Cooking School Tequila & Tapas Cooking Course Taste of Tuscany Cooking Course Pizza & Pasta Cooking Course Guest Chef
October 6-12, 2014
US $5,500.00 per person, double occupancy
(Single room supplement charge US $1,500.00)
Imagine sailing down the Grand Canal in Venice heading towards Piazza San Marco! Venice is one of my favorite cities in the world. Wander the alleys, grab a glass of prosecco, maybe a little Venetian crostini topped with tuna and capers or stroll the Rialto Market. We'll stay at the Serego Alghieri, an unparalleled family-estate-turned-resort, and immerse ourselves in the beautiful Valpolicello countryside. Join me for an unforgettable culinary cooking tour in the beautiful Veneto region of Northeastern Italy.
The cuisine in the Veneto varies from area to area with incredible local ingredients at our fingertips, this is the perfect place to inspire anyone who loves food. Our week will include several hands-on cooking classes in the kitchen of our gorgeous estate, one of my favorites. With a focus on the specialties of the region, we’ll make dishes such as Risotto with Amarone, Shellfish Salad with Salsa Verde, Tiramisu, and Almond and Polenta "Cookies" called sbrisolona.
We'll stay at the Serego Alghieri, the unparalleled family-estate-turned-resort owned by my friend Count Serego Alighieri (who is a direct descendant of Dante). As we travel up the long tree-lined drive that leads up to the villa, our senses will instantly come alive. T With some of the oldest grapevines in Italy, the estate is completely surrounded by gorgeous vineyards, rosemary and lemon verbena bushes, stone sculptures, cherry, lemon and olive trees. Since this tour is in the midst of Fall harvest, we’ll see a loft of drying grapes intended for the famous Amarone wine. La Foresteria is one of my most elegant locations and it’s no wonder students return again and again to this location every time it’s offered.
The estate has a large professional kitchen where we'll hold our hands-on cooking classes and make use of estate-produced wine, jam, honey, grappa, olive oil, balsamic vinegar, and rice in our cooking.
To really understand one of the most important products from the Veneto, rice, we’ll take an excursion to a rice producer. Here, we will taste a variety of risottos and learn the tricks of how to make the perfect risotto. We’ll visit the villa of Carlo Nirozzi, filmmaker and wine maker, and have lunch al fresco looking out over the vineyards and Veneto hills beyond. Together, we’ll visit the lakeside village of Sirmione and travel across Lake Garda by boat. A trip to the Veneto wouldn’t be complete without a day in Venice exploring the legendary Rialto fish market, sampling tapas at a few Venetian baccaro, sipping bellini, and riding on the Grand Canal by private boat. On another day, we'll journey to the delightful market town of Soave to taste Soave Classico with my dear friend, Chiara, and the medieval city of Verona, where the legend of Romeo and Juliet’s love began.
Group meeting point in Verona for pick-up and drop-off is: Verona Porta Nuova train station. Pick-up time is late afternoon on October 6 and drop-off is the morning of October 12.
Questions? Contact us.