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.

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.

We just had a cooking class at the home of Angela Capriglia in Ostumi ( Puglia-Italy) and prepared 2 appetizers and orecchietti pasta and a custard dessert…all from scratch…using mostly home grown food…even the olive oil come from their trees….overall a fantastic experience.

This was a fantastic one-on-one experience with a local /retired professor. My husband and I learned a few helpful tips on preparing meals. We made 3 different types of pizza and for dessert we made a sponge cake with apricot sauce, apricots, and cream with cherries on top. Great experience and would highly recommend

We celebrated a private cooking session with a friendly host and interesting guest in the most private ambienté. The food was impressive and delicious, healthy and plenty....we had the most beautiful dinner experience!

The website requires you to pay Before you know if the reservation is available. We tried to call them but the answering machine says to email or text. We did both but no one returned our messages. We finally got through on Viber and the response was to tell us to book on the website and they did not answer our specific questions. We finally did book on the website not knowing if the date was available. They accepted the money but have not responded to numerous requests for date, time, and location. We have been to 3 Cesarine dinners in the past, from the early days of their business. There is no excuse for such terrible customer service and lack of communication. I hope we can get our money back. Too bad for the home cooks who are losing out on business.

Anne Marie welcomed us into her beautiful home and kitchen. We learned the secrets of making Italian pizza and classic tiramisu. She took pizza to a new level. Everything was fresh and tasted delicious. The local wine was fantastic, and we were treated with her homemade limoncello!

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!

This was a birthday gift for my partner. The host Michele was very charming & passionate, his wife was kind & welcoming. The location was beautiful & traditional. We very much enjoyed learning the traditional recipes/ tasting & learning about the region from a local. We thought for the price of the experience we would have kept the remaining food to take away.

Memorable experience! I am not a great cook, so I was very thankful that Ana Marie was there to teach me the ins and outs in making pizza dough and tiramisu. I never realized how much work goes into making the dough and how long it takes. Definitely eye opening and thankful for now I have a deeper appreciation for the pizzas I have eaten in the past and those I will eat in the future. Hope to try to make this and the tiramisu on my own soon. Also, so grateful to Ana Marie and Angelo for opening their home. They welcomed me so generously and providing me a wonderful dinner experience especially on Thanksgiving Day. This is by far one of my favorite memories in living in Italy. Thank you Cesarine for the amazing experience!

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