Pici: the most beloved fresh pasta in Tuscany

Name: Cesarine - Pici: the most beloved fresh pasta in Tuscany
Brand: Cesarine
SKU: xp3oKtM2vN
Price: 149 EUR
Availability: InStock
Rating: 5 (1 reviews)

5.0

Giacomo

Milan

Duration 4h

Max 6 guests

Spoken languages: Italian, English, French

Discover the authentic flavors of the local market, select the freshest ingredients, and then dive into a fun cooking class

Shared Experience

Your experience

Bruschetta with garden produce
Pici (homemade noodles) in a garlic sauce
Tiramisù with cantucci and vin santo

Join me for an exclusive cooking class in the heart of Milan, in Porta Venezia, where I will teach you how to prepare Pici all'aglione, a traditional recipe from my homeland, Tuscany. Originally from Lucca, I will tell you the story of my family's recipes as we immerse ourselves in the art of creating this simple yet uniquely flavored fresh pasta. During the class, we will enjoy an aperitivo with sparkling wine and bruschetta. After preparing pici and delicious aglione sauce, we will conclude with a sweet touch: a Vin Santo tiramisu. An authentic dining experience in a cozy setting!

Reviews

5.0

1 review

: Giacomo was in touch before the tour to find if we had allergies or any food we didn’t like. On the day of the tour, it was pouring rain all day, freezing & there were puddles everywhere not ideal for a walking tour. Instead of canceling, he wanted us to have the food experience so he offered a warm, clean, dry home to come to and he cooked a spectacular dinner for my son & I. He chose all different foods from the Milan region. It was truly a wonderful evening after battling the rain all day. I highly recommend him.

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€149.00 per guest
(€74.50 per child)

€149.00 per guest

€74.50 per child

Where

You’ll receive the exact address after the booking

Giacomo

Cesarina from 2023Location: Milan Languages: Italian, English, French

Italian tradition with a selection of regional dishes from Lombardy, Tuscany, Campania, Puglia, and Sicily. I cherish seasonal and locally-sourced ingredients, and I enjoy infusing my cuisine with influences from French and Asian culinary traditions. Having lived in Asia for two years has significantly shaped my approach to cooking.