Strutture Ricettive
Iscrizione accesso
Search School
by Locality

Mandilli de Saea in Genoa - Italy - Cooking School

In Italy


Cooking School
Mandilli de Saea
Address:Via Degli Ulivi, 180
Locality: Breccanecca
Cogorno (Genoa)

Distance from school to:

(Using public transportation)
Seaside: 20 minutes
Railway Station: 20 minutes
Airport: 40 minutes

Attractions near Cogorno

MANDILLI DE SAEA offers you an interesting idea for entertaining you during your vacation along the Ligurian Coast: learning the secrets of its cuisine and. . . . much more. Hands-on cooking lessons in Portofino's area, held in Anna's private kitchen, guided trips along the Riviera east of Genoa, guided shopping of the handcraft items still part of the local tradition and wine tasting tour are the main attactions available for you in this corner of Liguria.
Mandilli de Saea

"Mandilli de Saea" is an initiative started by the creativeness of Anna, a former B&B hostess and skilled cook, expert in Ligurian cuisine. Very active on the promotion of her area ( Tigullio Gulf and its inland), Anna offers hands-on cooking lessons in her private kitchen or at the customers'. They are based on Ligurian traditional cuisine and proposed to whoever likes to learn its secrets. Every lesson will end up enjoying a full meal together in the garden with a beautiful view over the gulf.


Anna Minghetti

Information Request

(not binding inquiry)
Information required
by clicking the send button I declare I have read and agree to the Privacy statement


Cooking Easter and spring in Liguria
Region: Liguria Locality: Cogorno (Genoa)
from: 31 March 2019 Duration: 1 months
Availability and Prices Request
If Lent requires a light diet, for Easter you can indulge in richer dishes even in Liguria. Various and tasty are the dishes that the tradition has created for this period, from the Pasqualina cake to the meat ravioli, to the rich dishes like the “Cima” and the white meat casseroles. Anna invites you in her kitchen to experiment the most characteristic dishes of the Easter period such as cake with beets and eggs, the younger sister of Torta Pasqualina (easier and more accessible to anyone in the kitchen), a tasty rooster goldened in a pan with dried mushrooms and, to finish, the creamy semifreddo "Torta sacripantina". For her cooking lessons, she welcomes groups of 2 to 8 people. Each lesson can last from 3 to 4 hours with a final meal of your choice (lunch or dinner) enjoyed all together in the garden with a magnificent view over the Gulf of Portofino.
Cooking The first fruits of Spring in Liguria
Region: Liguria Locality: Cogorno (Genoa)
from: 31 March 2019 Duration: 1 months
Availability and Prices Request
The first fruits of Spring in Liguria With the return of the Spring season the Ligurian dishes abound with the first fruits of the garden but what most recalls the tradition in this period is the Prebuggiun, a bunch of wild edible herbs which is still highly appreciated on the Ligurian tables and above all it is still followed the custom of going to collect them on the grass or along the walls, especially when they have not yet grown up, then more tender. The prebuggiun, a dish that takes its name from the same bunch of herbs, is traditionally a poor dish of boiled herbs along with potatoes and seasoned with extra virgin olive oil. With these same ingredients you can also make breaded and fried vegetable balls, or a delicious filling for “Pansotti” or savory pies. The menu proposed in Anna's cooking workshops for this season are the Pansotti with walnut sauce, stuffed lettuce, and, as a characteristic Lent dessert, those very light, almond paste and decorated biscuits called "quaresimali", typically made before Easter and served with a cup of coffee at the end of the meal. We accept groups of 2 to 8 people, for 3 or 4 hours of fun in the kitchen and then lunch or dinner in the garden all together.
Accommodation options and costs:
Hotel - B&B
Offered Courses:

more info about Accommodations
more info about Courses

We use third party profiling cookies, by continuing you agree to their use Continue to browse or see more