Hands in dough and tiramisu

5.0

Clara

Piano di Sorrento

Duration 3h

Max 6 guests

Spoken languages: Italian, English, French, Spanish

Small Group hands-on cooking class with 2 pasta recipes and tiramisù followed by an Italian aperitivo and lunch or dinner with the dishes prepared during the class

Your menu

Ravioli "Caprese" (homemade pasta) with a delicate tomato sauce
Handmade scialatielli with fresh seasonal toppings
Tiramisù

Dive into a journey of colors and flavors from Sorrento's Peninsula. Together, we'll bring to life the famous Caprese ravioli, enriched with caciotta and ricotta cheese. We'll then transition into making Scialatielli, a typical handmade pasta from the Amalfi Coast, seasoned with seasonal vegetables. But the journey doesn't end there: we'll conclude on an inviting sweet note with a delectable coffee tiramisu. An authentic culinary experience that celebrates the gastronomic tradition of the Sorrento Peninsula.

Reviews

5.0

1 review

: Cooking lessons with Clara was a great experience! Boutique style lessons in her lovely home with her 2 beautiful twins helping to make the night special. It is quite different to the standard lessons where you are in a restaurant or facility and we loved it. Would suit a small group, the cooking was fun and the meals prepared were delicious. We love cooking Italian and learnt some real Italian style tips and ingredients to the normal. We also ended up learning a lot of italian language as well as they spoke English very well but also taught us Italian 🇮🇹Thank you Clara again for your hospitality. Can't wait to go home and cook gnochi and tiramisu for our family's 🤤🤤

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€179.00 per guest
(€89.50 per child)

€179.00 per guest

€89.50 per child

Where

You’ll receive the exact address after the booking

Clara

Cesarina from 2023Location: Piano di Sorrento Languages: Italian, English, French, Spanish

My name is Clara, born in Paris to Campanian parents. I lived in Sorrento until the age of 18, and then I traveled around the world for work. I immediately fell in love with trying international and multicultural cuisine, and while working on cruise ships as a hotel manager, I learned firsthand how to navigate large kitchens on 4-star floating hotels. It was there that my passion for pastry also emerged, leading me to deepen my studies at Compait and attend various courses for artisan bread-making. I greatly enjoy teaching what has always been a profound passion of mine. My specialties undoubtedly include desserts, artisan bread, basic pastry, and the traditional sweets of my region. Pastiera, sfogliatelle, and other delights. I also love making pizza and fresh pasta with great enthusiasm.