Milan – Lesson with Chefs Nicoleta and Fabio

Enjoy a day to remember with a young couple from Milan who will introduce you to the pleasures of Lombardian cuisine. Your experience will begin at 9:30 a.m. with a pickup from your Milan hotel, followed by an approximately half-hour transfer to their home in the peaceful and green oasis called Brianza. Here you will visit the farm where you will choose the organic products for your lesson. During your cooking lesson you will prepare a starter, first course (such as the famous yellow Milanese risotto or pasta with zucchini and shrimp), second course (perhaps a Milanese cutlet), and dessert. After your lesson, which will last approximately 2 1/2 hours, you will enjoy lunch based on your efforts paired with local wines. After lunch you will be re-accompanied to your Milan hotel.

  • Morning class: 9:30AM-1:30PM, including transfers from Milan

If you are staying in Milan for more than a day, you may want to consider adding one of our Lombardy tours with Fabio e Nicoleta!

Trip Details

Pricing & Dates

Class Pricing

Price per person (inclues round trip transfer from/to Milan hotel) US$250

Class Dates

Available any day of the week for a minimum of 2, maximum of 4 people.

  • Morning class: 9:30AM-1:30PM, including transfers from Milan


No rating given with this review
We had a wonderful experience with Nicolette and Fabio. We felt as though we really were able to experience a part of Italian life. We enjoyed our cooking class with Chef Nicolette along with a side excursion to the local market not to mention a few shops along the way. Both Nicolette and Fabio were gracious hosts and the best part of day was enjoying little Francesco. It was just a wonderful day.
No rating given with this review
We took 8 classes from 7 chefs on our trip: Foreword: My wife, Teri, and I are very good cooks and love to cook, and Teri is Italian-American and cooks very tasty Italian food. And yet we learned so much... Especially about Italian-American excess with garlic, cheese, and tomato sauce. We thought we had booked too many classes for an 18-day vacation, but it was the perfect number of classes. We also were worried we might have too many of the same dishes, and while we had three gnocchi, three ravioli dishes, 2 risotto, but all were so different AND it gave us a chance to practice a few times and see whole different chefs stressed different parts of the technique, e.g. potato gnocchi and ricotta gnocchi. All really great experiences. Chefs Nicoletta and Fabio. Wonderful first class, since we were very jet lagged, and it was very informal and the only class which was mostly a clear demonstration with little participation on our part. A trip to a farm with Fabio after he picked us up from our hotel for meat, eggs, and cheese was lovely. The class was in their home in a small kitchen but well presented and soon friendly with both of them, and later their very young child. We have cooked two of their recipes since we've been home, and enjoyed them. They sweetly insisted we share their home with them if we were ever back in the area. Robert and Theresa B., AZ

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