Description

Cooking with Rico - Pasta Bolognese
July 17 at 6:30pm
AVELLINO

The origins of Bolognese sauce, known as “ragù alla bolognese” in Italian, trace back to the late 18th century. It hails from the town of Bologna, Italy. The earliest documented recipe for a meat sauce served with pasta comes from late 18th-century Imola. The original version included lean veal filet, pancetta, butter, onion, and carrot, without tomatoes.

In the United States, “spaghetti bolognese” has become a popular dish, even though in Italy, ragù alla bolognese is traditionally paired with flat pasta like tagliatelle.

Join us at Avellino to experience how Chef Rico prepares this ubiquitous Italian staple. Chef Rico will also be offering an assortment of side dishes that pay tribute to the Emilia-Romagna region where Bolognese traces its culinary roots. This event is $52 per person, tax and gratuity are not included. Wine, beer, and cocktails are available from our bar at an extra cost.

Reservations require pre-payment for the event. Reservations and payments are non-refundable. Please visit Avellino’s webpage or scan the QR code to register for this months Cooking with Rico. 

https://www.exploretock.com/the-duck-avellino/