THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
Spend a hands-on half-day with chef Antonella on Lake Como: forage herbs, learn fresh pasta and risotto techniques, and enjoy a three-course lunch with local wine. Ideal for food lovers who want practical skill and local flavor in one relaxed session.
Spend a hands-on half-day with chef Antonella on Lake Como: forage herbs, learn fresh pasta and risotto techniques, and enjoy a three-course lunch with local wine. Ideal for food lovers who want practical skill and local flavor in one relaxed session.
A morning on Lake Como begins with the lake’s surface nudging at the ferry hull as you step off in Bellagio, prosecco glass in hand, sunlight catching on centuries-old villa roofs. You move from quay to kitchen: a compact cooking space with a small herb garden just beyond the back door where the chef—Antonella—will walk you through the day’s market-driven menu.
Verified experiences and guided adventures in the surrounding area.
Operated by Curioseety SRLS · Bellagio, Lombardy
A morning on Lake Como begins with the lake’s surface nudging at the ferry hull as you step off in Bellagio, prosecco glass in hand, sunlight catching on centuries-old villa roofs. You move from quay to kitchen: a compact cooking space with a small herb garden just beyond the back door where the chef—Antonella—will walk you through the day’s market-driven menu.
Bellagio occupies the point where Como’s two branches split, a town shaped by lakeshore trade and villa-building from the 17th–19th centuries. The local pantry reflects that history: lake fish, butter and mountain cheese from nearby pastures, and hardy herbs that grow on sunny terraces. The class draws on these traditions while teaching fundamental Italian techniques—fresh pasta dough, slow-stirred risotto, light potato gnocchi—plus a simple regional dessert.
Expect three hours of hands-on instruction: ingredient selection in the herb plot, guided shaping and timing at the stove, and a relaxed sit-down lunch paired with local wine. Recipes and practical tips are included, so you leave able to recreate dishes at home.
Practical notes: book in advance (minimum two guests), advise dietary needs when reserving, and arrive 10–15 minutes early. Wear comfortable, closed-toe shoes if you plan to visit the garden. The experience fits well into a half-day visit—pair it with an afternoon stroll to Punta Spartivento or a visit to a nearby villa garden.
The tone is informal but exacting: you’ll learn techniques you can repeat, taste where local flavors come from, and walk away with recipes and the confidence to cook vivid Italian food back home.
easy.
3 hours.
Minimal physical exertion; participants should be able to stand for cooking periods and walk short garden paths.
Yes—this is a hands-on beginner-friendly class that teaches basic techniques for pasta, risotto and gnocchi with step-by-step instruction.
Yes—local ingredients, a three-course lunch, and fine Italian wine or beer are included in the experience.
Yes—please advise any dietary requirements at time of booking so the chef can prepare alternatives.
For a full refund cancel at least 24 hours before the scheduled start time; within 24 hours bookings are non-refundable.
Bellagio developed as a lakeside hub between the two branches of Lake Como, with many villas and gardens built from the 17th century onward influencing local cuisine and horticulture.
Lake Como faces pressures from seasonal tourism and shoreline development; choose locally sourced ingredients and follow leave-no-trace practices when visiting gardens and waterfronts.
Curioseety SRLS operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
A morning on Lake Como begins with the lake’s surface nudging at the ferry hull as you step off in Bellagio, prosecco glass in hand, sunlight catching on centuries-old villa roofs. You move from quay to kitchen: a compact cooking space with a small herb garden just beyond the back door where the chef—Antonella—will walk you through the day’s market-driven menu.
A morning on Lake Como begins with the lake’s surface nudging at the ferry hull as you step off in Bellagio, prosecco glass in hand, sunlight catching on centuries-old villa roofs. You move from quay to kitchen: a compact cooking space with a small herb garden just beyond the back door where the chef—Antonella—will walk you through the day’s market-driven menu.
Bellagio occupies the point where Como’s two branches split, a town shaped by lakeshore trade and villa-building from the 17th–19th centuries. The local pantry reflects that history: lake fish, butter and mountain cheese from nearby pastures, and hardy herbs that grow on sunny terraces. The class draws on these traditions while teaching fundamental Italian techniques—fresh pasta dough, slow-stirred risotto, light potato gnocchi—plus a simple regional dessert.
Expect three hours of hands-on instruction: ingredient selection in the herb plot, guided shaping and timing at the stove, and a relaxed sit-down lunch paired with local wine. Recipes and practical tips are included, so you leave able to recreate dishes at home.
Practical notes: book in advance (minimum two guests), advise dietary needs when reserving, and arrive 10–15 minutes early. Wear comfortable, closed-toe shoes if you plan to visit the garden. The experience fits well into a half-day visit—pair it with an afternoon stroll to Punta Spartivento or a visit to a nearby villa garden.
The tone is informal but exacting: you’ll learn techniques you can repeat, taste where local flavors come from, and walk away with recipes and the confidence to cook vivid Italian food back home.