Cooking Classes

Traditional recipes in this cooking class in Stresa

4.8
Typical experience
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Gisella

Stresa (VB)
Duration 3h
Max 6 guests
Spoken languages:  
French, Italian, English

Cooking class: learn how to cook traditional & innovative Italian recipes from a local Cesarina

Private Experience
Your experience

    I will be waiting for you at my home in Stresa, the pearl of Lake Maggiore, famous for its breathtaking views and beautiful Art Nouveau villas. During this cooking class, we will prepare three traditional recipes together: we will start with a typical appetizer, then work with flour and eggs to create the dough for handmade noodles, and conclude with a traditional dessert.

    Ready to lace up your aprons?

    Total: €157.00

    €157.00 
    per guest

    €79.00 per child

    Reviews

    4.8
    12 reviews
    What a fantastic experience! We booked a cooking class at Gisella’s home and received a very warm welcome right from the start. The menu was absolutely delicious. For the starter, we made vitello tonnato. The sauce was so incredible that we cleaned our plates until the very last bit ('fare la scarpetta' :-)). For the main course, we made a wonderful green pasta with tomatoes, and we finished with a perfect tiramisu. Gisella is also incredibly flexible and thoughtful. Since not everyone in our group liked zucchini (an appetizer she had prepared), she quickly made delicious bread rolls with gorgonzola instead. This class is highly recommended for anyone looking for authentic food and genuine Italian hospitality!

    Peggy - 

    We LOVED our cooking experience with Gisella. We enjoyed getting hands on in her kitchen and learning more about Stresa. her and her husband were wonderful hosts - spending time in their home was the highlight of their trip. The pasta was incredibly tastey and fresh - we are looking forward to refining our skills back home. Thank you Gisella

    Lindsey Watkins - 

    Our experience with Gisella was excellent! We started with bruschetta with gorgonzola with truffles. We thought we were only going to learn how to make gnocchi, but she surprised by starting off with a demonstration on how to make tiramisu! She explained to us how to mix the ingredients, then she showed is how assemble it. Next came making the gnocchi which was all hands on, after a brief tutorial. We had two sauce varieties, cheese and tomato based. Giselle and her husband Marco offered us wine and joined us for lunch, conversing about travels, hobbies, and family. The portions were generous and we left with satisfied appetites, and confident that we can replicate the delicious dishes at home, aided by notes we took along the way. Gisella was very gracious hosting us in her clean home using hygienic cooking practices, with an amazing view of beautiful Stresa. We highly recommend Gisella for a fantastic introduction to authenticate Italian cuisine!

    San Diego Steve - 

    We had a very pleasant time with Gisella and her husband discovering the local gastronomy. Very warm welcome and good advice for making pasta and tiramisu successfully. Thank you again!!

    Translated from French

    Valerie et Pascal - 

    Gisella was an excellent “teacher” and also very wonderful as a host in general

    Lisa Faupel - 

    Where

    You’ll receive the exact address after booking
    Image Profile

    Gisella

    Cesarina from 2018Location: Stresa (VB)    Languages: French, Italian, English
    Stresa is an elegant and charming town on Lake Maggiore, full of luxurious hotels, period buildings, and beautiful Art Nouveau villas. It’s very pleasant to take a walk along the lakeside promenade, among flower gardens and small restaurants. The small historic city center is very picturesque, with nineteenth-century buildings, terraces full of flowers — and my cozy home. You could say I was born in a hotel. I lived in one until I was 12 years old. In my family’s hotel, I would prepare a snack in the restaurant, eat in the dining room, and the staff would make me simple desserts. My passion for the culinary arts was nurtured in that environment — and now, I’m a Cesarina!
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