Fantastic 3 course menu

We invite you to experience a unique culinary journey! Join us for a special evening with dinner and an interactive cooking class. We'll kick off with delicious finger foods: small bites that will introduce you to new and surprising flavors. Following that, we'll guide you in preparing homemade pasta with authentic Bolognese sauce. You'll learn the secrets to creating a rich and flavorful sauce that perfectly complements fresh pasta. We'll continue with a delightful egg and asparagus dish, where the delicate eggs blend with the crispiness of fresh asparagus. Finally, to end on a sweet note, you'll learn how to make an irresistible tiramisu: the classic Italian dessert that captures taste buds worldwide.

Special cooking class

I extend a warm welcome to you in my enchanting enclosed garden, adorned with vibrant flowers and aromatic plants. Our delightful evening will commence with the traditional Venetian appetizers, accompanied by a fine glass of Prosecco. Next, you will have the opportunity to savor the flavors of "Bigoi in salsa", a classic pasta dish prepared with onions and salt-cured fish, such as sardines or anchovies. And, of course, no visit would be complete without indulging in our irresistible tiramisu!

Traditional menu

The sopressa is a typical Venetian sausage and we will find it together with polenta in the cocotte, followed by rabbit leg cooked according to a Venetian recipe and finally a tart with a radicchio compote made by me flavored with orange. We will be able to exchange cooking experiences by comparing the traditions which, as we know, are often different from family to family.

Venetian at the table!

What better occasion to experience the hospitality of a Cesarina than a celebration like an anniversary, a birthday, or one of the holidays we love to celebrate with our loved ones?As an appetizer, I propose fillo pasta baskets with a fresh spring salad and quail eggs, as the first course soft crepes with a filling of asparagus and peas, as the second course a tasty rabbit roll cooked at low temperature, and to finish sweetly a strawberry tiramisu, all accompanied by a fresh Prosecco from the hills of Treviso."I consider cooking an act of love and sharing, seeing my guests happy at my table gives me so many emotions."

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