Cooking classes
Traditional Neapolitan Dessert Cooking Class
5.0
Teresa
Spoken languages: Italian and English
Cooking lesson: learn how to cook Italian recipes with a local Cesarina
Your menu
Migliaccio is a traditional Neapolitan dish, prepared during the Carnival and Easter periods, but enjoyed pleasantly all year round. The rustic version is a unique, tasty and practical dish to take along for a trip to the coast on spring days. Eggs, ricotta cheese, sausage and cheese to taste are added to a semolina base cooked in milk.
Sweet migliaccio, on the other hand, is a soft cake of semolina cooked in milk, flavored with orange and lemon zest, then combined with a dough made of eggs, sugar and ricotta to which raisins and candied fruit are added to taste. To take the embarrassment out of choosing between the two versions, we will make both and delight in them. "We have a last name to defend!"
Reviews
5.0
1 review
Cesarine - Traditional Neapolitan Dessert Cooking Class
- We had a wonderful experience with Teresa and her family. We learned and made local recipes in a family ambiance. Teresa is very welcoming. In addition, the house is lovely with a stunning view. My wife is pregnant and Teresa adapted the menu to be sure she could eat everything. We highly recommend this experience.
Victor - May 2023
€129.00 per guest
€64.50 per child
Where
You’ll receive the exact address after the bookingTeresa
Cesarina from 2022Location: Vico Equense Languages: Italian and English"My name is Teresa and I am lucky enough to live in Vico Equense, a splendid town which boasts a world-famous food and wine tradition and which has given birth to some of the most famous starred chefs of the moment. I am a simple and hospitable person, I love share the pleasures of the table with relatives and friends. I often re-propose old family recipes but I don't disdain the charm of innovation and experimentation. My love for the home, the land, cooking and simple things make me bring to the table mainly vegetarian dishes based on vegetables and greens, strictly in season, grown by me and my family in a garden a few kilometers from my house (located in the city center).delicious provolone del monaco.My menus will obviously vary in based on the seasonality of the raw material.According to the best family traditions with the products of my garden I make preserves of all kinds, from pickled oil to jams to finish with tomato preserves".