Culinary Arts

3-7 Day Program Modules - Minimum 8 participants

Asolo

Asolo and the Venetian Countryside

garlic.jpgAsolo and the Venetian Countryside ...To master the art of Venetian cooking, journey to Venice's countryside and the "Pearl of the Veneto", the hilltop town of Asolo. In the ambiance of an exquisite Venetian villa, learn to prepare traditional dishes with the prestige and traditions of the Venetian nobility. During the Venetian Republic, wealth and power were built on trade monopolies that were then rare ingredients; sugar, salt, pepper, spices and coffee. The city that supplied these commodities to the rest of Europe, made wide use of them at home, establishing a cuisine rich with the contributions of the lands brought under the control of Venice. Age-old traditions, respect for the seasons and authenticity are the main ingredients used in preparing regional Venetian dishes.

In a hands-on program, learn to prepare typical dishes such as risotto with its incredible variations, risi e bisi (an historic dish created to celebrate the feast of San Marco, Venice's patron saint), bigoli co'arna (the Veneto's typical pasta), or pasta e fagoli, a hearty bean and pasta soup. There is no secret to preparing polenta, the famed golden grain that graces most main courses including baccala' alla Vicentina, perhaps the Veneto's most famous fish dish. When in season, asparagi alla Bassanese using near by Bassano del Grappa's incredibly fine white asparagus, radicchio di Treviso, the artistic and gastronomically exquisite red vegetable, and chiodini mushrooms from Montello, find themselves on the cooking school menu.

Sicilian Cuisine, the Story of an Island ...Like Sicily's architecture, its cuisine is strong evidence of the many cultures that have filtered through this island throughout history. From the Greeks and the Romans to the Arabs and the Normans, the Anjous and the Aragons and the Spanish and English, all have left their mark on Sicily's shores.

pasta.jpgJourney to Palermo, the Sicilian capital. Learn to cook pasta in a infinite number of ways including pasta con sarde, a typical Palermo specialty, cannelloni and luscious bean and lentil soups dressed with fine pastas.

Visit the fish market and learn to choose and prepare the fresh catch of the day with a Sicilian twist using tomatoes, capers, olives and fennel. Vegetables such as eggplant are important in Sicilian cuisine. Learn to prepare dishes such as caponata and spaghetti alla Norma using this delicate ingredient. Sicily is a haven for those with a sweet tooth. Sicilian cakes and ice creams are renowned throughout Italy for their delicate blend of flavors and aromas. Cassata and cannoli alla ricotta, traditional sweets for the Feast of Santa Lucia are great to finish any meal accompanied by one of Sicily's find moscato dessert wines or marsala.

Chianti

The Chianti Hillsides of Tuscany

grapes.jpgThe Colli Orientali of Fruili Venezia-Giulia ...Learn the secrets behind the regional cuisine of Fruili Venezia-Giulia in the ambiance of a 13th century castle set on a vineyard estate of 60 hectares and situated in the prestigious "Collio" wine region east of Venice. Concentration is on the wines and typical products of the area and their use in food preparation while learning the historic uses of these products and their applications in today's cuisine.

A hands-on program, allows you to surprise your guests with dishes such as frico, an impressive regional appetizer prepared with local Montasio cheese or tortellini al prosciutto di San Daniele prepared with sweeter version of Parma prosciutto.

Even if you are not a baker, you will undoubtedly impress anyone who comes for tea with a homemade gubana, Cividale's original sweet that hits its peak when topped with a few drops of local grappa.

The Chianti Hillsides of Tuscany ...Tuscany is renowned for its exquisite wines and simple cuisine exalted to its pinnacle through the use of typical Tuscan herbs like salvia and rosmarino, its prized porcini mushrooms, and above all, Tuscan gold, the precious olive oil that is drizzled onto every dish of culinary value.

wine.jpgA true Tuscan culinary experience takes you not only into the kitchen, but also to the local marketplace. With the help of an expert chef, learn to select cuts of meat and poultry, determine the freshness of fish and vegetables and put into practice the Italian philosophy of using only seasonal ingredients to insure the optimum quality of the end results.

