Cooking Classes

Two hearts and an apron

5.0
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Image Profile

Luciana

Leghorn (LI)
Duration 3h
Max 4 guests
Spoken languages:  
Italian, English, French

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

Shared Experience
Your experience
  • Focaccia
  • Ravioli
  • Spoon dessert

This cooking class is an invitation to share time, emotions, and creativity, and is designed for couples who wish to celebrate a happy occasion or simply treat themselves to a special moment together. It is a sensory experience that brings together the pleasure of being in good company and the magic of cooking side by side, where connection becomes the essential ingredient and every gesture tells a story.

During the class, we will prepare a complete menu made up of three romantic-themed dishes: a soft, fragrant heart-shaped focaccia, colorful fresh pasta hearts made together, and a sweet ricotta-based spoon dessert that is rich, comforting, and surprising. Each recipe is designed to awaken the senses, encourage playfulness and sharing, in a warm and relaxed atmosphere.

Total: €133.00

€133.00 
per guest

€67.00 per child

Reviews

5.0
1 review
Luciana and Francesco were the birthday gift from our children. Thinking we were going to lunch, to our surprise, we found ourselves immersed in a cooking experience. Under Luciana’s very precise guidance and Francesco’s constant help, in a perfectly equipped environment, we spent an unforgettable day savoring many local flavors… and we cooked some ourselves!!! What a wonderful birthday!!!

Translated from Italian

Patrizia e Marco - April 2026

Where

You’ll receive the exact address after booking
Image Profile

Luciana

Cesarina from 2025Location: Leghorn (LI)    Languages: Italian, English, French
My vocation as a Naturopath is reflected in a healthy cuisine, based on artisanal and locally sourced ingredients, carefully selected from small farms. Born in Rome, I have blended the flavors of the Tuscan and Roman traditions, creating authentic, seasonal dishes rich in color and research. A special role is given to doughs, especially shortcrust pastry, which I reinterpret in both sweet and savory versions, bringing to life unique creations that are also at the heart of my cooking classes. Desserts and tarts are, for me, a true field of creative freedom: from the crust to the filling and the decorations, every detail becomes a personal expression and a source of satisfaction.
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