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 Vicenza area, excellent vegetables grow in the spring.I live in an attic in the city center, the perfect solution for visiting the wonderful historic center of Vicenza and giving yourself a nice break cooking together.I'd like to introduce you to the White Asparagus of Bassano del Grappa DOP, an excellence with an unforgettable taste. The most typical recipe is “sparasi e ovi”, eggs and asparagus.Then, the peas from Lumignano, a little town on the hills, so sweet and tender that you can even eat the pod and with which we prepare the typical dish "risi e bisi" in Vicenza, rice and peas.On our table we have always wild herbs, such as dandelion, with which we can cook many different dishes, both sweet and savory.I'll wait for you, you won't regret it!

Peas, asparagus and dandelion: our springtime

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

I'll wait for you at my house to cook together typical dishes with spring seasonal ingredients.I live in an attic in the town center, the perfect solution for visiting the wonderful historic center of Vicenza and for have a nice break cooking together.Spring gives us many wild and spontaneous herbs (nettles, wild garlic, borage, dandelions and many more...) with which we could prepare many different dishes: gnocchi with herbs, fresh pasta dressed with wild pesto, colorful stuffed pasta, incredible risottos and sweet cake, too.I'll wait for you, you won't regret it!

Wild herbs: the spring table in 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

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

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 

The good fortune to live in the country near a barn, to be able to collect fresh milk from the farmer with which to make ricotta, stracchino, tosella, caciotta primo sale, yogurt and butter!Nothing could be nicer !Peasant crafts of yesteryear. Knowing how to eat good, healthy, wholesome things.Let us guide you through this experience and learn how to make your own cheeses. Excuse me? But then you don't have the farmer next to you for milk? That's okay! Because I will teach you how to make it even with simple fresh milk that you can buy.And to end on a high note, how about dinner or lunch with the grilled tosella you made? Then I'll add a side dish of garden vegetables or fresh mushrooms or a charcuterie board !What do you say I'll be waiting for you?

Realises Your cheese!


With me you will learn how to make a good pizza, from dough, to unconventional ingredients , how ?But using creativity of course!I will tell you all the secrets for a good dough ... Did I say secrets? Mmmmm, do you know that secrets don't actually exist? That's right, what everyone calls secrets other than E-spe-rien-za.Experience leads to knowledge and knowledge leads to results.We will start with a biga, from which you will get pizza, pizzette, pan pizza and focaccia.I will choose seasonal, fresh and unconventional ingredients leading you to discover flavors you never thought you would dare to pair and you will create with me your own "Gourmet" pizza, which you can then enjoy re-creating at home for your family and friends you invite over for dinner!

Pizza time 

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.