Number of lessons: 3 • Duration of stay: 4 days and 3 nights
Sample Itinerary
With the participation of : Renato Piccolotto (Chef of the Hotel Cipriani in Venice), Attilio DiFabrizio (Executive Chef at the Villa San Michele), Mimmo di Raffaele (Chef of the Hotel Caruso in Ravello), Corrado Corti (Chef at the Hotel Splendido in Portofino) and Roberto Villa (Chef of Splendido Mare in Portofino).
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.
Day One
Welcome cocktail to meet the other participants at the course, then dinner in the hotel's restaurant with the other participants.
Day Two
Chef Attilio Di Fabrizio will interpret and prepare the genuine and flavour some pasta of the Tuscan tradition then lunch based on the dishes taught.
Later the day will be free to relax in the hotel or visit Florence.
Day Three
You will be taught respectively from the Chef of the various Hotels, according to the above "Rota" and with the same daily program.
Departure will be in the afternoon or after breakfast on the following morning, should you wish to pay for an extra night (supplement applicable).
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.
2010 Course Dates:
April 15-18 / Chefs of Villa San Michele, Hotel Cipriani and Hotel Splendido
May 13-16 / Chefs of Villa San Michele, Hotel Cipriani and Hotel Caruso
June 24-27 / Chefs of Villa San Michele, Hotel Splendido Mare and Hotel Caruso
July 22-25 / Chefs of Villa San Michele, Hotel Cipriani and Hotel Splendido
September 9-12 / Chefs of Villa San Michele, Hotel Splendido Mare and Hotel Caruso
October 7-10 / Chefs of Villa San Michele, Hotel Cipriani and Hotel Caruso
Rates per person*
1,914 euro in a superior double room
2,304 euro in a double room for single use
1,479 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.
