Andrea e Marta
Cesarina from 2024My speciality: Tiramisù
I live in: Bologna
Spoken languages: Italian and English
Good to know
I offer vegetarian alternatives
Hi from Andrea e Marta!
Our kitchens are an expression of passion and dedication, enriched with a touch of Emilian flair. We love working with leavened doughs, making fresh pasta, and highlighting the natural flavors of vegetables. We also have a deep passion for desserts in all their forms, turning each one into a unique and delightful experience.
My specialities
- Tagliatelle with Bolognese ragù
- Tiramisù
- Ravioli with dark yolk
Experiences
Cooking classes (4)
Reviews
5.0
23 reviews
- Tremendous! We got the feeling of being with young friends. They are so kind and loving. We really enjoyed the time together. I highly recommend Marta and Andrea for a very nice experience.
- Great chance to learn some cooking skills but more importantly an authentic local experience with talented Italian chefs who also happen to be great company!
- This was a great experience and i would highly recommend it. Here is a helpful video of what to expect https://www.instagram.com/reel/DLaSj65MqVc/
- Wonderful!!!!! They were both friendly, talkative, and inquisitive about us and our lives. Very knowledgeable about the things we made (pasta and tiramisu) and made the whole process fun and enjoyable. Highly recommend them!
- My wife and I took a cooking class in Bologna with Marta and Andrea, and it was amazing. They were super friendly and made us feel right at home. We learned how to make lasagna from scratch and finished with a delicious tiramisu. The class was hands-on, fun, and easy to follow. Marta and Andrea were great teachers and made the whole experience feel personal and authentic. We also loved sitting down together to enjoy our meal and share stories. If you’re in Bologna we highly recommend this class. We had a blast and left full and happy!
Mark G, retired Chef - September 2025
Richard - July 2025
Brianna - July 2025
Jeff and Gilda - July 2025
Brian and Paola - July 2025