What are the best cooking classes all over Italy?

The best cooking classes all over Italy are: Cooking class in Pompeii Cooking class on mozzarella cheese with tasting Cooking Class with fresh pasta and tiramisù Pizza margherita and tiramisu with a view of Vesuvius

What are the best home restaurants in Boscotrecase?

The best home restaurants in Boscotrecase are: Explosion of ancient flavors at the foot of Vesuvius Special menu with cooking lesson Pompeii Special Menu Traditional Menu

What are the best food & wine tours in Boscotrecase?

The best food & wine tours in Boscotrecase are: Mozzarella and Scialatielli alla Sorrentina From garden to table: garden tour and cooking class Farmer's tour Amalfi experience with wine and hiking

Explosion of ancient flavors at the foot of Vesuvius

La Cesarina Carolina offers a complete journey into the flavors of the Neapolitan tradition.

The experience kicks off with an appetizer consisting of: montanarine with cherry tomatoes, cheese and fresh basil, eggplant meatballs and parmigiana, and mozzarella in carrozza. As a first course, a typical delicacy: classic Neapolitan ragout with broken ziti, followed by ragout meat with friarielli. The journey ends with the classic Neapolitan pastiera, the highlight of our pastries, accompanied by the inevitable coffee and limoncello.

Hi, I'm Lina and I'm from Boscotrecase, a small village on the slopes of Vesuvius. The love for cooking comes from far away, seeing my mother delight in the kitchen has rooted in me the passion for the Neapolitan gastronomic tradition, which I can create with simplicity. For me the kitchen is a moment of aggregation and this is why I love cooking not only for my family but also for the friends who often sit at my table. Usually my ragùs are more appreciated: Genoese, Neapolitan/traditional, Bolognese. My workhorse are also leavened products, in fact I delight in making rustici, pizzas (both baked and fried), sweet and savory casatielli and much more. In the summer, typical dishes that enhance seasonal products such as eggplant parmigiana, friggitelli, stuffed and fried sweet and sour peppers, stuffed zucchini flowers and zucchini flower fritters can never be missing from my table. In winter, however, in my kitchen you will find sausage and broccoli, cauliflower fritters, escarole pizza, onion omelette, potato gateau. For a complete journey through the flavors of my land, sweets cannot be missing and, in this regard, how not to mention the wheat pastiera, the cornerstone of Neapolitan pastry. For those who want to try another dessert, I also make staples and tarts.