Catia
Cesarina dal 2020Piatto forte: Bigoli al sugo
Vivo a: Selvazzano Dentro
Lingue parlate: Italiano e Inglese
Buono a sapersi
Offro alternative vegetariane
Ciao da Catia!
Catia, la nostra Cesarina, vive alle porte di Padova, città ricca di tesori tutti da scoprire. Arte, cultura, storia e gastronomia, imponenti piazze, vicoli e botteghe, non manca davvero nulla. Anche nella casa della nostra Cesarina non manca nulla: prelibatezze che ripercorrono i sapori tipici, veneti e padovani, realizzate con materie prime, la maggior parte delle quali provenienti da aziende agricole della zona.
Le mie specialità
- Bruschetta con verdure
- Bigoli al sugo
- Sarde in saor
Esperienze
Corsi di cucina (4)
Recensioni
5.0
103 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.
- February 17, 2025. 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. Dr. Kramer, Toronto, Canada.
Lizzy - marzo 2025
Linda A. - marzo 2025
Claudia - marzo 2025
Dr. Kramer, Toronto - febbraio 2025
Dr. Kramer - febbraio 2025