Valtellina flavors in a medieval palace

Name: Cesarine - Valtellina flavors in a medieval palace
Brand: Cesarine
SKU: JfBvLrLT6K
Price: 153 EUR
Availability: InStock

Andrea

Chiuro

Duration 3h

Max 6 guests

Spoken languages: Italian, English, French

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

Shared Experience

Your experience

Bresaola rolls with fresh cheese
Traditional Pizzoccheri Pasta
Valtellina cheese board
Apple pie or tiramisu

In a charming medieval building, you will be welcomed by a unique kitchen, with a wood-burning oven and stove alongside modern equipment. Here we will prepare traditional Valtellina dishes together with genuine ingredients supplied by small local producers: bresaola fagottini with fresh cheeses, classic traditional pizzoccheri, a platter of Valtellina cheeses and, to finish on a sweet note, an apple pie or homemade tiramisu. Each course will be accompanied by selected Valtellina wines. In the warmer months, we will enjoy our creations under the wisteria pergola, otherwise in the large kitchen of the building. My name is Andrea, I am a food and interior photographer, sommelier, and lover of good food: I will guide you through an experience that combines authentic flavors and history.

€153.00 per guest
(€77.00 per child)

Guests

Date

Pick a time slot

Special requestsRemaining char: 500

Total: €153.00

Gift an experience

€153.00

per guest

€77.00 per child

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€153.00 per guest
(€77.00 per child)

Guests

Date

Pick a time slot

Special requestsRemaining char: 500

Total: €153.00

Gift an experience

€153.00 per guest

Where

You’ll receive the exact address after the booking

Andrea

Cesarina from 2023Location: Chiuro Languages: Italian, English, French

Valtellina is my homeland, where I grew up surrounded by generations of passionate and skilled cooks. Following this tradition, local dishes—as well as classic Italian cuisine—have become part of my personal heritage. Thanks to my work, which often takes me abroad, I've had the chance to explore new culinary cultures: from France to China, I've sought out flavors and tastes far from home, driven by curiosity and a desire to broaden my culinary perspective."