At Corte Roeli, in addition to the possibility of staying in its rooms, you can immerse yourself in an environment of total relaxation immersed in the silence of the nature of the surrounding countryside. Guests will be able to try their hand at the puff pastry course, linked to the Emilia Romagna culinary tradition, accompanied by Agrichef Roberto.
The pasta making course, reserved for customers who stay overnight on the farm, lasts approximately 2.30 hours, allows participants to prepare with our “agrichef” as well as “sfoglino” Roberto, the queen of Bolognese dry pasta…… Tagliatella ” ……and the king of Bolognese cuisine …”tortellino”, all rigorously rolled with a rolling pin. Fresh pasta is the queen of Bolognese gastronomic culture. A simple recipe of eggs and flour, which has managed to conquer palates all over the world.
During the course, the legends, secrets, and tricks related to the world of fresh pasta are told, transmitting to you the passion for an art that has made the history of the Bolognese culinary tradition. At the end of the course, lunch or dinner is offered to guests, seated at a table, inside a 16th-century farmhouse. The dinner consists of a typical appetizer, the pasta prepared during the course (tagliatelle with ragù and tortellini in capon broth) and a typical dessert. Paired with the dishes, two wines and a company-produced grape juice are served:
- “Daidara” sparkling white wine – grape variety: Montuni, Trebbiano, Albana and Moscato
- “Don Leandro” sparkling red wine – Lambrusco
- and a “Red Raboso” grape juice.