Riomaggiore Cooking Class
About this activity
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Experience Highlights
A perfect activity for food lovers who want to learn Italian cooking techniques and experience lunch or dinner in an authentic local home. You will enter the home of a Riomaggiore family who will prepare a three-course menu with fresh pasta, main course and tiramisu. It lasts approximately 3 hours and includes a welcome aperitif , water and wine.
- Learn some of the best techniques and recipes of Italian gastronomy in this cooking class in Riomaggiore.
- Taste a three-course menu prepared by a local host in his splendid home in the Cinque Terre.
- Discover the aromas of honey, dried fruits, candied citrus and spices of Sciacchetrà wine.
- Enjoy an activity for small groups of up to 8 people, for an intimate and personalised experience.
What’s included
- Pasta and tiramisu cooking class in Riomaggiore
- Expert cook
- Aperitif
- Lunch or lunch (3 courses)
Select participants and date
Step by Step
This activity lasts about 3 hours and includes a three-course menu, a welcome aperitif, wine and water. As if that wasn't enough, you will enter the home of a family from Riomaggiore who will prepare typical Italian and regional specialities. Among some of the dishes that could be part of the experience are:
- Gnocchi or Tagliatelle al sugo - Fresh homemade pasta - tagliatelle or gnocchi - accompanied by ragu, a thick sauce based on minced meat, tomato and other ingredients. It requires slow cooking over a low heat.
- Tomaxelle - This is the name given to the veal rolls stuffed with meat, cheese and herbs typical of the region. They are usually served with stewed peas or mashed potatoes. According to tradition, this recipe was invented in 1800.
- Tiramisù - Probably the most famous Italian dessert in the world. It consists of layers of sponge biscuits dipped in coffee and filled with mascarpone cream. The surface is sprinkled with cocoa.
The tiramisù will be accompanied by a glass of Sciacchetrà, a sweet wine made from the local grape varieties of the Cinque Terre region, such as Bosco, Albarola and Vermentin. The grapes are hand-picked from the terraced vineyards typical of the region and left to dry in the sun on reed mats. This process helps to concentrate the sugars and flavours.
