マテーラでテイスティングをしているセザリーナの家でのプライベートクッキングクラス
説明
セサリーナの家でプライベートクッキングクラスに没頭し、マテーラ料理の最も有名な料理の秘密を学び、地元のワインを飲みながらあなたの労働の成果を味わってください。 レッスン中に、Cesarinaは3つの本物のマテラレシピの取引の秘revealを明らかにします。料理のスキルを試してみてください。各参加者には、調理器具と調理器具を備えたワークステーションが用意されます。それから、赤と白の地元のワインのセレクションとともに準備したすべてを味わいます。 セサリンは、120以上の都市でイタリア全土で1000人以上の家庭料理人の最も古いネットワークです。彼らは情熱的で歓迎的なホストであり、好奇心のある旅行者に自分の家の扉を開き、没入型の料理体験を提供します。
ツアーオプション
ハイライト
含まれるもの
旅行者の評価
重要情報
- 近くに公共交通機関があります
- 私たちのセサリンは、自宅であなたを迎える準備ができており、わくわくしていることに注意してください!すべてのセサリンは、必要な重要な衛生規則に常に非常に注意を払い、注意を払っています。家には、ゲストに必要なすべての衛生設備（手を洗うためのペーパータオル、手指消毒ジェルなど）が用意されています。常にお互いに 1 メートルの距離を保つことを忘れないでください。そうでない場合は、マスクと手袋を着用してください。
レビュー(4)
While we loved meeting our host and enjoyed a lovely home cooked meal, we did not have a cooking class which is what we paid for.
Dear Sharon, Thank you for your feedback. We’re very happy to hear that you enjoyed meeting your host and the home-cooked meal. At the same time, we’re truly sorry that the experience did not feel like the cooking class you were expecting. Our intention is always to combine hands-on participation with a welcoming, home-style atmosphere. We regret that in your case this balance did not meet your expectations, and we will take your comment into consideration to ensure the experience is clearly structured and aligned with what guests book. Thank you again for sharing your thoughts — your feedback helps us improve. Kind regards,
Bruna was incredible. Her joyful disposition and hospitality was so wonderful. We created some interesting local dishes. We met some incredible people during this class as well. An evening of great food, great company all in the rural part of Matera.
Lucia was an incredible hostess, she was Agracious, knowledgeable and talented. Her sister provided translation and was also an enjoyable team partner. We learned how to make two types of pasta, Orchiaetta with semolina flour (Lucia also taught us technique for different shapes), and a course flour made into cavatelli (three finger) pasta. The pasta was prepared with typical local pomodoro sauce. We also learned about local hardy bread and a food that prepares it for eating. We mixed water soaked chunks of bread with small chunks of tomatoes, onions, multiple kinds of olives and a strong flavored olive oil and mixed it all up. It reminded me of the flavors of Caprese with a Mediterranean flair. For desert we made cake dough prepared into tarts. We made three kinds, orange marmalade, dark sour cherries, and fig. There were chopped walnuts and almonds under the jam and small dark chocolate chips on top of the jam. The highlight was dinner together. Lucia’s husband, adult son, and multiple cousins joined us for lovely conversation and friendship. We drank local red wine and finished with Lemoncello and brandy. As a bonus, when Lucia’s son learned that I like quality whiskey, he brought out his favorite bottle for us to share. The experience was everything we could have asked for, and more. Mille Grazie Lucia!
Great fun and genuine hands on local experience with Anna Maria cooking a delicious lunch. Everything was well organised in advance with a minimum of fuss and so we had time to make the pasta together and prepare the other recipes. I was only sorry I had to leave in a hurry to catch my flight.! Highly recommended
