Carbonara, Cacio e Pepe and Amatriciana Masterclass

Duration:3 hours
durationcooking classes

Amatriciana is a humble regional pasta sauce whose delicious flavours are only unlocked by the perfect technique. Cacio e pepe recipe comes from the shepherds that in the past brought cheese and pepper with them when they grazed their sheep. Carbonara is imitated all over the world, but only a true Roman can pass on the secrets of achieving the perfect recipe.

These recipes are like the Colosseum or Trastevere by night, they represent the soul of Rome. Dive into in the regional traditions of the Eternal city and discover the secrets of Rome's cuisine.

In this course, you'll learn to prepare these three Roman classics: Amatriciana, Carbonara and Cacio e pepe.

Learn how to make the most out of local ingredients with your Cesarina and collect secret family recipes passed down through the generations.

After your class, you'll have a delightful lunch or dinner, where you'll taste the fruits of your labour with a well-deserved glass of wine!

This cooking lesson is a great choice if you want to improve your cooking skills and learn timeless and traditional Roman recipes. When in Rome… eat as the Romans do!

To Italy with Love

Buy this experience as a gift card, and the recipient can redeem it any time

What other guests think of Cesarine100% verified reviews: real guests, real experiences.
9 reviews
My sister and I are so grateful we chose to learn from Roberta. My sister has a lot of cooking experience and I do not, so I thought it would be
Our cooking class with Elena was wonderful. She welcomed us into her home so warmly, and we learned so much from her. We can’t wait to try her
We had a great experience and absolutely worth it to do. Learned a lot, easy going and we were able to drink wine while we cooked!! thanks  
Great experience, amazing food, truly useful tips for my own cooking, very friendly hosts - can only recommend. Thank you Laura and Francesco! 
My wife and I do our best to make the traditional Roman pastas but something was always missing. Cristina showed us the best way to make these