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Culinary experience: like once at Grandma's

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Jerago Con Orago

Duration 2h 30m

Max 15 guests

Spoken languages:  Italian, English, French

Dining experience: take a seat and enjoy an authentic Italian meal with 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 menu includes:

    • Mixed antipasto of cured meats, cheeses, giardiniera
    • Fresh homemade pasta with duck ragout
    • Braised beef
    • Grandmother's pie

    Nico and Anna will welcome you to experience a blast from the past. The heady aroma of dishes cooked over an open fire for hours envelops you, immediately making you feel at home. A warm and welcoming atmosphere pervades you as you are led to the table with its retro tableware and tablecloths, bringing back memories of childhood and Sunday lunches. Simple dishes, the result of genuine cooking and local raw materials of the highest quality. Dishes prepared with love and fresh seasonal ingredients are accompanied by a local wine that enhances the unique taste of typical Lombard products.


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    €165.00 per guest

    €83.00 per child

    You’ll receive the exact address after the booking
    Image Profile
    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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