In a hands-on program, become enlightened on Tuscan wines, traditional dishes and historic facts such as why Tuscan bread has no salt. Prepare dishes such as spedini Toscani using fresh rosemary and sage from the orto (vegetable garden), ribollita, a hearty vegetable soup laced with typical cannellini beans and Tuscany's famous bruschetta, the perfect combination of fruity Tuscan olive oil, red vine-ripened tomatoes and fragrant basil. Cantucci, the twice-cooked biscotti typical of Tuscany will become one of your favorites. Especially when dipped in Tuscany's fabulous dessert wine, vin santo.

Emilia

Emilia-Romagna and the Pleasures of the Table

bread.jpgThe Aristocratic Cuisine of Piemonte ...Piemonte boasts a lavish and sophisticated cuisine developed by the noble families of the area. "Piemonte gave birth to Italy", say some, when Italy was united under its first ruler, Victor Emmanuel of Piemonte's House of Savoy. But is is also true that Piemonte gave birth to Italy's gastronomy.

In the heart of Piemonte in the area of Cuneo, learn to make grissini, the traditional bread sticks adored by Napoleon along with dishes and risottos using Piemonte's prized truffles, the "Diamonds of the Table". Fonduta made with fontina cheese and other dishes such as the traditional bagna caoda are also on slate for this culinary experience.

While in Piemonte, learn about the region's array of cheeses and with the help of a professional sommelier, learn to match them with one of Piemonte's noble wines, many of which are made from the nebbiolo grape including Barolo and Barbaresco.

Hazelnuts, almonds and chestnuts are plentiful in Piemonte and are considered the best in Italy. Enjoy visits to producers of amaretti and gianduiotti chocolates as well as those producing chestnut specialties such as marrons glacees.

Emilia-Romagna and the Pleasures of the Table ...In the world of food, the region of Emilia Romagna is synonymous with the "Pleasures of the Table". It is an ancient title representing all that is genuine and that holds respect for traditions and tastes.

prosciutto.jpgIn a hands-on program, learn to make filled pastas and lasagnas for which the region is so famous including the honored tortellini. Then learn to utilize Modena's versatile Aceto Balsamico Tradizionale di Modena (balsamic vinegar) to dress various traditional meat dishes as well as vegetables and strawberries. This unique vinegar is produced from the cooked must of local Trebbiano grapes that have been processed and aged according to secret family recipes passed down from generation to generation. Add to the delightful cuisine of Emilia Romagna with its traditional dessert, zuppa inglese.

Visits to the producers of prosciutto, mortadella, aceto balsamico and Parmeggiano-Reggiano cheese are included.

Fruili

The Colli Orientali of Fruili Venezia - Giulia

vegies.jpgThe Colli Orientali of Fruili Venezia-Giulia ...Learn the secrets behind the regional cuisine of Fruili Venezia-Giulia in the ambiance of a 13th century castle set on a vineyard estate of 60 hectares and situated in the prestigious "Collio" wine region east of Venice. Concentration is on the wines and typical products of the area and their use in food preparation while learning the historic uses of these products and their applications in today's cuisine.

A hands-on program, allows you to surprise your guests with dishes such as frico, an impressive regional appetizer prepared with local Montasio cheese or tortellini al prosciutto di San Daniele prepared with sweeter version of Parma prosciutto.

Even if you are not a baker, you will undoubtedly impress anyone who comes for tea with a homemade gubana, Cividale's original sweet that hits its peak when topped with a few drops of local grappa.

The Chianti Hillsides of Tuscany ...Tuscany is renowned for its exquisite wines and simple cuisine exalted to its pinnacle through the use of typical Tuscan herbs like salvia and rosmarino, its prized porcini mushrooms, and above all, Tuscan gold, the precious olive oil that is drizzled onto every dish of culinary value.

fruit.jpgA true Tuscan culinary experience takes you not only into the kitchen, but also to the local marketplace. With the help of an expert chef, learn to select cuts of meat and poultry, determine the freshness of fish and vegetables and put into practice the Italian philosophy of using only seasonal ingredients to insure the optimum quality of the end results.

In a hands-on program, become enlightened on Tuscan wines, traditional dishes and historic facts such as why Tuscan bread has no salt. Prepare dishes such as spedini Toscani using fresh rosemary and sage from the orto (vegetable garden), ribollita, a hearty vegetable soup laced with typical cannellini beans and Tuscany's famous bruschetta, the perfect combination of fruity Tuscan olive oil, red vine-ripened tomatoes and fragrant basil. Cantucci, the twice-cooked biscotti typical of Tuscany will become one of your favorites. Especially when dipped in Tuscany's fabulous dessert wine, vin santo.

