3 Hours Cooking Class in the Comino Valley The Sunday Menu

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3 Hours Cooking Class in the Comino Valley The Sunday Menu

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 US$177.97  per guest
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Adult x1
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Earliest available date: July 15, 2026
Free cancellation (24 hours notice)
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For each guest that attends this experience, byFood will donate
10 meals
Summary
Experience Details
What You’ll Experience
Where to Meet
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Duration
3 hours
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Number of Guests
1 - 10 guests
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Language
English, Italian
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Other
Private Experience
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Digital Ticket
Mobile or paper ticket accepted

Join us for a 3-hour cooking class in the scenic Comino Valley. Learn to craft homemade tagliatelle, meatballs, and eggnog with a chef. Relish your creations with valley views.

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For each guest that attends this experience, byFood will donate
10 meals

Experience Details

With the help of our chef, you will prepare the typical Sunday menu.

You'll learn how to make his homemade tagliatelle, meatballs, and artisanal eggnog.

At the end of the experience, you will taste what you have prepared by taking a seat in the restaurant room, overlooking the panorama of the Comino Valley.

Sample Menu

MAIN
Fettuccine
MAIN
Meatballs
DESSERT
Eggnog

What You Get

Lunch
Dinner
Alcoholic beverages
Alcoholic Beverages

Good To Know

  • Not recommended for travelers with spinal injuries

What You’ll Experience

We will prepare the typical Sunday Menu together: homemade fettuccine, meatballs and, to top it off, the artisanal zabaglione to savor the authentic cuisine.

Start Time

Start Time / Opening Hours
18/10/2022 - 01/08/2027
MONDAY
-
SUNDAY
16:00 - 19:00

Meeting & Pickup

Meeting Point

Relais Colle Buono, Via Colle Buono, Alvito Provincia di Frosinone Lazio, Italy, IT, 03041

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We will wait for you in the Reception, where you will also meet our Chef. He will be the one to accompany you into his kitchen and make you sit down.
End Point

This experience ends at the meeting point.

Cancellation Policy

For experiences with opening hours, the cancellation deadline is 24 hours before the earliest opening time on the scheduled date.

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