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Let's learn how to make potato dumplings!
4.0
4-course Italian menu with cooking demo
Private Experience
Private experiences are reserved for you and any guests you have booked for: no other people will be added so that you can enjoy maximum privacy.
Your experience
- Russian salad and Fassone beef tartare
- Gnocchi (homemade pasta) flavoured with sausage ragout
- Veal with tuna sauce the old-fashioned way
- Tiramisù
I invite you to join me in my kitchen where we will prepare potato gnocchi and sausage ragù, a dish you can confidently recreate for friends and family! While I reveal the secrets of the recipe, you can enjoy a spritz seated at the kitchen counter. Depending on the season, we might dine outdoors in the garden or cozy up by the fireplace as we savor a typical regional Italian menu: Russian salad and Fassone beef tartare, potato gnocchi with sausage, veal with tuna sauce served with seasonal vegetables, and tiramisu.
The meal will be complemented by a local wine that we'll select together from the cellar. The proposed menu is entirely lactose-free.
Reviews
4.0
1 review
- Ho scelto questa esperienza come regalo al mio fidanzato ed è stata una serata diversa e molto piacevole. Martina e Lorenzo sono due ottimi padroni di casa; gli gnocchi preparati insieme è stata un’esperienza formativa. La loro compagnia e i loro insegnamenti ripagano il costo dell’esperienza. Si sono rivelati all’altezza delle aspettative. Hanno una bellissima cantina piena di potenziale che sicuramente sapranno valorizzare in futuro.
Elisa - April 2024
€85.00 per guest
(€42.50 per child)
€85.00 per guest
€85.00 per guest
€42.50 per child
Where
Martina
Cesarina from 2023Location: Frugarolo Languages: Italian, English, FrenchI love cooking the traditional dishes that made me love my grandmother: mixed boiled meat with green sauce, agnolotti, veal with tuna sauce, Russian salad, the protagonists of Sunday lunch. Also local dishes such as bagna cauda, rabatoni and then polenta with braised meat and cheeses. I also love pastry and I prepare jams that I use in desserts. The house specialty is risotto, with vegetables, strawberries and mushrooms. My husband is a sommelier so the correct wine subscription makes for a complete meal. We also have a wood-burning oven in which to cook bread, pizza and porridge and which we also use to grill and cook the leg or suckling pig in the oven.