Exploring the Cilento through flavors and traditions

Name: Cesarine - Exploring the Cilento through flavors and traditions
Brand: Cesarine
SKU: A3IgJ8TFnv
Price: 135 EUR
Availability: InStock
Rating: 5 (2 reviews)

5.0

Rosanna

Torchiara

Duration 3h

Max 6 guests

Spoken languages: Italian and English

Challenge yourself with a pasta-lover cooking class followed by a tasting of the recipes prepared during the lesson

Private Experience

Your experience

Fusilli (homemade pasta) with fresh tomato and basil
Cicerale's Lagane and Chickpeas
Cavatelli (homemade pasta)

Cilento is a region rich in culinary traditions rooted in rural life. Among these, fusilli, also known as "maccaruni re casa," along with cavatelli and lagane, form the basis of Cilento cuisine and are often associated with local holidays.

During our experience, we will have the opportunity to prepare these traditional dishes using authentic techniques. The fusilli will be skillfully worked with iron. Lagane, on the other hand, will be paired with Cicerale chickpeas. Finally, the cavatelli will be prepared with fresh seasonal ingredients, making each bite a delight. As we cook together, we will have the pleasure of sharing stories and curiosities related to the history and culture of this fascinating region.

Vegetarian

€135.00 per guest
(€68.00 per child)

Gift an experience

€135.00

per guest

€68.00 per child

Reviews

5.0

2 reviews

: What a fantastic experience with Rosanna! Our visit commenced with a warm greeting from Rosanna as we drove into her beautiful home. The cooking class setting was absolutely perfect under a covered outdoor terrace overlooking the valley. The traditional setting and our chef, Rosanna, made the experience so memorable. Rosanna was so pleasant and we were joined by her daughter who supported translation though we would have coped thanks to Google Translate. Being from Australia, the language barrier only added to our authentic experience as we made 3 types of pasta from scratch with fresh local ingredients and expertise that was developed over years of cooking. We felt like we were cooking a family meal together for lunch as part of Rosanna's family which is exactly what we were hoping for. We started by carefully mixing the semolina flour with water to get the right consistency to make fusilli pasta. We started by rolling the pasta into thin 'snakes', which we cut into equal lengths about an inch long. Then, with a twisted metal rod, we rolled the lengths onto the rod with a specific technique and removed it from the rod to leave a thin hollow tube of pasta. Next, we made cavitelli, which is a mix of 80:20 semolina flour and soft 'zero zero' wheat flour. Again, we made lengths of slightly thicker pasta 'snakes' and then cut it into small pieces about 2 cm in length. This was the tricky part... we then rubbed the pasta with 2 fingers or a thumb, and by pressing down and wiping, the pasta curled on itself to make the cavelli shape. By the end, we were becoming experts 😂. Next was the Lagane, which is wide and flat lengths of pasta. We started by using a wooden dowel on the paste to get it very flat and thin. We then floured the top and rolled it onto the dowel, and carefully removed the dowel, leaving a roll or pasta. This was then sliced about 1 inch lengths and unrolled to show lengths of flat pasta, which were then cut into lengths of about 10 cms ready to be cooked. We then placed all our pasta into salted boiling water until 'al dente', and it was mixed with the sauces ready for eating. We enjoyed a red wine whilst cooking and had a 'citruscello' made by Rosanna's husband as an aperitif after we enjoyed eating our creations. Would recommend this experience to anyone travelling who would like to experience traditional and authentic pasta making. Thankyou Rosanna and family for welcoming us into your home and mak8ng and sharing a meal together. This will remain in our memories forever. 🫶🇦🇺 This was an experience we will never forget, and the warmth of Rosanna and her family was amazing.
: Our class with Rosanna was wonderful. She was incredibly friendly, accommodating, knowledgeable and was a terrific teacher. We felt welcome from the get go, and thoroughly enjoyed a very authentic experience, learning to make pasta by hand. I can’t recommend this experience highly enough, and would very gladly return.

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€135.00 per guest
(€68.00 per child)

Gift an experience

€135.00 per guest

Where

You’ll receive the exact address after the booking

Rosanna

Cesarina from 2023Location: Torchiara Languages: Italian and English

My name is Rosanna, and I am a retired teacher. I love cooking for both my family and the many friends who often come to our house. I usually cook typical dishes from my beautiful region, Cilento. To name a few, I prepare fusilli, fresh pasta "shaped" with an iron and usually served with Cilentan ragù, consisting of various pieces of meat and sauce; cavatelli with mussels and Paestum artichokes; traditional desserts ranging from struffoli to "scauratielli," pastiera to fig pralines; homemade bread is a must, preceded by the typical Cilentan pizza baked in the oven with sauce and goat cheese upon serving, and many other recipes, always linked to the seasonality of the products and my vegetable garden, and most importantly, the Mediterranean Diet. All these recipes have been passed down through generations, and I have taught them to my two daughters as well. Cilentan cuisine is about tradition, family, and feeling at home.