Cooking classes
Baked lasagna course with the Genoese "Tuccu"
5.0
Cooking class: learn how to cook traditional & innovative Italian recipes from a local Cesarina
Shared Experience
In a shared experience, other guests may be added, up to the maximum number of people that the host can accommodate. Therefore you may have the opportunity to share your passion for good food and cooking with other people from all over the world!
Your experience
In this cooking course, I will teach you how to prepare some delicious lasagna with a special touch: the "Tuccu" Genovese. The Genovese "Tocco" or "U tuccu zeneize" is a traditional long-cooked sauce in Genovese cuisine made with Fassone beef, a piece of "matamà" (the under-shoulder cut), and tomato sauce. The meat, left to cook for a very long time until it becomes extremely tender, gives flavor to the tomato sauce we'll use to dress our lasagna, making it super tasty! In four hours, we will create these baked lasagnas that encapsulate the simplicity and sumptuousness of the typical ingredients of traditional Genovese cuisine.
Reviews
5.0
36 reviews
- We spent an evening with Tiziana and Robert in their lovely home. It was a beautiful experience and the food she showed us how to make was fantastic! She showed how to make tiramisu and ravioli. We started with the tiramisu so it could set and then went on the ravioli. We made the dough from scratch and she showed us how roll it out and fill it. It was so delicious in the walnut sauce!! And after was the tiramisu which was the best we have ever had. In between the tiramisu and ravioli we were also treated to delicious appetizers and Prosecco. Everything was perfect and they were the best hosts. I recommend booking this class 100%!!! Enjoy!
- The food was amazing and Titiana is amazing.
- Tiziana is the best! The experience was wonderful and delicious! I enjoyed all the conversation with everyone. I highly recommend Tiziana’s classes!
- Amazing experience and lots of fun! Tiziana and her husband were very welcoming and accommodating and the the was great. Highly recommend.
- Today we did the small group pasta and tiramisu class in Genoa. Our hosts were Tiziana and Roberto and they graciously invited us into their home. There were six of us which included my two sisters and their husbands along with my husband and myself. We made the tiramisu first so that it could refrigerate. While making the tiramisu, there was focaccia bread and some outstanding pesto she had made. Then, we each made ball of dough for the pasta. We were making lasagna with an pesto sauce and herb and pesto ravioli with a walnut sauce. Since the dough needed to rest for thirty minutes, Tiziana had a delicious spread of several meats, cheese, pickles and bread on two trays for us to enjoy. Next we made the lasagna and ravioli from our pasta dough. We learned how to make both and were each able to participate in the process. Tiziana and Roberto were gracious hosts and we enjoyed getting to know both of them while we cooked and ate the amazing food we had prepared. It was a wonderful time. We loved it so much. Thank you to you both!!
Billy - May 2024
Carla - May 2024
LESA - May 2024
Julia - April 2024
Nancy B. - April 2024
€248.00 per guest
(€124.00 per child)
€248.00 per guest
€248.00 per guest
€124.00 per child
Where
Tiziana
Cesarina from 2022Location: Genoa Languages: Italian and English"The delights of Tiziana are a mix of traditional Ligurian cuisine, with Venetian and Calabrian influences . My family has origins linked to these three regions and my passion for cooking and hospitality began when I was a child. eight years I organized parties at my house and I chose the menu with my mother Maria, a Venetian who grew up in Genoa, who helped me and in the meantime I was learning. In my home, which is located in the heart of Genoa, located in a "creuza de but "one step away from the historic center of Genoa, I propose a very eclectic cuisine: from the lean cappon of the Ligurian tradition in its most sumptuous dimension, to the top treated like a divinity that is realized after long passages, to finish with pesto, prepared with the basil picked on the right day just sprouted. A cuisine that transmits love as well as taste and good humor for days and days ".