Cooking classes

Cinema at the table: the Italy of Pietro Germi

5.0
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Maurizio

Bologna

Duration 2h 30m

Max 6 guests

Spoken languages:  Italian and English

Cooking class: learn how to cook traditional & innovative Italian recipes from a local Cesarina

Shared Experience
Your experience

    We are in the 1950s and 60s, when pasta became the main food on Italian tables: bucatini, maccheroni, spaghetti...as long as it was pasta, always served with tomato sauce.

    In this context, Italian cinema reached its peak, along with the vision of the Bel Paese. During this time, Pietro Germi's two most successful films were released in Italy, while in America, a unique perception of "Italianness" emerged.

    The iconic dish overseas became "spaghetti meatballs," which we offer you as tradition dictates, with the components cooked separately.

    Our cooking class features egg spaghetti with tomato sauce and meatballs, aiming to recreate the atmosphere of Italy from those years at the table.

    Reviews
    5.0
    4 reviews
    Maurizio and Marco were amazing hosts and teachers! We are so thankful for the opportunity to learn how to cook in their beautiful home. They truly made us feel like family and the food was incredible! Thank you for an unforgettable evening!!

    Caitlyn & Tom - June 2024

    Our cooking class with Maurizio was so much fun! The food was fantastic, and we loved getting to learn more Italian. I highly recommend Maurizio’s class!

    Jasmine - April 2024

    Amazing experience. Maurizio was super friendly and thoughtful.

    Gabriela kury - April 2024

    Amazing expérience with Mauricio! I loved watchin, cooking and learning how to make authentic local recipes. Thank you.

    Maha Bensouda - January 2024

    €114.00 per guest

    €57.00 per child

    Where
    You’ll receive the exact address after the booking
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    Maurizio
    Cesarina from 2023Location: Bologna    Languages: Italian and English
    I devote myself with passion to traditional regional cooking, embracing recipes from Emilia, Tuscany, and Lazio, without shying away from culinary innovation and exploration. I pay close attention to the seasonality of ingredients and the origins of raw materials, favoring locally-sourced products. Equipped with excellent communication skills, I place particular emphasis on the story behind every dish, as well as on hospitality and welcoming my guests.
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