This was a very enjoyable day of hands-on cooking instruction, under the Guidance of chef Giuseppe, assistant chef Joe and translator Raphael.
We made eggplant lasagna, linguine with fresh pesto, gnocchi with cherry tomato sauce and profiteroles. I leaned many Italian kitchen tips and techniques, which I'll take home and use regularly. The staff were very friendly and attentive and we prepared all the food ourselves, with their guidance. Our glasses of prosecco were kept topped up constantly and the whole class had a wonderful time.
After the class, we sat at a window table in the restaurant, overlooking the (dark and stormy) sea and ate what we'd cooked.
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