Traditional Tagliatelle & Tortellini preparation
Authentic sauces from Bologna and beyond
The king of Italian cheeses
The heritage of Modena’s acetaie
Prosciutto, Mortadella & local specialties
Wine, conviviality & shared meals
One of the most beloved specialties of Romagna — handmade Cappellacci filled with ricotta and spinach, delicately folded by hand and served with butter & sage or a creamy mascarpone and gorgonzola sauce. Rich, comforting and deeply traditional, this is authentic homemade cuisine from Emilia-Romagna.
Large handmade tortelloni filled with slow-cooked meat and Parmigiano Reggiano, served either with rich meat sauce or in a delicate homemade broth. A rustic and comforting specialty that reflects the authentic culinary tradition of Emilia-Romagna.
Layer upon layer of fresh green pasta, velvety béchamel, rich ragù, and Parmigiano Reggiano baked to perfection. This celebrated dish embodies the generosity and abundance of the Emilian table.
Golden fried dough served warm alongside selections of regional cured meats such as Prosciutto di Parma and Mortadella. A beloved specialty that transforms simplicity into pure pleasure.
An exploration of Italy’s most iconic cheese — aged to different maturities and paired with balsamic vinegar, local honey, and regional wines. A tribute to centuries of artisan craftsmanship.
One of Emilia-Romagna’s classic desserts — layers of sponge cake soaked in liqueur and alternating creams of vanilla and chocolate. Elegant, nostalgic, and deeply rooted in regional tradition.
Fabio — a passionate advocate for regional Italian gastronomy and dedicated host — guides each session with warmth, humour, and a deep respect for culinary tradition. Guests are encouraged to work with their hands, understand the origins of each ingredient, and appreciate the stories carried within every recipe.
+41 76 419 97 42
itacookexp@gmail.com
Bottmingerstrasse 10 4142 Münchenstein
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