Cooking classes

Pasta of yesteryear: Strozzapreti, Ingannaprit, Orecchioni

5.0
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Luisa

Pistoia

Duration 3h

Max 6 guests

Spoken languages:  Italian and English

Challenge yourself with a pasta-lover cooking class

Private Experience
Your experience
  • Strozzapreti with sausage and tomato
  • Ingannaprit with butter, italian ham and shallot
  • Traditional ravioli with butter and sage

Total: €145.00

€145.00 
per guest

€72.50 per child

Reviews
5.0
56 reviews
We had a great time. It was an unforgettable experience for us. From now on, this will be one of the joint programs with my husband. We make pasta every Sunday. 😊🥰

Tünde  - August 2025

Excellent! Recommend highly especially for those interested in cooking. A first rate cultural experience.

Kurt Miller - August 2025

We had a very fun afternoon, making pasta with Luisa. She showed us how to make traditional egg pasta with her family's recipe. She shared her knowledge and experience by telling us how to make bigger quantities and the insight about the diffrent pasta making techniques. Afterwards we ate the self-made pasta while enjoying a good glass of local wine. Besides the talk about pasta, Luisa also told us about family tradition, history, Pistoia and more. We would recommend booking a cooking class by Luisa!

Jelle & Quinty - August 2025

We had a really Nice time with Luisa. She learned us how to make pasta and she told us lots of information about pasta, the differences between Italian regions and Pistoia. Would recommend everyone! ❤️

Chrissie - August 2025

Lots of fun and very informative, not just about cooking but also the history. A bit of hard work but a very tasty dinner as a reward!

Angelique  - July 2025

Where
You’ll receive the exact address after the booking
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Luisa
Cesarina from 2022Location: Pistoia    Languages: Italian and English
"I was born in Romagna, but now after more than 35 years in Pistoia my home is Tuscany. In the green, but a few kilometers from the station and the Piazza del Duomo. I have a creative and curious soul and in the kitchen, through the dishes of the Romagna and Tuscan tradition, I express at best my spirit of welcome. I love to make homemade pasta, bake bread, cook the classic desserts of the tradition."
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