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Typical dinner menu of the Sorrento coast
5.0
Anna
Spoken languages: Italian and English
Dining experience: take a seat and enjoy an authentic Italian meal with a local Cesarina
Private Experience
Private experiences are reserved for you and any guests you have booked for: no other people will be added so that you can enjoy maximum privacy.
Your experience
We will begin this dining experience with a refined welcome cocktail and appetizer celebrating the delicious flavors of my homeland. We will delight the palate with a selection of delicious cured meats, artisanal cheeses, crispy bruschetta and hidden lemon treasures. We will then proceed with a tasting of olives and PDO olive oil.
Meanwhile, fresh vegetables from my garden will take center stage, both in the appetizer and a side dish. As a first course, I will offer you ravioli alla caprese, prepared with love and skill. You will have the opportunity to savor the magical Eggplant Parmigiana as a side dish. To end on a high note, a typical Sorrentine delicacy: the Lemon Delight, a delicious sweet creation that will enchant your senses.
Reviews
5.0
4 reviews
- We loved Anna and her family. They were so helpful and fun to be around. She did an excellent presentation on how to make various dishes. We highly recommend this authentic cooking class.
- Beautiful family. We really enjoyed our time at Anna's cooking class
- Anna & her family were very gracious! We thoroughly enjoyed learning to make authentic Italian pasta & tiramisu with Anna! Peppe poured wine, and the whole family made us feel so welcome in their home! Highly recommend this immersive experience!
- We had an amazing time with Anna and her family, and really feel like we had an authentic Italian experience - highly recommend!
Frank Cuca - October 2023
Robin and Henry - October 2023
Amy - June 2023
Simrah - June 2023
€95.00 per guest
(€47.50 per child)
€95.00 per guest
€95.00 per guest
€47.50 per child
Where
Anna
Cesarina from 2023Location: Sant'Agnello Languages: Italian and EnglishMy cuisine is substantially based on the products that the land offers in the various seasons; I love cooking homemade pasta like caprese ravioli, with lemon, with cod or any fish, with speck and walnuts or with spinach. I like to experiment with new taste combinations, so I prepare gnocchi not only in the "Sorrentina" style, typical of my area, but also with gorgonzola, turnip greens, etc. I also have a wood oven where I prepare fantastic pizzas leavened for 36 hours and therefore very digestible. Here too, imagination reigns supreme: with onions, pistachio and mortadella, seafood, broccoli and sausage, margherita, marinara.