Cooking classes

Cooking class homemade pasta and chestnut cake

5.0
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Andrea

Lucca

Duration 3h 30m

Max 4 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 will start with a cozy welcome drink, with bruschetta and excellent Lucchese wine. Then, we will cook together three types of fresh pasta: tagliatelle, ravioli and pici, just as my grandmother used to make them. Next, we will prepare "castagnaccio," a typical chestnut cake from Garfagnana. Finally, we will sit down at the table to enjoy all that we have cooked together.

    Total: €117.00

    €117.00 
    per guest

    €59.00 per child

    Reviews
    5.0
    1 review
    Fantastic experience. Andrea filled in at the last minute for another chef who came down sick, and provided a first-class experience. He showed us what to do but we had to do it all ourselves. Even never having made pasta from scratch we ended up making excellent ravioli and tagliatelle, with quick and easy sauces we will be using again many times. We also made individual-size portions of tiramisu which is a great way to avoid the waste of making an entire pan as most recipes direct. Super day!!

    Douglas and Lynn Brown - October 2024

    Where
    You’ll receive the exact address after the booking
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    Andrea
    Cesarina from 2024Location: Lucca    Languages: Italian and English
    Since I was a child, I’ve always loved making fresh pasta, a passion that I continue to this day. I enjoy preparing ravioli and "tordelli" (as they’re called in Lucca), as well as tagliatelle, orecchiette, and pici, keeping alive the culinary traditions I’ve learned over the years. During winter, a hearty bowl of zuppa alla frantoiana is a must, while in spring, I dedicate myself to making garmugia, a traditional dish packed with fresh vegetables. I take great pride in sharing the flavors of Lucca’s cuisine with others, introducing them to specialties like crostini with liver pâté and pappa al pomodoro. For me, cooking is a way to keep traditions alive and let others experience the dishes that are part of my history and heritage.
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