Piemonte

The Aristocratic Cuisine of Piemonte

pecorino.jpgThe Aristocratic Cuisine of Piemonte ...Piemonte boasts a lavish and sophisticated cuisine developed by the noble families of the area. "Piemonte gave birth to Italy", say some, when Italy was united under its first ruler, Victor Emmanuel of Piemonte's House of Savoy. But is is also true that Piemonte gave birth to Italy's gastronomy.

In the heart of Piemonte in the area of Cuneo, learn to make grissini, the traditional bread sticks adored by Napoleon along with dishes and risottos using Piemonte's prized truffles, the "Diamonds of the Table". Fonduta made with fontina cheese and other dishes such as the traditional bagna caoda are also on slate for this culinary experience.

While in Piemonte, learn about the region's array of cheeses and with the help of a professional sommelier, learn to match them with one of Piemonte's noble wines, many of which are made from the nebbiolo grape including Barolo and Barbaresco.

Hazelnuts, almonds and chestnuts are plentiful in Piemonte and are considered the best in Italy. Enjoy visits to producers of amaretti and gianduiotti chocolates as well as those producing chestnut specialties such as marrons glacees.

Emilia-Romagna and the Pleasures of the Table ...In the world of food, the region of Emilia Romagna is synonymous with the "Pleasures of the Table". It is an ancient title representing all that is genuine and that holds respect for traditions and tastes.

prosciutto.jpgIn a hands-on program, learn to make filled pastas and lasagnas for which the region is so famous including the honored tortellini. Then learn to utilize Modena's versatile Aceto Balsamico Tradizionale di Modena (balsamic vinegar) to dress various traditional meat dishes as well as vegetables and strawberries. This unique vinegar is produced from the cooked must of local Trebbiano grapes that have been processed and aged according to secret family recipes passed down from generation to generation. Add to the delightful cuisine of Emilia Romagna with its traditional dessert, zuppa inglese.

Visits to the producers of prosciutto, mortadella, aceto balsamico and Parmeggiano-Reggiano cheese are included.

Sicily

Sicilian Cuisine, the Story of an Island

pasta.jpg

Asolo and the Venetian Countryside ...To master the art of Venetian cooking, journey to Venice's countryside and the "Pearl of the Veneto", the hilltop town of Asolo. In the ambiance of an exquisite Venetian villa, learn to prepare traditional dishes with the prestige and traditions of the Venetian nobility. During the Venetian Republic, wealth and power were built on trade monopolies that were then rare ingredients; sugar, salt, pepper, spices and coffee. The city that supplied these commodities to the rest of Europe, made wide use of them at home, establishing a cuisine rich with the contributions of the lands brought under the control of Venice. Age-old traditions, respect for the seasons and authenticity are the main ingredients used in preparing regional Venetian dishes.

In a hands-on program, learn to prepare typical dishes such as risotto with its incredible variations, risi e bisi (an historic dish created to celebrate the feast of San Marco, Venice's patron saint), bigoli co'arna (the Veneto's typical pasta), or pasta e fagoli, a hearty bean and pasta soup. There is no secret to preparing polenta, the famed golden grain that graces most main courses including baccala' alla Vicentina, perhaps the Veneto's most famous fish dish. When in season, asparagi alla Bassanese using near by Bassano del Grappa's incredibly fine white asparagus, radicchio di Treviso, the artistic and gastronomically exquisite red vegetable, and chiodini mushrooms from Montello, find themselves on the cooking school menu.

Sicilian Cuisine, the Story of an Island ...Like Sicily's architecture, its cuisine is strong evidence of the many cultures that have filtered through this island throughout history. From the Greeks and the Romans to the Arabs and the Normans, the Anjous and the Aragons and the Spanish and English, all have left their mark on Sicily's shores.

garlic.jpgJourney to Palermo, the Sicilian capital. Learn to cook pasta in a infinite number of ways including pasta con sarde, a typical Palermo specialty, cannelloni and luscious bean and lentil soups dressed with fine pastas.

