Every class ends at the table with something sweet. These are the desserts we serve and love — artisan gelato with a few drops of Traditional Balsamic Vinegar of Modena, and the tiramisù we build in a glass.
What makes gelato artigianale rather than industrial, why Como carries the tradition, and why we finish every class with a scoop of local artisan gelato and a few drops of Traditional Balsamic of Modena DOP.
Every cooking class in Como ends with gelato and a few drops of Traditional Balsamic Vinegar of Modena DOP from Acetaia del Cristo — one ingredient, at least 12 years in a battery of casks.
How we build tiramisu in small glasses: clean layers, controlled piping, and why resting overnight changes everything.