Small group hands-on cooking class with 3 pasta recipes, followed by a tasting of the recipes prepared during the lesson
Shared Experience
In a shared experience, other guests may be added, up to the maximum number of people that the host can accommodate. Therefore you may have the opportunity to share your passion for good food and cooking with other people from all over the world!
Your experience
- Gnocchi home made
- Maltagliati al profumo di bosco
- Tortelloni (homemade pasta) with butter and sage
My name is Graziella, I am a Cesarina and I live in Spello, Umbria. My passion for cooking started as a child, when together with my mother I loved to put my hands in the dough. Today, in my home, I offer culinary experiences to share together, with the aim of making our territory known through cooking, creating traditional dishes with refined and genuine ingredients. Our course begins with a welcome drink, and then continues our taste journey. In this course, we will immerse ourselves in the preparation of gluten-free cuisine, making two first courses together. The first will be a fresh pasta filled with ricotta and spinach. Finally, we will all sit down at the table to enjoy what we have prepared, outdoors, weather permitting.
Vegetarian
Gluten free
Reviews
There are no reviews yet.
€179.00 per guest
(€89.00 per child)
€179.00 per guest
€179.00 per guest
€89.00 per child
Where
Graziella
Cesarina from 2018Location: Spello Languages: Italian and EnglishThe passion for cooking sprouted from my childhood days when I played with dolls and concocted imaginative dishes with soil and water. That's how I embarked on my culinary journey, inspired by my mother, a homemaker who crafted delicious meals. I learned to roll out pasta with a "rasagnolo," to bake bread, and so forth. For about 35 years, this passion has evolved into my profession, thanks to my experience in the restaurant industry. Around 10 years ago, I discovered that I have celiac disease and decided to reinvent all of my mother's recipes, adapting them to be gluten-free. It was a significant experience that further fueled my passion because today, I can offer delightful and safe dishes for those, like me, who have celiac disease.