Services
At Corte Roeli in addition to the possibility of staying in its rooms, you can dive into an environment of total relaxation immersed in the silence of the surrounding countryside. Guests can try their hand at pasta making and cooking courses, linked to the culinary tradition of Emilia Romagna, accompanied by Agrichef Roberto.
At Corte Roeli you can also find all the information about eno gastronomic tours in the production areas of the excellent products of our territory. Parmigiano Reggiano cheese, balsamic vinegar, ham, the museum of ice cream, and many other experiences that will touch your palate.
Puff Pastry “Sfoglia” Course
Il corso di sfoglia, reserved for customers who stay overnight in our farmhouse, lasting about 2.30 hours, allows participants to prepare with our “agrichef” as well as “sfoglino” Roberto, the queen of Bolognese dry pasta …… “noodle” ……and the king of Bolognese cuisine …” the tortellini”, all rigorously drawn to mattarello. Fresh pasta is the queen of the Bolognese gastronomic culture. A simple recipe of eggs and flour, which has managed to conquer the palates of the whole world.
During the course, the tradition, secrets, and tricks of the world of fresh pasta are told, transmitting the passion for an art that has made the history of Bolognese culinary tradition.
At the end of the course, guests are offered lunch or dinner, seated at a table in our 16th century farmhouse.
The dinner consists of a typical starter, the pasta dishes prepared during the course (tagliatelle with meat sauce and tortellini in capon broth) and a typical dessert.
Three wines and a farm-produced grape juice are also served with the dishes:
- our “Daidara” sparkling white wine,
- our “Don Leandro” sparkling red wine – Lambrusco
- and a “Red Raboso” grape juice.
Typical Emilian cooking course
The cooking course, reserved for customers staying overnight in our farmhouse, lasting approximately 4 hours allows participants to prepare two types of pasta with our “agrichef” Roberto as well as “sfoglino” (tagliatelle and / or tortellini and / or tortelloni) pulled with a rolling pin, a second course of meat (cutlet alla petroniana) and a dessert (zuppa inglese) typical dishes of our Bolognese cuisine.
At the end of the course lunch or dinner is offered in a 16th century farmhouse. The dinner consists of a typical appetizer, the pasta dishes, a second course and a dessert prepared during the course.
The dishes prepared, are served in combination with two wines and a grape juice of farm production:
- our “Daidara” sparkling white wine,
- our “Don Leandro” sparkling red wine – Lambrusco
- and a “Red Raboso” grape juice.
Are you interested in our workshops?
