Gabriella
Cesarina from 2021My speciality: Tajarin (homemade pasta) with ragu
I live in: Baveno
Spoken languages: Italian, English, French
Good to know
I offer vegetarian alternatives
Cesarina Green
Gabriella
"The kitchen has fascinated me since the child, I followed carefully mom to the stove trying to learn all her recipes. Mine is a 360 degree cuisine that enhances my region, Piedmont. With my partner, wine connoisseur, who follows me in my creations, we prepare delicious dishes that respect the tradition with particular attention to the research and selection of ingredients."
My specialities
- Flan prepared with eggs, milk, cream and cheese with Bettelmatt fondue
- Tajarin (homemade pasta) with ragu
- Barolo stew
Experiences
Cooking Classes (10)
Food Experiences (2)
Food & Wine Tours (3)
Reviews
5.0
67 reviews
- We had a wonderful evening with Gabriella and her husband in Baveno. Her cooking skills & knowledge are stunning, she is very friendly and passionate, and takes very good care of her guests well-being in her lovely apartment. Very recommendable. Thank you for a great evening! Johannes
- What an expeience!!! Gabriella was amazing and the food we cooked was outstanding. Her sauces were incredible. I highly recommend booking with Gabriella!
- I enjoyed the pasta making very much and the delicious meal with our very nice and knowledgable hostess Gabriella.
- Gabriella was fabulous! My rambunctious 5 year old and I had a great time learning to make tagliatelle, gnocchi, and tiramisu, all of which were heavenly! Gabriella's husband even popped down to the gelateria to get my son a gelato. To top it off, Gabriella took pictures of me and my son enjoying our lesson, and send them to me at the end. As a mom, its so special to be able to capture those moments. We loved every minute! Grazie mille, Gabriella!
- My son and I had a wonderful cooking experience with Gabriella and her husband. We were welcomed like family. And the time spent together preparing bruschetta, tiramisu, and risotto felt like we were cooking with cousins. Conversation was lively. Plenty of laughs. Fresh, local ingredients that were delicious. Gabriella guided us through each recipe. With her help, I finally understand what I’ve been doing wrong when I made risotto. And I have a copy of her recipe to try at home. It was a joy to cook with Gabriella. I highly recommend this cooking experience.
Johannes -
LTS -
Pierre-André Chavaillaz -
Madison -
Yvonne Wilson -