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Florentine culinary experience

5.0
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Marzia

Laterina

Duration 2h

Max 9 guests

Spoken languages:  Italian and English

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

    My menu follows seasonality and features traditional recipes that evoke the past. Hosting is a joy for me that translates into making people happy through dishes that satisfy the taste buds and the soul. We can agree on a personalized menu or you can enjoy dishes prepared by me. My home is open to children with a dedicated menu. Appetizers include local cured meats and crostini, followed by handmade pasta or risotto. Main courses include meat with a side dish, with a vegetarian option. Finally, dessert and coffee complete the experience, accompanied by water and wine. I am excited to share the joy of good food and company in my home in the heart of culinary tradition.

    Vegetarian

    Reviews
    5.0
    1 review
    Marzia was such a wonderful cook to teach us about Tuscan food and lifestyle, and her whole family were excellent hosts! They went far and beyond welcoming us into their home. The food we cooked and enjoyed, including extra snacks and drinks Marzia provided, was all delicious. This was one of the most special experiences of our trip to Italy. Grazie Marzia!

    Jennifer - August 2023

    €60.00 per guest

    €30.00 per child

    Where
    You’ll receive the exact address after the booking
    Image Profile
    Marzia
    Cesarina from 2021Location: Laterina    Languages: Italian and English
    "My house borders the 'di bandella' nature reserve, where the animals of the forest still live. It is a house on one floor, without architectural barriers, recently renovated: modern and equipped kitchen, guest reception room, oven wood, eat-in kitchen on the veranda outside, where we have the Pratomagno massif in the background. I have a large vegetable garden, where I try to stock up on products for the winter and lots of farm animals. When the time comes I go in search of herbs spontaneous, in order to make the filling for ravioli, and I dedicate myself to mushroom picking."
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