Quali sono i migliori corsi di cucina a Selvazzano Dentro?

I migliori corsi di cucina a Selvazzano Dentro sono: Corso di cucina a tre gusti Momenti di piacere tra pasta e vino: un'esperienza di gusto Lezione di cucina: dal latte al formaggio, tutto vegetale Cuoco e artista per un giorno: corso di cucina a Padova

Quali sono le migliori esperienze gastronomiche a Selvazzano Dentro?

Le migliori esperienze gastronomiche a Selvazzano Dentro sono: Fettuccine all'uovo fatte in casa Food & Wine experience: pranzo/cena dalla Cesarina Stefania

Corso di cucina a tre gusti

Catia

Selvazzano Dentro

Durata 3h

Max 8 ospiti

Lingue parlate: Italiano e Inglese

Corso di cucina: impara a cucinare le ricette della tradizione e degusta i piatti preparati durante il corso

Esperienza privata

La tua esperienza

Cicchetti veneti
Bigoli
Tiramisù con uova pastorizzate

Dall'antipasto, al dolce, al vino troverete il Veneto e le sue tradizioni. I Cicchetti accompagnati da un buon vino, fatti con pane leggermente tostato, creme di verdure (sempre di stagione e a Km 0 ) cotte in modi creativi, polpette vegetali e polenta bianca (prodotto slow food ) con "saor" (cipolle bianche cotte alla veneziana).

La pasta fresca tipica veneta: i Bigoli al torchio con condimenti stagionali ed, infine, il top dei nostri dolci: il Tiramisù con uova pastorizzate.

Troverete un ambiente allegro ed artistico, immerso nel verde di fronte ad un canale artificiale del 1300.

Vegano

Vegetariano

145,00 € per ospite
(72,50 € per bambino)

Regala un'esperienza

145,00 €

per ospite

72,50 € per bambino

Recensioni

5.0

92 recensioni

: I agree with the other reviewers. I had a really enjoyable time learning to cook vegan versions of traditional italian food. Every single thing we cooked was absolutely delicious. I learned so much as well about vegan cooking and italian cooking in general too. Catia has so much passion for vegan cooking it is really inspiring. I had been really looking forward to this lesson but it surpassed my expectations.
: Catia is an assolute PERFECT host! Her Knoledge of the region & how it impats the food that are made was interesting!! We made several different dishes , each better than the next ! We left feeling we have made a new friend !! Highly recommend this experience! Catia is awesome!
: Catia è una persona spontanea, ospitale e generosa. Durante la cooking class vegana mi ha tramesso tutta la sua passione ed esperienza, non risparmiandosi e regalandomi tante ricette e curiosità. Il menù e la degustazione sono stati abbondanti e favolosi. Grazie ancora, ho avuto come l'impressione di andare a trovare una zia o una persona familiare, con cui impastare e raccontarsi! 😌
: I have just spent the most wonderful afternoon with Catia, a cesarine from Padua, learning how to cook authentic, local food from the original walled-in independent city state of Padua. In her beautiful home that borders on a canal in the outskirts of Padua that she shares with cows, hedgehogs and her cats, she made me so welcome and comfortable. The four hours fled by as we chatted about food, art, history and world affairs. Catia showed me how to make six different kinds of Chiccetti (a version of tappers or hors d’oeuvres, which are specific to the region). One of them was a tiny square of white corn polenta, lightly fried in olive oil, that was topped with a combination of onions cooked with sugar, raisins, white wine vinegar and a bayleaf. Balsamic vinegar was lightly dribbled on top. We ate the chiccetti paired with a fruity red wine in her dining room with a view of her bucolic garden. For the secondi, we made bogolli pasta from scratch, which is this region’s spaghetti made from flour and water (no egg) and pushed through a mold to make foot-long strings using a press that Catia inherited from her mother. The creamy sauce that Catia topped the pasta with was beyond delicious. It was made from creamed Jerusalem artichokes with deep fried crispy bits of artichokes on top. Beautifully plated and presented. Yummmm! This magnificent meal was finished off with tiramisu, again gently made with fresh eggs, cream, and lady finger biscuits dipped in expresso. The afternoon flew by and was by far, the highlight of my trip to Italy.
: Absolutely wonderfull experience with a fantastic host, Catia. Here I was longing for some real home-mode instructions for Italian Pasta & Tiramisu and I got them. After a warm welocme and some help getting there, it was clear we shared a same passion, food, preparations, time in the kitchen and wine. Catia was prepared and warmly took me by my hand in first the dessert. The Toramisu I had made before did not come close to what we made tonight. The pasta itself was a journey, two different ways of making them and a filling of the tortellini which new to me. The other pasta, which in all honestly the name I forgot, came by a different dough and with a tatsy leek sauce. Much appreciated the experience