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Italian
cusine and wines
at a Venetian Villa |
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:: ITINERARY
- SELF DRIVE* (4 days / 3 nights) ::
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* For this tour, participants must
have their own vehicle. Please contact us for assistance
with low cost car rentals.
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Day 1
Arrival at the charming villa on your own. Hotel check-in.
Free time to relax and explore the surroundings before
enjoying a full course welcome dinner in the villa's
gourmet restaurant.
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Day 2
Breakfast.
Morning: Excursion to San Daniele del Friuli,
famous all over the world for its exquisite prosciutto,
whose genuine and special taste derives from the particular
"microclimate" of this chaming hilltown overlooking
the Friulian countryside. Visit to a prosciutto factory
followed by a sampling of this delicate food and tasting
of other typical local products.
Afternoon: Cooking lesson # 1. The class begins
with a theoretical and practical lesson on the execution
of a refined menu for special occasions. You will
start with the preparation of the hors-d'oeuvres followed
by a "primo piatto" (a first course). Sample dishes
may include ombrina marinated in coriander and orange
or turbot pudding with vegetable broth as starters;
zucchini mousse with scallops braised in thyme and
open ravioli with parsley and seafood ragout as first
course. Dinner follows the lesson and complimentary
wines are introduced.
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Day 3
Breakfast.
Morning: Visit a prestigious winery located on the
border between Veneto and Friuli. Take a walk through
the vineyards in the company of the owner, visit the
ageing cellars, learn how the wine matures and refines
in the precious oak barrels before sampling five excellent
wines and crus with a short tasting course, discovering
the techniques, perfumes and flavours formerly unknown.
Afternoon: Cooking lesson # 2. The class lesson
continues with the planning and preparation of a "secondo
piatto" (second or main course) and dessert. Sample
dishes may include wild duck breast cooked in lard
and cassata with blueberries. Dinner follows the lesson
and complimentary wines are introduced.
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Day 4
Breakfast.
Hotel check-out and arrivederci.
Optional extension to other Italian cities available.
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TOUR
INFORMATION:
Type of class:
hands-on
Group size: max. 8
participants
Tour dates: on request year round
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Tour price:
Eur. 929 p.p. in high season
Eur. 849 p.p. in low season
High season: March - October
Low
season: November -
February |
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Tour includes:
3 nights accommodation in double room with en-suite bathroom
Daily buffet breakfast
2 hands-on cooking classes
1 visit to a San Daniele prosciutto factory & tasting
1 visit to a winery & tasting of 5 different types of wine
3 dinners, including drinks
Taxes and service
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