Cooking Lessons

Experience Italian Cuisine like never before!

Rome Cooking Lesson

In the private home of Daniela del Balzo. She is originally from Naples, warm hearted and with a sweet smile, her dishes are a mixture of Romanesque and Neapolitan cuisine. Watch out! She drowns people in food, as all Romans do! The Lesson starts at 9:30 am with a trip to the famous Testaccio Market, one of the most colorful markets in Rome. Then off her home for an extraordinary cooking experience.

Tuscany Cooking Lesson

This is where Ciao Tour shines with private access to people such as Maria Luisa in San Gimignano, Barbara in Cortona, Lisa in Siena, Genuino in Volterra. They are not professional chefs, but cooks with familial recipes and a genuine interest in teaching the art of Tuscan cooking.

Florence Cooking Lesson

In Florence our private cooking lessons are with Mariangela. She starts each lesson with a trip to the Sant Ambrogio Market then returns to teach you how each ingredient is combined to make the perfect meal.

Amalfi Cooking Lesson

In Sorrento, our professional chef will take you on a culinary adventure with lessons in Pizza, Pasta and fresh desserts using the famous lemons of the Amalfi.

Piedmont Cooking Lesson

A private cooking lesson held by Olga (mother) and translated into English by Serena (daughter, an official tourist guide) The lesson starts at 4.30 pm during the summer and lasts about 2 hours, with hands-on preparation of fresh pasta if on the menu. Olga is not a ‘chef’ but a ‘mother’, cooking traditional recipes.

TAGLIATELLE AL TARTUFO (TAGLIATELLE WITH BLACK TRUFFLE)

500 gr (17.64 oz) Egg Tagliatelle
1 Black Truffle in Jar
Black Truffle Paste
Truffle Oil
Salt

Pour a little truffle oil into the frying pan over medium heat then add 3 tablespoons of truffle paste.
Meanwhile cook the pasta in a large pan of salted boiling water according to the package instructions.
Add one ladle of pasta coking water into the pan, season with salt.
Once pasta has reached the “al dente” stage (tender but still firm to the bite) drain, put into the pan and sauté over low heat for one minute.
Transfer Fettuccine to a serving dish, garnish with sliced truffle and serve.

Serves 4