From appetizer, to dessert, to wine you will find the Veneto and its traditions. Cicchetti accompanied by a good wine, made with lightly toasted bread, vegetable creams (always seasonal and Km 0 ) cooked in creative ways, vegetable meatballs and white polenta (slow food product ) with "saor" (white onions cooked Venetian style).Typical Venetian fresh pasta: Bigoli al torchio with seasonal condiments and, finally, the top of our desserts: Tiramisu with pasteurized eggs.You will find a cheerful and artistic ambience, surrounded by greenery in front of an artificial canal from the 1300s.

Three-flavor cooking class

We will bring to the table the typical Veneto pasta: bigoli. It will be fun and unusual to press the dough in the press and get the bigoli out of the bronze die.We will drink good wine, which is a must in Veneto, in an environment between art, food and nature.

A taste experience

Catia

Caterina

Three dishes to tell the story of Italy

Elisa

Elisa lives in the historic center of Vicenza, in an attic on the city walls. She will welcome you in her kitchen, and on her terrace, to discover together the typical flavors and recipes of Vicenza.We will start with a typical Vicenza appetizer: with whipped stockfish, sopressa salami and Asiago cheese, and other specialties.The main dish will be “bigoli al torchio”, a typical venetian pasta made in the press, very thick and porous spaghetti: traditionally they are served in venetian sauce with sardines or with duck ragù.Finally, the "fregolotta", an almond tart from Vicenza made with corn flour and beautiful legend to tell.Wines paired with dishes and a good coffee will not be missing.

A traditional meal in the historic center of Vicenza

Vicenza desserts have a very long tradition, made of poor but good and genuine ingredients.Tasteful cakes to fill up on energy, such as putàna cake made with polenta or macafame with stale bread, fregolotta with almonds or famous tiramisu.But also biscuits, perfect for breakfast, such as pandoli to soak, zaleti with Marano corn-flour or parpagnacchi.Some typical desserts are prepared for the feast day, such as frittelle, crostoli and castagnole during the Carnival period, fugassa for Easter, or bussolà to celebrate Christmas.Elisa awaits you for this very sweet lesson and to taste them together with a coffee, a tea, a sweet wine or a grappa.

Traditional Vicenza sweets

I will be very happy to host you for this experience in my attic.I will take you on a discovery of baccalà-the stockfish-and tell you not only the culinary history of Vicenza but also the legendary recipes with his majesty the baccala and the wonders of Palladio.Together, we will prepare 3 cod dishes: bacalà alla vicentina, bacalà mantecato, and a delicate bacalà risotto.What are you waiting for?

Stockfish in Vicenza: history and typical recipes

In my attic you will have the opportunity to taste typical local dishes. Together we will prepare an original menu starring "Broccolo Fiolaro," a vegetable with limited production, typical of our Vicenza hills that boasts a sweet and very special flavor.It is said that Goethe fell in love with it during a stop in Vicenza on his trip to Italy in 1786.We will prepare a flan served with cheese fondue, a first course that we will decide together whether fresh pasta, gnocchi or risotto.Finally, the zaleti, the Venetian cornmeal biscuit, in a original recipe. Of course, there will be no shortage of good wine and coffee.

Broccolo fiolaro, a delicacy and excellence of Vicenza

Do you want to spend or give a special birthday?Elisa offers you to organize a cooking class with traditional Vicenza recipes at her home in the historic center of Vicenza to celebrate the birthday!You could decide with her some dishes to prepare or the theme of the course, fresh pasta, seasonal vegetables, only desserts, for exemple.You will learn how to make the typical Venetian spritz or fresh pasta with a typical press, then eat togheter and celebrate with a typical dessert.Elisa will prepare you an excellent aperitif, there will be a bottle to toast and a cake with candles!Coffee and some local amaro or grappa will be at your disposal.There will be a festive atmosphere in her house, you can decorate it for the birthday!It will be a different and unique birthday!

Birthday celebration in the kitchen in Vicenza

Elisa lives in the historic center of Vicenza, in an attic on the city walls.She will welcome you in her kitchen, and on her terrace, to discover together the typical flavors and recipes of Vicenza, always using quality and seasonal ingredients produced by small local farms.Elisa, like an architect, will tell you about Palladio's architecture and sixteenth-century culinary art and she will offer you dishes that are always carefully plated because she claims that even in the kitchen, the eye wants its share.With this experience you will discover three typical first courses of Vicenza, choosing from traditional pasta with the genuine flavors (bigoli, pasta with beans), gnocchi with a condiment that has its origins in the Renaissance period or seasonal risotto.