Visit the fish market and learn to choose and prepare the fresh catch of the day with a Sicilian twist using tomatoes, capers, olives and fennel. Vegetables such as eggplant are important in Sicilian cuisine. Learn to prepare dishes such as caponata and spaghetti alla Norma using this delicate ingredient. Sicily is a haven for those with a sweet tooth. Sicilian cakes and ice creams are renowned throughout Italy for their delicate blend of flavors and aromas. Cassata and cannoli alla ricotta, traditional sweets for the Feast of Santa Lucia are great to finish any meal accompanied by one of Sicily's find moscato dessert wines or marsala.

Tuscany

Renaissance Tuscany plus Medieval Umbria

wine.jpgRenaissance Tuscany plus Medieval Umbria ...In a hands-on program celebrating the cuisine of two important central Italian regions, implement recipes using ingredients native to each cuisine and common to both. Then with the help of a master sommelier, match each culinary masterpiece with one of the area's highly acclaimed wines.

Discover how to differentiate between the various grades of olive oil and exactly which oil to select when preparing regional dishes, using delicacies such as fresh porcini mushrooms from the forests of Tuscany and Umbria, black celery from Trevi or delicate black truffles from the Norcia area of Umbria.

Culinary and winery excursions are scheduled throughout the program with stops in the hilltop towns of San Gimignano, Cortona, Montepulciano, Montalcino and Spoleto.

Mystical Medieval Umbria ...Embark on a magical journey into the Umbria region's Medieval past and learn to cook typical dishes in the town of Spoleto.

Begin by learning to select the right olive oil to enhance Umbria's true provincial-style traditional dishes using local pecorino cheese, prized black truffles, black celery, porcini mushrooms, sausages, salamis and much more.

grapes.jpgDuring the course of the hands-on program, relive the history of the region as you learn the legends around Umbria's saltless bread and dishes such as strengozzi alla Spolentina. Enjoy a full day dedicated to breads and focaccia including those made with chick pea, spelt, chestnut, corn and potato flours and integrated with sunflower, sesame, anise and poppy seeds and a variety of herbs. Impress even the most gifted chefs with your ability to create strufoli or tiny delicate mignon desserts filled with crema pasticcera and wild berries dipped in fine Italian chocolate.

Culinary excursions include a visit to one of the oldest frantoio (oil press) in Italy, to an ancient winery producing the famed Sangrantino di Montefalco DOCG wine and to the forests of Sellano in the hills beyond Spoleto to learn the secrets behind hunting black truffles (season permitting).

Umbria

Mystical Medieval Umbria

urn.pngRenaissance Tuscany plus Medieval Umbria ...In a hands-on program celebrating the cuisine of two important central Italian regions, implement recipes using ingredients native to each cuisine and common to both. Then with the help of a master sommelier, match each culinary masterpiece with one of the area's highly acclaimed wines.

Discover how to differentiate between the various grades of olive oil and exactly which oil to select when preparing regional dishes, using delicacies such as fresh porcini mushrooms from the forests of Tuscany and Umbria, black celery from Trevi or delicate black truffles from the Norcia area of Umbria.

Culinary and winery excursions are scheduled throughout the program with stops in the hilltop towns of San Gimignano, Cortona, Montepulciano, Montalcino and Spoleto.

Mystical Medieval Umbria ...Embark on a magical journey into the Umbria region's Medieval past and learn to cook typical dishes in the town of Spoleto.

Begin by learning to select the right olive oil to enhance Umbria's true provincial-style traditional dishes using local pecorino cheese, prized black truffles, black celery, porcini mushrooms, sausages, salamis and much more.

bread.jpgDuring the course of the hands-on program, relive the history of the region as you learn the legends around Umbria's saltless bread and dishes such as strengozzi alla Spolentina. Enjoy a full day dedicated to breads and focaccia including those made with chick pea, spelt, chestnut, corn and potato flours and integrated with sunflower, sesame, anise and poppy seeds and a variety of herbs. Impress even the most gifted chefs with your ability to create strufoli or tiny delicate mignon desserts filled with crema pasticcera and wild berries dipped in fine Italian chocolate.

Culinary excursions include a visit to one of the oldest frantoio (oil press) in Italy, to an ancient winery producing the famed Sangrantino di Montefalco DOCG wine and to the forests of Sellano in the hills beyond Spoleto to learn the secrets behind hunting black truffles (season permitting).