Cooking classes
Tuscan secrets: pici, tortelli and grandma's sauces
5.0
Small Group hands-on cooking class with 2 pasta recipes and tiramisù followed by an Italian aperitivo and lunch or dinner with the dishes prepared during the class
Shared Experience
Your experience
- Pici (homemade noodles) in a garlic sauce
- Potato tortelli
- Tiramisù
The course consists of preparing 2 first courses, handmade pasta as my grandmother Giovanna used to make every Saturday for Sunday lunch. You will learn how to knead on a pastry board and how to use a rolling pin. Pici are a typical pasta of the area, flour and water, potato tortelli or ravioli, depending on the season, will be the second main course. The sauces that will accompany the pasta will be strictly related to the Arezzo and Tuscan tradition (aglione sauce, mock sauce, Tuscan ragout, wild boar ragout).
The tiramisu recipe will be traditional.
€129.00 €117.00 per guest
(€59.00 per child)
€129.00 €117.00
per guest€59.00 per child
Reviews
5.0
3 reviews
- Errico was an excellent host showing us how to prepare the different plates. He was very kind and patient with us while we were preparing the plates. It was a very nice experience with him. Nest time we got to Arezzo, we'll ask for have another dinner and maybe another class. Thanks Errico!!
- Awsome and delicious
- Errico (chef Banco, (and sommelier) was a wonderful chef! I enjoyed rolling pasta with him and watching him cook. Me and my friend Margie had a great time talking with him and his friends at dinner. The meal was outstanding with plenty of delicious food and wine. I will cherish this experience forever. I now follow Errico (Chef Banco) on Facebook and Instagram (@chefsommelierbanco) so I can watch his videos. 😊 Elizabeth Gill @dizzylizzy1036
Ligia y Mario - November 2024
JONAS - June 2024
Elizabeth and Margie - June 2023
€129.00 €117.00 per guest
(€59.00 per child)
€129.00
€117.00 per guest
Where
Errico
Cesarina from 2023Location: Arezzo Languages: Italian and EnglishMy cuisine is linked to the culinary tradition of Arezzo and Tuscany, the pasta is rigorously handmade (pici, tagliatelle, gnocchi, ravioli) with meat sauce (rabbit ragout, duck, pigeon, guinea fowl, wild boar, roe deer), roasts are my specialty (porchetta rabbit and duck, in particular). For starters, pappa al pomodoro and chicken liver crostini can never be missing from a Tuscan table. For desserts, the choice is always in the name of tradition, cantucci, tarts, ricciarelli, cavallucci. All accompanied by good wine.
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FAQ
How it works
Why book with Cesarine?
Families and solo travellers welcome
Free cancellation
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