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Presented by Chef Paulette

Tortellini stuffed with ricotta cheese and traditional Bolognese meat sauce are among the signature dishes of Italy’s Emilia-Romagna region. This glorious locale is sometimes considered the source of the best food in the country—it’s where prosciutto, Parmigiano-Reggiano, and balsamic vinegar come from. These products are considered iconic Italian foods and are approved and regulated by the Italian government to ensure authenticity.

Join Chef Paulette Licitra for a hands-on workshop inspired by the exhibition Medieval Bologna: Art for a University City exploring dishes from Bologna and the Emilia-Romagna region. Learn to make fresh pasta, shaping it into charming ricotta-stuffed tortellini, and authentic Bolognese meat sauce from scratch. At the end of the class, participants will dine together to sample their creations. Our meal will be rounded out with an Italian salad, dessert, wine, and espresso. 

Proof of COVID-19 vaccination is required. 

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