Cooking classes

Cooking class on forgotten Lombard recipes

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Domenico

Jerago Con Orago

Duration 2h 30m

Max 6 guests

Spoken languages:  Italian, English, French

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

Shared Experience

In a shared experience, other guests may be added, up to the maximum number of people that the host can accommodate. Therefore you may have the opportunity to share your passion for good food and cooking with other people from all over the world!

Your experience

    We will prepare together the "forgotten" dishes of the Lombard tradition, offering a first and second course from the following specialties:

    • The pancotto (el pancott)
    • The minestrone brianzolo (minestron brianzoeu cui cudigh i crosti)
    • The tagliatelle with goose ragout (tajadin con el rago' d'oca)
    • The veal nodini alla milanese (rustin negaa)
    • The country-style snails (i lumagh), following the seasonality
    • The chicken livers and giblets stewed (el puccen de intraj)
    • The livers with polenta (figatej cun la pulenta).
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    €165.00 per guest

    €83.00 per child

    Where
    You’ll receive the exact address after the booking
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    Domenico
    Cesarina from 2023Location: Jerago Con Orago    Languages: Italian, English, French
    My culinary journey began at the age of 7 when I started cooking, guided by the genuine flavors crafted by my grandmother's skilled hands, turning humble ingredients into uniquely flavorful dishes. Lake and woodland appetizers mark the start of my menu, followed by distinctive risottos or homemade pasta with a taste deeply rooted in the Prealps and its game. Simple gnocchi made from flours sourced from selected mills in the Varesotto municipalities follow. For main courses, I favor slow-cooked and moist meat dishes, occasionally incorporating grilling techniques for both meat and fish. In recent years, I've introduced a fusion of typical dishes with southern flavors, where Campanian tastes and those unique to the Vallo di Diano National Park come together with Lombard cuisine. Bold flavors and plant-based seasonings merge with the scents and tastes of locust and chestnut woods, creating a culinary experience that reflects the intersection of northern and southern Italian influences.
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