‘Straight from the culinary heart of Italy’

You’ll make these dishes:

  • Antipasti: Bagna cauda al latte, creamy garlic dip with roasted parsnip, red pepper and giant croutons. Salsa alla cipolla, a salsa of caramelized red union and beet.
  • Primi: Tajarin al salsa ai funghi: two colored tagliatelle with a mushroom truffle sauce.
  • Secondi: Vitello dal forno con verdure e polenta: veal from the oven with baked polenta and seasonal vegetables (the vegetarian alternative is with peas and artichoke)
  • Dolci: Frutta di stagione ripieno ai fichi con zabaglione, seasonal fruit filled with figs served with eggnog
  • Biscotti: Baci di dama, hazelnut cookies with dark chocolate and a topping of caramelized hazelnut crumb

Choose these extras:

  • Famous Chef (price at special request)
  • Welcome drink €29.50 per bottle
  • Keizer Culinair cooking apron €7
  • Finger food (grissini’s with melanzanedip, olives and Italian salami) €4.50
  • Beverage package Basic €23.50
  • Beverage package Top €29.50
  • Beverage package Deluxe €39.50
  • Who is the chef €5

During the public cooking workshops one glass of house wine/beer/soft drink and unlimited water with lemon and mint, tea and coffee are included. Prices are ex. VAT.

You’ll learn these cooking techniques:

  • Make fresh pasta
  • Caramelize onions
  • Prepare veal
  • Tying meat
  • Make eggnog
  • Various cutting techniques

Allergy information:

  • Bagna Cauda – Fish and milk
  • Salsa alla cipolla – Sulphite and gluten
  • Pasta – Egg, gluten and milk
  • Rib Eye– Sulphite and milk
  • Polenta with vegetables  – Milk and sulphite
  • Dessert – Sulphite, gluten and egg
  • Hazelnut cookies – Nuts, gluten and milk


In case of allergies, a special diet or pregnancy we offer free alternatives!

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