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Piedmontese menù in three courses
5.0
4-course Italian menu
Your menu
- Veal with tuna sauce
- Tajarin (homemade pasta noodles) with ragu '
- Amaretti pudding
A typical Piedmontese lunch or dinner to be enjoyed in my family home with a splendid view of the Borromean islands. You will taste ancient recipes of my family that I prepared together with my maternal grandmother and which maintain the flavors of tradition. The veal with tuna sauce recipe is the original one without mayonnaise that I found in an ancient recipe book. the tajarin are homemade and the amaretti pudding is a typical Piedmontese dessert. I'll wait for you in Baveno to let you taste these specialities
Reviews
5.0
2 reviews
Cesarine - Piedmontese menù in three courses
- Very lovingly prepared dishes which we could enjoy in a great atmosphere with Gabriella and Fausto in their lovely home and in a lively multilingual exchange. Highly recommended for those who want to get a real regional insight.
- We - 4 adult "girls" +/- 60 had a wonderful evening together with Gabriella and Fausto. The evening was booked as a surprise for my sister and our two friends. And it was a surprise! We were warmly welcomed and the evening was filled with lots of laughter. We participated in parts of the cooking. Despite - and perhaps because we didn't participate in everything - we got a good and tasty meal. Time passed quickly - as it tends to do with good friends. We felt very welcome and, as I said, had a very pleasant evening. We can absolutely recommend booking Private Cooking with Gabriella!
Stefan - May 2023
Ingrid - May 2023
€65.00 per guest
€32.50 per child
Where
You’ll receive the exact address after the bookingGabriella
Cesarina from 2021Location: Baveno Languages: Italian, English, French"The kitchen has fascinated me since the child, I followed carefully mom to the stove trying to learn all her recipes. Mine is a 360 degree cuisine that enhances my region, Piedmont. With my partner, wine connoisseur, who follows me in my creations, we prepare delicious lunches and dinners, respecting the tradition with particular attention to the research and selection of ingredients."