Experience a traditional Italian cooking class and meal with a particular attention to your habits. All ingredients are plant-based and be safe that no alcohol or Haram ingredients are used for the preparations - no animal food (meat or fish) is basically hosted in my kitchen.I have been visiting Arab and Middle East countries many times, as my parents have been living there for many years. I have therefore a particular sensibility to habits and traditions, that I fully respect. In my house you could also find a small and intimate corner for your prayers if you wish. Enjoy bruschetta, pasta making and dessert together, children are particularly welcome!

Ḥalāl cooking class with pasta and aperitivo

The aperitivo ritual is a classic in Milan: with this course we learn how to make some recipes to replicate it at home and invite friends over, surprising them with many creative but easy-to-make ideas. More informal than a dinner party but as substantial as a lunch, aperitivo is not just olives, pizzettas and chips!During the course you can sip a "sbagliato," the famous cocktail invented in Milan in an equally famous bar, which you can glimpse out the window!What we will prepare (ingredients vary depending on the season)polenta sandwich with kale pesto, sun-dried tomatoes and caramelized onionbruschetta with herbs, walnuts, capers, olives and chili pepperschickpea, pumpkin and thyme pieborlotti croquettes, apples and hazelnuts

Learn how to serve the real Milanese aperitivo and cocktail

An old house in Milan, a little balcony full of herbs, the flavors of the vegetable garden: these are the ingredients for a course that is a little trip to the countryside, in search of products that respect nature, the seasons and the land. An all-vegetable menu that will please young and old alike and that winks at tradition with a hint of modernity (just like Milan).Polenta is a classic of Lombard cuisine: here it becomes a tasty appetizer combined with the strong flavor of caramelized vegetables.Millet is an ancient cereal, in Lombardy it was widespread until a few decades ago: we rediscover it by using it to make gnocchi, instead of the classic potatoes!Finally, a cocoa and dried fruit dessert that cannot disappoint anyone!

The countryside goes to the city: vegetable cooking class 

In this course we will learn together how to make stuffed pasta with just water and flour: making eggless pastry requires careful selection of flours and a few tricks. Even the filling will be all vegetable: for a cuisine that is both traditional and current and inclusive!What we will prepare:ancient grain tortelli with potatoes, radicchio, lemon and hazelnutsWhat you will find in this experience:welcome drink, tortelli preparation, dinner with appetizers, first course and dessert.Wine, water, coffee, talk and lots of passion includedI'll be waiting for you in my old Milan home, overlooking a bustling downtown street just a stone's throw from Central Station.About me: I am a natural cooking enthusiast, love to travel and frequent farmer's markets.

New traditions: how to make stuffed pasta without eggs

There are many delicious dishes that we can prepare with ease and a little creativity using scraps, stems, leaves!Ancient gestures, to be rediscovered, that our grandmothers knew well: a classic of peasant cuisine is soup with old bread, which in Lombardy was called pancotto, or with the peels you can create a tasty appetizer.With this course, we learn how to "recycle" with intelligence and taste!Course also suitable for children, who will enjoy recognizing and reusing the different components of vegetables!

The cuisine of leftovers, between tradition and modernity in Milan

With my experience I will welcome you into my home and you will feel part of the family immediately, you will be able to live an experience that you could not live alone.My lesson is fun, creative and exciting because you will have the opportunity to learn the recipes of authentic Italian cuisine!You will learn with me to "create" with your hands: egg pasta:The doses, the dough, making the sheets and making the ravioliThe pizza dish known and appreciated all over the world:the dough, the leavening, spreading of the dough, frying and seasoningThe tiramisu:the coffee, the cream of sugar and egg with the mascarpone, compose the tiramisuAt the end you can sit down at the table in the dining room prepared for you and enjoy the dishes prepared together toasting with excellent wine

Fried pizza, ravioli with ricotta and parmesan, tiramisu

Water and flour combined with each other and worked with the right technique can give great satisfaction in the kitchen.Get dishes to share with family and friends.I will teach you step by step the balance between these two ingredients, how to work them and the right rising times, the importance of yeast and understanding the right amount to get a perfect and light dough.The different flours for each dough.Then together we will roll out the dough to make the world-famous pizza Margherita, invented in June 1889 by chef Brandi in Naples in honor of Queen Margherita of Savoy and which has become famous all over the world.As a second recipe we will make fried pizzette, small discs of dough fried then topped with fresh tomato sauce and pecorino cheese.

Pizza and focaccia: the magic of flour with water

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.The fresh pasta with the addition of saffron has a special flavor, it goes well with the delicate squash blossoms and the soft cake with peaches, in short an orange menu to prepare together from my kitchen with a view!

Cooking class in Milan with an amazing view 

We learn how to make pizzoccheri, a tasty one-pot dish that takes us with our minds to the mountains, pair them with a nice bresaola appetizer, and finish with torta sbrisolona.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 dessert from my family cookbook.

The taste of the mountain in Milan

In this lesson, we learn how to use leftovers to make the legendary Milanese meatballs "i mondeghili" and rice al salto following my family's recipes.Each participant will have his or her own station and will be actively working, equipped with a gremband and a handout where the recipes will be explained, with ingredients and steps.We will also prepare together an excellent 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).

Recipes of the heart: Modeghili, rice al salto and dessert

Let's learn how to make double-breaded cutlet Milanese and other little secrets to make it perfect!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.At the end of the course you can relax at the table, savoring what you have prepared, whether lunch or dinner with drinks included (local wine, water and coffee).

Milanese Cotoletta Masterclass

I look forward to welcoming you with open arms in my beautiful and cozy home to teach you the recipes of Italian cuisine with the fun of cooking and then enjoying the food you have prepared, accompanied by excellent Italian wine.You will learn how to "create" with your own hands not only the egg pasta and the sauce we are going to dress it with but also the dough for a delicious pizza. To conclude we will make a mouth-watering dessert: tiramisu prepared with eggs, sugar, mascarpone, ladyfingers, coffee, and cocoa.