Romagna cooking classes
Sfoglia rolled with the rolling pin, piadina, cappelletti: here cooking is learned with your hands, from the people who make it every day. Here are 10 places to take a class, from Pellegrino Artusi's house to the kitchens of the azdore, and the language they teach in.
Taught in: Italiano 10 English 4 Français 1 Español 1
It all starts with Pellegrino Artusi
Born in Forlimpopoli in 1820, the son of a grocer, he made his fortune in Florence and, past seventy, published at his own expense "The Science of Cooking and the Art of Eating Well" (1891): recipes from all over Italy, up to 790 in the last editions, written for families and with wit. It is the cookbook of the Italians and has never gone out of print.
In his Forlimpopoli today there is Casa Artusi, the first place to learn: its teachers are called Mariette after Marietta Sabatini, the Artusi household's cook who helped him test the recipes.
His story among the people of Romagna The Casa Artusi school
Where to take a class
Schools, a market, farms and wineries, home kitchens. Pick a language to see only those who teach in it.
- Cooking school
- Market
- Farm or winery
- At a home cook's
- Agency
No class matches.
No class matches.
Casa Artusi
Forlimpopoli · Via Andrea Costa 27 · Cooking school
The centre devoted to Artusi in his home town: library, museum and a cooking school with a work station for each person's own pasta. The courses of the calendar are taught by master cooks; the fresh pasta and piadina ones by the Mariette, the azdore who hand down home cooking. For visitors there are experiences in English booked online (pasta, piadina, the Romagna menu, 3 to 5 hours, from age 6) and, for groups, an interpreter guide on request.
ICOOK Taste & Share
Cesena · Via Leopoldo Lucchi 285 · Cooking school
A cooking school in town, next to the Montefiore shopping centre: courses for amateurs, for children and for professionals, with the school's cooks, from pasta to pastry. Handy if you sleep in Cesena or on the coast.
Mercato Coperto di Ravenna
Ravenna · Piazza Andrea Costa · Market
Two workshops in the historic market of the centre, with a guided visit of the market: piadina with La Pida Rumagnola (an hour and a half, Tuesday afternoons) and the Romagna cappelletto with the market's sfogline (two hours, Thursday afternoons). You taste your piadina filled, and take your cappelletti home.
Casa di Noelia, Tenuta Pandolfa
Predappio · Via Pandolfa 35, Fiumana · Farm or winery
In an 18th-century villa among the vineyards of Tenuta Pandolfa, an expert azdora teaches you to roll the sfoglia with the rolling pin: tagliatelle and a filled pasta. Then lunch in the rooms of the villa with what you made and the estate's wines. Three hours, Monday to Saturday in the morning, all year round.
La Sabbiona
Faenza · Via di Oriolo 10 · Farm or winery
A farm and agriturismo on the hills of Oriolo, with two courses: pasta rolled with the rolling pin (cappelletti, garganelli on the comb, tagliatelle, two hours, then to the table with the house wines) and piadina the way the azdore make it, about four hours with lunch or a snack, up to 20 people.
Borgo Condé Wine Resort
Predappio · Via delle Caminate 50 · Farm or winery
A resort among vineyards and olive trees on the hills above Forlì: the chef and the staff teach you to make piadina and tagliatelle, which you then dress with ragù. A restaurant-kitchen class, also sold as a gift experience.
Collina dei Poeti
Santarcangelo di Romagna · Via Gavine 97 · Farm or winery
A farm with a winery and rooms, near the Rimini Nord exit. Two courses in small groups, on booking: Romagna fresh pasta and tagliatelle with an azdora, and piadina with cassoni. It ends at the table with what you made and the house wines (about two and a half hours, at least 4 people).
Agriturismo Campo Rosso
Civitella di Romagna · Podere Camporosso 146 · Farm or winery
An agriturismo in the Apennines above Forlì: the piadina workshop, tortelli alla lastra filled with wild herbs and cooked on a stone plate, and a walk in the fields to learn the edible herbs before cooking them. Recipe booklet and certificate at the end.
Le Cesarine
Rimini, Riccione, Santarcangelo, Cervia, Cesenatico, Ravenna, Faenza, Forlì · At a home cook's
The network of home cooks born in Bologna in 2004: they open their kitchen to you for a few hours, then you eat together. In Romagna you find them on the coast and inland, with piadina, cassoni, strozzapreti, cappelletti and tagliatelle. Every host writes on their card the languages they speak: in Romagna there are classes in Italian, English and Spanish.
Food in Tour
Riccione · Via Empoli 31 · Agency
A Riccione agency that organises food stays in the Rimini hinterland: the programme includes a cooking class in an agriturismo with an azdora who teaches piadina and cassone, then lunch with what you made, the local wines and liscio music.
The languages are the ones written on each class's page. Where you read "other languages: ask", the page does not say: write before booking, and ask whether the person teaching speaks your language, not only the one answering.
Before you book
Azdora, sfoglina, Marietta
The azdora is the woman who ran the house and the kitchen of the Romagna family; the sfoglina is the one who rolls the sfoglia by hand, with the rolling pin, thin enough to see through. The Mariette are the azdore of Casa Artusi. They are the teachers of almost every class on this page.
Book ahead
Classes are in small groups and many only run with a minimum number of people: write a few days ahead, in summer even weeks.
Say what you do not eat
Sfoglia, piadina and fillings contain eggs, wheat flour, dairy and often lard: coeliac disease, allergies and vegetarian choices must be said when booking.
With children
Children love kneading: Casa Artusi takes them from age 6 and ICOOK has classes just for them. For the others, ask first.
Wine at lunch
Almost every class ends at the table with the house wines: if you then have to drive to your hotel, plan the way back first.
Times, prices and dates change: always check them on the class page. Want to cook the dishes again at home? The recipes of the typical dishes, area by area · Farm stays · Markets
To your class without thinking about the road
From Rimini, Riccione or Cervia to Forlimpopoli, Predappio or Faenza: Romagna Transfer drives you to your class and back to your hotel after lunch and the wine.