Cooking classes

Genoese puff pastry for all tastes

5.0
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Vittoria

Genoa

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
Your experience
  • Gattafin (fried Genoese puff pastry stuffed with herbs)
  • Ligurian vegetable pie
  • Focaccia filled with apples and jam

Together we will cook a special menu, deviating from traditional courses. We'll learn how to make Ligurian puff pastry, which is highly versatile and will serve as the base for all dishes.

We'll start by tantalizing your taste buds with fried ravioli filled with herbs. This will be followed by a vegetable pie (the vegetables will vary based on the season and could include chard, pumpkin, onion, artichokes, zucchini, etc.), and a cheese focaccia from Recco. We'll end on a high note with an original sweet focaccia. All of this will be accompanied by fresh Ligurian white wine and enjoyed outdoors in the garden (weather permitting).

Vegetarian

Reviews
5.0
3 reviews
Vittoria was an amazing hostess and teacher. We learn so many different cooking skills from her. She has a great love of cooking and is excited to share her knowledge. We would highly recommend attending her cooking class. It definitely was THE BEST TIME EVER!

Karen - June 2024

Great local food, beautiful views and fun conversation! We were able to easily walk from the train station.

Katheryn Horton - April 2024

Vittoria was a patient and knowledgeable teacher. We worked through making focaccia, tiramisu, and pasta. We also had a delicious fried dough appetizer. We shared a the delicious items we prepared while enjoying the lovely view from her home. This was a wonderful experience that I would highly recommend.

Libby - April 2024

€145.00 per guest

€72.50 per child

Where
You’ll receive the exact address after the booking
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Vittoria
Cesarina from 2018Location: Genoa    Languages: Italian and English
My cooking is primarily inspired by regional recipes from Liguria and Piedmont, with a strong emphasis on valuing local ingredients. I have a particular fondness for using spices and herbs, and I love preparing fish-based dishes. However, my culinary repertoire doesn't stop here: I also enjoy exploring other Italian regional traditions and cuisines from other countries, as I like to experiment to always offer new, surprising flavors to my guests.
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