Umbrian cuisine, a journey through dishes and stories

Name: Cesarine - Umbrian cuisine, a journey through dishes and stories
Brand: Cesarine
SKU: buvkF8ap36
Price: 82 EUR
Availability: InStock

Marisa

Paciano

Duration 3h

Max 10 guests

Spoken languages: Italian, English, French

Tasting of traditional dishes

Shared Experience

Your experience

Traditional mix appetizers
Pici, Ravioli, Tagliatelle
Meatballs or Chianina beef roulades

Encounters at the table: music, stories, and festive dishes The menu offered is based on the popular traditions of the Umbrian region. Starters include meat crostini, sage and onion focaccia, and torta al testo with mortadella and pistachios. The first course features pici, ravioli, and handmade tagliatelle with various sauces (white Chianina ragù, cacio e pepe, aglione). For the second course, I would like to suggest meatballs or Chianina beef rolls with fennel and zucchini au gratin, accompanied by excellent red wines from Umbrian wineries. Finally, a fragrant dessert served with homemade limoncello: almond charlotte. During dinner, between courses, I will present Canto V of Dante's Inferno with background music.

€82.00 per guest
(€41.00 per child)

Guests

Date

Pick a time slot

Special requestsRemaining char: 500

Total: €82.00

Gift an experience

€82.00

per guest

€41.00 per child

Reviews

There are no reviews yet.

Write a review

€82.00 per guest
(€41.00 per child)

Guests

Date

Pick a time slot

Special requestsRemaining char: 500

Total: €82.00

Gift an experience

€82.00 per guest

Where

You’ll receive the exact address after the booking

Marisa

Cesarina from 2024Location: Paciano Languages: Italian, English, French

My favorite dishes are those made with long-fermentation doughs. One of my specialties is the Easter cheese bread, infused with the warm and inviting aromas of cinnamon and cloves. All my pasta is handmade, paired with simple yet flavorful sauces, such as *aglione* and white Chianina ragù. For desserts, I often prepare zuppa inglese, made with the traditional Umbrian torcolo soaked in alchermes, and salame del re, two delightful classics of Italian tradition.