Image Profile


Cesarina from 2018

My speciality: Pizzoccheri (a type of short tagliatelle, a flat ribbon pasta, made with buckwheat flour and wheat flour)

I live in: Lierna

Spoken languages: French, Italian, English, Spanish

Good to know

I offer vegetarian alternatives

Hi from Annamaria!

Chef by profession and for passion, Cesarina Annamaria has trained in the culinary arts in Italy and other parts of the world. "My cooking combines tradition, an eye on eating healthfully, careful attention to ingredients and a sense of lightness".Annamaria hosts us in her cozy and elegant house overlooking Lake Como. We are in Lierna, a small town full of history that dates back to ancient Rome. In this corner of paradise, immersed in quiet nature, we sample the wonderful delicacies prepared by Annamaria’s. Her recipes respect each season’s offerings and the local traditions, while focusing on creating a sense of lightness by carefully balancing the various ingredients.

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My specialities
  •  Missultit (fish similar to sardine) with grilled polenta
  •  Pizzoccheri (a type of short tagliatelle, a flat ribbon pasta, made with buckwheat flour and wheat flour)
  •  Cassoeula (pork and savoy cabbage dish)
7 reviews
Anna was an absolute delight and our entire experience was unforgettable. She was patient in her explanation and made sure our pasta making was a success. We prepared two different dishes and got to enjoy the fruits of our labor with new friends at her beautiful home.

Carrie Hendrix - October 2023

This was such a lovely cooking class! My grandmother and I did the course together and had the most amazing experience learning new things and doing it together! Could not recommend the class or Annamaria more!

Halle  - June 2023

Annamaria treated us with kindness and professionalism . She has an easy and appealing teaching style and ensures the whole group is engaged. We enjoyed our time learning how to make bruschetta, pasta and tiramisu and came home with new ways to approach these tasks. Her tips to improve our techniques were much appreciated. This was a gift from our children for my 70 th birthday. While we thought Annamaria’s class was a good one we were nevertheless distressed at the excessive cost . The other couple who shared our class paid €60 each. It would have been €80 if they had also accompanied us on our market tour. Our family paid €189 each for Robyn and I. If the reason for this price difference is the agency fee then it is unconscionable . Robyn and I request the company to conduct an inquiry into this and we seek action be taken to redress it as soon as possible.

Peter Worland - May 2023

We can not rave enough about are amazing hostess and her class. In her kitchen, high above Lake Como, my husband and I learned how to make pastas, tiramisu and bruschetta. Yum..She was so knowledgeable, (had owned her own restraurant) and was very positive, encouraging and kind. One of the high points of our 2 week adventure. Hope she writes a cookbook.❤️❤️

Bonnie Pollock - April 2023

This class exceeded all of our expectations, and then some. Our most delightful and experienced Chef Annamaria, could not have done more to make us feel welcome and at home in her kitchen. I feel we have a new friend. She taught us so much—including secrets-and was very supportive and always encouraging. Hope she writes a cookbook one day. Thank you so very much for the unforgettable experience. We will talk about it always.

Bonnie Pollock - April 2023

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