A maximum of 12 students will participate in a week of intensive hands-on classes taught by Giuliano Hazan. We will make homemade pasta, risotto, meats, local fish, vegetables and desserts. Each 5-hour class concludes with dinner in classic style composed of the several courses prepared during the class. Each class will also include presentations by Marilisa Allegrini on the major wine producing regions of Italy. The wines discussed, both from the Allegrini vineyards and other distinguished Italian producers, will accompany the meals.
All instruction is given in English.
The Field Trips in the Veneto and Beyond The Veneto region is a portion of what was once the 1,000-year Venetian Republic, one of the glories of the Western World, birthplace of some of its greatest art, music, and architecture. It also offers extraordinary culinary treasures. During the day we will take field trips to learn more about these treasures. We will visit a rice mill where rice for risotto continues to be processed the same way as in 1648. We shall travel to medieval Sirmione on the southern shore of Lake Garda to experience seafood cookery that epitomizes the exquisite, light-handed traditions of the Lake.