From hills to table: an Italian cooking experience

Name: Cesarine - From hills to table: an Italian cooking experience
Brand: Cesarine
SKU: 5Juf3NWv3I
Price: 123 EUR
Availability: InStock

Nicola

Filottrano

Duration 3h

Max 6 guests

Spoken languages: Italian, English, Spanish

Cooking class: learn how to cook traditional & innovative Italian recipes from a local Cesarina

Shared Experience

Your experience

I grew up among the rolling hills of Le Marche, where rows of vines shape the landscape and summer wheat turns to gold. In every home, every Sunday, you could breathe in a different scent—always familiar: the aroma of our grandmothers’ cooking, made of slow gestures, stories around the table, and genuine flavors. That’s where my cooking class begins: with memory, with the passion they passed on to me, and with the desire to make you feel at home. Together, we’ll knead tagliatelle the way it used to be done, cook mixed roasts in the rustic countryside tradition, and prepare desserts that smell like childhood and celebration. We’ll be immersed in the countryside, far from the noise, surrounded only by nature and a view that feels like poetry.

€123.00 per guest
(€61.50 per child)

Guests

Date

Pick a time slot

Special requestsRemaining char: 500

Total: €123.00

Gift an experience

€123.00

per guest

€61.50 per child

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€123.00 per guest
(€61.50 per child)

Guests

Date

Pick a time slot

Special requestsRemaining char: 500

Total: €123.00

Gift an experience

€123.00 per guest

Where

You’ll receive the exact address after the booking

Nicola

Cesarina from 2025Location: Filottrano Languages: Italian, English, Spanish

I truly enjoy making fresh pasta—rolling it out brings me back to childhood, and I love choosing which shape to make. I especially enjoy preparing tortellini and Cargiù, ravioli filled with sheep’s ricotta, wild herbs, eggs, and sausage, topped with my homemade farmyard ragù, thanks to the animals I raise myself. I also cook vincisgrassi, crescia from the Marche region, wild boar and hare ragù, and slow-leavened pizza using ingredients from my garden. In autumn, I make fig and plum jams with the fruits I gather near home, and Sundays always mean a good roast or an outdoor barbecue. I deeply love Marchigiana cuisine and I’m excited to share this passion through my cooking—genuine, simple, and full of heart.