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

The sfoglia course, lasting around 2.30 hours, allows participants to learn the basics of fresh pasta making and acquire the knowledge of how to make the queen of Bolognese dry pasta, the Tagliatella, and the king of Bolognese cuisine the Tortellino all rigorously rolled out with a rolling pin. Fresh pasta is the queen of Bolognese gastronomic culture and these simple recipes made with eggs and flour has managed to conquer palates all over the 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 “Daidarasparkling white wine,
  • our “Don Leandrosparkling red wine – Lambrusco
  • and a “Red Raboso” grape juice.

Typical Emilian cooking course

The cooking class lasts about 4 hours and allows participants to prepare with our “agrichef” Roberto as well as “sfoglino” two types of pasta (tagliatelle and / or tortellini and / or tortelloni) rolled out with a rolling pin, a second course of meat (Petronian cutlet) and a dessert (zuppa inglese) typical dishes of our cuisine of Bologna.

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:

  • Daidarasparkling white wine – blend: Montuni, Trebbiano, Albana and Moscato.
  • Don Leandrosparkling red wine – Lambrusco
  • Red Raboso grape juice


Are you interested in our courses?

Corte Roeli Farmhouse - cooking courses

Corporate events

Thanks to our farmhouse excellent geographical location between Bologna and Ferrara, with a plentiful parking space and dedicated room, offers companies the opportunity to organize meetings, conferences and conventions.

Corte Roeli is in fact equipped with a conference room with 40 seats, natural light, high speed wi-fi coverage and suitable equipment such as video projector, projection screen, flip chart.

During the events it will be pleasant to have tasty coffee breaks and business lunches appreciating the typical flavours of the Emiliano-Romagnola cuisine.