Cold cream of courgette with mozzarella, origano and anchovy
Homemade egg traditional pasta similar to maccheroni with season vegetables
Home made ice-cream stracciatella and season fresh fruit
Here is a Summer proposal of the Tuscan rural tradition. The experience will take place in the large kitchen with the possibility of accessing the garden and surrounding nurseries. You will taste an original appetizer served with slices of homemade bread and you will be surprised by the homemade garganelli with seasonal vegetable sauce: a unique egg pasta, portions of puff pastry formed with a wooden frame comb. The meal will end with homemade ice cream and fresh seasonal fruit.
We had a great time. It was an unforgettable experience for us. From now on, this will be one of the joint programs with my husband. We make pasta every Sunday. 😊🥰
Tünde - August 2025
Excellent! Recommend highly especially for those interested in cooking. A first rate cultural experience.
Kurt Miller - August 2025
We had a very fun afternoon, making pasta with Luisa. She showed us how to make traditional egg pasta with her family's recipe. She shared her knowledge and experience by telling us how to make bigger quantities and the insight about the diffrent pasta making techniques. Afterwards we ate the self-made pasta while enjoying a good glass of local wine. Besides the talk about pasta, Luisa also told us about family tradition, history, Pistoia and more. We would recommend booking a cooking class by Luisa!
Jelle & Quinty - August 2025
We had a really Nice time with Luisa. She learned us how to make pasta and she told us lots of information about pasta, the differences between Italian regions and Pistoia. Would recommend everyone! ❤️
Chrissie - August 2025
Lots of fun and very informative, not just about cooking but also the history. A bit of hard work but a very tasty dinner as a reward!
You’ll receive the exact address after the booking
Luisa
Cesarina from 2022Location: Pistoia Languages: Italian and English
"I was born in Romagna, but now after more than 35 years in Pistoia my home is Tuscany. In the green, but a few kilometers from the station and the Piazza del Duomo. I have a creative and curious soul and in the kitchen, through the dishes of the Romagna and Tuscan tradition, I express at best my spirit of welcome. I love to make homemade pasta, bake bread, cook the classic desserts of the tradition."