At Corte Roeli guests can participate in the Emilian cooking class, under the expert guidance of Agrichef Micol.
The cooking class, reserved for customers who stay overnight in the farmhouse, lasting about 4 hours allows participants to prepare with our Agrichef Micol two types of pasta (tagliatelle and / or tortellini and / or tortelloni) rolled out with a rolling pin, a second course of meat (cutlet alla petroniana) and a dessert (zuppa inglese) typical dishes of our Bolognese cuisine.
At the end of the course lunch or dinner is offered in a 16th century farmhouse. The dinner consists of a typical appetizer, the pasta dishes, a second course and a dessert prepared during the course.
The dishes prepared, are served in combination with two wines and a grape juice of farm production:
- “Daidara” sparkling white wine – grape variety: Montuni, Trebbiano, Albana and Moscato
- “Don Leandro” sparkling red wine – Lambrusco
- and a “Red Raboso” grape juice.
