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Crostata di ricotta
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CONTACTS

VIA LEOPOLDO LUCCHI 285 - 47521 CESENA (FC) - TEL. +39 0547 1938084

Looking for more informations? Write us

NEAPOLITAN PASTRY

with Cristina Lunardini

 

The Neapolitan pastry is a real art, a meeting between different cultures!

The Neapolitan pastry is tasty, rich in flavors, scents, ancient traditions and millennial recipes!

We will make some of the most typical recipes.

Are you ready to immerse yourself in the sweet Neapolitan flavors?

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The course will take place at our headquarters in Via Leopoldo Lucchi 285 - 47521 Cesena (FC). The practical cooking courses are held with at least 18 participants and a maximum of 24. All preparations are tasted by the students.


How do I sign up?
Do I pay the same night? No, to find the course well prepared, with the ingredients weighed and everything you need, ICook must know exactly the number of participants in time. Payment must then be made within 5 days of registration, by bank transfer, paypal, or cash, ATM or credit card directly in our office, in Via Leopoldo Lucchi 285, from Monday to Friday from 9.00 to 13.00 and from 15.00 to 18.00, or by appointment at 05471938084.


Should I bring something?
ICook provides everything you need to reproduce the recipes proposed by the chef: equipment, raw materials, water, pen, notepad, cookbook, apron (complimentary to each participant). Remember to bring the mask and food containers to take home the prepared

 

*  ICook informs the students that in order to contribute to the decrease of the consumption of disposable materials the plastic or aluminium food containers will no longer be distributed. Therefore, all participants in cooking activities are invited to bring their own containers to take home the leftover preparations.

Useful informations: 

  • starting classes: 16 January 2023

  • price: 65 Euro

  • number of lessons: 1

  • lesson day: Monday

  • Schedule of lessons: 19,30 - 22,30

  • master chef: Cristina Lunardini

  • payment method: single solution with bank transfer, paypal

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