I'll be waiting for you for my Campania cooking class to discover the history and origins of local ingredients, learn how to pair flavors, and how to choose the best fresh produce.We start with a typical local dish: eggplant meatballs, made with basil, Parmesan cheese, capers and olives. Then we continue with a great classic, potato gnocchi, topped with tomato and mozzarella sauce, a typical Sorrento recipe.To finish, torta caprese, a dessert born in Capri, very popular in Campania, made with almonds, chocolate and citrus fruits from the Amalfi coast.At the end of the course we sit at the table and eat the dishes we prepared together.My cooking is typical Campanian, with traditional dishes, using first-rate products.

Campania Cooking Class

I will be waiting for you in Positano to learn how to cook a 3-course menu, which we will taste after the event on my terrace overlooking the sea.We will prepare typical, good and tasty dishes, using traditional cooking techniques, local and km 0 ingredients. Once back home, you can use these recipes to impress your guests, from family lunches to dinners with friends!Your Cesarino: "I am a cook, originally from Positano. By traveling to the United States, the United Kingdom, Switzerland and many Italian cities, I have learned new cooking techniques and discovered delicious recipes. I enjoy teaching my guests how to cook bread, fish and meat dishes.... But most of all, I love making fresh pasta!"

Cook fresh pasta like an Italian Grandma enjoying a sea view

My Savoury Baking course teaches you to combine baking and culinary skills to produce delicious and traditional italian baked goods using savoury ingredients.Let's have fun together learning savoury baking skills and techniques, including different kinds of pastry.Course outline:Introduction to baking tools and equipment. The basics of a great dough.Hands-on cooking class. Let's get our hands dirty making one or more baked goods.Dinner time: time to put your cooking skills to the "taste".

Rustic pizzas made and eaten.

Are you ready to be taken on a breathtaking tour? "Luci d'artista" in Salerno. The city is dotted with bright artworks, which make the streets of the historical center shine. Yummy food, street markets and much more. Don't miss this magical Christmas tour. I'll show you around the city, from the Villa Comunale to the "centro storico" picturesque alleys, packed with craft shops and delicious, traditional foods.

Luci d'artista food tour 

Are you ready to take on a super yummy culinary challenge? Get your hands dirty in the kitchen with me. I'll show you how to make fresh pasta the way italians do it. You'll become an italian cook in the span of a few hours, making fresh pasta from scratch and learning all the tips and tricks which make italian cusine so delicious and simple. Less is more. Buon appetito!

Home made pasta: gnocchi and tagliatelle in Salerno 

Our guests will be welcomed to our garden cottage, ideal for lunches and dinners during the spring and summer months. In the garden we have a 'special' bubble made of transparent polycarbonate, with crystal table and fireplace, where we organize dinners wrapped in a romantic atmosphere.At my table the traditional recipes, made with our own ingredients: we have chickens, baby goats, vegetables from the garden, olives, and wine.I am waiting for you!

Special dining experience in Salerno

This experience in Salerno includes a market tour, a typical four-course menu with starter, pasta, main with side dish, dessert and wine included. What will be on the table? A starting appetizer with cheeses and typical sauces followed by spaghetti with anchovies. Then we will make eggplant or zucchini parmigiana, according to seasonality and the ingredients bought earlier, and lastly the famous babà (a yeast cake soaked in rhum syrup).

Market tour, aperitif and dining in Salerno

I will prepare the requested menu at home and bring it upon request. The menu will be prepared according to seasonality because the vegetables will be harvested directly from my garden. I will give you a number of options and the final menu will be chosen together. The dishes will range from Neapolitan lasagna to a rice sartù, to an eggplant or zucchini parmigiana, to Cilento-style eggplant or tuna meatloaf or cod soup etc.

Choose your menu directly from my garden

You will be guests in my kitchen where I will have the pleasure of offering a five-course menu consisting of: Appetizer (Prosciutto crudo, Soppressata, Capicollo, dry sausage, Pancetta, Bocconcini di Bufala Campana and Bruschette with tomatoes); Taste of two first courses: Pennette all'Ogliarese (with squash blossoms, bacon and zucchini) and Paiocca di Pellezzano (with squash, crumbled sausage and smoked scamorza cheese); Main course: Broccoli and sausages; Dessert: Zeppole di San Giuseppe

Flavors, Lights and Traditions Only in Salerno

The course involves making three types of pasta typical of the Campania tradition: pasta patate e provola, scialatielli allo scarpariello, and classic Neapolitan pasta fritters. You will make scialatielli with your own hands, which we will then season with cherry tomatoes seasoned in a pan with oil, onion and oregano. All accompanied by excellent wine from Campania.

Three pasta recipes in Salerno

The course will be based on the preparation of an appetizer, two first courses and a dessert.The appetizer will consist of crostini alla napoletana (anchovies, butter, mozzarella di bufala campana, sun-dried tomatoes), gattò di Santa Chiara (with prosciutto cotto and mozzarella di bufala campana), and mozzarella in carrozza.You will make both cavatelli and scialatielli with your own hands. The cavatelli will then be dressed with sauce and mozzarella, while the scialatielli with clam sauce.Finally you will prepare the zeppole that you will enjoy hot hot at the end of the meal.

Cook a 4-couse menu in Salerno

With this culinary journey I will let you taste simple but very tasty dishes. I will show you how to prepare homemade cavatelli, made with only semolina flour, water and a little extra virgin olive oil. You will then get to enjoy them with the sauce, provola campana cheese and grated parmesan cheese. The chopping board will consist of prosciutto crudo, soppressata, capicollo, dry sausage, pancetta, and buffalo bites from Campania accompanied by bruschetta with tomatoes. The second course, sausage and borlotti beans, will be embellished with tomato and spicy chili pepper that will give it the right character. Finally, I will let you taste the two variants of St. Joseph's zeppole: one with puff pastry and cream and the other fried. I am waiting for you.