I booked a 3-day cooking course and 5-day accommodation at Castel Venezze to treat myself. First, the Castel is a 16 century estate that offers charm, history, grounds to walk in for hours, and swimming pools, weather permitting. I stayed in a charming room, but it is possible to rent independent villas on the grounds (less than a minute away, on foot, from the cooking course location).
Regarding the cooking course, I learned how to make fresh tortellini, tagliatelle, and gnocchi with various sauces. Seafood lovers will have the treat of a lifetime: we went to a famous fish market to purchase fish and seafood.
I returned home with memories, tastes, and flavors to last me a lifetime.
I would recommend it to everyone, but specifically to anyone looking to treat themselves or perhaps for couples or families looking to bond over food, wine, and the charm that the location offers.

Many thanks to Abby and Brad, our first attendees for the following season 2017, who came from Atalanta (Georgia) to attend our cooking class on Wednesday March 15^th! It has been a pleasure to welcome them here and to run a cooking class together. We had the chance to prepare a delicious handmade pizza, tortellini and ravioli with butter and sage, the chicken “alla cacciatora”, a traditional recipe we proposed them (… who enjoyed it a lot!), and a fresh and tasty Tiramisu!

Knead the flour with some lukewarm water, the fresh yeast and a pinch of salt.

Knead the flour with yeast melted in some lukewarm water. Add a pinch of salt.

Lay a slice of grilled zucchini on a thin slice of chicken (or turkey).

The first thing to do is to clean and wash the potatoes and, without peeling them, put them into a pot with salted water and let them boil.

Mix the eggyolks with the sugar, add the mascarpone cheese and make a mixture adding some drops of “grappa”.