Cooking classes
Cooking lesson: from milk to cheese, all vegetable
5.0
Catia
Spoken languages: Italian and English
Cooking class: learn how to cook traditional & innovative Italian recipes from a local Cesarina
Shared Experience
Your experience
From milk to cheese, but all plant-based! I look forward to a tasty experience, where you will prepare and taste a vegan Stracchino to be paired with a seeded piadina, a cashew-based semi-mature cheese on crostoni with caramelized onions, and finally, almond ricotta that will be the delicious filling along with vegetables in our ravioli. Unmissable is the Veneto dessert par excellence...the vegetable-based Tiramisu!
Vegan
€123.00 per guest
(€62.00 per child)
€123.00
per guest€62.00 per child
Reviews
5.0
83 reviews
- I agree with the other reviewers. I had a really enjoyable time learning to cook vegan versions of traditional italian food. Every single thing we cooked was absolutely delicious. I learned so much as well about vegan cooking and italian cooking in general too. Catia has so much passion for vegan cooking it is really inspiring. I had been really looking forward to this lesson but it surpassed my expectations.
- Catia is an assolute PERFECT host! Her Knoledge of the region & how it impats the food that are made was interesting!! We made several different dishes , each better than the next ! We left feeling we have made a new friend !! Highly recommend this experience! Catia is awesome!
- Catia è una persona spontanea, ospitale e generosa. Durante la cooking class vegana mi ha tramesso tutta la sua passione ed esperienza, non risparmiandosi e regalandomi tante ricette e curiosità. Il menù e la degustazione sono stati abbondanti e favolosi. Grazie ancora, ho avuto come l'impressione di andare a trovare una zia o una persona familiare, con cui impastare e raccontarsi! 😌
- I have just spent the most wonderful afternoon with Catia, a cesarine from Padua, learning how to cook authentic, local food from the original walled-in independent city state of Padua. In her beautiful home that borders on a canal in the outskirts of Padua that she shares with cows, hedgehogs and her cats, she made me so welcome and comfortable. The four hours fled by as we chatted about food, art, history and world affairs. Catia showed me how to make six different kinds of Chiccetti (a version of tappers or hors d’oeuvres, which are specific to the region). One of them was a tiny square of white corn polenta, lightly fried in olive oil, that was topped with a combination of onions cooked with sugar, raisins, white wine vinegar and a bayleaf. Balsamic vinegar was lightly dribbled on top. We ate the chiccetti paired with a fruity red wine in her dining room with a view of her bucolic garden. For the secondi, we made bogolli pasta from scratch, which is this region’s spaghetti made from flour and water (no egg) and pushed through a mold to make foot-long strings using a press that Catia inherited from her mother. The creamy sauce that Catia topped the pasta with was beyond delicious. It was made from creamed Jerusalem artichokes with deep fried crispy bits of artichokes on top. Beautifully plated and presented. Yummmm! This magnificent meal was finished off with tiramisu, again gently made with fresh eggs, cream, and lady finger biscuits dipped in expresso. The afternoon flew by and was by far, the highlight of my trip to Italy.
- Absolutely wonderfull experience with a fantastic host, Catia. Here I was longing for some real home-mode instructions for Italian Pasta & Tiramisu and I got them. After a warm welocme and some help getting there, it was clear we shared a same passion, food, preparations, time in the kitchen and wine. Catia was prepared and warmly took me by my hand in first the dessert. The Toramisu I had made before did not come close to what we made tonight. The pasta itself was a journey, two different ways of making them and a filling of the tortellini which new to me. The other pasta, which in all honestly the name I forgot, came by a different dough and with a tatsy leek sauce. Much appreciated the experience
Lizzy - March 2025
Linda A. - March 2025
Claudia - March 2025
Dr. Kramer, Toronto - February 2025
Maarten-Jan Theijs - February 2025
€123.00 per guest
(€62.00 per child)
€123.00 per guest
Where
Catia
Cesarina from 2020Location: Selvazzano Dentro Languages: Italian and EnglishCatia, our Cesarina, lives on the outskirts of Padua, a city full of treasures to be discovered. Art, culture, history and gastronomy, imposing squares, alleys and shops, nothing is really missing. Even in our Cesarina's home nothing is missing: delicacies that trace the typical Venetian and Paduan flavors, made with raw materials, most of which come from farms in the area.
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FAQ
How it works
Why book with Cesarine?
Families and solo travellers welcome
Your well-being is our priority
Free cancellation
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