelato dessert before heading home—with all recipes available by email if you want them later.