Cooking classes

Course in typical local cuisine

5.0
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Errico

Arezzo

Duration 3h

Max 6 guests

Spoken languages:  Italian and English

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

    The cooking class will include the preparation of a traditional local appetizer, which could include options such as pappa al pomodoro, farinata, panzanella, Tuscan schiacciata or bread soup. Next, a first course will be prepared using fresh pasta, such as maccheroni, pici, tagliolini, gnocchi or tortelli, accompanied by traditional local sauces such as Tuscan ragout, aglione sauce, duck ragout, rabbit ragout or mock sauce. Finally, a typical local dessert will be made, such as cantucci, cavallucci, ricciarelli or gatto'. All will be accompanied by selected wines typical of the area.

    Vegetarian

    Reviews
    5.0
    1 review
    Errico (chef Banco, (and sommelier) was a wonderful chef! I enjoyed rolling pasta with him and watching him cook. Me and my friend Margie had a great time talking with him and his friends at dinner. The meal was outstanding with plenty of delicious food and wine. I will cherish this experience forever. I now follow Errico (Chef Banco) on Facebook and Instagram (@chefsommelierbanco) so I can watch his videos. 😊 Elizabeth Gill @dizzylizzy1036

    Elizabeth and Margie - June 2023

    €128.00 per guest

    €64.00 per child

    Where
    You’ll receive the exact address after the booking
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    Errico
    Cesarina from 2023Location: Arezzo    Languages: Italian and English
    My cuisine is linked to the culinary tradition of Arezzo and Tuscany, the pasta is rigorously handmade (pici, tagliatelle, gnocchi, ravioli) with meat sauce (rabbit ragout, duck, pigeon, guinea fowl, wild boar, roe deer), roasts are my specialty (porchetta rabbit and duck, in particular). For starters, pappa al pomodoro and chicken liver crostini can never be missing from a Tuscan table. For desserts, the choice is always in the name of tradition, cantucci, tarts, ricciarelli, cavallucci. All accompanied by good wine.
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