Cooking classes

Fresh pasta cavatelli, tagliatelle, fusilli and filled pasta

5.0
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Rita

Mirabella Eclano

Duration 3h

Max 4 guests

Spoken languages:  Italian and English

Cooking class: learn how to cook Italian recipes and taste the dishes prepared during the lesson

Private Experience

Private experiences are reserved for you and any guests you have booked for: no other people will be added so that you can enjoy maximum privacy.

Your experience
  • Platter of cold cuts and Irpinia cheeses, with jam and organic honey. Rustics
  • Homemade cavatelli with tomato sauce
  • Cream tart or jam

In this cooking class I propose you to learn traditional Irpinian dishes, handmade with genuine km 0 products.

We will start with the appetizer, tasting together Carmasciano cheese, Irpinian cold cuts, our pickles, homemade jams and honey. As a first course we can prepare together cavatelli, tagliatelle, fusilli or stuffed pasta with tomato sauce, meat sauce or vegetables. To end on a sweet note, we can cheer ourselves up with a cream or fruit tart. Local wine, water and coffee will accompany the experience.

Reviews
5.0
2 reviews
Esperienza unica , Cesarina ospitale e ambiente super familiare! È stato divertentissimo impastare con mio figlio che non ha mai mangiato così bene! Assolutamente consigliata

Antonella - April 2023

Cucinare divertendosi in ottima compagnia. Ho imparato diverse tecniche per rendere più creativi i dolcetti di carnevale. Cesarina Rita empatica e professionale allo stesso tempo. Esperienza vivamente consigliata.

Anna Maria  - February 2023

€145.00 per guest

€72.50 per child

Where
You’ll receive the exact address after the booking
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Rita
Cesarina from 2022Location: Mirabella Eclano    Languages: Italian and English
"I express my love for cooking in various recipes handed down and revisited. My main dishes are: cavatelli, fusilli, lasagna, stuffed pasta; I enrich them with imagination, good taste and seasonality. I use zero kilometer products, I like to decorate dishes with flowers and herbs. I prepare second courses of meat and fish, combining them with excellent wines. To finish on a sweet note, I prepare tarts, tiramisu, fruit pies ".
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