Cesarine: gnocchetti, ravioli and tiramisu with myrtle is a cooking class in Cagliari.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Six guests maximum and the class runs in Italian, English or Spanish; children are charged at half price.
Address: Private home kitchen, Cagliari (exact address given on booking)
The private version of Marco's Cagliari class, a home kitchen to yourselves for marinated anchovies, culurgiones and seadas, cooked and then eaten together.
Tip: Private booking means the pace and the questions are yours; culurgiones are already on the menu, so the pleat is covered.
Marco's shared Cesarine class in Cagliari runs marinated anchovies, then culurgiones and seadas, and sits everyone down at the table to eat the results.
Tip: Shared classes fill with other travellers, which suits solo cooks; book two weeks ahead for the Sant'Efisio week in May.
Valentina teaches two fresh pastas in central Cagliari, culurgiones pleated into their wheat-ear seam and tagliatelle, with tiramisu to finish.
Tip: A private class, so the pace is yours; flag at booking that the culurgiones seal is the technique you most want to practise.
Federica runs a Cagliari class on panadas, the Sardinian pastry case crimped shut over meat or vegetables and baked until the crust sets hard.
Tip: The cheapest Cesarine class in Cagliari at 102 euro, capped at four guests, and the one dish most visitors have never seen on a restaurant menu.
