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
- Finger food (caramelized cherry tomatoes with sesame seeds, aubergine pizza, courgette with mortadella quenelle and chopped pistachios)
- Trio of boiled Panigacci, seasoned with oil and cheese, pesto, and mushroom sauce
- Fragrant panigacci freshly removed from the terracotta pans heated over live kelp, served with typical cured meats and cheeses
- Cantucci and vin santo
As the terracotta testi heat up over the flames of the fireplace, I will share the history of Panigaccio, a product whose roots go back to Roman times and develop through the centuries, making this specialty one of the most celebrated street foods of antiquity. I will explain the process of preparing the batter, with a focus on the ideal density for rapid cooking at very high temperatures of the texts, preserving their organoleptic characteristics and making them easily digestible. After an appetizer, we will enjoy a first course with boiled Panigacci, followed by fresh Panigacci served with cured meats and cheeses. To finish, a final dessert with cantucci and Vin Santo.
Join us to savor a dish whose history is lost in the centuries!
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€85.00 per guest
(€42.50 per child)
€85.00 per guest
€85.00 per guest
€42.50 per child
Where
Giuseppe
Cesarina from 2023Location: Massa Languages: Italian and EnglishMainly I like to cook "panigacci" typical dish of the Massa area, originally from Podenzana they are "loaves" that are cooked in terracotta and served in two ways, boiled and seasoned with mushroom sauce / Genoese pesto, oil and cheese . Or dried with cheeses and salami and even nutella. Another typical dish is the "chiodo" sausage paste, always cooked in terracotta texts, a typical dish originating from the small village of Quercia near Aulla. I also like to cook T-bone steaks.