A soft, aromatic cake with bright citrus notes, enriched with local Calabrian olive oil — a true symbol of tradition and Mediterranean flavor

Ingredients (8–10 servings)

1 ½ cups (190 g) all‑purpose flour

1 cup (200 g) sugar

½ tsp baking soda1 tsp baking powder

½ tsp fine salt

3 large eggs, room temperature

¾ cup (180 ml) Calabrian extra‑virgin olive oil

¾ cup (180 ml) whole milk or almond milk

Zest of 1 bergamot (or ½ if very strong)

Zest of 1 clementine

3 tbsp mixed citrus juice (bergamot + clementine + lemon)

1 tsp vanilla extract

Optional: 1 tbsp Strega or LimoncelloPowdered sugar for finishing

Preparation

1. Heat oven to 350°F (175°C)

Line a 9‑inch round pan with parchment and lightly oil the sides.

2. Whisk flour, sugar, baking soda, baking powder, and salt.

3. In another bowl, whisk eggs, olive oil, milk, citrus zest, citrus juice, and vanilla (plus Strega/Limoncello if using).

4. Pour wet into dry and mix gently until smooth.

5. Transfer to the pan and bake 40–48 minutes until golden and set.

6. Cool fully, then dust with powdered sugar.

Stirring Up Memories: Why Cooking Classes in Italy Are the Ultimate Travel Souvenir

Taking a cooking class in Italy is one of those travel experiences that sticks with you long after the suitcase is unpacked. It’s not just about learning recipes—it’s about rolling pasta with your hands, tasting olive oil straight from the press, and hearing stories that have been passed down through generations. Whether you’re in a Tuscan farmhouse, a Roman kitchen, or a seaside home in Calabria, you’re stepping into real Italian life for a few delicious hours.

What makes these classes special is how local they are. You might start with a visit to a market, picking out tomatoes that actually smell like tomatoes, then head back to cook dishes tied closely to the region. No fancy chef tricks—just simple techniques, great ingredients, and a lot of laughter around the table. It’s relaxed, welcoming, and surprisingly easy to follow, even if you’ve never cooked much before.

Best of all, you go home with more than photos. You bring back the confidence to recreate those flavors, a deeper understanding of Italian food culture, and maybe a new favorite dish that instantly takes you back to Italy every time you make it.

It’s one of the tastiest ways to travel!