Cooking Class: Prepare Italian Seafood With Local Chef in Siena
Join an immersive cooking class in Siena and explore classic Italian techniques using premium regional ingredients. As you plan your trip to Tuscany, let renowned local Chef Alessio guide you in transforming the land and sea's bounty into a stunning four-course feast.
You'll craft seafood scampi with blood orange and ink caviar, master risotto with smoked haddock and create a vibrant entrée featuring local bass. For dessert, churn olive oil ice cream paired with indulgent fig cake. Each dish is steeped in tradition and showcases authentic Italian flavors. These classes are perfect for all groups and levels of experience, from beginners to seasoned cooks. Whether you're traveling solo, with family or friends, you'll find a welcoming and engaging atmosphere. If you've been dreaming of a gourmet cooking experience in Siena, reserve your spot now!
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Seafood Scampi
With squash soup, blood orange, star anise and ink caviar
Risotto and Smoked Haddock
With finger limes and avocado
Wild Charcoal Local Bass and Black Cabbage
With romesco and lemon
Fig Cake and Homemade Olive Oil Ice Cream
With roasted almonds
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 4
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsGroup, Date Night, Mediterranean, Pescatarian, Cake Baking
- This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Outside Reviews for Chef Alessio B.
Jennifer B.
08 Nov 2022
Chef Alessio is amazing; his deep knowledge of traditional Tuscan/Italian food results in delicious gourmet dishes. He is a great instructor and is very encouraging and fun!
Event location: Siena
Chef’s Place
Exact location is provided after booking.
Chef Alessio's passion for culinary excellence began young at just 15 years old. He graduated from the Assis Hotel School before working as a professional sous chef and then head chef in five-star hotels and Michelin-star restaurants before opening his own business. He strives to create simple and elegant meals that diners find unforgettable during private chef experiences and immersive cooking classes.
