An Evening in Bologna: Hand-Made Pasta Dinner

Following the enthusiastic response to our Bologna demonstration class, Chef Paul Brown invites you to explore the region more deeply through a thoughtfully curated tasting dinner celebrating its most iconic dishes. This evening centers on the craft and comfort of hand-made pasta, showcasing the techniques, traditions, and restraint that define Bolognese cooking.

The menu highlights two cornerstones of the cuisine and personal favorites of the chef: delicate tortellini served simply in a clear, nourishing broth, and hand-cut tagliatelle paired with a classic, slow-simmered ragù Bolognese. Each course is designed to reflect the balance and elegance of Emilia-Romagna—where quality ingredients and careful preparation speak for themselves. Finished with a bright, refined dessert, this dinner offers both a sense of place and a deeper appreciation for one of Italy’s most revered culinary regions.

Menu

• Bread with bagna cauda and roasted peppers

• Tortellini in Brodo – house-made spinach tortellini in chicken broth

• Arugula with ricotta salata and balsamic of Modena reduction

• Tagliatelle Bolognese – house-made tagliatelle with traditional Bolognese ragù

• Lemon budino with salted vanilla cream and pine nut crisp