August 3, 2013

If you want to learn how to make pasta, take a lesson with us!

Fresh made Tortelloni

If you want to learn how to make fresh egg-pasta, the specialty of this food-loving region, then take a lesson with us!

WHY?

Me and my pasta
  • Because you make it yourself! and because you will learn how to in 1, max 2, lessons. 
  • Because you'll learn how to make this simple, amazing pasta with your own 2 hands, no machines. Ok, its much easier with a machine, but its never as amazing! The Bolognese are able to tell the difference between hand rolled and machine rolled in their mouth.  We will show you how to tell the difference. 
  • Because we give you the recipes of the dishes you've made for free. At other places you have to take notes or buy their cookbook!
  • Because you see and make the sauces; these are not pre-made (by who knows who and who knows where). 
  • Because the Bolognese specialties are home-cooked, you should learn to prepare these the way Mammas and Grandmas in Bologna do: in their kitchen. They did not need to go culinary school to make a delicious meal, and neither do you! 
And that's a promise!

July 22, 2013

Cooking Tour Photo Album



Taste-of-Italy.comTaste-of-Italy.com







More photos from the lessons below are now our facebook page: facebook.com/TasteItalyBologna

May 8th: at Shubies on 16 Atlantic Avenue, Marblehead, Mass
- Summer Eggplant Parmigiana
-Baby greens w/ Pears, Parmigiano Reggiano & Balsamic 
-Pasta w/ Eggplant, Tomatoes, Pecorino & Basil
-Roasted Chicken Stuffed w/ Parmigiano Reggiano and Prosciutto Crudo; cooked with /Shallots and Wine 
-Orange Flavored Mascarpone Cream 
May 10th: at a private group lesson in Southborough, Mass
Taste-of-Italy.com
In this lesson we will prepare a deliciously light 5 course meal using lots of seasonal vegetables and lovely products from the Emilia Romagna regions such as Prosciutto crudo, Parmigiano Reggiano from Parma and Traditional Balsamic Vinegar from Modena. The best part? Although scrumptious, you won't feel guilty afterwards! 
May 11th: at Central Bottle on 196, Massachusetts Avenue, Cambridge, Mass.
A special Saturday dedicated to Mother's day and the Emilia-Romagna region of Italy. Maribel, founder of Taste of Italy in Bologna, will be demonstrating how to make pasta from scratch and a sample will be served along with one of 2 very spring like sauces. 
New Jersey
May 17 and 18th: at Victory Baking Services in Cape May, NJ
In this special 4 hour lesson students make their own fresh pasta from scratch (and learn  all the secrets of fresh pasta) and prepare a 3 course dinner with the king of cheeses, Parmigiano Reggiano. In this lesson, you'll feel like you are in Italy while we sit outdoors enjoying our meal with lovely wine. Oh, la Dolce Vita!

July 14, 2013

Sunday funnies



I'm loving this! Parmigiano Reggiano is made from partially skimmed milk, is aged so there is only 2% lactose and is high in calcium (many liters of milk are concentrated in that wonderful cheese).


So don't just grate the cheese! Make bite sized chunks Parmigiano and serve with a fig jam, honey, a sliced fresh fruit (strawberries, peaches or pears) or a luxurious drop of 25 year-old Traditional Balsamic Vinegar. That way you have a luxurious and healthy snack.

More nutritional information of my favorite cheese here: http://www.parmigianoreggiano.com/

February 21, 2013

Taste of Italy travels to the USA this May

Taste of Italy will be touring the East Coast of the United States this May, 2013. Specifically we will visit Massachusetts and So. New Jersey (Cape May) to teach locals how to prepare some of the delicious Italian specialties one usually finds only in Italy. Ever wonder why it tastes different and better in Italy?

While Maribel is in the US, Alex and Joanna will continue teaching you all the secrets of pasta making in Bologna.

Massachusetts
May 8th: at Shubies on 16 Atlantic Avenue, Marblehead, Mass
this cooking lesson is guaranteed to have you coming back for more! These dishes are all easy, delicious and look really good - my 3 requirements for a go-to recipe! We will prepare a 
-Baby greens w/ Pears, Parmigiano Reggiano & Balsamic 
-Pasta w/ Eggplant, Tomatoes, Pecorino & Basil
-Roasted Chicken Stuffed w/ Parmigiano Reggiano and Prosciutto Crudo; cooked with /Shallots andWine 
-Garlicky grilled Eggplants  
-Orange Flavored Mascarpone Cream 
Shubie's signature wines will be sampled with the meal, too. From 6p-8:30pm, it costs $65 per person.  Call now to reserve your place 781-631-0149!

May 10th: at a private group lesson in Southborough, Mass
In this lesson we will prepare a deliciously light 5 course meal using lots of seasonal vegetables and lovely products from the Emilia Romagna regions such as Prosciutto crudo, Parmigiano Reggiano from Parma and Traditional Balsamic Vinegar from Modena. The best part? Although scrumptious, you won't feel guilty afterwards! 

May 11th: at Central Bottle on 196, Massachusetts Avenue, Cambridge, Mass.
A special Saturday dedicated to Mother's day and the Emilia-Romagna region of Italy. Maribel, founder of Taste of Italy in Bologna, will be demonstrating how to make pasta from scratch and a sample will be served along with one of 2 very spring like sauces. 
A section of the store will be dedicated to the specialties of this very "productive"region of Italy, including Lambrusco wine, so you can build a gift basket dedicated to your Mamma. FREE. From 11 am-2pm

New Jersey
May 17 and 18th: at Victory Baking Services in Cape May, NJ
In this special 4 hour lesson students make their own fresh pasta from scratch (and learn  all the secrets of fresh pasta) and prepare a 3 course dinner with the king of cheeses, Parmigiano Reggiano. In this lesson, you'll feel like you are in Italy while we sit outdoors enjoying our meal with lovely wine. Oh, la Dolce Vita!
Both classes are SOLD OUT. Read class description here: this link will take you to a page in Facebook.



February 3, 2013

Musings About Garlic, Spain and Italy


I’m in love with southern Spain. Especially when it’s cold and grey in Bologna and the winters here seem interminable. The weather there always seems sunny, even in winter. Because it’s been cold, grey and foggy in Bologna for the entire past week, I thought I’d prepare a Spanish dish to cheer up everyone at home. I decided to prepare the Spanish huevos rotos, a dish made with broken eggs over cooked potatoes, onions, green pepper and garlic.

So what does this have to do with garlic or Italy, you might ask? Well, the recipe called for 5 cloves of minced garlic for 4 servings worth of food! That is a lot of garlic by Italian standards. I was surprised it called for this much garlic as I am used to Italian recipes that call for 1 or 2 garlic cloves maximum. I also realized that my husband, from Parma (Emilia-Romagna), would surely twist his nose when he discovered there was garlic in the dish I was preparing, so I just put in 2 garlic cloves, hoping he would not get too upset.