What are the best cooking classes in Torchiara?

The best cooking classes in Torchiara are: Exploring the Cilento through flavors and traditions Struffoli: Cilento's Christmas dessert to make together Let's cook with the herbs and flowers of Cilento Traditional Neapolitan pampering in beautiful Agropoli

What are the best food & wine tours in Torchiara?

The best food & wine tours in Torchiara are: Cooking & Nature: a walk in the gardens and delicious dishes

Exploring the Cilento through flavors and traditions 2026

Rosanna

Torchiara (SA)

Duration 3h

Max 6 guests

Spoken languages:

Italian and English

Has pets

Challenge yourself with a pasta-lover cooking class

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

€145.00 per guest
(€72.50 per child)

Guests

Date

Pick a time slot

Special requestsRemaining char: 500

Total: €145.00

Gift an experience

€145.00

per guest

€72.50 per child

Reviews

5.0

6 reviews

: Our lesson with Rosanna was the highlight of our holiday. She is an excellent teacher and we were made to feel like part of the family. Rosanna's daughter was extremely helpful, from organising a taxi to helping with translation and ensuring the evening went smoothly. An incredible experience in an unforgettable setting- I would recommend to anybody in the area wanting to try something different.
: My two children aged 6 and 8 and I met Rosanna in September 2025 for a cooking class. Rosanna's house is situated beautifully on the hill and has a magnificent garden that provides some of the ingredients used to prepare the typical Cilento dishes we had. We made three kinds of pasta and with Rosanna's kind instructions it went really well! The kids were thrilled! Rosanna's daughter and son in law gave great support and helped with the translation. Rosanna had prepared three kinds of sauce for our pasta so we had a delicious meal together with her family. After dinner we sat together enjoying Rosanna's husband playing the guitar and the family singing songs. We felt like part of the family. This experience was one of the best parts of our summer vacation and we will always remember it! We highly recommend Rosanna's experiences for anybody who is interested in authentic Cilento cooking in a fun and kind family atmosphere and beautiful landscape and home.
: We had a wonderful time cooking with Rosanna and her family. We learned a lot, had a wonderful meal, and absolutely excellent company. If you have the opportunity to take her class, you absolutely should.
: Outstanding! Rosanna and her husband Romano were very welcoming. Their house is really lovely, and they had everything set up for great lesson in making three traditional pasta types of the Cilento region. Rosanna was a patient and fun teacher, and we got the hang of it relatively quickly although we have a long way to go in terms of years of practice to get to the skill that Rosanna has. She had made the sauces for all three pastas in advance. She provided wine and antipasti while we worked to keep our spirits up. We sat down to a lovely lunch with her, her husband, and her daughter who lives nearby. It was a terrific lunch conversation and a chance to practice our Italian. Afterwards we had wonderful homemade digestivi made by her husband from ingredients on their property. They had instructions and information typed up to take home as well on the pasta types we made. I would highly recommend this experience to learn about Cilento regional cuisine and to learn from a true expert on making local pasta types. A true Cesarina!
: 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.

Write a review

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.