The sea in 3 courses

Name: Cesarine - The sea in 3 courses
Brand: Cesarine
SKU: qkKNu4NKyg
Price: 100 EUR
Availability: InStock
Rating: 5 (4 reviews)

5.0

Annarita

Camaiore

Duration 1h 30m

Max 8 guests

Spoken languages: Italian and English

Dining experience: take a seat and enjoy an authentic Italian meal with a local Cesarina

Shared Experience

Your experience

The seafood cuisine of Versilia is made up of simple recipes, made with the catch of the day. The seafood menu I propose is made with blue fish, rich in omega 3 and coming from our sea. An appetizer of stuffed anchovies with Mediterranean flavors and a first course that tells the culinary tradition of Viareggio. Trabaccolara is a sauce that originated from the need not to throw away all those fish that remained unsold or were small or broken. These very tasty fish, together with little else, became and still become a very special sauce that is never the same.

€100.00 per guest
(€50.00 per child)

€100.00 per guest

€50.00 per child

Reviews

5.0

4 reviews

: Lovely experience. Annarita was fun and explained things well. Her English was very good and lunch in her garden under the kiwis was very pleasant. I was in a group with 3 others and that made the experience even better. Talking to everyone and taking turns trying techniques was great. Going back next week for gnocchi!
: What a great experience we had with Annarita! She was very generous of her time. Shared her recipes, answered all our questions. And what about eating outside under the kiwi trees. It will be one of the highlights of our trip to Italy.
: My mother and I had a wonderful night cooking with Anna. Anna is such a lovely host and a talented chef. We made two different types of pasta and tiramisu. The food was so delicious! We definitely recommend a cooking class with Anna. Thank you Anna for a great evening we had so much fun :)
: I had an extremely positive experience in this activity!!! I've done my Cooking Class in Viareggio with AnnaRita Rossi. She is absolutely the best guest we could ever had!!! We started being received in her lovely house in an amazing village near Viareggio! The guest offered us a lovely beer and Prosecco. We had a private class only me and my boyfriend. AnaRita was super helpful with everything and made us feel welcome all the time! The ingredients used for the class were very high quality and additionally we had veggies and tomatoes straight from her garden. I never had such a great tomatoes in my life, they were sweet like strawberry!!! The guest also offered us a platter with Italian cheese, prosciutto etc. We had dinner in a dinning room with a lovely air conditioner that made us very comfortable and refreshed! AnaRita is the best guest, also presented us with a receipt book that she wrote herself, with lovely photos, also made by herself. Not only all this perfect experience, the guest Ana offer to drive us back to the hotel (in another city) after the course. I have no words to describe this perfect experience. I recommend it to everyone that goes to Viareggio and region. The course worth every single penny! Thank you Ana and family for everything. Kind Regards, Ana and Alex

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€100.00 per guest
(€50.00 per child)

€100.00 per guest

Where

You’ll receive the exact address after the booking

Annarita

Cesarina from 2022Location: Camaiore Languages: Italian and English

"I was born in Garfagnana, a green area between the Tuscan-Emilian Apennines and the Apuan Alps, a happy island of simple, supportive and courageous people, who in the past knew poverty and hard work and, for many years, the woods , chestnuts, mushrooms and snow have been my daily bread. Out of love I moved to Camaiore and the sea, fish and boats have become part of my world. Cooking for me is tradition, memory, passion , love, generosity, care for oneself and for others. Since 2012 I have had a cooking blog Il bosco di alici, in which I tell about myself and my cooking. I learned to cook by watching my mother do it every day, with love, with dedication and with respect. I always try to use quality ingredients, to use local products and not to waste food. I have worked in the kitchen of farmhouses, restaurants and as a personal chef, trying to learn and improve every time".