Cooking class: learn how to cook Italian recipes and taste the dishes prepared during the lesson
Private Experience
Private experiences are reserved for you and any guests you have booked for: no other people will be added so that you can enjoy maximum privacy.
Your experience
- Green pie
- Tagliatelle (homemade pasta) with pesto
- Grandma's Cake
This menu includes the preparation of classic dishes of Ligurian and Savona tradition. It is a menu also suitable for vegetarians, we will start with the Torta Verde (Green Cake) which, depending on the season, can be Artichokes or even Spinach or Swiss Chard.
We will continue with the world-famous Pesto alla Genovese recipe, with which we will season Tagliatelle strictly freshly made and as tradition dictates we will add Green Beans and Potatoes. We will put our hands to pasta to learn and discover all the secrets of the traditional recipe for Pesto made in a mortar, to close a cake made with dried fruit that will surprise you, a recipe of my grandmother that I will share with pleasure.
Vegetarian
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€145.00 per guest
(€72.50 per child)
€145.00 per guest
€145.00 per guest
€72.50 per child
Where
Andrea
Cesarina from 2018Location: Savona Languages: French, Spanish, Italian, EnglishSavona is a city full of surprises, both culturally and gastronomically, especially if we decide to enjoy a pleasant culinary experience at Cesarino Andrea's home.
This city should be discovered gradually without any particular destination or plan in mind. Take a walk through the narrow streets of the historical town center, looking upward to admire the rows of homes, towers and rooftops. Afterward, walk along the narrow road that curves gently along the dock and arrives at the port, the heart of the city.
From Andrea’s house, we can discover Savona from above, catch a glimpse of the sea and the beaches, while we listen to - and of course taste - a recounting of the recipes accompanying each course. Andrea’s passion for cooking stems from a desire to eat well and a curiosity that has continued to push him to try again and again to perfect the dishes of the Ligurian tradition.