Hands in the dough: Orecchiette

Streaming from

Bologna, Italy

February 3rd at 12:00 in your time zone

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February 10th at 12:00 in your time zone

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February 17th at 19:00 in your time zone

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February 24th at 12:00 in your time zone

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Orecchio is the Italian word for ear, and orecchiette—little ears—get their name from their resemblance. They’re eaten all over Italy, but they’re particularly popular in the traditional homeland of Puglia and Basilicata. The secret to the recipe is having the right consistency in the dough, which mustn’t be too hard or too soft: and it takes practice! Come and learn the traditional method of making orecchiete with the Cesarine and impress all your friends!

Learn to cook the most famous types of fresh pasta from across Italy with the Cesarine by booking your place in an online, interactive group lesson. The Cesarine are guardians of an enormous gastronomic heritage, and as part of Terra Madre they’re opening their doors—both physically and virtually—to visitors in order to share and teach people all over the world. Come and learn how to make some of the most delicious local recipes passed down from generation to the next, promote responsible gastronomic tourism and traditional Italian food culture.

The Cesarine are the oldest network of personal chefs in Italy, and a Slow Food Community since 2019.

Online classes cost €25 and can host up to 10 people under the professional supervision of a member of the Cesarine. For more info and bookings: http://bit.ly/ApulianOrecchietteFrom October 13 to April 2 you can book your own class in either English or Italian, any day of the week besides Sunday and the Christmas holidays, from 12pm to 7pm Rome time, at the same link.






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