“Bologna’s traditional desserts.” Follow Lesson no. 8 by Maestro Venturi

lesson N°8

Bologna’s traditional desserts.

Let’s now look at some old-style desserts. Let’s do torta di riso, rice cake, first. For one litre of milk, you’ll use 150 g refined sugar and 50 g vanilla sugar, 60 g rice, 5 eggs, 60 g chopped almonds, 60 g candied citron, 100 g amaretto biscuits and a little caramel. You start by boiling the rice in the sugared milk, and then leave the rice to cool.

Add the candied citron, almonds, crushed amaretto biscuits and egg to the rice and milk. The mixture must be very liquid.

Now mix everything together very thoroughly and put a little caramel on the bottom of the baking-pan. Pour the liquid into the baking-pan and bake at 180° for about 40 minutes. The top must be browned but the inside must be soft and damp.

As soon as you take the torta di riso out of the oven, punch small holes in the top with a fork. Then add a mixture of bitter almond and rum. The alcohol should be allowed to evaporate rapidly.

Torta di riso can be stored in a refrigerator for even up to ten days. But can you resist the temptation for that long!? Delicious also cold, straight from the fridge.

Our next traditional sweet speciality is called raviole. Raviole are little half moons of pastry filled with mostarda Bolognese (Bolognese style sweet fruit pickle).

The base ingredient for raviole is plain pastry. Monica prepares the pastry without too much butter so as not to mask the slightly sour flavour of the mostarda. You must roll out the pastry until it’s fairly thin (5-6 mm). Cut it into circles using a pastry ring (or even a glass). Place the mostarda in the middle of the pastry. Close the pastry circle to form a half moon. Some of the filling may escape. That’s OK. Now bake the raviole in an oven the normal way at 180° for twenty minutes or so. Now Samsung Maestros Academy’s egg pasta specialists all know everything there is to know about Bologna’s traditional desserts!

Download the “pastry and mostarda” memo.


the egg pasta specialist course

Eight appointments, during which Monica Venturi reveals the secrets behind great Bolognese specialities such as tagliatelle, tortellini, tortelloni and passatelli.

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the programme

the programme

  • 29_01_2014 29_01_2014
  • 05_02_2014 05_02_2014
  • 12_02_2014 12_02_2014
  • 19_02_2014 19_02_2014
  • 26_02_2014 26_02_2014
  • 05_03_2014 05_03_2014
  • 12_03_2014 12_03_2014
  • 19_03_2014 19_03_2014

Lesson n° 1

Top quality ingredients and the perfect egg pasta mixture. The secrets behind malleable, elastic egg pasta and the techniques for use of the rolling pin. Get the basics that’ll turn you into a true egg pasta specialist, and learn perhaps just a little more than just the basics and essentials. Knowing when flour “falls in love”, for example!

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Lesson n° 2

Egg pasta rolling and all types of simple pasta: tagliolini da brodo (thin noodles for serving in clear soup), tagliatelle for cream and ham sauces, tagliatelle for ragout/Bolognaise sauce, pappardelle (a broad ribbon pasta), quadrucci (small pieces for serving in clear soup) and maltagliati (rough-cut pasta sheet). There is an ideal egg pasta each sauce.

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Lesson n° 3

Discover the secrets behind one of Bologna’s truly great dishes − tortellini. Ingredients for prime quality fillings and methods for wrapping the egg pasta around the filling. How to perfectly cook this simple, nutritious dish.

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Lesson n° 4

Now comes the star dish on the day of abstinence, or “giorno di magro” − tortelloni. Striking the ideal balance between delicacy and character. How to perfectly seal the egg pasta so none of the filling escapes when boiled. Tips, and today’s recipe ideas.

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Lesson n° 5

The triumph of tradition, layer upon layer – the legendary Bologna style lasagne. How to prepare green egg pasta. The secrets behind a perfect ragout/Bolognaise sauce and bechamel white sauce. How to lay out the sheets for compact, delicious lasagne.

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Lesson n° 6

Now that we know all about tortelloni, it’s time we experimented with new favours, such as pumpkin/gourd filling, ricotta (a cottage cheese) and pears, and many and many “variations on the theme”. Let’s round off with the real secret of all true egg pasta specialists – the form of the pasta must be adapted to the characteristics of the filling.

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Lesson n° 7

All about passatelli (a kind of parmesan dumpling) – the utensils you need in order to “strain” the mixture. Plus traditional ingredients and recipes. Bring the family around the table! It’s great fun for all. Kids too!

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Lesson n° 8

Last but anything but least, “raviole” (sweet ravioli). Raviole are a treat derived from the art of egg pasta preparation and from the traditional rice cake, or torta di riso. The ingredients are simple. The flavour is genuine. The secrets of a cuisine that goes back many hundreds of years.

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