Cooking classes

Cooking class: 3 recipes all to try

5.0
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Paola

Tavagnacco

Duration 3h

Max 4 guests

Spoken languages:  Italian, English, Spanish

Hands-on cooking class with starter, pasta and dessert

Shared Experience
Your experience
  • Crispy roll with vegetabs
  • Homemade pasta with seasonal saune
  • Typical boiled cinnamon dessert

Immersed in the creativity of pasta, we will make three recipes together using a simple dough of water and flour. The right temperature and texture will make our preparations perfect. We will begin by rolling out the dough thinly to create a vegetarian roulade, frying it until crispy and mouthwatering, accompanied by a pink sauce and fresh vegetables. The first course will be the same pasta in a short format, with a sauce chosen according to the season. The dessert, typical Friulian, resembles a ravioli and will be filled with a mixture of dried fruit and grappa, boiled and topped with melted butter, honey and cinnamon. We will accompany the dishes with Friulian wines and, to finish, a homemade digestive.

Total: €135.00

€135.00 
per guest

€68.00 per child

Reviews
5.0
6 reviews
What for a great event! Paola and her husband, supported by their neighbour Alessandra, offered us a delicious dinner. Cured meat and cheese as starter, zucchini gnocchi, frico and tiramisu: it has been an extraordinary dinner of local taste. We felt warmly welcomed like friends! Many thanks, Paola, for this unforgettable evening.

Ramón  - August 2025

What an amazing day. We had the best day of our lives! Paola and Luis were exceptional hosts who made us feel welcome as soon as we arrived. Lara our interpreter and a friend of their daughter, was so helpful and friendly. We had fun in the kitchen preparing a three course meal which was fantastic. If you do nothing else in Italy, you must sign up for this. We will forever treasure this amazing experience. Rose and Victor (Australia).

ROSE AND VICTOR - August 2025

Learning to cook regional Italian food with Paola was a real treat. It was definitely the highlight of our trip. Paola’s warmth made us feel at ease from the moment we arrived. She taught us how to make different pasta dishes incorporating the different tastes of the region. Her daughter Elisa was a real plus as she spoke English and also helped to make us feel at home. Dining together with her family was a memory we will cherish forever.

Kathy & David - October 2024

Esperienza fantastica. Paola è un carro armato di idee e proposte, ci ha accolto assieme a suo marito con grande entusiasmo e professionalità. Ha spiegato nel dettaglio ogni cosa che avremmo fatto assieme e ci ha accompagnati in questa super esperienza della lezione di cucina con ricette squisite e di qualità. Ha saputo creare un’atmosfera familiare e semplice, intrattenendoci con le sue storie e la sua gentilezza. Ha pure cucinato a parte una torta di compleanno per Matteo, visto che questa esperienza era il suo regalo di compleanno, aggiungendola al menù che avevamo studiato assieme. Qualità, accuratezza. generosità e passione sono tutto ciò che potete trovare in casa di Paola. Da rifare!

Francesca e Matteo - August 2024

I cannot be more complimentary. What a lovely experience. Paola was a fantastic host. Pre-experience communication was superb and she answered all my queries and responded quickly. The day itself was fabulous. I shared the experience with two of her friends who assisted with translation. We laughed for hours and made the most fantastic food which we all shared. I will not forget this experience and if I find myself in Udine again I will get in touch with Paola and friends to see if they are free to meet. I cannot recomment this experience enough if you are looking for a great cooking/eating experience with some lovely Italian ladies.

Jane - January 2024

Where
You’ll receive the exact address after the booking
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Paola
Cesarina from 2023Location: Tavagnacco    Languages: Italian, English, Spanish
I bring to the table dishes from three borders: Austria, Slovenia, and Italy. From my birth family, typical peasant dishes of Friulian tradition like frico, dishes with vegetables from the garden that follow the seasons, or artisan cured meats (my husband is a charcuterie enthusiast). Steaming polenta also accompanies game dishes such as wild boar or roe deer. From my husband's family, I learned more Nordic and Slavic traditions like sauerkraut, goulash, and potica. I also enjoy working with sourdough to prepare bread and focaccia.
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