Image Profile

Marina

Cesarina from 2023

My speciality: Cannelloni stuffed with ricotta and spinach

I live in: Milan

Spoken languages: Italian and English

Good to know

I offer vegetarian alternatives

Hi from Marina!

My cuisine is very varied and creative. I love making fresh pasta or egg pasta in all its formats and cooking it with simple sauces, seasonal ingredients and Italian and Mediterranean flavours. I have a lot of dexterity and also a lot of patience, so I enjoy experimenting with original ravioli closures or colored pasta, indulging all my imagination. I enjoy making savory pies, delicious aperitifs and creating recipes with what's in the fridge

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My specialities
  •  Ravioli with butter and sage
  •  Cannelloni stuffed with ricotta and spinach
  •  Semolina pasta (various shapes)
Experiences
Reviews
5.0
18 reviews
I had a WONDERFUL experience with Marina. She was a great teacher, cook and friend. My only complaint is with CESARINE: your prices ARE TOO HIGH!!

Michelle  - October 2025

Marina was a wonderful teacher, cool and friend. I hd an unforgettable experience with her. I only think that experiences are OVERPRICED. I really think you (CESARINE) should reconsider your prices

Michelle - October 2025

Marina was very welcoming and her food was delicious! Absolutely delicious! I expected to walk into an older grandma type house but Marina lives in an updated chic home. She was fun to talk to about life in Italy as a modern woman and she made the whole event fun.

Denise Johnston - January 2025

Marina was a gracious host! I had mentioned it was my mom‘s birthday celebration and she gave my mom a beautifully wrapped pink rose upon entering her house. She did a wonderful demonstration of various cooking techniques. I will certainly be using some of the recipes once I return home. She also was accommodating as we wanted to change some of the menu around. All the food was absolutely delicious as well as the wine!

Marnie Jones - May 2024

Marina provided a delicious Italian meal accompanied by cooking instructions and demonstration. The afternoon was an informative culinary delight.

Karen Monsen - February 2024

Where
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