Cooking classes

Sunday pasta: spaghetti, tagliatelle, and lasagna

5.0
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Giuseppa

Lecce

Duration 3h

Max 4 guests

Spoken languages:  Italian, English, German

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

Shared Experience
Your experience
  • Spaghetti
  • Tagliatelle
  • Lasagna
  • Dessert

The class begins with a welcome aperitivo and a glass of local wine, the perfect way to set a convivial atmosphere. Then we’ll get hands-on: you’ll learn how to prepare the dough and use the traditional “nonna papera” pasta roller to create tagliatelle, spaghetti, and sheets for lasagna. We’ll take our time with a slow-cooked meat ragù, or a vegetable-based sauce as a vegetarian option, guiding you through every step until the lasagna is assembled and baked. To finish, we’ll enjoy the dishes we’ve made together, accompanied by a homemade dessert—an authentic taste of Italian tradition and a memorable dive into the art of fresh pasta.

Total: €98.00

€98.00 
per guest

€49.00 per child

Reviews
5.0
3 reviews
What a wonderful experience! After a warm welcome in her home we had such fun making pasta, sauces and bruschetta. Giuseppe is patient and knowledgeable and explained about the food of Puglia and its history. We laughed and shared experiences and even got a lot of tips of things to see and do in the region. If you get a chance to do a session with Guiseppa, do it! It is fantastic.

Brett and Leah - September 2025

We had a wonderful and very good experience with the cooking class from Giuseppa S. We learned a lot and could ask all kind of questions. A very welcoming host!

Monique - September 2025

We had a wonderful experience with Giuseppa. She was generous with her home, time and knowledge. The lesson was easily one of the highlights of our time in Lecce; a truly authentic and lovely experience.

David - July 2025

Where
You’ll receive the exact address after the booking
Image Profile
Giuseppa
Cesarina from 2024Location: Lecce    Languages: Italian, English, German
I was barely taller than the kitchen table when, as a child, I delighted in watching, a curious spectator, as my mother and aunt busily worked at the stove, preparing traditional local dishes for lunch or dinner. Gradually, that routine of simple, loving gestures and the careful selection of genuine ingredients, which turned into familiar flavors on the plate, became the fundamental ingredients of my own cooking today. I'm a gourmet at heart, and I love cooking for my family, friends, and, in the spirit of hospitality, I also enjoy dedicating time to travelers who, on their journey through Italy, not only explore Puglia and Lecce—its Baroque art, ancient architecture, historic palaces, and the sea—but also wish to savor a bit of our Apulian culinary tradition. For them, I love to prepare sagne 'ncannulate, legumes and meat cooked in a clay pot, homemade pasta with local herbs, savory vegetable pies, and almond pastries.
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