What are the best cooking classes in Pocapaglia?

The best cooking classes in Pocapaglia are: Fresh Piedmontese pasta: agnolotti al plin and tajarin Fresh stuffed pasta and tiramisu A journey to Japan through Piedmont Traditional Langhe cuisine with expert Chef

What are the best food experiences in Pocapaglia?

The best food experiences in Pocapaglia are: Wine and Food Tasting under the Castle Culinary experience with typical Langhe dishes

What are the best food & wine tours in Pocapaglia?

The best food & wine tours in Pocapaglia are: Strawberry jam: from harvest to jar! Tour with aperitif and tasting in the Langhe In Langa: tasting of 7 wines and visit to the winery

Fresh Piedmontese pasta: agnolotti al plin and tajarin 2026

My name is Teresa; opening the doors of my home has always been a celebration for my family and a way to meet new people. The kitchen is my kingdom and I am happy to share it and try new things to pass on the traditions of these wonderful places: the Langhe and the Roero.

We’ll start by making a traditional chocolate and amaretto dessert wrapped in a caramel ‘coat’: His Majesty the Bunet! Whilst the dessert is resting, we’ll get our hands dirty making Agnolotti al Plin and Tajarin. I learnt to cook these dishes with my grandmother; they were always on the table on special occasions. Even today, every time I make a ‘plin’ (pinch) to seal the fresh pasta, I feel as though I can see her hands, lovingly reminding me of the secrets to perfect pasta!

Reviews

5.0

3 reviews

: A truly wonderful cooking experience in Piedmont! We had such a fantastic day with Teresa. From the very beginning, it felt warm, personal and relaxed — much less like a formal cooking class and much more like cooking with a very talented friend. Teresa is not only an excellent cook, but also a wonderful host and teacher. She explained everything with so much passion, patience and joy, and created an atmosphere where we felt completely welcome. We learned so much, especially about making pasta, and left not only with great recipes, but also with the feeling that we had experienced something truly special. She also sent us all the recipes and lots of additional information afterwards, which was incredibly thoughtful and helpful. And her homemade strawberry jam was absolutely delicious! We have already promised our family that we will make fresh pasta for them as soon as we are back in Germany — which says everything about how inspiring the day was. Highly recommended for anyone who wants an authentic, warm and memorable cooking experience in Piedmont. We would come back immediately.
: A truly wonderful cooking experience in Piedmont! We had such a fantastic day with Teresa. From the very beginning, it felt warm, personal and relaxed — much less like a formal cooking class and much more like cooking with a very talented friend. Teresa is not only an excellent cook, but also a wonderful host and teacher. She explained everything with so much passion, patience and joy, and created an atmosphere where we felt completely welcome. We learned so much, especially about making pasta, and left not only with great recipes, but also with the feeling that we had experienced something truly special. She also sent us all the recipes and lots of additional information afterwards, which was incredibly thoughtful and helpful. And her homemade strawberry jam was absolutely delicious! We have already promised our family that we will make fresh pasta for them as soon as we are back in Germany — which says everything about how inspiring the day was. Highly recommended for anyone who wants an authentic, warm and memorable cooking experience in Piedmont. We would come back immediately. P.S.: also the wines were regional and fantastic
: Thank you Teresa for welcoming us in your beautiful home! We had an amazing time cooking with you thanks to your enthusiasm and skills. We absolutely loved it.

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Teresa

Cesarina from 2026

Location: Pocapaglia (CN) Languages: Italian, English, French

Cooking has always been a great passion of mine. Growing up in a large family, the table was always an important place for sharing and togetherness. Even today, in my home, there is a long table often surrounded by friends with whom I share ideas, emotions, challenges and plenty of laughter over good dishes from the Piedmontese tradition. When I cook, I enter almost a parallel world where everything feels lighter and clearer, and I feel energized again. I don’t have professional culinary qualifications, but I have gained a lot of experience from growing up in a large family where every occasion was a good reason to celebrate together, as well as from a close-knit group of friends who feel like family. I also enjoy dedicating some of my time to local associations by organizing charity dinners to support their activities. In the kitchen I love preparing the dishes I watched my grandmother make: winter afternoons spent making agnolotti al plin, braised meats, roasts, tajarin and ragù — all authentic flavors of the Piedmontese tradition from the Roero area.