Cooking Classes
Let's learn how to make fresh Strozzapreti pasta.
5.0
Cinzia
Spoken languages:
German, Italian, English
Cooking class with 1 fresh pasta recipe
Private Experience
Your experience
- Strozzapreti with cream and speck
- Raspberry panna cotta
My family often asks me to make strozzapreti, a type of fresh pasta made only with water and flour. In mountain refuges, it is often served with cream and speck, a hearty dish that appeals to young and old alike. There are many legends behind the anti-clerical name. In the past, the area was dominated by the Papal States, and priests used to impose very strict taxes and duties. It is said that priests collected their dues in eggs instead of money, and that housewives who were left without eggs had to make do with water and flour. So while kneading the dough, the women wished the priests would choke on the eggs they had collected.
Remaining char: 500
Total: €115.00
€115.00
per guest€57.00 per child
Reviews
5.0
4 reviews
- We had a lovely time meeting Cinzia and eating the delicious food she prepared for us! She was very welcoming and it was so cozy to spend a few hours in her lovely home in the mountains. I would definitely recommend to anyone in the area who is looking for a good meal and learning more about local cuisine. Grazie!
- Cinzia was absolutely wonderful. Her knowledge and skill as a teacher is unprecedented. I would love to take another class from her when I travel back to Italy.
- It was the best experience from our time in Italy this summer. Very authentic, delicious food, and very good and welcoming hosts! We had a great time with the hosts.
- A delicious three-course Italian meal cooked at home, paired with a lovely bottle of wine. Shared with my guest, his daughter, and myself.
Ilaria -
Mia -
Lea Schmidt -
Translated from Italian•
Ben Cameron -
Remaining char: 500
Total: €115.00
€115.00 per guest
Where
Cinzia
Cesarina from 2020Location: Belluno (BL) Languages: German, Italian, English"The kitchen has always been the essential element of my family. Both grandmothers were cooks, one refined cooked in a private house, the other simpler ran a tavern. Daughter of two pasta makers from whom I inherited the passion for homemade stuffed pasta: canzunziei, tortelli... I grew up with the smell of sauté and flour in the family lab. Having grown up I continued to experiment with typical recipes from every Italian region. I very often host friends for dinner with whom I often share the preparation of recipes. I live in an old house, with exposed beams that warmly welcomes my guests, especially in winter with the wood burning stove."
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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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