Everything about our evening with Lorena exceeded our expectations. We knew we would spend some time in a charming Estruscan village with picturesque landscapes. We knew the food would be incredible. We knew it would be a private class, just the two of us and the instructor. What we had no idea about was all of the added touches and wonderful moments that would make this the hands-down best thing we did on our two-week honeymoon in Italy.
Kate L
Chef Lorena invited us into her home for a wonderful afternoon learning to cook a traditional Umbrian meal. Upon booking we were giving a menu of multiple items to choose for each meal. We elected for the Panzanella, Gnocchi with Umbrian Pesto, Lamb shoulder stuffed and Crescionda for dessert. 5 of us cooked with 4 others joining us for the meal. Chef Lenora is kind, funny, patient and a very talented chef. The food and was very delicious and she shared all of the recipes so we can attempt them when we return home. Funny story was that she showed us her Daughter’s restaurant on the way to her home. We had eaten there the day before and was easily our favorite restaurant in San Gemini. We of course had to stop at her pasta shop on our last day to stock up on some of her amazing pasta as well.
Odyssey587793
★★★★★
★★★★★
★★★★★
An absolutely wonderful experience. Lorena is an extraordinary chef. But also warm, funny and an excellent teacher. I highly recommend
Peggy L
New Hampshire USA
BestDaddio
★★★★★
I had the pleasure of experiencing a one-on-one cooking lesson with Lorena on my month-long trip in Italy. Hands-down this was one of the “store this in your memory vault” type of experiences. A number of things stand out.
First, of course there was the cooking lesson. Lorena is knowledgeable and patient and was a great mentor but also allowed me the hands-on opportunity to learn the recipes (that I got to choose). There is a difference between being shown how to do something and doing it yourself; that was the bonus of this opportunity. Getting the chance to feel the quality of the ingredients she brought in for the class, the smells, the textures – it was all part of the experience.
Thibeault