What are the best cooking classes in Selvazzano Dentro?

The best cooking classes in Selvazzano Dentro are: Three-flavor cooking class A taste experience Cooking lesson: from milk to cheese, all vegetable Art & Cooking: Vegan Ravioli Masterclass in Padua

What are the best food experiences in Selvazzano Dentro?

The best food experiences in Selvazzano Dentro are: Homemade egg fettuccine Food & Wine experience: dining with Cesarina Stefania Culinary experience based on Venetian traditions

Three-flavor cooking class

Catia

Selvazzano Dentro

Duration 3h

Max 8 guests

Spoken languages: Italian and English

Cooking class: learn how to cook Italian recipes and taste the dishes prepared during the lesson

Private Experience

Your experience

Venetian cicchetti
Bigoli (homemade pasta)
Tiramisu with pasteurized eggs

From appetizer, to dessert, to wine you will find the Veneto and its traditions. Cicchetti accompanied by a good wine, made with lightly toasted bread, vegetable creams (always seasonal and Km 0 ) cooked in creative ways, vegetable meatballs and white polenta (slow food product ) with "saor" (white onions cooked Venetian style).

Typical Venetian fresh pasta: Bigoli al torchio with seasonal condiments and, finally, the top of our desserts: Tiramisu with pasteurized eggs.

You will find a cheerful and artistic ambience, surrounded by greenery in front of an artificial canal from the 1300s.

Vegan

Vegetarian

€129.00 per guest
(€64.50 per child)

Gift an experience

€129.00

per guest

€64.50 per child

Reviews

5.0

89 reviews

: I have just spent the most wonderful afternoon with Catia, a cesarine from Padua, learning how to cook authentic, local food from the original walled-in independent city state of Padua. In her beautiful home that borders on a canal in the outskirts of Padua that she shares with cows, hedgehogs and her cats, she made me so welcome and comfortable. The four hours fled by as we chatted about food, art, history and world affairs. Catia showed me how to make six different kinds of Chiccetti (a version of tappers or hors d’oeuvres, which are specific to the region). One of them was a tiny square of white corn polenta, lightly fried in olive oil, that was topped with a combination of onions cooked with sugar, raisins, white wine vinegar and a bayleaf. Balsamic vinegar was lightly dribbled on top. We ate the chiccetti paired with a fruity red wine in her dining room with a view of her bucolic garden. For the secondi, we made bogolli pasta from scratch, which is this region’s spaghetti made from flour and water (no egg) and pushed through a mold to make foot-long strings using a press that Catia inherited from her mother. The creamy sauce that Catia topped the pasta with was beyond delicious. It was made from creamed Jerusalem artichokes with deep fried crispy bits of artichokes on top. Beautifully plated and presented. Yummmm! This magnificent meal was finished off with tiramisu, again gently made with fresh eggs, cream, and lady finger biscuits dipped in expresso. The afternoon flew by and was by far, the highlight of my trip to Italy.
: Absolutely wonderfull experience with a fantastic host, Catia. Here I was longing for some real home-mode instructions for Italian Pasta & Tiramisu and I got them. After a warm welocme and some help getting there, it was clear we shared a same passion, food, preparations, time in the kitchen and wine. Catia was prepared and warmly took me by my hand in first the dessert. The Toramisu I had made before did not come close to what we made tonight. The pasta itself was a journey, two different ways of making them and a filling of the tortellini which new to me. The other pasta, which in all honestly the name I forgot, came by a different dough and with a tatsy leek sauce. Much appreciated the experience
: Oggi ho avuto il piacere di vivere un’esperienza in cucina che definirei semplicemente straordinaria! Catia mi ha guidata con passione e competenza nella realizzazione di piatti deliziosi, trasformando ogni passaggio in un momento di scoperta e divertimento. Abbiamo preparato una serie di piatti incredibili: dai cicchetti sfiziosi e ricercati, dove ogni boccone racchiudeva un mix perfetto di sapori e consistenze, a un risotto cremoso e profumato, esaltato da ingredienti di qualità. E che dire del dolce? Una cheesecake ai frutti di bosco ricca e golosa, che ha chiuso il nostro percorso culinario nel modo più dolce possibile. Oltre alla bontà dei piatti, ciò che ha reso questa esperienza davvero speciale è stata l’atmosfera accogliente, le chiacchiere e il piacere di condividere la passione per la cucina. Catia sa trasmettere entusiasmo e amore per il cibo, rendendo ogni ricetta un’esperienza sensoriale a tutto tondo. Sono rimasta davvero soddisfatta e non vedo l’ora di ripetere un’esperienza simile. Consiglio a tutti di provare questa meravigliosa avventura gastronomica! Grazie, Catia!
: Esperienza fantastica!! Catia è strepitosa. Io e mia mamma abbiamo passato un bel pomeriggio ridendo e scherzando e nel mentre imparavamo come fare dei piatti veramente deliziosi. Se avete occasione, scegliete Catia, numero 1.
: Ho regalato questa esperienza al mio compagno per il compleanno e tutto è stato sopra le nostre aspettative! Location veramente carina, Catia persona molto cordiale, preparata, sorridente, che sa mettere a proprio agio. Cicchetti veg buonissimi, non banali e coloratissimi, super apprezzati. Preparazione dei bigoli con il torchio emozionante... e che buoni! Senza dimenticare il tiramisù spettacolare! Catia ci ha lasciato tantissimi spunti e tecniche di preparazione non banali che sicuramente metteremo in pratica. Trasmette un enorme passione per la cucina e i prodotti, fa volare il tempo. Esperienza super che consigliamo!