Cooking classes
Cooking class: the appetizer with Ligurian appetizers
5.0
Small group aperitivo hands on cooking class with 5 recipes (appetizers), followed by the tasting of the recipes prepared during the class
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
- Brandacujun (ligurian specialty creamed fish with potatoes)
- Focaccia with cheese
- Chickpea farinata
- Cuculli (fried ligurian appetizers)
- Fried panissa
Different cooking class for making five appetizers to be enjoyed with good red and white Ligurian wine. You will be the ones wearing the Cesarine apron and, in my kitchen, you will prepare these excellent dishes. We will start with the cuculli that need leavening, we will cook the chickpea flour with water and oil for the panissa that we will then go to fry, you will make the dough for the cheese focaccia and learn how to roll out the pastry very thin, stuff it with stracchino and prescinseua (Ligurian cheese) and then it will be baked in the wood-fired oven (spring/summer period) or in the oven at home. The brandacujun, a typical Ligurian dish made with stockfish and creamed potatoes, flavored with taggiasca olives and pine nuts. Finally, the chickpea porridge cooked in the copper pan.
Reviews
5.0
10 reviews
- When we got there Andrea showed us the garden and picked fresh produce to cook with. The food was sooo good. I couldn’t decide what was my favorite. Everything was so perfect, we will come again when we’re back.
- we had such an amazing night with Andrea and his family. we started off by making tiramisu, ravioli, and truffel (not entirely sure how to spell this pasta) which were all phenomenal. his english was great and so we’re his instructions. his mom was there helping us as well as his dad, who were both lovely people. we cooked, laughed, and told stories until it was time to eat when more of his family joined us. they were all so wonderful as they welcomed us into their home and shared a meal with us as if we were their family. the food was also hands down the best italian food i’ve ever had. we made the main dishes and desserts and he brought out a homemade appetizer and fococcia bread. it was a night my family won’t forget and was so amazing meeting these people. i will 100% be reaching our next time i am in Genoa and highly highly recommend you go meet Andrea and his wonderful family and recipes.
- Pesto come faceva mia mamma , spettacolo , gelato fatto dallo chef da 10
- Sono stata piacevolmente sorpresa che la Cesarina con cui avevo deciso di fare esperienza della cucina Ligure fosse in realtà un "Cesarino" precisamente Andrea. Ho sperimentato come si fa la focaccia di Recco o meglio come si deve stendere x renderla sottilissima, come va farcira, con quali ingredienti e dopo cotta l'esperienza del palato è stata soddisfacente. Il pesto con il tipico basilico ligure è stato usato x condire una pasta, i "mandilli", fazzoletti di sfoglia tipo lasagne ma quadrate. Il tutto si è svolto in un luogo accogliente e tranquillo e nel pranzo finale sono stata in compagnia anche di mamma di Andrea che lo aiuta e supporta quando serve. È stata una giornata che difficilmente dimenticherò non solo per l'esperienza fatta e il cibo assaporato, ma per la grande passione e disponibilità di Andrea e della sua mamma che mi hanno anche trovato un passaggio per il ritorno in albergo. Grazie.
- Andrea and his family provided a great overall experience. From the support in getting to the location and providing me with a wonderful and fun experience. Would highly recommend.
Emily - April 2024
Megan M - July 2023
Alberto - June 2023
Rossana - May 2023
Megan - April 2023
€129.00 per guest
(€64.50 per child)
€129.00 per guest
€129.00 per guest
€64.50 per child
Where
Andrea
Cesarina from 2021Location: Genoa Languages: Italian, English, Spanish"It all started at the age of 12 with my first dish: the pennette with cream and asparagus. From here I decided to deepen this passion by obtaining the Hotel School and subsequently attending various private courses. I follow recipes handed down by my grandmothers, all strictly Genoese and/ or Ligurian. I live in Sestri Ponente, in the province of Genoa, where I can quickly reach the sea, but also the mountains. I welcome my guests in the room of my home and I like to customize and decorate the table according to the event."