Casa Artusi in Forlimpopoli, 30 minutes from Bologna by train, is the cooking museum and school in Pellegrino Artusi's hometown, running hands-on classes on the 1891 Italian cuisine canon.
Tip: Book three weeks ahead online; the classes run weekend mornings 09:30 to 14:00 and include the museum entry.
Address: Via Costa 27, 47034 Forlimpopoli FC, Bologna
La Vecchia Scuola Bolognese is the city's most-cited sfoglia school, founded 1993 by Alessandra Spisni, with hands-on tortellini-folding and tagliatelle-rolling classes in a tiny working kitchen.
Tip: Book three weeks ahead online; the classes run Monday to Saturday and the morning session is the most popular at 90 euros.
Cesarine Bologna is the network of Bolognese home cooks teaching the sfoglia pasta tradition in their own kitchens, with hands-on tortellini and tagliatelle classes for groups of 8.
Tip: Book a fortnight ahead online; each class is hosted in a different home and includes a long Bolognese lunch with the host.
Bluone Cooking Classes in Bologna's Centro Storico is the small-group cooking school from Lori De Mori, with hands-on sfoglia, tortellini-folding and ragu classes plus a full Bolognese lunch.
Tip: Book three weeks ahead online; the classes run Tuesday to Saturday 09:30 to 14:30 and the group is capped at 6.
Italian Days Cooking Class in Bologna runs the half-day hands-on tortellini-and-tagliatelle classes at the Hotel I Portici, with the sfoglia rolling lesson and a 4-course Bolognese lunch.
Tip: Book a fortnight ahead online; the classes run Monday to Saturday 09:30 to 14:00 and the group is capped at 12.
Bologna Cooking School in the Centro Storico is the small-room cooking school with hands-on classes in Bolognese pasta, ragu and lasagne, plus a daily 4-course Bolognese lunch.
Tip: Book a week ahead online; the classes run Tuesday to Sunday and the group is capped at 10. English-speaking instructors.
Italian Cookery Course in Bologna's Centro Storico is the small-room school from chef Giulia Ferraioli, with hands-on Bolognese pasta classes and the daily-changing regional menu.
Tip: Book a week ahead online; the classes run Tuesday to Saturday 10:00 to 14:00 and the group is capped at 8.
