Let's bring the scents and flavors of the home garden to the table!A traditional home-grown menu that includes an appetizer, an entrée and dessert.We will pick giant leaves from the aromatic garden in the home garden and after preparing the batter together, we will fry them and enjoy them with a local sparkling wine.We will then prepare noodles like "back in the day" by putting our hands to pasta with flour and eggs from our "happy hens!" We will dress them with a ragout of peas from our garden.We will conclude by preparing custard with strawberry compote, a delicacy!

Traditional Cooking Class in Pesaro

Are you ready to put your hands to pasta ? With these three types of fresh pasta you enter Romagna , my region . In this cooking class you will learn how to make: tagliatelle , strozzapreti and ravioli . After making them together you will taste them ,while sitting ,comfortably , in a nice garden , drinking a very good Prosecco or if you prefer also a Sangiovese , a red wine from Romagna.When you arrive at my house a fresh Spritz awaits you with some small appetizers just to stimulate your appetite a little . See you soon!

Pasta Lovers Cooking Class in Rimini

Learn to make the iconic piadina flatbread, as well as strozzapreti pasta and the classic tiramisu dessert with few but delicious ingredients. Enjoy tasting the piadina with typical cold cuts and cheeses from my region, and savor the strozzapreti served with a classic meat sauce that has simmered for at least 4 hours. You'll also discover how to pasteurize eggs for the tiramisu. All of this takes place in my home, which boasts a beautiful garden in a peaceful and relaxing setting where you can spend a few fun hours. And to top it all off, I'll cook everything we've made so you can sample the flavors of my region and sip on a delicious glass of local wine.

Rimini Cooking Class: Piadina, handmade pasta and tiramisù

Experience the authentic flavors of the Adriatic Sea with a market tour in Pesaro.Located along the port, the local fish market offers a variety of fresh daily catches. Join me as we select the finest seafood and then learn how to prepare it in a hands-on cooking class.You'll be guided through the process of creating three delicious dishes: clams sauté, homemade tagliolini with cuttlefish and its ink, and an orange marmalade cake.After the cooking class, we'll sit down and savor our creations with a 3-course menu featuring the dishes we just prepared. It's an unforgettable culinary adventure that will delight your taste buds and leave you with new culinary skills.

Discover Pesaro's Food Market with a Hands-On Cooking Class 

Join me in a cooking and tasting experience where we'll discover the authentic flavors of Cattolica's culinary traditions.We'll start with a visit to the local market to select the freshest ingredients, and then head back to my home kitchen where I'll guide you through the preparation of traditional dishes such as piadina and seafood risotto.As we cook, we'll learn about the history and culture behind each recipe. After our hands-on cooking class, we'll sit down together to savor the dishes we've prepared, accompanied by local wines. It's an unforgettable way to immerse yourself in the flavors and traditions of Cattolica.

Taste the Flavors of Cattolica: Cooking Class

Typical menu of the days of vacation in the Adriatic coast of the Marche, to start...the famous cozze gratinate, where the authentic flavor of the sea is enclosed in these mussels and in the flavored bread, made crispy by the gratin.The tagliolino (strictly handmade) with fish sauce, which in our area is called allo scoglio, is rich in clams, mussels, cuttlefish and mantis shrimp.The gallinella di mare that in our area is called mazzola is grilled and then laid on a fennel and potato puree, enhanced by crispy bacon and aromatic herbs.My shortbread tart has crumbled toasted almonds in the dough and homemade bitter orange marmalade. A combination that brings out contrasting flavors of bitter sweetness and softness and crunch.Matching wines are:in entry Bianchello del Metauro fresh and lively with delicate hints of nectarine and Verdicchio dei Castelli di Jesi more structured, fresh, savory with an aftertaste of bitter almonds both are a perfect match for fish dishes.

Flavors and colors of the Adriatic

The idea I wanted to bring to my kitchen is to combine many ways of experiencing the local traditions I grew up with and share them. This simple menu is zero kilometers, as I harvest some vegetables here in my home garden chosen and treated with the care they deserve.This vegetarian menu will amaze you and accompany you in the discovery of new scents and flavors!Marche's puffed piadina will be the prelude to the main meal accompanied by seasonal vegetables, tomatoes and onions au gratin.Lasagnetta with rolled pasta with asparagus, peas, fava beans and artichokes are pure joy for all tastes.This is followed by zucchini stuffed with eggs and parmesan cheese.To finish, a fresh mascarpone cream with fruit compote from our orchard.

From the home garden fragrances and flavors in celebration

Traditional 4-course local seafood menu including appetizer, first course, second course and dessert.Marinated mullet and creamed codfish will be the prelude to the main meal.Passatelli in fish broth is a typical first course of Pesaro: the heads of the baganello fish (also 'paganello' or 'pagello') are used to prepare the broth, while the fillets of this small local white fish are the stars of the second course, baked au gratin with artichokes.To finish, a spoon dessert of custard and strawberry compote.

Traditional local fish menu

4-course menu with appetizer of piadina and cold cuts, first home-made strozzapreti with meat sauce, second with cabbage and sausage accompanied by piadina, dessert with ciambella romagna tied to the tradition of the Romagna countryside. Accompanied by an excellent Sangiovese wine from our cellars

Grandma's dinner

3-course menu (starter, pasta, dessert) with wine included, traveling through the tradition of Romagna

3 course menu in Romagna's country

Rimini in winter has its charm, like the sea that is not crowded, confusing , noisy, like the 'summer but silent and a little melancholy, beautiful. A 'chance to discover it and maybe stop and eat at my house. I would like to propose you a menu of Tradition. With Piada(the bread of Romagna), with Cappelletti (a stuffed pasta cooked in broth that is eaten on special occasions, such as Christmas parties), with Beef Stracotto where the meat cooks slowly for several hours , served with its very good sauce. Finally as dessert the Zuppa Inglese, Tiramisu or Ciambella: I leave the choice of dessert to you. All accompanied by local wines from my region; an aperitif and a short demonstration with tricks and secrets for making Cappelletti awaits you

Winter Menu Tradition of Romagna in Rimini

In this cooking class, you will learn how to make the famous Piadina and its stuffed version, Cassoni. Piadina is a traditional bread from Romagna, while Cassoni are filled and closed Piadinas. You will discover the secrets of stuffing Cassoni with mozzarella and tomato, mozzarella and cooked ham, country herbs, or any other ingredient of your choice. Piadina is versatile and can be paired with a wide variety of ingredients, from Parma ham to vegetables au gratin or even Nutella. At the end of the class, you will indulge in a tasting of our creations accompanied by a glass of Sangiovese or Prosecco, the perfect way to savor the flavors of Romagna.