Bologna's featured chef · Italy

Veronica Menarini at davVero

Vero teaching a guest to cut tagliatelle by hand at davVero, Bologna

Photo: davVero

Veronica Menarini of davVero with a cup of coffee in her Bologna kitchen
Featured chefCooking teacherMarket guide

Vero teaches Bologna's pasta the way Bolognese grandmothers made it: rolled by hand with a long wooden pin, in her kitchen facing the Basilica of San Domenico.

Book a class with VeroCook her recipes

Veronica Menarini, Vero to everyone who has cooked with her, runs davVero, a small cooking school in her own kitchen and living room on Piazza San Domenico, five minutes on foot from Piazza Maggiore.

Her happiest memories are of food and the people around a table, and that is the class: you roll the sfoglia yourself with a mattarello, fold tortelloni and tortellini, cut tagliatelle by hand, and then sit down together to eat what you made, with a glass of local wine.

Her ingredients come from small local producers, and every menu can be changed for allergies or a vegetarian table. Families with children from 8, groups of friends and teams can ask for a private class.

We cooked with Vero in September 2026: a morning at the market, then her kitchen and her ragù.

Her classes

Every class is 4 hours, hands-on, small, and ends at the table with what you made, a glass of local wine, water and coffee. Prices are per person, from her site, October 2026.

A morning at the market with Vero

Ask Vero to start at the market. The Quadrilatero, the old market streets behind Piazza Maggiore, is a few minutes from her kitchen: Via Pescherie Vecchie and Via Drapperie for fish, fruit and salumi, Tamburini and the Mercato di Mezzo for mortadella and Parmigiano, then Mercato delle Erbe on Via Ugo Bassi, where Bologna shops for vegetables. She shows you what to buy and why, and you carry it back to cook.

  1. Quadrilatero, Via Pescherie Vecchie, Via DrapperieFish, fruit, salumi and the old shops
  2. Mercato di Mezzo, Via Clavature 12Mortadella, Parmigiano, a glass at the counter
  3. Mercato delle Erbe, Via Ugo Bassi 25Where Bologna buys its vegetables

Not a listed class on her site: ask for it when you write to book. See Bologna in the 250 food markets.

How to book. Write to Vero on WhatsApp or by email with your dates, how many of you and the class you want; she answers herself, usually within a day. Ask for the market morning in the same message.

WhatsApp VeroEmail Vero

Piazza San Domenico 5, 40124 Bologna · +39 345 543 9513 · 5.0 from 53 reviews on her site

Cook her recipes at home

From the cards Vero hands out after class, laid out the Chef Amazing way. Save one and it lands in your recipes with the timeline, the mise en place, and what you have versus what to buy.

Tagliatelle with Vero's ragù bolognese
Vero's ragù bologneseNo wine and no hurry: cream, passata and milk go in a little at a time, and the meat browns until it's dry before any of them.
Nettle tagliatelle nests drying on a wooden frame at davVero
Vero's pasta fresca (fresh egg pasta)One egg and 100 grams of flour for each person, soft wheat and durum together, rolled by hand. Add nettle and the pasta turns green.
Tiramisù being layered in glasses at davVero
Vero's tiramisùWhites whipped stiff, yolks beaten pale, folded with a spatula and never a whisk, so the cream stays light.

In her kitchen

Tagliatelle paglia e fieno with ragù at davVeroA tray of hand-folded tortelloni at davVeroNettle tagliatelle nests drying at davVeroRicotta tortelloni with butter and sageCutting two-colour tagliatelle by handVero's ragù, three hours in

Photos: davVero, from davverokitchen.com.

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Classes and prices from davVero, checked October 2026; confirm when you book. We don’t take a commission on her classes.

Chef Amazing · Will Travel for Food · Bologna · Cooking classes · Featured chefs