Cooking classes
Modena between pasta and dessert
5.0
Cooking class followed by lunch or dinner with the recipes prepared during the class.
Your menu
- Small pie of Parmigiano Reggiano cheese With Balsamic vinegar
- Tortelloni f ricotta and spinach with utter and sage
- Sour cherries tart
Immersed in the greenery of the garden, inside a historic mansion, we will learn how to prepare the pastry for tortelloni that, according to Modenese tradition, will be filled with ricotta cheese spinach and not only...With the homemade black cherries we will prepare the traditional black cherry tart and finally, but only because you will taste it first we will prepare a delicate flan of Parmiggiano Reggiano cheese embellished with a few drops of Balsamic vinegar from the old family barrels. At the end all around a table you will taste your exquisite Modenese preparations!
Reviews
5.0
Cesarine - Modena between pasta and dessert
- Imagine making tortellini, tagliatelle, risotto, and mascarpone from scratch! I was able to do all of this thanks to the wonderful experience provided by Elena. She welcomed me into her home and provided an authentic experience with grace and generosity. Having a taste of her family's own balsamic vinegar was icing on the cake. This was hands down my favorite time spent during a two week trip throughout Italy. Thank you!
Nicole E. - January 2023
€129.00 per guest
€49.50 per child
Where
You’ll receive the exact address after the bookingElena
Cesarina from 2022Location: Modena Languages: Italian and English"Although my cuisine is traditional, I like to offer family and friends also renewed traditional family dishes such as risotto pulled with parmesan crust broth and embellished with balsamic vinegar, tortellini instead I prepare them with a traditional recipe in capon broth . Homemade breads amuse me a lot but also the vegetable voulevant that my grandmothers used to make I do well. The meat deserves a separate discussion because it varies a lot from the more traditional to game. To conclude the desserts, pies, strudels and cakes by the spoon are the ones I prepare most often. Finally, I like to combine my dishes with the most suitable waters, being hydrosomellier ".