Cooking classes

Veneto desserts cooking class

5.0
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Delia

Bardolino

Duration 3h

Max 10 guests

Spoken languages:  Italian, English, Spanish, German, French, Portuguese

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

Shared Experience
Your experience

    We only ever talk about tiramisu!

    Understandable...Creamy and delicate, it gets everyone on the same page, but Venetian desserts are many and deserving! I host you in my kitchen to discover baked and spoon desserts you may have never heard of. We decide the menu together, you can choose up to 3 of these desserts: fogassin coi pomi (sweet apple focaccia), zaletti, tiramisu, local wine donuts, Santa Lucia shortbread, sbrisolona with rice flour, soft potato torcetti, apple strudel with ricotta dough.

    Vegetarian

    Total: €127.00

    €127.00 per guest

    €64.00 per child

    Reviews
    5.0
    1 review
    Truly memorable evening! Delia and her family were very welcoming and made us feel very at home. Together we made two types of pasta and tiramisu, they were absolutely delicious and we had a fantastic time together making it. Delia was so accommodating and made such an effort to make it an enjoyable experience. It was great to learn more about Italian culture also. This will be the highlight of your trip to Lake Garda!

    Sasha - June 2024

    Where
    You’ll receive the exact address after the booking
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    Delia
    Cesarina from 2024Location: Bardolino    Languages: Italian, English, Spanish, German, French, Portuguese
    I love making bread and pizza with sourdough and a minimum 24-hour fermentation, fresh pasta (like tagliatelle, gnocchi, and tortellini filled with herbs and typical cheeses, or with pumpkin), and risottos (such as Amarone and Monte Veronese or vegetable risottos from my garden). In our home, we are all vegetarians/vegans, so I prefer ingredients of plant origin. However, I can also cook well with animal-based ingredients if guests want to try some typical Venetian dishes! For example, risotto with "tastasal" (sausage), boiled meat with "pearà," "pokenta," and stew.
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