SESSION ONE
October 20th - 23rd, 2008
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.
Mon, October 20th
Arrival of guests at the Hotel Cipriani on the Giudecca Island. Leisure time to settle in and acquaint yourself 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.
Tue, October 21st
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 and dinner on your own. The hotel 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.
Wed, October 22nd
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 with your fellow students.
Free afternoon and Dinner on your own.
The hotel concierge is at your full disposal should you wish to try typical Restaurants in Venice or reserve a table at Cip’s Club Restaurant.
Thu, October 23rd
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 TWO
23rd - 26th October, 2008
Harvest the lagoon and the orchard
Hosted by Executive Chef Renato Piccolotto
Number of lessons: 2 - Duration of stay: 4 days / 3 nights
