Un corso di cucina speciale

Il tuo menu

I dolci vicentini hanno una lunghissima tradizione, fatta di ingredienti poveri ma buoni e genuini.

Torte ricche di gusto per fare il pieno di energia, come la torta putàna a base di polenta, il macafame con il pane raffermo, la fregolotta con le mandorle o l’immancabile tiramisù.

Ma anche biscotti, perfetti per la colazione, come i pandoli di Schio da inzuppare, gli zaleti con farina gialla o i parpagnacchi thienesi.

Alcuni dolci tipici vengono preparati per le festività, come le frittelle, crostoli e castagnole a Carnevale, la fugassa per Pasqua, o il bussolà per festeggiare il Natale.

Elisa vi aspetta per questa dolcissima lezione e per degustarli insieme ad un caffè, un tè, un vino dolce o un bicchierino di grappa.

Recensioni

5.0

: We cooked with Elisa to celebrate my husband's birthday. And first, I want to say thank you to Elisa for decorating for him! And then she had small plates and aperitivos for us! Next we mad bigoli, gnocchi and tiramisu. Elisa gave us the local history while we cooked and we got to use a traditional bigoli press. It was a great experience and I will definitely recommend it to family and friends.
: Elisa was an amazing host and chef and made the entire night a memorable experience. She gave us great tips on making the best Risotto and all of the dishes from the Ricotta and Kale Flan, Baccalà a Vicenza, Pumpkin Risotto and Tiramisu was delicious. Would highly recommend.
: Perfect experience. Elisa planned everything around a menu I asked to learn about, shared recipes, history, and tricks of the trade for every dish and ingredient I asked about. She was generous with her time and energy, clearly preparing for the course in advance, and turned what good have been a simple food lesson into a wonderful experience. And most importantly, it was fun, the food was incredible, and I learned a few great recipes. Highly recommend!
: OTTIMA
: I highly recommend Elisa and this wonderful experience. She was a fantastic host, chef, and tour guide. She is delightful person with deep knowledge of Vicenza that only a local would know. We visited fascinating historic landmarks, and alluring places to shop for food. I never knew that Asiago can be served as an appetizer (aged, semi-aged, and fresh). It was fun and delicious! Among other dishes, she showed me how to make how to make gnocchi, tiramisu. I'm inspired.