Tradition of the Oltrepò Pavese from Cesarina Tiziana

Name: Cesarine - Tradition of the Oltrepò Pavese from Cesarina Tiziana
Brand: Cesarine
SKU: JwUvt4MNAD
Price: 70 EUR
Availability: InStock

Tiziana

Rivanazzano

Duration 5h

Max 4 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

My dishes represent the tradition of Oltrepò Pavese with influences from Piedmont, Liguria and Emilia, enriched with modern customizations. My passion for cooking has been with me since my adolescence, when I admired my father preparing delicious food with just a few ingredients. Today, with the opportunity to be part of the Cesarine community, I am fulfilling my dream of sharing my cooking with others.

I cook for my family, my friends, my daughter's friends, my granddaughter's friends, and my colleagues. It is a great satisfaction to see that everyone enjoys my dishes with joy. Among my specialties are "malfatti alla Debora," stew ravioli, veal tonnato, and personal-style bagnetto. The familiar and cozy atmosphere will make you feel at home.

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€70.00 per guest
(€35.00 per child)

€70.00 per guest

€35.00 per child

Where

You’ll receive the exact address after the booking

Tiziana

Cesarina from 2024Location: Rivanazzano Languages: Italian and English

For me, cooking is a demonstration of affection for my family and friends. I enjoy preparing both traditional and modern dishes, often customizing recipes with my own creativity and knowledge. I particularly love making appetizers like roasted peppers with bagna cauda, marinated zucchini, savory pies, vegetarian dishes, spinach flan, seafood salad, and rolled and stuffed omelets. As for first courses, I enjoy making handmade pasta such as malfatti and ravioli, along with various types of pasta and risotto dishes with reductions or mushrooms. For main courses, whether meat or fish, I cook roasts, meatloaf, ribs, and stuffed squid or sea bass, as well as Mediterranean-style cod. For desserts, I prepare spoon sweets like panna cotta with warm forest fruits and cakes. Plus, I've invented many other dishes myself.