Cooking classes

Sea bass ravioli and stuffed scones from San Rocco Camogli

5.0
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Tiziana

Genoa

Duration 3h

Max 6 guests

Spoken languages:  Italian and English

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

Shared Experience

In a shared experience, other guests may be added, up to the maximum number of people that the host can accommodate. Therefore you may have the opportunity to share your passion for good food and cooking with other people from all over the world!

Your experience

    Welcomed into my apartment in the heart of old Genoa , I will teach you how to knead sea ravioli with Branzino fish that we will dress with a scampi sauce. I will take you to Camogli kneading the typical scones of San Rocco, filled with stracchino cheese and prosciutto and fried result, a delight that only those who know the traditions can pass on.

    This is a unique experience , hands in dough for fish ravioli and fried scones !

    Reviews
    5.0
    36 reviews
    We spent an evening with Tiziana and Robert in their lovely home. It was a beautiful experience and the food she showed us how to make was fantastic! She showed how to make tiramisu and ravioli. We started with the tiramisu so it could set and then went on the ravioli. We made the dough from scratch and she showed us how roll it out and fill it. It was so delicious in the walnut sauce!! And after was the tiramisu which was the best we have ever had. In between the tiramisu and ravioli we were also treated to delicious appetizers and Prosecco. Everything was perfect and they were the best hosts. I recommend booking this class 100%!!! Enjoy!

    Billy - May 2024

    The food was amazing and Titiana is amazing.

    Carla - May 2024

    Tiziana is the best! The experience was wonderful and delicious! I enjoyed all the conversation with everyone. I highly recommend Tiziana’s classes!

    LESA - May 2024

    Amazing experience and lots of fun! Tiziana and her husband were very welcoming and accommodating and the the was great. Highly recommend.

    Julia - April 2024

    Today we did the small group pasta and tiramisu class in Genoa. Our hosts were Tiziana and Roberto and they graciously invited us into their home. There were six of us which included my two sisters and their husbands along with my husband and myself. We made the tiramisu first so that it could refrigerate. While making the tiramisu, there was focaccia bread and some outstanding pesto she had made. Then, we each made ball of dough for the pasta. We were making lasagna with an pesto sauce and herb and pesto ravioli with a walnut sauce. Since the dough needed to rest for thirty minutes, Tiziana had a delicious spread of several meats, cheese, pickles and bread on two trays for us to enjoy. Next we made the lasagna and ravioli from our pasta dough. We learned how to make both and were each able to participate in the process. Tiziana and Roberto were gracious hosts and we enjoyed getting to know both of them while we cooked and ate the amazing food we had prepared. It was a wonderful time. We loved it so much. Thank you to you both!!

    Nancy B. - April 2024

    €251.00 per guest

    €126.00 per child

    Where
    You’ll receive the exact address after the booking
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    Tiziana
    Cesarina from 2022Location: Genoa    Languages: Italian and English
    "The delights of Tiziana are a mix of traditional Ligurian cuisine, with Venetian and Calabrian influences . My family has origins linked to these three regions and my passion for cooking and hospitality began when I was a child. eight years I organized parties at my house and I chose the menu with my mother Maria, a Venetian who grew up in Genoa, who helped me and in the meantime I was learning. In my home, which is located in the heart of Genoa, located in a "creuza de but "one step away from the historic center of Genoa, I propose a very eclectic cuisine: from the lean cappon of the Ligurian tradition in its most sumptuous dimension, to the top treated like a divinity that is realized after long passages, to finish with pesto, prepared with the basil picked on the right day just sprouted. A cuisine that transmits love as well as taste and good humor for days and days ".
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