Cooking classes
Hands in dough
5.0
Cooking class: learn how to cook traditional & innovative Italian recipes from a local Cesarina
Shared Experience
Your experience
The cooking class includes the preparation of a seasonal appetizer ( ribollita, acquacotta, farinata, panzanella, pappa al pomodoro etc...), a first course of handmade pasta, which can be maccheroni ( tagliatelle aretine), tagliolini, pici, tortelli, topini ( gnocchi aretini), ravioli. The sauce may be a Tuscan ragout ( mixed pork and veal), a rabbit sauce, duck sauce, guinea fowl sauce, pigeon sauce, a garlic sauce, etc..
For dessert a ricotta zuccotto, pavesini wet with coffee, alchemes and vinsanto with a ricotta and cream sauce.
€128.00 per guest
(€64.00 per child)
Remaining char: 500
Total: €128.00
€128.00
per guest€64.00 per child
Reviews
5.0
3 reviews
- Errico was an excellent host showing us how to prepare the different plates. He was very kind and patient with us while we were preparing the plates. It was a very nice experience with him. Nest time we got to Arezzo, we'll ask for have another dinner and maybe another class. Thanks Errico!!
- Awsome and delicious
- Errico (chef Banco, (and sommelier) was a wonderful chef! I enjoyed rolling pasta with him and watching him cook. Me and my friend Margie had a great time talking with him and his friends at dinner. The meal was outstanding with plenty of delicious food and wine. I will cherish this experience forever. I now follow Errico (Chef Banco) on Facebook and Instagram (@chefsommelierbanco) so I can watch his videos. 😊 Elizabeth Gill @dizzylizzy1036
Ligia y Mario - November 2024
JONAS - June 2024
Elizabeth and Margie - June 2023
€128.00 per guest
(€64.00 per child)
Remaining char: 500
Total: €128.00
€128.00 per guest
Where
Errico
Cesarina from 2023Location: Arezzo Languages: Italian and EnglishMy cuisine is linked to the culinary tradition of Arezzo and Tuscany, the pasta is rigorously handmade (pici, tagliatelle, gnocchi, ravioli) with meat sauce (rabbit ragout, duck, pigeon, guinea fowl, wild boar, roe deer), roasts are my specialty (porchetta rabbit and duck, in particular). For starters, pappa al pomodoro and chicken liver crostini can never be missing from a Tuscan table. For desserts, the choice is always in the name of tradition, cantucci, tarts, ricciarelli, cavallucci. All accompanied by good wine.
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FAQ
How it works
Why book with Cesarine?
Families and solo travellers welcome
Your well-being is our priority
Free cancellation
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