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Cookery Courses at the Hotel Cipriani, Venice, Italy

months available

October

Facilities & Awards

Description

Cookery Courses at the Hotel Cipriani, Venice, Italy.  The Cipriani Cooking School has been a long-lasting and successful tradition. As in the past year, the Management of the Hotel Cipriani is pleased to present an innovative program, consisting in two courses given by:

 - Renato Piccolotto, Executive Chef of the Hotel Cipriani, Venice 
 - Attilio Di Fabrizio, Executive Chef of the Villa San Michele in Florence
 - Corrado Corti, Chef of the Hotel Splendido, Portofino
 
Chefs will host two separate sessions of cooking classes featuring one special menu each day.

Session 1 - Pasta! Three Chefs, three challenges
Hosted by Chefs Renato Piccolotto, Attilio Di Fabrizio and Corrado Corti

Number of lessons: 3 - Duration of stay: 4 days / 3 nights
There are hundreds of types of pasta and condiments in Italy, where pasta, more than food is an art.
Become an artist with our Chefs and learn from these masters of haute cuisine how to intrepret it, yourself.

Day 1
Arrival of guests at the Hotel Cipriani on the Giudecca Island. Leisure time to settle in and acquaint oneself with the property.

7.30 pm - Participants will meet for a welcome cocktail followed by dinner.  Each participant will receive a “Cipriani” apron and  the curriculum vitae of their instructors and the famous recipes for the dishes they will prepare over the next two days. 

Day 2
 
8.30 am - Full American Breakfast in the Fortuny Restaurant.

9.00 am - Departure by private boat for the Rialto Market, accompanied by Chef Renato Piccolotto.

10.00 pm - Chef Renato Piccolotto will teach you the typical pasta dishes of the lagoon, with their touches of land and sea.

12.30 pm - End of lesson and working lunch to taste the Venetian dishes you prepared yourself.

1.00 pm - Lunch based on the dishes taught, where students will taste the results of their work.

Free afternoon.

Free dinner.  Our concierge is at your full disposal should you wish to try typical Restaurants in Venice or reserve a table at our Cip’s Club Restaurant.

Day 3

10.00 am  - Chef Attilio Di Fabrizio will interpret and prepare the genuine and flavoursome pasta of the Tuscan tradition.

12.30 pm - End of lesson and working lunch based on the Tuscan dishes you prepared yourself.   

Free afternoon.

Free dinner.  Our concierge is at your full disposal should you wish to try typical Restaurants in Venice or reserve a table at our Cip’s Club Restaurant.

Day 4

8.30 am - Full American Breakfast in the Fortuny Restaurant.

10.00 am - Chef Corrado Corti and his lessons lying midway between gastronomy and botany, based on the aromas of the herbs typical of the Tigullio region.

12.30 pm - End of lesson.

1.00 pm - Working lunch based on the Ligurian dishes you prepared yourself.

End of course and departure either in the afternoon or the following morning after breakfast, should you wish to stay an extra night (supplement applicable).

Session 2 - Harvest the lagoon and the orchard
Hosted by Executive Chef Renato Piccolotto

Number of lessons: 2 - Duration of stay: 4 days / 3 nights
The Venetian Lagoon, an ecosystem unique in the world, has favoured the evolution of a marine life of fish and crustaceans just as unique, and also a great production of tasty vegetables on the orchards of the islands.
Chef Renato Piccolotto, who has for many years learnt the skills of transformation of this fantastic land and sea harvest into succulent dishes. 

Day 1
Arrival of guests at the Hotel Cipriani on the Giudecca Island. Leisure time to settle in and acquaint oneself with the property.
 
7.30 pm - Participants will meet for a welcome cocktail followed by dinner.  Each participant will receive a “Cipriani” apron and  the curriculum vitae of their instructor and the famous recipes for the dishes they will prepare over the next two days.   
  
Day 2

8.30 am - Full American Breakfast in the Fortuny Restaurant.

9.00 am - Departure by private boat to the Rialto Market accompanied by Chef Piccolotto.

10.00 am - Chef Renato Piccolotto will open the second session of cooking classes. The first lesson will consist of a complete menu which combines the products from the orchards and the sea.

12.30 pm - End of lesson.

1.00 pm - Working lunch based on the Venetian dishes you prepared yourself.

Free afternoon.   

Free dinner. Our concierge is at your full disposal should you wish to try typical Restaurants in Venice or reserve a table at our Cip’s Club Restaurant.

Day 3 

8.30 am - Full American Breakfast in the Fortuny Restaurant.

10.00 am - Cooking class continues with the second lesson on more fish and vegetables dishes.

12.30 pm - End of lesson.

1.00 pm - Working lunch to taste the results of dishes prepared during the lesson.

Free afternoon.

Day 4
After a sumptous American breakfast, departures at leisure before lunch.
No additional nights are contemplated to extend your stay.

Hotel Cipriani
Hotel Cipriani offers a wide choice of superbly appointed suites and rooms, with views of the gardens, the lagoon or St. Mark's Square. 82 rooms and suites, comprising 16 Suites, 33 Junior Suites, 31 Double rooms and 2 Single rooms.

Created to provide the very best of Venetian hospitality, Hotel Cipriani incorporates the most luxurious accommodations, the most attentive service and the finest cuisine in an atmosphere of calm and seclusion.

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