Bologna has a way of turning dinner into a lesson. This 3-hour cooking class with Chef Antonino focuses on making two iconic pastas—tortelloni and tagliatelle—plus the classic meat ragù that defines the city. You’ll do the work by hand, not by machine, and you’ll eat what you cook.

What I really like is the small setup: max 4 people in a typical local kitchen, so you get constant step-by-step help while you roll, shape, and troubleshoot. I also love that the meal is built around your creations, with water plus a bottle of wine during the preparation.

One consideration: the kitchen space is up a third-floor walk and there’s no elevator, so plan footwear and energy accordingly.

Quick highlights

• Maximum hands-on time in a max-4 group, with continuous guidance
• Ragù first, so you get time while it simmers before you tackle the pasta
• Handmade dough with a rolling pin only, no machinery
• Tortelloni + tagliatelle made during the same session
• Recipe slides sent at the end, so you can repeat it back home

Bologna pasta at apartment-kitchen scale

If you’re chasing authentic Italian food, the best sign is usually how small and real the space feels. Here, the class happens in a typical local kitchen with room for only a handful of people. That changes everything. You’re not watching from the sidelines; you’re working at the bench, rolling dough, forming shapes, and asking questions as you go.

The vibe is also part of the value. Chef Antonino is described as friendly, funny, and story-filled, and you can feel that during the pace of the evening. You’ll still get serious technique—just delivered in a way that keeps you relaxed instead of stressed.

And because this is Bologna food, you’re not just making any pasta. You’re learning the logic behind Bolognese ragù and two pastas that show off different textures and shapes: the pockets of tortelloni and the wide ribbons of tagliatelle.

How the evening is paced in 3 hours

The timing is tight in a good way. Plan on a focused evening that moves from sauce to dough to the table, with a calm rhythm rather than rushing.

Here’s the flow you can expect:

• Start with ragù (the meat sauce of Bologna), which you prepare first so it can develop while you work on pasta.
• Then make handmade pasta: tortelloni and tagliatelle.
• Finally, you eat what you make—paired with included wine.

In other words, you’re not standing around waiting for someone else to finish. The simmering time is useful time: it keeps the kitchen from feeling chaotic, and it gives you a natural break between tasks.

Because everything is local and fresh, the meal feels like a proper Bologna dinner rather than a demo followed by a separate lunch. You’re also given tools and aprons, so you can show up without hunting for the right equipment.

What you actually make: ragù, tortelloni, and tagliatelle

This class is built around three core skills: sauce flavoring, dough handling, and shaping.

The ragù of Bologna

You’ll prepare ragù (Bolognese meat sauce) fresh during the session. Even if you’ve eaten ragù your whole life, making it yourself gives you a different appreciation for what makes it taste right. You’ll learn how to build a proper base and keep the sauce on track while it cooks.

Practically speaking, starting with ragù also teaches you a key technique: sauces need time. You’ll feel how simmering supports the depth of the flavor and how the kitchen rhythm changes once the sauce is working for you.

Tortelloni: stuffed, hand-shaped pasta

You’ll make tortelloni in the class. One filling detail that comes up is a ricotta and parsley filling. That matters because stuffed pasta is where dough thickness and sealing technique really show.

What you’ll likely care about most, once you’re doing it, is consistency—how to roll dough evenly, how to portion filling, and how to close the edges so they hold up when cooked. This is also where the small-group setting shines, since you can get hands-on feedback while you practice.

Tagliatelle: wide ribbon pasta

You’ll also make tagliatelle, the classic Bologna ribbon pasta. Tagliatelle may look simple, but it’s all about the dough and the thickness. If your dough is too thick or uneven, it affects both texture and how it cooks.

Making tagliatelle by hand—using only a rolling pin—helps you understand why Italians talk about the feel of the dough so much. It’s not just about measuring. It’s about learning how the dough responds as you work it.

Handmade pasta without machinery (and why that matters)

The class is specifically designed for pasta made without machinery. You’ll roll the dough with a rolling pin, not a press or machine.

That might sound like more work, and it is—but it’s also the point. When you rely on a machine, it’s easy to miss what you’re supposed to feel in the dough. With hand-rolling, you notice things like:

• how gluten development affects stretch and softness
• how thickness changes the final bite
• how small adjustments change how easy (or hard) shaping becomes

This is one of the best ways to guarantee you can recreate what you learned at home. When you leave with a recipe, you still need the intuition. Hand-rolling builds that intuition.

And because you’re guided step by step, you’re not left guessing. You get help while you practice, which is the difference between a fun evening and an evening that leaves you confident.

The wine-and-water break that actually helps

Yes, there’s wine. But it’s not tacked on like an afterthought. The class includes water plus a bottle of wine to enjoy during the preparation.

That matters because pasta making can be tactile and slow in the best way. A relaxed pace keeps you from rushing the dough or overthinking every step. In small groups, a drink also helps the room feel social—like you’re cooking with people, not performing for a teacher.

