What are the best cooking classes all over Italy?

The best cooking classes all over Italy are: Cooking class on traditional and creative fresh pasta Course in typical local cuisine Flavors of the past: handmade pasta, panzanella, King's roll Let's prepare typical pasta in the countryside of Arezzo

Home restaurants

A traditional meal in the countryside of Arezzo

Name: Cesarine - A traditional meal in the countryside of Arezzo
Brand: Cesarine
SKU: watBtY71Qf
Price: 65 EUR
Availability: InStock
Rating: 5 (3 reviews)

5.0

Francesco

Arezzo

Duration 1h 30m

Max 8 guests

Spoken languages: Italian, English, Spanish

3-course Italian menu

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

Traditional Tuscan appetizer
Pici (homemade noodles) with a sauce of fried breadcrumbs and Pecorino
Wine Biscuits and Vinsanto (wine made from dried grapes)

I invite you to my home, nestled in the countryside just outside the city of Arezzo, where I'll prepare a traditional meal inspired by my grandmother's summer lunches. We'll kick things off with "panzanella", a revitalizing dish featuring bread and vegetables from my garden, paired with regional cold cuts and cheeses. Next, I'll serve Tuscany's classic pasta, "pici", flavored with breadcrumbs, an ingenious sauce born out of peasant thriftiness. To wrap up, you'll savor Vinsanto, a unique sweet wine produced in Tuscany using dried grapes. The perfect pairing for this is a biscuit made with wine and olive oil (from our fields), which tastes divine when dipped in Vinsanto! Weather permitting, we can relish our meal outdoors amidst the tranquility of my garden.

Vegetarian

Reviews

5.0

3 reviews

: This was a highlight of our honeymoon! Francesco was so kind, friendly, and a wonderful teacher!! I highly recommend this to anyone who has interest in cooking (and eating!!) Italian food. Thank you Francesco!
: We did a home cooking class with Francesco and it was the highlight of our trip to Italy! He taught our family how to make two kinds of pasta and an authentic dessert, all tailored to our dietary needs and preferences. The food and wine were delicious, but the best part was Francesco himself—such a warm and kind young man, and so knowledgeable about local cuisine and willing to share. It was a wonderful experience to get off the beaten path, meet Francesco and his lovely family, learn some Italian, see their charming farm, and have memories to take home. Highly recommend this experience—I would give 10 stars if I could!
: What an experience. From making the pasta, savoring the meal, and great conversation. Our favorite day trip in Italy by far.

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€65.00 per guest
(€32.50 per child)

€65.00 per guest

€32.50 per child

Where

You’ll receive the exact address after the booking

Francesco

Cesarina from 2023Location: Arezzo Languages: Italian, English, Spanish

I live in a farmhouse in the countryside around Arezzo, just 10 minutes from the beautiful historic center. My family and I run a small organic farm: we mainly produce olive oil and hazelnuts, but we also have a garden that provides us with seasonal vegetables at zero kilometers, while my grandfather raises farm animals, rabbits, chickens, and hens, which always give us fresh eggs. I've always been connected to the traditions of my land: my grandparents passed on to me the secrets of Aretine cuisine, which I then deepened on my own, both from old recipe books and by going around the valleys of the province. The cuisine I offer is what my grandparents enjoyed as children in these countryside: a peasant cuisine that uses simple but genuine raw materials, combined with the imagination and inventiveness transmitted for centuries in Aretine kitchens. The dishes I propose vary for each season of the year: depending on what the earth offers. In summer, fruit and vegetables reign in the kitchen: tomato, onion, and basil are essential ingredients, along with bread, the most popular dishes are panzanella and pappa al pomodoro. Summer was also a time of celebration during the wheat harvest: large lunches were prepared with poultry, geese, ducks, chickens, and rabbits, whose sauce enriched hand-pulled egg pasta, which here takes the name of pappardella or maccherone. I enjoy making hand-pulled pasta and am ready to share my methods and recipes with my guests.

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5 (2)