Traditional 3-course Friulian menu with cooking demo

Name: Cesarine - Traditional 3-course Friulian menu with cooking demo
Brand: Cesarine
SKU: lvjpHXTAM1
Price: 102 EUR
Availability: InStock
Rating: 5 (8 reviews)

5.0

Paola

Tavagnacco (UD)

Duration 2h 30m

Max 8 guests

Spoken languages: Italian, English, Spanish

Tasting of traditional dishes

Shared Experience

Your experience

Mixed cold cuts platter
Friulian Butcher’s Specialties
Apple pancakes

The most widespread winter tradition in my region is pork butchery. In Friuli, dishes are dressed up with ham, sausages, and pork cooked according to recipes that have been handed down for generations.

My husband is a passionate pork butcher and I offer a menu inspired by childhood memories, when my grandfather would give me a small salami that he hung on the racks for curing with my name on it. We will start with a nice platter of cold cuts accompanied by tortute, my grandmother's specialty, which I will show you how to make with corn flour. This will be followed by the main course: Friulian pork specialties such as salami with vinegar, muset and bruade, and tender ribs cooked with sauerkraut. Finally, we will make apple fritters accompanied by warm zabaglione cream.

€102.00 per guest
(€51.00 per child)

Guests

Date

Pick a time slot

Special requestsRemaining char: 500

Total: €102.00

Gift an experience

€102.00

per guest

€51.00 per child

Reviews

5.0

8 reviews

: The whole experience was amazing, definitely the best highlight to my trip to Italy. Paola and her family were most welcoming and the food was incredible from starts to dessert, also learning new techniques and skills in the kitchen was great. I would definitely recommend to anyone who wants to try traditional, authentic Italian food 🇮🇹 😁
: Paola and her family are amazing. The cooking class and the whole experience was well established and the dishes were impeccable. Thank you for everything and hope to see you in the future!
: What for a great event! Paola and her husband, supported by their neighbour Alessandra, offered us a delicious dinner. Cured meat and cheese as starter, zucchini gnocchi, frico and tiramisu: it has been an extraordinary dinner of local taste. We felt warmly welcomed like friends! Many thanks, Paola, for this unforgettable evening.
: What an amazing day. We had the best day of our lives! Paola and Luis were exceptional hosts who made us feel welcome as soon as we arrived. Lara our interpreter and a friend of their daughter, was so helpful and friendly. We had fun in the kitchen preparing a three course meal which was fantastic. If you do nothing else in Italy, you must sign up for this. We will forever treasure this amazing experience. Rose and Victor (Australia).
: Esperienza fantastica. Paola è un carro armato di idee e proposte, ci ha accolto assieme a suo marito con grande entusiasmo e professionalità. Ha spiegato nel dettaglio ogni cosa che avremmo fatto assieme e ci ha accompagnati in questa super esperienza della lezione di cucina con ricette squisite e di qualità. Ha saputo creare un’atmosfera familiare e semplice, intrattenendoci con le sue storie e la sua gentilezza. Ha pure cucinato a parte una torta di compleanno per Matteo, visto che questa esperienza era il suo regalo di compleanno, aggiungendola al menù che avevamo studiato assieme. Qualità, accuratezza. generosità e passione sono tutto ciò che potete trovare in casa di Paola. Da rifare!

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€102.00 per guest
(€51.00 per child)

Guests

Date

Pick a time slot

Special requestsRemaining char: 500

Total: €102.00

Gift an experience

€102.00 per guest

Where

You’ll receive the exact address after the booking

Paola

Cesarina from 2023Location: Tavagnacco (UD) Languages: Italian, English, Spanish

I bring to the table dishes from three borders: Austria, Slovenia, and Italy. From my birth family, typical peasant dishes of Friulian tradition like frico, dishes with vegetables from the garden that follow the seasons, or artisan cured meats (my husband is a charcuterie enthusiast). Steaming polenta also accompanies game dishes such as wild boar or roe deer. From my husband's family, I learned more Nordic and Slavic traditions like sauerkraut, goulash, and potica. I also enjoy working with sourdough to prepare bread and focaccia.