Cooking classes
Traditional Langhe cuisine with expert Chef
5.0
Gian Paolo
Spoken languages: Italian, English, French
Cooking lesson: learn how to cook Italian recipes with a local Cesarina
Private Experience
Private experiences are reserved for you and any guests you have booked for: no other people will be added so that you can enjoy maximum privacy.
Your experience
An immersion into the history of Langhe, through three typical dishes of tradition that you will prepare yourselves under my guidance with years of professional experience as a chef. In a medieval village, under the castle, in my 17th-century house overlooking the world's most famous vineyards, you will challenge yourselves with three traditional recipes. You will learn to know the primary elements, to treat them, measure them, and accompany them with love to the plate! We will start with anchovies in green sauce. Anchovies? Yes, typical in Langa, and I will tell you a curious story about this product; then we cannot miss square peppers (roasted in Nebbiolo) dipped in Bagna Cauda; a grand finale with sausages in Nebbiolo.
I'm waiting for you!
I'll be waiting for you!
Gluten free
Reviews
5.0
1 review
- Gian Paolo was a great host. We learned how to make traditional dishes from the region, including making pasta from scratch which we have never done before. Everything turned out fantastic and we will be reusing the recipes. We enjoyed delicious dinner with wine with an amazing view of the surrounding vineyards and a rare super blue moon! Highly recommend.
Anna - September 2023
€145.00 per guest
(€72.50 per child)
€145.00 per guest
€145.00 per guest
€72.50 per child
Where
Gian Paolo
Cesarina from 2023Location: Serralunga d'Alba Languages: Italian, English, FrenchMine is a cuisine that originates from the Piedmontese land. The products are all local and selected (meats, vegetables, cheeses, fresh perfumes) as well as obviously the wines paired with the dishes. I try to be as linear as possible in the preparation even if the Langa cuisine sometimes requires long times and complex procedures. For me it is essential to always recognize the basic elements of a dish. I don't like oddities, the products we have here are enough and more!