Embark on a gastronomic tour filled with the delectable flavors of Liguria and Apuan. Indulge in a sumptuous appetizer featuring anchovy and burrata crostini, tomato and Colonnata lard, Tuscan pecorino, fried polenta, homemade sweet and sour giardiniera, and cod fritters. For your first course, savor two unique dishes: Testaroli with pesto, a typical Lunigiana dish that can only be found in this region, and "Gnudi," a Tuscan specialty of ricotta and spinach gnocchi. The main course features stuffed mussels with mussel stew and a seasonal salad. End your culinary journey on a sweet note with a soft and fragrant homemade cheesecake. Dine in the serene indoor garden or, in case of bad weather, the beautiful dining room.

Ligurian-Apuan Gastronomic Tour

A journey through time among the scents and flavors of tradition by tasting simple foods accompanied by sincere wines still made as they once were, surrounded by the green rows of grandfather's vineyard. You will learn directly from the winemaker all the secrets of making a genuine wine from the origins of the grape variety to the bottling directly at the place of production. Then the tasting accompanied by platters of local cured meats and cheeses, savory pies, bruschetta with Lardo di Colonnata, rosemary focaccia, four glasses of red and white wine.

Barefoot snack in grandfather's vineyard

Special all-fried menu for Carnival

A "different" sensory experience with dishes recreated from medieval recipes taken from manuscripts of the 1300s. An immersion in fragrant and tasty dishes. The table is set with tableware reproduced from medieval originals, and even the meal will be conducted according to the etiquette of the time. And you will also eat with your hands!

Special medieval banquet in Carrara

We make the pasta in 3 sizes and then enjoy it together

Cooking class with 3 pasta recipes

_Curious about homemade pasta? I will teach you how to make fresh homemade pasta with just two ingredients: flour and eggs._tagliatelle and ravioli filled with ricotta cheese and spinach.

Pasta and Tiramisù feast in Camaiore

This cooking class is based in Camaiore and has as main focus a type of very popular fish: anchovies. We will cook a three course menu with them: a starter, main course and second plate. Their unmistakable taste will accompany us in each of the recipes. I always try to use quality ingredients, to use local products and not to waste food.

A sea of anchovies: fish cooking class in Camaiore

Recipes from Garfagnana. Traditional and brandnew recipes with pecular ingredients

Garfagnana cuisine in 3 recipes

In this three-hour cooking class, led by an experienced chef, you will discover the secrets of traditional cooking in La Spezia in an authentic Italian home, learn how to make handmade pasta and pair it with the freshest, seasonal ingredients!You will be happy to take home your new culinary skills and amaze your guests!

Cooking class in the garden in the Cinque Terre

Learn how to make two types of Italian pasta and a classic Italian dessert during this chef-led cooking workshop. In the private home of a Cesarina in La Spezia, receive hands-on instruction for making trofie, gnocchetti and tiramisu from one-of-a-kind family recipes. Workshops include local wine and coffee, as well as lunch or dinner prepared during the class.

Cinque Terre Cooking Class: pasta, tiramisù and aperitivo 

Let's have a nice walk, discovering the agricultural excellences of my city Massarosa, on the way of herbs and flowers.Massarosa can be considered the "green heart of Versilia": you can find olive groves, eucalyptus, peach orchards, vineyards, lavender and much more.We will taste the baked Tuscan flat bread of various types, we will stop on the shores of the pond of Manipura lake to taste a board of local products, cold cuts and cheese, in the cool of the olive trees, and finally we will go in a typical place to conclude the walk with bruschette.

Walk through the green heart of Versilia

After the appetizer, we gather around our table with apron and rolling pin. We prepare pasta together in three different shapes, using various types of flour, purchased directly from the local mill:i pici, a long, rustic pasta that is worked only with the hands;i maccheroni, a square-shaped pasta, which is cut with a notched wheel;ravioli, a filled pasta that can be made with different tools.We will cook them together, choosing the most suitable sauce for each format.In warm weather we can eat outside, on the terrace or on the patio. In winter, we will have company by the burning fireplace.