Cooking classes

Ligurian fish on the table

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Duration 3h

Max 6 guests

Spoken languages:  French, Spanish, Italian, English

Cooking class: learn how to cook Italian recipes and taste the dishes prepared during the lesson

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
  • Ligurian stuffed anchovies
  • Gnocchi with Calamari and Pesto alla Genovese
  • Grandma's Cake

This menu includes the preparation of classic dishes of Ligurian and Savona tradition.

It is a seafood menu. We start with classic stuffed anchovies: you will learn how to clean them and how to prepare the filling and stuff them. We will continue with a recipe for the world-famous pesto alla Genovese, with which we will dress gnocchi. We will put our hands to pasta to learn all the secrets of the traditional gnocchi recipe. We will also make a dressing with Calamari and again we will clean them and prepare them all together, to close a cake made with dried fruit, a recipe of my grandmother's that I will gladly share.


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€145.00 per guest

€72.50 per child

You’ll receive the exact address after the booking
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Cesarina from 2018Location: Savona    Languages: French, Spanish, Italian, English
Savona is a city full of surprises, both culturally and gastronomically, especially if we decide to enjoy a pleasant culinary experience at Cesarino Andrea's home.  This city should be discovered gradually without any particular destination or plan in mind. Take a walk through the narrow streets of the historical town center, looking upward to admire the rows of homes, towers and rooftops. Afterward, walk along the narrow road that curves gently along the dock and arrives at the port, the heart of the city.  From Andrea’s house, we can discover Savona from above, catch a glimpse of the sea and the beaches, while we listen to - and of course taste - a recounting of the recipes accompanying each course. Andrea’s passion for cooking stems from a desire to eat well and a curiosity that has continued to push him to try again and again to perfect the dishes of the Ligurian tradition.
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