Cooking class: learn how to cook traditional & innovative Italian recipes from a local Cesarina
I will take you on a journey through unforgettable scents and flavors. Together we will make three desserts, delicacies of the Neapolitan tradition, recipes handed down from generation to generation. We will use local dairy products and strictly homemade candied fruit made with Sorrento citrus fruits. I will guide you in the preparation of the famous Neapolitan Pastiera, sharing its history, the sfogliatelle frolle and the "Deliziose" with ricotta cheese, chocolate and hazelnut grains.
- We were not sure what to expect from this experience, but Clara exceeded beyond what we could imagine! We learned so much and she was so helpful. She welcomed us into her home and treated us like family. The recipes were simple and delicious. The food we made was our favorite meal while here in Italy. It was very nice having conversation and learning about Italian and Sorrento culture. Would definitely recommend. We had an amazing time!
- Cooking lessons with Clara was a great experience! Boutique style lessons in her lovely home with her 2 beautiful twins helping to make the night special. It is quite different to the standard lessons where you are in a restaurant or facility and we loved it. Would suit a small group, the cooking was fun and the meals prepared were delicious. We love cooking Italian and learnt some real Italian style tips and ingredients to the normal. We also ended up learning a lot of italian language as well as they spoke English very well but also taught us Italian 🇮🇹Thank you Clara again for your hospitality. Can't wait to go home and cook gnochi and tiramisu for our family's 🤤🤤
Adelina - October 2023
Dwayne and Julie Kempster - August 2023
€80.00 per guest
(€40.00 per child)
You’ll receive the exact address after the booking
ClaraCesarina from 2023Location: Piano di Sorrento Languages: Italian, English, French, Spanish
My name is Clara, born in Paris to Campanian parents. I lived in Sorrento until the age of 18, and then I traveled around the world for work. I immediately fell in love with trying international and multicultural cuisine, and while working on cruise ships as a hotel manager, I learned firsthand how to navigate large kitchens on 4-star floating hotels. It was there that my passion for pastry also emerged, leading me to deepen my studies at Compait and attend various courses for artisan bread-making. I greatly enjoy teaching what has always been a profound passion of mine. My specialties undoubtedly include desserts, artisan bread, basic pastry, and the traditional sweets of my region. Pastiera, sfogliatelle, and other delights. I also love making pizza and fresh pasta with great enthusiasm.