Cooking Classes

Cookery course: 1 egg pasta dish and tiramisu

5.0
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Image Profile

Luisa

Pistoia (PT)
Duration 2h
Max 8 guests
Spoken languages:  
Italian and English
Has pets

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

Shared Experience
Your experience
  • Egg pasta in a shape of your choice
  • Tiramisu from my home

I’ll welcome you into the spacious kitchen of my home, set within Pistoia’s oldest plant nursery, not far from the town’s historic centre. I’ll teach you how to make traditional egg pasta dough, and together we’ll choose one of my family’s favourite pasta shapes: tagliatelle, farfalline, garganelli or inganna preti (fake tortellini). You’ll learn how to make my special tiramisu. You’ll get to enjoy everything we’ve made together, accompanied by a fine Tuscan wine. I’ll provide you with printed recipes as well as plenty of information on local cuisine, Pistoia and Italian culinary traditions.

Total: €111.00

€111.00 
per guest

€56.00 per child

Reviews

5.0
87 reviews
The cooking class takes place in her own kitchen, which creates a warm and homely atmosphere. Luisa explains step-by-step how to make a delicious pasta, making everything easy to follow. She speaks enthusiastically not only about the cooking and the ingredients, but also about the surrounding environment and culture. There are plenty of opportunities to ask questions. Afterwards, we enjoyed a cozy meal together, accompanied by a nice glass of wine. A relaxed, personal, and tasty experience that is definitely recommended!

Translated from Dutch

Christina  - 

Luisa is a teacher of life. She teaches with great dedication and welcomed us into her kitchen with the typical warmth of a mother. We had fun and learned a lot. A unique and unforgettable experience.

Translated from Italian

Anthea - 

On August 18th, we took a fresh pasta class with Luisa Ghetti (Luvi), and it was simply fantastic. We completed the entire cycle: transforming flour and eggs into dough, kneading, preparing, cutting, and best of all, sitting at the table and eating the result of our work. You could have finished with a nice Tuscan wine, but since I was driving, water was enough. The conversation flowed wonderfully, about plants, our lives, and a little bit of everything. It was an incredible experience in a dream kitchen, where we felt like we were living a true Italian moment in the heart of Tuscany. We loved meeting Luisa and learning that she is involved in numerous incredible activities, such as writing books. Thank you so much, Luisa.

Nuno Azeredo - 

Absolutely fantastic, beyond our expectations. Luisa was amazing, so kind, so nice to get to know and chat with, and we learned so mix about pasta, Italy, and the culture. Not to mention the food we made was incredible and seasoned beautifully with herbs from her own garden! We can’t wait to go home and make pasta again! Grazie Luisa!!

Gwen Vanegas - 

Luisa made us feel at home in her place. She took the time to explain everything in detail. Also the rich history wasn’t left behind. The pasta course was easy to follow and great to do. After making the pasta, Luisa looked it with mascarpone and sausage while we enjoyed a great tasteful cold white wine. The pasta lunch was great, and next to the flavor you could taste the difference between the 3 kinds of pasta we made. Luisa is highly recommended, the place is easy to reach and the atmosphere in her home made the whole experience feel authentic. Thank you Luisa

Anton van den Akker - 

Where

You’ll receive the exact address after booking
Image Profile

Luisa

Cesarina from 2022Location: Pistoia (PT)    Languages: Italian and English
"I was born in Romagna, but now after more than 35 years in Pistoia my home is Tuscany. In the green, but a few kilometers from the station and the Piazza del Duomo. I have a creative and curious soul and in the kitchen, through the dishes of the Romagna and Tuscan tradition, I express at best my spirit of welcome. I love to make homemade pasta, bake bread, cook the classic desserts of the tradition."
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