Cooking classes
Pasta-Making with a Lake Como view
5.0
Antonietta
Spoken languages: Italian and English
Small Group hands-on cooking class with 2 pasta recipes and tiramisù
Shared Experience
Your experience
- Ravioli (homemade pasta) with butter and sage
- Tagliatelle (homemade pasta) with ragù
- Tiramisù
Let's knead create and eat together Pasta! We will cook tagliatelle with meat sauce and ravioli filled with ricotta and spinach seasoned with butter and sage. Finally we will make a traditional Tiramisù. Everything will be accompanied by a good wine!
An unforgettable experience on Lake Como, where you can admire a breathtaking view.
Vegan
Vegetarian
€129.00 per guest
(€64.50 per child)
Remaining char: 500
Total: €129.00
€129.00
per guest€64.50 per child
Reviews
5.0
46 reviews
- We had en excellent cooking workshop with Antonietta. Antonietta is very hospitable and an experienced cook who taught us how to make the finest pasta and tiramisu. The view over the lake was beautiful, the atmosphere was relaxed and we had a good laugh from time to time.
- Antionette welcomed my wife and I into her home like family. We made delicious homemade pasta and ravioli and shared stories and recipes that will last a lifetime
- Antonietta was amazing teacher. It gave us a proper homely Italian experience. It was the best part of our Italian trip. By far the best food we got in Italy
- We have had a lovely day with Antonietta. We, 5 friends, felt so welcome in her beautiful home. We had a relaxed day, with fun and great recipes. Of course we tried these later at home! Successfully because it was explained well! Thank you Antonietta!
- Vi kom frem til to imøtekommende og hyggelige mennesker. Vi lærte å lage ravioli, tagiatelle og tiramisu. Anbefales!
Jan & Maaike - June 2025
Garrett - May 2025
Ian - May 2025
Sandra - May 2025
Mari - October 2024
€129.00 per guest
(€64.50 per child)
Remaining char: 500
Total: €129.00
€129.00 per guest
Where
Antonietta
Cesarina from 2022Location: Vestreno Languages: Italian and English"I love to prepare dishes that require doughs so fresh egg pasta and use buckwheat flour to make local dishes such as pizzoccheri or desserts with the same flour. I like to amaze my guests, starting from very simple ingredients I could prepare both local dishes like pizzoccheri, polenta, paradell, sciatt, or I could make many snacks based on leavened products for an aperitif ".
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FAQ
How it works
Why book with Cesarine?
Families and solo travellers welcome
Your well-being is our priority
Free cancellation
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