Enjoy a relaxing cooking session at Maria’s Cookery Course! Throughout the cooking session, you will learn to prepare and cook at least ten dishes and enjoy the familiar and genuine atmosphere of the Italian kitchen. The classes are small enough to accommodate cooks of all levels and are ideal for small groups of family and friends. Bring along your non-participating friends who can enjoy the villa, its park, the ecological swimming pool, and then, join the group for lunch and dinner.
Airport transfer included: Venice Marco Polo Airport
Villa Castel Venezze is a medieval property set in the heart of a beautiful green park in the Venetian countryside. The accommodation, a prestigious villa owned by noblemen, was restored in the 16th century after the destruction of the ancient castle. It offers you an oasis of peace and tranquility, where you can enjoy the real Venetian life and food. There is a biological swimming pool, disinfected only by mineral salts, and a large parking place. Stay overnight in charming rooms with original ancient furniture, air conditioning, private en-suite bathroom, and satellite-TV. You will enjoy the great care to details that Maria Giustiniani, the owner, has given to her villa, the restaurant and, most important, to her guests. Under her watchful eyes, Maria’s Tenuta has been transformed into one of Veneto's finest accommodation, keeping its original, old style and charm.
Create an unforgettable holiday that combines Italian food, art, and culture with Maria's Cookery Course. The local women of Veneto will share with you Countess Maria’s unique techniques and philosophy, using special ingredients, and family recipes.
Arrive at the villa for dinner or in the morning at 10:00 for the cooking course. After a welcoming session, try your hand on the first cooking lesson, followed by lunch. The hands-on cooking lesson starts at 10:30. Today, you are going to start making dishes using techniques and recipes handed down through generations of local women. Typical menu includes appetizers, pasta, tagliatelle, tortellini, meat courses, side dishes, vegetables, and cakes. Lunch follows, including D.O.C. Italian wine. In the afternoon, you can relax at the villa, or enjoy the beauty of the nearby area. You can also participate in one of the local tours. The day ends with a dinner at the villa.
Today, you will participate in a hands-on cooking lesson during which, you will learn how to prepare and cook other traditional Italian recipes, from appetizers to dessert. Then, enjoy lunch at the villa, paired with wine. After lunch, you have the possibility of participating in a wine tour to Il Dominio di Bagnoli (Padua), a 14th century villa, where you will taste the famous Friularo (red dry wine) in the historic cellars. You will be back at around 17:30. Later on, your will have dinner at the villa.
Your cooking holiday ends today after having breakfast and checking out.
The hands-on Italian cooking lessons take place in the beautiful villa Castel Venezze, a 16th-century family property which is situated in the north side of Italy in the Veneto region, near Venice.
In the summer, the garden is cool and green, and you can relax in the swimming pool or enjoy a glass of good wine under the roof terrace. From May to September, you can also enjoy the ecological swimming pool. Additionally, during your stay in the Veneto area, you can take part in one of the tours organized by Maria's Cookery Course.
Visit a farm in Anguillara, a small village near Tenuta Castel Veneze, and learn how to make the best traditional homemade cheeses. You will experience the different kinds of cheeses: exclusively cow's milk and sheep's milk, or a mixture between the two types of milk. They may vary depending of the recipe or style being made. Italian cheeses are different from region to region; they may be fresh, mature or semi-mature. The type of processing also varies. Some cheeses are made with acid coagulation of the milk, while others are produced with rennet coagulation. Of course, the most common case is that which provides for a coagulation mixed.
During this tour, you will learn the entire production process of different types of cheese. You can also visit the dairy and taste the best cheeses from their products. Some experts will lead you through the farm and explain the process as you move along. First class tasting sessions are prepared for you. The sessions are a combination of delicious meat products, homemade wine, and an unforgettable country atmosphere. The suggested schedule may be substituted at anytime based on group size and tasting room availability. The tour is available only on Monday and Friday.
Visit to a farm in Copparo, a small village near Ferrara, and learn how to make the best traditional homemade salami. You will experience the different kinds of salami: exclusively pork meat, or a mixture of pork and beef, but they can also be made with venison or other game meats, poultry, goose, lamb, and goat. They may vary depending of the recipe or style being made. Italian salami are different from region to region; they can be un-smoked or smoked, with or without garlic, each with their own formulas, curing, and maturation.
During this tour, you will be shown the production process of the best salami of the area, from fresh pork meat to the final product. Some experts will lead you through the farm and explain the process as you move along. First class tasting sessions, sessions that are a combination of delicious meat products, homemade wine, and an unforgettable country atmosphere, are prepared for you. The schedule may be substituted at anytime based on group size and tasting room availability. The tour is available only on Wednesdays.
During your stay in Tenuta Castel Venezze for your cookery course, you will have the chance to be part in the wine tasting tour program, which allows you to discover the Bagnoli DOC area. During this excursion, you will have the chance to see the old aristocratic villa Widmann Borletti and the cellars Il Dominio di Bagnoli that date back to 14th century. This winery produces the Friularo grape that is a native grape and has been used to produce a very special passito red wine that is dried till January in a special room upstairs the cellar after a late harvest. Along the way, your guide will share compelling wine-related information and introduce you to winemakers.
Within 5 minutes of the Treviso Airport (TSF), there is a motorway road that has an exit just 10 to 15 minutes from Maria's Cookery Course.
Book your flight to arrive at Venice Marco Polo Airport (VCE). Transfer from and to the airport is included. Maria's Cookery Course will pick you up from the airport. You can also arrive at Bologna Guglielmo Marconi Airport (BLQ), Treviso Airport (TSF), Verona Villafranca Airport (VRN), yet there will be an additional cost required.