Special Italian Menu with Cooking Demo: starter, pasta, main with side dish and dessert.
- Supplì in 3 recipes
- Pasta homemade with tomato sauce, seafood and pecorino dressing
- Chicken cacciatore with side dish of escarole with olives and capers
- Bignè with custard and fresh fruit
In a historic building in Trastevere in a setting filled with art, books and color, we cook recipes that tell the story of the winter season. The dishes we are pleased to find on our table maybe all washed down with excellent local wine, homemade pasta, fragrant cream puffs accompanied with the cream handed down from our great-grandmother, but we try never to make trivial combinations, playing with the textures and flavors of the different traditions that run through our history, to have fun and entertain our guests!
- We celebrated my wife's birthday cooking with Ofelia in her BEAUTIFUL apartment. We started out by walking to the local farmers market to pick out some fresh ingredients, then went back and started cooking. We quickly felt like family while learning to cook multiple local recipes. All while sipping wine and listening to music. She was so patient with us while we learned how the locals hand make these dishes. I would absolutely recommend this experience to anyone for any occasion! So much fun!
€85.00 per guest
€42.50 per child
OfeliaCesarina from 2022Location: Rome Languages: Italian and English
"Hello everyone! Mine is a cuisine that starts above all from traditional family recipes. I was born in Calabria, but mine is a family branched out in cultural and consequently also culinary history. A great-grandmother of a Jewish family married to a great-grandfather an aviator American, another who abandoned dancing with the consuls for a marriage with an intellectual of peasant origins, all united with the Calabrian mountain tradition.From the branch of Jewish origins I took the great love for sweet and sour, for fermented recipes and spicy scents, from the noble branch some recipes that I discovered to be relatives of sometimes Sicilian and sometimes Neapolitan cuisine (from the Kingdom of the two Sicilies:), some that I have never happened to find in other houses. I moved to Rome almost twenty years ago to study and I stayed there, here I also assimilated some recipe books from my partner who is a Roman from Trastevere, making my own super recipes rlatives of the Roman tradition, such as the first classics or the Maritozzi, which I often personalize with fillings that bring me and my guests back to Calabria! "