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Golden Dish: Polenta Masterclass

Location:Milano, Como, Bergamo
Duration:3 hours
Experience:Private
Reviews:4.75 ★ (19)
durationcooking classes

From Ancient Rome to the modern-day, Polenta has always been an unmissable on the tables of Northern Italy. ‘Polenta taragna’, white polenta, ‘polenta uncia’... every area of Italy has its version to be proud of.

Starting from simple ingredients, cornflour and water, polenta is the perfect base to serve with a whole range of ingredients such as mushrooms, stew or gorgonzola cheese.

Making the perfect polenta is an art, and requires a little elbow grease! Learn how to mix and stir your perfect Polenta with the perfect technique like Italian nonna then, together with your Cesarina, learn to prepare two kinds of sauces to combine with this iconic dish. Delicious!

After the class you will taste the fruit of your hard work with carefully selected local wines. After all that hard work, relax and feel like part of the family during a typical lazy Italian Sunday lunch. Slow down and enjoy Italian gastronomy at its best!

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.
4.8
19 reviews
Giulia è un concentrato di energia e di carica positiva. Ci ha accolto nella sua bellissima casa veneziana e, con la sua simpatia, ci ha fatto
D&D
dicembre 2021
Magnifica esperienza e cibo delizioso. Il menù proposto dalla cesarina Laura Clotilde ci ha stupito tanto. Conoscevamo già i piatti tipici della
Margherita & Antonio
dicembre 2021
It was a beautiful experience. Paola was a very attentive host. She allowed my colleagues and me to learn how to prepare an excellent lunch, but
Michele V
dicembre 2021
Abbiamo avuto il piacere di essere ospiti di Jasmine e suo marito, sono deliziosi! La cena composta di quattro portate è stata buonissima e
Alessandro & Martina
dicembre 2021
Alessandra Clemente did another fantastic lesson with careful step-by-step instructions and information about the history of food and culture.
MICHAEL SPATOLA
dicembre 2021