Cooking classes

Red San Marzano, White Flour: Gnocchi from the Heart

5.0
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Simona Amelia

Cremona

Duration 3h

Max 6 guests

Spoken languages:  Italian, English, Spanish, German, French

Cooking class: learn how to cook traditional & innovative Italian recipes from a local Cesarina

Shared Experience
Your experience

    With flour as soft as a cloud and potatoes freshly harvested from the farmhouse garden, along with my sun-kissed San Marzano tomatoes, we move into the outdoor kitchen. It’s an almost intimate moment, made of ancient, unhurried gestures: kneading slowly, feeling the living texture of the dough beneath our fingers, shaping one by one those small cylinders and gently pressing each with care. In the pan, they transform into a sauce enriched with a generous drizzle of extra virgin olive oil and fresh basil leaves. Finally, the gnocchi slip into the pan, where the heat wraps them in a slow, fragrant embrace. And there, in the quiet of nature and among the participants’ smiles, the real magic happens: cooking and savoring together!

    Vegetarian

    Total: €82.00

    €82.00 
    per guest

    €41.00 per child

    Reviews
    5.0
    1 review
    Siamo stati molto ben accolti da Simona, molto simpatica e allegra. La lezione è stata davvero interessante, abbiamo imparato a fare i tortelli: buonissimo e il tutto accompagnato con vino bianco locale. È stata una giornata molto gradevole! Complimenti Simona, bravissima! Grazie mille Odete e Salvador di Brasile 🍾🍾🍾🌺🌺

    Odete Micheletto de Canargo - May 2025

    Where
    You’ll receive the exact address after the booking
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    Simona Amelia
    Cesarina from 2025Location: Cremona    Languages: Italian, English, Spanish, German, French
    Each dish is a story, a deep connection to my land and the traditions I carry in my heart. My cooking is made of memory and passion, of authentic ingredients that turn every bite into a journey through genuine flavors and childhood memories.
     
     The marubini, small parcels of pasta filled with meat, evoke the warmth of my home and the love with which my mother used to prepare them. Fresh pasta is a hymn to nature: tagliatelle, lasagna, and tortelli stuffed with borage, pumpkin, or wild herbs tell stories of forests and fields, where wild herbs grow spontaneously, giving off unmistakable fragrances.
     
     Polenta with rabbit is the dish of family and tradition, simple and comforting, where the softness of the polenta blends with the delicacy of the meat. Then there's cotechino with lentils, a classic of the holidays, perfectly balanced with homemade mustard, an explosion of sweetness and spiciness that connects the past with the present.
     
     There are also fresh and light dishes, like zucchini lasagna with ricotta, perfect for summer, or fried stuffed zucchini flowers, picked at dawn to preserve their delicacy and transformed into a crispy delight. There's wild hop frittata, which tastes of the countryside and simplicity, and nettle risotto, a tribute to the wild nature that every year gifts me with the pleasure of foraging.
     
     Even in desserts, I celebrate the beauty of the land: shortcrust pastry with wild fruits tells the generosity of nature.
     
     The family garden is my secret ally: every day it provides me with fresh fruits, vegetables, and herbs. My recipes change with the seasons, following the gifts of the earth, and are designed to be enjoyed by everyone, especially those intolerant to gluten. Because every dish is not just food, but an experience of authenticity, love for care, and tradition. 
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    Families and solo travellers welcome

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