What are the best cooking classes all over Italy?

The best cooking classes all over Italy are: Hands in dough! Cooking class: fresh pasta and tiramisu The Italian tradition of the aperitivo Cooking class on the products of Valtellina, in Milan! Saffron Risotto and Ossobuco Masterclass

What are the best home restaurants in Milan?

The best home restaurants in Milan are: A taste of Italy's rural past Scents from Veneto Homemade with love Our Milan-Style Brunch - Il nostro Brunch alla Milanese

What are the best food & wine tours in Milan?

The best food & wine tours in Milan are: Market tour and lunch/dinner with cooking demo Milan's Local Market tour, Aperitivo & Vegan Cooking Demo Shopping at the farmers market, cook and eat Milan Market Tour & Cooking Class: pasta and tiramisu

New traditions: how to make stuffed pasta without eggs

In this course we will learn together how to make stuffed pasta with just water and flour: making eggless pastry requires careful selection of flours and a few tricks. Even the filling will be all vegetable: for a cuisine that is both traditional and current and inclusive!

What we will prepare:

- ancient grain tortelli with potatoes, radicchio, lemon and hazelnuts

What you will find in this experience:

- welcome drink, tortelli preparation, dinner with appetizers, first course and dessert.

- Wine, water, coffee, talk and lots of passion included

I'll be waiting for you in my old Milan home, overlooking a bustling downtown street just a stone's throw from Central Station.

About me: I am a natural cooking enthusiast, love to travel and frequent farmer's markets.

Nowadays, Milan is a primary tourist destination throughout the year. The selection of attractions is vast. Even if you abandon the usual classic tour of the monuments, museums and squares, the markets scattered around the city can be a fascinating discovery. Places like the many farmers' markets on the outskirts of Milan, where you can buy locally produced seasonal products. That's what Beatrice, our Cesarina, loves to do! Enthusiastic about healthy cuisine based on vegetables, Beatrice attended a macrobiotic and ‘natural’ cooking school to specialize in the combination of ingredients, the organization of meals and the use of local and sustainable ingredients. Beatrice feels that it is important to offer the option of an 'inclusive' cuisine. Respect for the land comes from not only using recipes that have been handed down from generation to generation, but also from searching for quality ingredients that have a short or very short supply chain. At Beatrice’s table, we can enjoy a journey through the flavors of seasonal vegetables, making traditional recipes both creative and surprising.