Just remember: you’re still cooking. The goal is a cheerful dinner, not a chaotic party.

Where you meet: Via Antonio di Vincenzo 50, third floor access

This class starts and ends at Via Antonio di Vincenzo, 50 in Bologna, near the railway station and also close to the center. If you like walking or taking quick routes on foot, the location is convenient.

The entry detail is important:

• You’re in a flat near via Franco Bolognese
• You need to buzz PARELLO
• Then go to the third floor

And the one logistics note that can make or break your evening: there’s no elevator. So if you’re traveling with heavy bags, wear shoes that handle stairs comfortably.

If you’re the kind of traveler who likes to arrive a few minutes early, do it here. The buzzer and stairs mean you’ll want a calm minute to get sorted before the cooking begins.

Small group lessons with constant step-by-step support

The class caps at max 4 people, and that’s not just a detail—it’s core to why the experience earns such strong marks. In a small group, you’re not waiting for the instructor to circle back after they teach someone else.

Chef Antonino provides step-by-step assistance throughout, and you have plenty of chances to practice so you can leave feeling able to repeat the recipes at home. The class structure also makes it easy to ask questions as they come up, especially when you’re rolling dough or forming stuffed pasta.

One more practical detail: you’ll have what you need on-site. Tools and aprons are included, so you don’t need to bring anything fancy.

Who this Bologna class suits best

This is a good fit if you want a focused evening that feels genuinely local: Bologna ragù, handmade pasta, and an instructor who tells stories while keeping technique clear.

It’s also a strong choice for:

• couples and small groups (the space is sized for up to 4)
• anyone who wants to eat right after cooking, with your own pasta on the plate
• people who like learning by doing, not just watching

That said, it’s not for everyone. The activity isn’t suitable for children under 9, pregnant women, people with claustrophobia, and people with epilepsy. It also lists several food-related limitations and health considerations, including vegans, people with diabetes, people with food allergies, and those with gluten intolerance.

It also notes limits for height (over 6 ft 6 in / 200 cm) and weight (over 230 lbs / 104 kg), plus people over 80 and people with a cold.

If any of those apply, take it seriously and pick an alternative that fits better.

Price and value: what $85 buys you in real terms

At $85 per person for about 3 hours, the value comes from what’s included—not just the teaching.

Here’s what you’re getting for that price, in practical terms:

• a hands-on class in a local kitchen
• pasta-making lab time for both tortelloni and tagliatelle
• fresh ragù (Bolognese meat sauce) prepared during the session
• ingredients that are described as local and fresh
• water and a bottle of wine
• you eat what you make
• recipe slides sent afterward
• tools and aprons

When you look at it this way, it’s not simply paying for instruction. You’re paying for ingredients, wine, and a full meal experience where your effort becomes dinner.

Also, the max-4 size tends to reduce the classic problem of cooking classes: spending most of your time waiting for someone else to finish. Here, you get to practice, which is where the real payoff is.

Recipe slides after class: why that helps you cook again

At the end, Chef Antonino sends slides of the recipes. That’s a small detail that can make a big difference when you get home.

Technique is hard to reproduce from memory unless you have a written structure to follow. Recipe slides help you rebuild:

• the steps for ragù
• how to approach the dough and shaping workflow
• what you’re aiming for so you don’t turn it into guesswork

If you care about cooking beyond the vacation meal, this is one of the smartest add-ons in the whole experience.

Should you book Chef Antonino’s Bologna pasta class?

I think you should book this if you want a real Bologna cooking evening, not a quick food tour. The combination of handmade pasta with a rolling pin, a fresh Bolognese ragù, included wine, and a max-4 class size makes it a practical, confidence-building experience.

Skip it if stairs are an issue for you, or if your health or dietary needs fall into the list of not-suitable conditions. Also, if you’re looking for a purely observation-based activity, this one is hands-on from start to finish.

If you want to come away knowing you can make tortelloni and tagliatelle al ragù again later, this class is a strong choice.

FAQ

How long is the cooking class with Chef Antonino?

The class lasts about 3 hours, from start to finish.

Is the class private, and how many people are in a group?

It’s a private group with a maximum of 4 people.

What dishes do we make during the class?

You’ll prepare the ragù of Bologna and make handmade pasta including tortelloni and tagliatelle.

Does the class include wine and food?

Yes. You’ll have water and a wonderful bottle of wine, and then you eat your creations.

What language is the instruction?

The instructor teaches in English.

Where do I meet, and how do I enter the building?

Meet at Via Antonio di Vincenzo, 50. You buzz PARELLO and then go to the third floor. There’s no elevator.

Is it suitable for vegans or people with gluten intolerance?

No. It’s listed as not suitable for vegans and for people with gluten intolerance.

Can I cancel, and do I need to pay right away?

You can cancel up to 24 hours in advance for a full refund, and you can reserve now and pay later.