Join Alexandra as we explore the cuisine of Emilia-Romagna and its capital, Bologna, where she lives and works, and travel south to Calabria, where her family lives. Over the course of five workshops, you will discover that Italian cuisine is not a single concept, but a diverse collection of regional specialties, each with its own history and character. We will focus on ingredients, techniques, and the distinct spirit of these culinary traditions. Friday Evening / Dinner Tortelloni di Ricotta al Burro e Oro Tortelloni stuffed with ricotta, served with butter and tomato sauce. We kick off the weekend with a beloved pasta dish from Bologna: the iconic tortelloni. Traditionally, there are only two ways to serve tortelloni. This evening we will taste them “al burro e oro,” which means with butter and tomato. You will learn how to make the perfect pasta dough. You will discover the secret ingredient that makes the ricotta filling so beautifully rich and balanced, you will watch as the pasta is rolled out by hand into a thin sheet, and you will learn how to shape the tortelloni. The tomato sauce we will make together from scratch.