"Lombardy and its Flours" is a unique Italian cooking class. I will open my home to you, a beautiful attic with breathtaking views of the Swiss Alps, Como and Monte Rosa. You will taste the mouth-watering dishes you prepare, accompanied by excellent red or white wine and limoncello prepared by the hostess with organic lemons.I will teach you how to knead with typical Lombard flours: polenta flour, buckwheat flour and yellow "fioretto" flour. We will prepare together a typical appetizer, a fresh pasta dish and a dessert.When you return, you will amaze your diners with these delicious authentic Italian recipes!

Lombardy and its flours

Cooking class: preparing fish from Lake Como

Happy to welcome you to my home, I will have the pleasure of making this experience unique with good traditional food.Together we will prepare tasty traditional Como dishes but with a vegetarian twist, and if the weather permits we will also be able to take advantage of the outdoor space to better enjoy the experience.There will naturally be no shortage of good wine, coffee and bitters, but above all a lot of merriment.

Como's traditional recipes

Take a seat at the cozy tables of the Cesarine to savor forgotten recipes that have been treasured and handed down for generations.During this cooking class you will learn how to prepare 3 recipes: an appetizer typical of my area, a fresh pasta dish and a dessert.Under my guidance you will learn how to make the dough, roll out the pastry and prepare a fresh pasta following my family's recipes.We will also prepare together a great dessert from my family recipe book.At the end of the course you can relax at the table, enjoying a 3-course menu, whether lunch or dinner, including appetizer, main course and dessert that we will have prepared together with drinks included (local wine, water and coffee).

Cooking class with three Como recipes

Take a seat at the cozy tables of the Cesarine to savor forgotten recipes that have been treasured and handed down for generations.During this cooking class you will learn to prepare 3 recipes: a Bruschetta typical of my area, a homemade fresh pasta dish and a dessert.Under my guidance you will learn how to make the dough, roll out the pastry and prepare a fresh pasta following my family's recipes.Each participant will have his or her own station and will be actively working, equipped with an apron and a handout where the recipes will be explained, with ingredients and steps.We will also prepare together a great Tiramisu from my family recipe book.

Cooking class in the center of Como

We will make the dough together with the best flour and yeast on the market.We will use only real and fresh smoked buffalo mozzarella (never in the refrigerator) for the pizza.Creating the pizza dough and eating it is just as much fun as choosing the ingredients to fill it: I suggest classic flavors such as Margherita, Margherita with Bolognese ragout or even with a base composed of mortadella and pistachio, or even sausage and baked potatoes, but you can create with simple three ingredients a space pizza.Ready to unleash your creativity?

Pizza Napoletana DOC and baking in a wood-fired oven in Como

Cernobbio is a quaint village nestled between the splendor of Lake Como and the nearby mountains. An area in which nature, history and art are inseparably connected. A place that manages to evoke innumerable emotions, images, literary and culinary memories...In my kitchen you will be the protagonists of a fun and educational cooking class. We will learn how to prepare three local recipes related to my family, using fresh vegetables from the garden and products from the mountains.

Cooking class on the lake

With this recipes you will discover three simple, but very classical recipes which belong to my family since generations.You will be able to prepare and taste the nervetti (veal nerves) made with onion and beans and a typical risotto with lake fish. To finish a simple, but very tasty, cake which I used to eat when I was a child at my grandmother's house.I wait for you!

A culinary journey through family recipes

SUMMER MENU, SCALLOPS AU GRATIN, PERCH RISOTTO, BAKED SHELLFISH, MILLEFEUILLE WITH CUSTARD AND STRAWBERRIES