Cooking in Venice

 As Venice is set apart from the rest of Italy, so is its cuisine.  A historically famous seafaring town, Venice harbors diverse and exotic flavors influenced by the spices and distant cultures of explorers' destinations. Many specialties were invented for the need of food that would stay edible for the mariners setting out to sail on lengthy voyages...hence the term "marination".  Sarde in Saor, and "baccala" are two quintessential Venetian specialties which will endure in your memory of tastes.

This culinary trip is exclusively for parties limited up to  8 people, preferably during the early Spring and late Fall for the best and most colorful produce..artichokes, asparagus, radicchio, piselli, zucca, chards, mushrooms and fresh fish, all boated in daily at dawn.  The lessons will be in private homes as well as restaurants where the chefs will welcome you into their kitchens. You may go the source - the island where the famous castraure (artichoke buds) grow in the salty soil.  A wine tasting with a sommelier will demonstrate how to choose and evaluate the wines that best accompany your meal.

This unique 5 day experience includes delicious, hand-picked accommodations, assisted transportation from the Marco Polo airport, all meals, wine and sommelier class, private tours, and personal shopper. Please book at least one month prior to departure.  $3,200/person