EMILIA-ROMAGNA

The art of hand-made egg pasta is at the heart of Emilia-Romagna cooking.  Learn to make a quick pasta in the traditional manner using durum and semolina flours and egg.  Slow cooked Bolognese sauce along with the region's most famous exports; Proscitto di Parma, Parmigiano Reggiano and balsamic vinegar from Modena will all be used in traditional recipes from the region. class full