Bigoli, gnocchi and pasta e fagioli: Vicenza's pasta dishes

On Thursday mornings at Vicenza downtown there’s the major city street market with products of the territory, clothes, prepared typical dishes, and much more: a fascinating tradition.Not only good shopping, but also relationship, folklore,discovery of seasonal products of the territory.With Elisa you will buy the ingredients for typical dishes of Vicenza, to cook and eat together.Back home, an aperitif will be waiting for you with a good spitz or local wine and some “spunciotto”. Then in her welcoming kitchen you will have a fun cooking class by preparing some dishes that we can choose together and that, in the end, we will taste for ludinner.Elisa, as an architect and in love about the cuisine of her territory, will take you throughout the tour and cooking class with her explanation.

Thursdays’ local market tour e cooking class in Vicenza

With Elisa you will walk through the amazing streets of Vicenza, looking at historical buildings and monuments, exploring hidden corners and Palladio's masterpieces to reach the market or historic food-shops where we will buy the ingredients for typical dishes of Vicenza, to cook and eat together.Back home, an aperitif will be waiting for you with a good spitz or local wine and some “spunciotto”.Then in her welcoming kitchen you will have a fun cooking class by preparing some typical dishes that we can choose together and that, in the end, we will taste for dinner.Elisa, as an architect and in love about the cuisine of her territory, will take you throughout the tour and cooking class with her explanation.

Discovering the flavors of Vicenza: shop, cook and eat

Elisa lives in the historic center of Vicenza, in an attic on the city walls. With this experience you will discover codfish in Vicenza cuisine.Actually it is stockfish, the cod caught and dried in the cold winds of Norway, that arrived in Vicenza thanks to a misadventure of a venetian merchant in 1431.You will start with a typical Vicenza appetizer: with whipped stockfish and other specialties.Then you will taste a delicate risotto with stockfish “alla vicentina” and stockfish with polenta.Finally an dessert of tradition. Wines paired with dishes and a good coffee will not be missing.

At the table with his majesty the codfish

Elisa lives in the historic center of Vicenza, in an attic on the city walls.She will welcome you in her kitchen, and on her terrace, to discover together the typical flavors and recipes of Vicenza, always using quality and seasonal ingredients produced by small local farmsFor the winter season Elisa will prepare for you dishes based on:- Fiolaro broccoli, a vegetable with limited production, typical of Vicenza hills with a sweet and very particular taste, a SlowFood presidium- Venetian radicchi, also called winter roses, the precious red radicchio of Treviso, the variegate of Castelfranco, the red of Chioggia or Verona.A menu from appetizers to desserts, which you will agree on in detail together, with these Venetian excellences.

Winter vegetables in Vicenza cuisine

Polenta is a symbol of cuisine and culture of Venetian region and is the basis of many savory and sweet recipes. It can be yellow, but also white, fine or rustic!Elisa will prepare various dishes for you, from appetizers to desserts with cornmeal like the protagonist and she will tell you a lot of information on the history of this fantastic product.

Polenta! Cornmeal, the “gold” of Veneto at the table

Do you want to spend or give a special birthday?Elisa offers you a splendid evening, organizing for you a lunch or dinner with traditional recipes from Vicenza and you will also have the opportunity to learn some new recipes.If you want, you could decide together some dishes to cooking or on a theme for the evening.There will be a festive atmosphere in her home, you can decorate it for the birthday and there will be a bottle to do “cin cin” and a cake with candles!It will be a different and unique birthday

A special birthday in Vicenza

Elisa lives in Vicenza's historic center, in a penthouse on the city walls.She will welcome you into her kitchen to tell you about and discover together the typical flavors and recipes of her city, always using quality, seasonal raw materials from small local producers.For winter, you cannot miss dishes based on:> Broccolo fiolaro, a vegetable with limited production, typical of the Vicenza hills that boasts a sweet and really special flavor, a SlowFood presidium.> Radicchio veneti, also called winter roses, from the prized late red radicchio from Treviso, to variegated from Castelfranco, to red from Chioggia or Verona.A vertical menu with these excellences, from appetizer, to fresh pasta, to dessert,dishes that we will then taste together.

Winter vegetables, excellence of Vicenza 

Sebastiano

Immersed in a beautiful garden, you can enjoy the typical dishes of the Venetian culinary tradition but wisely revisited in a modern key. With careful research I select all products, very fresh, of the highest quality with the intention of maintaining what are the flavors and authenticity of traditional cuisine in a reworking that marks the taste of our times.

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