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

Three dishes to tell the story of Italy

Treviso radicchio is the real winter star in my home. With this important ingredient we will fill fresh pasta made together and simply dress it with butter and sage, to soften the radicchio's strong flavor.For the tagliatelle, on the other hand, we will prepare a fresh tomato sauce with basil, and we will close the experience by tasting a very famous dessert from my area: Tiramisu.I will be happy to host you in my house a stone's throw from the center, surrounded by the greenery of my garden, pre prepare all this in your company.

Cooking class: noodles, stuffed pasta and Tiramisu

Pumpkin opens the door to autumn. With this sweet ingredient we will fill fresh pasta made together and dress it with simple butter, sage and poppy seeds.For the noodles, however, we will prepare a fresh tomato sauce with basil and close the experience by tasting a very famous dessert from my area: Tiramisu.I will be happy to host you in my house a stone's throw from downtown, surrounded by the greenery of my garden, to prepare all this in your company.