Image Profile

Enrico

Cesarina from 2023

My speciality: Ossibuchi alla Milanese

I live in: Milan

Spoken languages: Italian, English, Spanish

Good to know

I offer vegetarian alternatives

Cesarina Green

Hi from Enrico!

My cuisine is based on the simple and genuine recipes, from my family and the Milanese tradition. We will cook with local and seasonal ingredients. My passion is for first courses and would love to cook with you fresh pasta , pizza, a delightful risotto and a super tiramisu’.  I can offer the experiences with vegan and vegetarian alternatives, just let me know. After cooking we will enjoy our recipes and good wine at my home possibly on my nice terrace.

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My specialities
  •  Rice with strawberries
  •  Ossibuchi alla Milanese
  •  Fresh pasta with seasonal vegetables
Experiences
Reviews
5.0
161 reviews
Enrico is an amazing chef! We did the Risotto masterclass and made 3 different kinds. Every one of the rosittos was truly the best we’ve ever eaten. I would recommend this to everyone! Also, Enrico and his wife are such sweet people that you feel right at home.

Louise De Loof - January 2026

Ottima esperienza dal punto di vista culinario e umano. I padroni di casa sono alla mano e hanno tanto “vite” da raccontare. Ci hanno messo a nostro agio dal primo momento, molto simpatici e disponibili. Esperienza da ripetere assolutamente.

Gaia - January 2026

Enrico and Christina were a wonderful hosts, we had an amazing experience in an authentic Italian atmosphere that was full of warmth, amazing food and plenty of laughs. Will forever remember💙 very recommended 👍🏼

Abrar - December 2025

They were very lovely couple and very welcoming, food was amazing very tasty and place was very nice

Basmah  - December 2025

I would give Enrico an even higher score, and Cristina too! Wonderful hosts, a great teacher, and even better meal that we thoroughly and eagerly learned to make, and can now take home and do our best to do justice to. We didn't want to leave! Tanti Grazie! Highly recommend!

Julian - December 2025

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