Cooking class with 3 recipes (appetizer, first course of fresh pasta and dessert) followed by a 3-course menu with the dishes prepared during the course. We will prepare and enjoy together three typical dishes of the Venetian tradition, the small shrimp (the schie) with white polenta, inevitable on the Venetian tables, I bigoli, large spaghetti, drawn with the traditional tool, for those who are lucky enough to have an old one or with the corresponding modern, and finally to finish in sweetness, the classic tiramisu, born in Treviso and known and loved all over the world. At the gates of Treviso I welcome you in my home, a quiet and reserved environment where you can enjoy new and genuine flavors in the company of those you love.

Having fun while cooking is essential! So I look forward to seeing you in my kitchen to unleash your creativity. We will prepare three different types of filled pasta giving them a creative and unusual look, perfect for special occasions. I propose raviolo roses with shrimp filling or if you prefer a vegetarian filling, bicolor tortelloni with ricotta and spinach, and finally ravioli with herbs filled with casatella trevigiana and smoked ricotta. A beautiful course all year round, adapting the fillings to the seasonality of the raw materials chosen.

What better occasion to experience the welcome of a Cesarina of an occasion such as an anniversary, birthday or one of the holidays we love to celebrate with our loved ones? This year spring seems to be late but if the weather allows, at my house we can eat in the garden, in the middle of the green.  So in this season I propose a spring menu full of flavor and freshness.  As an appetizer I propose baskets of phyllo dough with a fresh spring salad and quail eggs, as a first course some soft creps with a filling of asparagus and peas, as a second course a tasty roll of rabbit rabbit cooked at low temperature and to finish in sweetness a strawberry tiramisu, all accompanied by strawberry tiramisu, all accompanied by a fresh prosecco from the Treviso hills.

Throughout the Veneto region it is a widespread tradition to meet with friends for an aperitif before dinner accompanied by many small samples (cicchetti) that sometimes replace dinner precisely because of their variety and abundance.  We will prepare together some of the tastiest cicchetti, depending on the season, such as: polenta croutons with creamed cod, bruschetta with cherry tomatoes and stracciatella, fish or eggplant balls, small cocoa sandwiches with smoked salmon, croutons with lard and honey, bruschetta with chickpeas and octopus stew, eggplant rolls with spek and goat cheese ... accompanied by the classic spritz. With the coffee I will make you taste the fregolotta with almonds or radicchio (in season).  

A cooking class for the sweet tooth!  Tiramisu is the most famous and loved Italian dessert in the world. So let's immerse ourselves in this delicious dessert by experimenting with three of its most delicious variants: the classic coffee dessert, the fruit dessert (strawberries or raspberries or pineapple...), the cream dessert (pistachio, hazelnut, chocolate...).  While waiting for the necessary rest for a better tasting of the desserts we will share a salty appetizer with focaccia with sourdough and bruschetta with cherry tomatoes.