With the participation of : Attilio Di Fabrizio (Executive Chef at the Villa San Michele), Domenico di Raffaele (Chef of the Hotel Caruso, Ravello) and Renato Piccolotto (Chef of the Hotel Cipriani in Venice).
Discover the secrets of pasta, an art in itself that Italy has made its own, and how to accompany it with a wide variety of condiments and the tastiest ingredients.
To help you get to know all the varieties of pasta and to learn traditional recipes as well some curious and surprising variations, three masters of haute cuisine will explain some exquisite recipes.
Number of lessons: 3 • Duration of stay: 4 days and 3 nights
Sample Itinerary
Upon arrival there will be a welcome cocktail reception and dinner with regional wines to allow participants to get to know one another.
Day One
Attilio Di Fabrizio, the Chef of the Villa San Michele, will interpret and prepare pasta in the most genuine Tuscan manner, assisted by Chef Luca Orini.
Day Two
Chef Domenico Di Raffaele of the Hotel Caruso in Ravello will produce the recipes of the Amalfi Coast, teaching participants how to prepare pasta dishes with a rich Mediterranean aroma.
Day Three
Renato Piccolotto, the Chef of the Hotel Cipriani in Venice, will present the pasta dishes typical of the Venetian lagoon, with its touches of land and sea, teaching you how to prepare four delicious dishes.
Departure will be in the afternoon or after breakfast on the following morning, should you wish to pay for an extra night.
About Chef Attilio de Fabrizio
Attilio de Fabrizio was born in Abruzzi, and attended the Villa Santa Maria cookery school, where many of the best chefs in Italy trained. He spent several years of apprenticeship in Italy, France, Great Britain and Switzerland, developing his culinary skills, before joining the world-famous Hotel Cipriani in Venice.
From 1975 - 1983, Attilio di Fabrizio worked in both Northern and Southern America before returning to Italy to become Chef at the renowned restaurant “Enoteca Pinchiorri” in Florence. In 1987 Attilio di Fabrizio was appointed Chef de Cuisine at the Hotel Villa San Michele.
Over the last few years, he has taken part in several gastronomic events, both in and outside Italy, working side by side with such famous chefs as Gaultiero Marchesi, Roger Verge, Paul Bocouse and others.
2008 Course Dates
(Based upon availability)
September 4 - September 7, 2008
October 2 - October 5, 2008
Rates per person
1,798 Euro in a superior double room
2,188 Euro in a double room for single use
1,503 Euro for a non-participating partner
The price is inclusive of 3 nights (half board), regional wines, 3 lessons, and all materials and necessary ingredients.
Note: 10% VAT must be added to all prices above since this class is held in a hotel (per Italian law)
- Courses are reserved for guests staying at Villa San Michele.
- Lessons are held in English and Italian; other languages are available upon request.
- Courses are for a maximum of 10 participants and the approach is highly personalised.
- Lessons are held in the morning (from 10 am to 12:30 pm) and/or in the afternoon (from 3:30 pm to 6:30 pm).
- Hours not taken up by lessons and all the evenings are free.
- At the end of every lesson, the dishes prepared will be served for a meal (lunch or dinner) to be enjoyed in the company of the Chef.
- The complete list of the dishes taught during the lessons with recipes will be handed over upon arrival.
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Booking and Cancellation Policy:
After availability is confirmed, a deposit of 30% and submitted
registration form will secure your reservation.
Final payment is due in full 45 days before your arrival date.
*Note: 10% VAT must be added to all prices above.
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