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!
Had a fantastic time cooking with Giancomo—what put it over the top was his knowledge and history of the area on the way to the market; time spent at the market and then the cooking class itself in his home—sharing of tips to have the best results and sitting down and sharing a table at the end. Highly recommend Giancomo!
MB - October 2024
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.
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.