Felsina Culinaria in The New York Times:
20/12/2025
Bowled Over in BolognaIn December 2025, The New York Times published an article titled “Getting Schooled in Italian Cooking”, a curated guide to some of the most meaningful cooking experiences for travelers in Italy. Among the featured destinations was Felsina Culinaria, our cooking school nestled in the rolling hills just outside Bologna.
Seeing Felsina included in a publication that has shaped how the world travels, eats, and discovers culture for generations is both an honor and a quiet confirmation of what we have always believed: that the most powerful food experiences are rooted in place, people, and tradition.
More Than a Cooking Class
The article highlights what makes Felsina different from the “typical” cooking class model. Here, cooking is not a performance or a checklist of recipes — it is an invitation into a real Italian kitchen.
At Felsina, guests learn to prepare true Bolognese classics such as tagliatelle al ragù, tortellini, friggione, lasagne verdi, and balanzoni, guided by Bianca Cavazza, whose teaching is deeply connected to family tradition and everyday Italian life. Recipes are chosen not for spectacle, but for meaning — the dishes Italians actually cook, share, and pass down.
As the New York Times notes, travelers come from across the world — from Los Angeles to Seoul — not to “learn Italian cooking” in theory, but to experience it as it is lived.
A Table Shared, Not a Show StagedWhat the article captures beautifully is the atmosphere around the table. After cooking, guests sit down together to enjoy the meal they prepared — unhurried, informal, and joyful.
This is the heart of Felsina Culinaria: a long table, handmade pasta, local wine, conversation that flows easily between cultures, and food that tastes better because it was made together.
Why This Recognition Matters
We never built Felsina to chase attention. We built it to preserve something fragile:
the everyday culinary culture of Emilia-Romagna, shared honestly and respectfully with those who are curious enough to learn.
Being featured in The New York Times tells us that this approach resonates — that travelers are seeking depth over novelty, authenticity over performance, and human connection over polished experiences.
Thank YouTo everyone who has joined us at the table, rolled pasta with us, asked questions, laughed, tasted, and taken a piece of Bologna home with them — thank you.
This recognition belongs to you as much as it does to us.
If you’re dreaming of discovering Italy through its food, we would love to welcome you.
Benvenuti a Felsina.
Bowled Over in BolognaIn December 2025, The New York Times published an article titled “Getting Schooled in Italian Cooking”, a curated guide to some of the most meaningful cooking experiences for travelers in Italy. Among the featured destinations was Felsina Culinaria, our cooking school nestled in the rolling hills just outside Bologna.
Seeing Felsina included in a publication that has shaped how the world travels, eats, and discovers culture for generations is both an honor and a quiet confirmation of what we have always believed: that the most powerful food experiences are rooted in place, people, and tradition.
More Than a Cooking Class
The article highlights what makes Felsina different from the “typical” cooking class model. Here, cooking is not a performance or a checklist of recipes — it is an invitation into a real Italian kitchen.
At Felsina, guests learn to prepare true Bolognese classics such as tagliatelle al ragù, tortellini, friggione, lasagne verdi, and balanzoni, guided by Bianca Cavazza, whose teaching is deeply connected to family tradition and everyday Italian life. Recipes are chosen not for spectacle, but for meaning — the dishes Italians actually cook, share, and pass down.
As the New York Times notes, travelers come from across the world — from Los Angeles to Seoul — not to “learn Italian cooking” in theory, but to experience it as it is lived.
A Table Shared, Not a Show StagedWhat the article captures beautifully is the atmosphere around the table. After cooking, guests sit down together to enjoy the meal they prepared — unhurried, informal, and joyful.
This is the heart of Felsina Culinaria: a long table, handmade pasta, local wine, conversation that flows easily between cultures, and food that tastes better because it was made together.
Why This Recognition Matters
We never built Felsina to chase attention. We built it to preserve something fragile:
the everyday culinary culture of Emilia-Romagna, shared honestly and respectfully with those who are curious enough to learn.
Being featured in The New York Times tells us that this approach resonates — that travelers are seeking depth over novelty, authenticity over performance, and human connection over polished experiences.
Thank YouTo everyone who has joined us at the table, rolled pasta with us, asked questions, laughed, tasted, and taken a piece of Bologna home with them — thank you.
This recognition belongs to you as much as it does to us.
If you’re dreaming of discovering Italy through its food, we would love to welcome you.
Benvenuti a Felsina.
