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 

With summer just around the corner, the summer truffle of the Euganean Hills is popping up in the chestnut forests .What a beauty !How many like me love this prized mushroom with wrinkled black rind ?I adore it and love to create dishes that enhance its flavor and aroma !I am waiting for you in the porch of my house to enjoy a dinner or lunch in the open air surrounded by the sounds of country nature and the notes of my midsummer truffle.

Truffle notes of a midsummer night

In the Venetian tradition "el pan" was a rarity.There was one oven per "contrada" and bread was made for everyone . It accompanied meat at Christmas, Easter and the Sagra.It was often enriched with butter sugar and dried fruits such as nuts, raisins and honey to be eaten for breakfast.In my course you will learn why to use one flour and not the other, how to make seasoned bread, flatbreads and bread with wild herbs, and even sweet bread!What will be prepared will then also be tasted with local and homemade products made by me. If you are vegetarian or vegan my preparations will also be for you, let me know when you make your reservation, I will be waiting for you!

Venetian bread secrets: a culinary journey of tradition 

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!


Do you want to spend an evening with friends savoring unique home cooked dishes?You're in the right place! On nice days you can dine outdoors on the porch overlooking the countryside,surrounded by nature,or in my kitchen,a convivial and quiet environment from which come out dishes with fresh and refined ingredients and when possible directly from my garden!I have no limits in the kitchen,colors and flavors are assembled spontaneously,as if they were part of me always,going to form a rainbow of colors on the plate. So click ,book and confirm,because I am waiting for you with my palette in hand.Aperitivo with fritti veneti and prosecco.Colorful veal tonnato appetizer.Pistachio pasta with edible flowers.Pork ribs and vegetables.Pannacotta with fruit

A dinner party

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'll prepare dishes from the Italian tradition, but with a touch of color. The ravioli will be colored using vegetable and seasonal dyes, and they will be presented as if they were a canvas to paint on. We'll use brushes and spatulas to decorate our ravioli, transforming them into a work of art. The appetizers and desserts will follow, respecting the colors of the seasons.

Art on the table

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

Food and wine for a unique tasteThe tour includes a journey through flavors and colors in one of the oldest fruit and vegetable and food markets in Italy. From Piazza delle Erbe to Piazza della Frutta, visiting the shops of the "Sotto il Salone", the covered market under the historic Palazzo della Ragione. In a unique location of its kind to discover Paduan specialties and excellence. Meat, fish, cured meats, cheeses, vegetables and seasonal fruit, mouth-watering cicchetti and delicious dishes, accompanied by a good glass of prosecco, for an original stroll through the stalls and food shops in the lively heart of Padua.

Street food tour in Padova

The experience will be hosted in a historic palace in Padua, close to the ancient Ghetto and squares. In the spacious home kitchen we will have fun preparing a home-cooked meal: our guests will have a chance to try rolling out the pastry or assembling the ingredients for dessert. A tasty appetizer, typical of our area, such as crostini with baccalà mantecato, with a glass of Prosecco, will welcome you. Then we will prepare homemade tagliatelle, or other fresh pasta, to be enjoyed with an excellent meat sauce or with seasonal vegetables, and a glass of wine from our Euganean hills.We will end our pleasant convivial moment with the traditional tiramisu or the spring version with strawberries (also suitable for children).

Padua cooking class: delightful dishes in a historic palace

We start with a friendly welcome drink to get to know each other and make friends.We will work cheerfully with stories of the history and tradition related to the proposed dishes and explaining the different characteristics of the ingredients used.A traditional cooking class where we will prepare, cook and eat together pasta and fasoi, tagliatelle and ravioli, with seasonal seasonings.After enjoying a trio of homemade first courses with our own hands, we will end on a sweet note by preparing and enjoying a good tiramisu.All dishes are homemade especially for you, with a minimum of notice I can adapt the menu to your needs, intolerances and allergies.

Vicenza: Cooking Classes, Home Restaurant Dining and Food Tours