Cesarine: between pasta and sweets, Sardinian emotions to share is a cooking class in Cagliari.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Shared classes fill with other travellers, which suits solo cooks; book two weeks ahead for the Sant'Efisio week in May.
Address: Private home kitchen, Cagliari (exact address given on booking)
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.
Marco teaches malloreddus, stuffed ravioli and a myrtle tiramisu in his own Cagliari kitchen over three hours, working by feel rather than by scale.
Tip: Six guests maximum and the class runs in Italian, English or Spanish; children are charged at half price.
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.
