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BOLOGNA, ITALY - MARCH 30: Valeria Hensemberger adds extra-virgin Italian olive oil to her soffritto, a mix of onion, carrot and celery fried in olive oil and the base of many Italian sauces including the iconic Bolognese 'ragu' meat sauce, during a cooking lesson at Il Salotto di Penelope on March 30, 2017 in Bologna, Italy. Il Salotto di Penelope (Penelope's Lounge) is a private cooking school where Italian gourmet cooks Barbara Zaccagni and Valeria Hensemberger offer classes in preparing traditional Italian cuisine alongside their insights on Emilia Romagna culture and gastronomy. At the end of the lesson, participants get to eat what they prepared, served with a bottle of classic local wine. (Photo by David Silverman/Getty Images)

BOLOGNA, ITALY - MARCH 30: Valeria Hensemberger adds extra-virgin Italian olive oil to her soffritto, a mix of onion, carrot and celery fried in olive oil and the base of many Italian sauces including the iconic Bolognese 'ragu' meat sauce, during a cooking lesson at Il Salotto di Penelope on March 30, 2017 in Bologna, Italy. Il Salotto di Penelope (Penelope's Lounge) is a private cooking school where Italian gourmet cooks Barbara Zaccagni and Valeria Hensemberger offer classes in preparing traditional Italian cuisine alongside their insights on Emilia Romagna culture and gastronomy. At the end of the lesson, participants get to eat what they prepared, served with a bottle of classic local wine. (Photo by David Silverman/Getty Images)