Italy: Cook at a Veneto… (trip)

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Italy: Cook at a Veneto Relais & Chateau

  • Culinary & Wine Travel
Cook in a Veneto Villa - NEW , Cooking Vacation , Venice , Cooking Class , Northern Italy , Italy , Wine , Villa

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Period offered: Year-round. The provider (view their profile) can provide you with specific departure dates, final prices, and other information.


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4 Days, from $1,700* per person. Year-round.

Accommodations: Boutique. Exertion level: 1 (7 is most strenuous)

Overview of Italy: Cook at a Veneto Relais & Chateau

About the location: From the jagged peaks of the Dolomites to the fertile banks of the Po River, the Veneto has geography as diverse as its history. We invite you to experience the “real” Veneto on this wonderful journey. The foothills of the Veneto Alps provide the stunning backdrop to Follina, a charming small town immersed in the Prosecco vineyards. In this setting you will find the Hotel Villa Abbazia, an extraordinary country hotel, and a member of the prestigious Relais & Chateau family. The Villa is housed in a 17th century building in the historic center of Follina in the province of Treviso. The attention to architectural features and use of authentic materials result in a refined elegance, with a warm and welcoming atmosphere. All the bedrooms are luminous and spacious; the gardens are lush and magical. Breakfast is served on the terrace, surrounded by magnolia trees and flowers.

About the cooking lessons: The hotel’s premier restaurant features the best of the Italian dining experience, great good in a perfect environment. Chef Marco Fattorel combines the traditional tastes of the Veneto cuisine with an international flair to create a unique culinary expression. The chef will guide you in hands-on sessions featuring a traditional menu that you will be able to reproduce easily at home.

Operated by The International Kitchen.

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Locations visited/nearby

Cook in a Veneto Villa - NEW , Cooking Vacation , Venice , Cooking Class , Northern Italy , Italy , Wine , Villa

0 testimonials about this trip.

2 testimonials about the provider, The International Kitchen:

  • Reviewer: Thomas & Christine L. located in NC USA
    I'd like to start by saying, this was the best vacation of our lives. The Relais Oasi Olimpia is a five star hotel with a four star rating. Every member of the staff was warm hearted and friendly, and totally dedicated to our needs and well being. The rooms were large and comfortable, especially compared to the so-called four star hotel we stayed at in Rome. Carmen Mazzola the general manager was extremely competent, resourceful, and accommodating. Whenever we made a request, or a scheduling change was necessary due to weather or some other reason, she handled all with speed and good nature, always exclaiming, "It's nothing!" when we thanked her. The cooking lessons with Marco the Chef were just what we had hoped them to be. Nothing too intense, (after all we were on vacation) but informative and easy to execute. I'm happy to say, Christine and I are quite competent now in producing a variety of delectable dishes we would be proud to serve anyone. Our boat tour to Positano was wonderful, our host Antonio piloted the boat to the picturesue little town, and later stopped at a cove where we swam in the Mediterranean and had an expertly prepared lunch. Our favorite tour was of the Mozzarella Factory, I won't say anymore as I don't want to spoil it for anyone. Suffice to say, don't miss it. Being Italian-American, this vacation awakened feelings in me long hidden. Personality traits that I have are prevalent in Southern Italy. I felt like I was among my own kind at last. I want to go back.
  • Reviewer: Katie P located in UK
    I just wanted to let you know that Chris and I had a wonderful time at Chateau de Berne last week. Mayung took very good care of us as ourhostess, and Jean-Louis is great! And of course the location is absolutely beautiful, as you know. We were made to feel very welcome the whole time we were there. I'm a few months pregnant, and Mayung did a great job of juggling our schedule so that I got some rest when I needed it but we also managed to fit in a lot of activities (including a visit to the market, a winery tour and wine tasting and a visit to a local abbey as well as some shopping on our own).And the cooking lessons were very well done. Chris and I were the only students (and in truth, Chris was the only one really cooking with Jean-Louis -- my job was to take notes and pictures!), so it felt like a one-on-one tutorial. Jean-Louis is a patient teacher and he did a good job of explaining everything he was doing. As the week progressed, Chris took a more and more active role in the food preparation, and the hands-on approach was very educational too. Everyone at Chateau de Berne was warm and friendly, and they really did make us feel very welcome there. This program was Chris's birthday present (his 40th) and I'm very pleased with how well it worked out! Thank you!

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Disclaimers

*Travel product and pricing information are the travel provider’s base estimates, published here as a convenience to TravelDragon users without verification by TravelDragon. Your actual price will vary depending upon length of trip, travel dates, number of traveling guests, transportation (e.g. airfare, rail passes, etc.), and optional service features such as room categories or individualized food requirements. This base price estimate may or may not include all necessary fees, taxes, government-imposed surcharges. Be sure to confirm availability, total price and trip details with the travel provider using the contact information provided here.

Max group size: 12

Special information

  • This is a custom departure, meaning this trip is offered on dates that you arrange privately with the provider. Additionally, you need to form your own private group for this trip. The itinerary and price here is just a sample. Contact the provider for detailed pricing, minimum group size, and scheduling information. For most providers, the larger the group you are traveling with, the lower the per-person cost will be.

Itinerary


Day 1

    * Arrival at Villa Abbazia on your own and settle into your accommodations.
    * Tonight you will be welcomed by a candle-lit dinner.
    * Overnight.

Day 2

    * Following breakfast, your first cooking lesson with Chef Marco Fattorel. Some of the dishes you may prepare include little bundles of crispy red chicory, scampi with fennel cream and herbs and fresh spaghetti with veal ragout and artichokes.
    * Lunch of your efforts will follow.
    * The afternoon is free for walking, shopping, golf or relaxation.
    * Dinner tonight is at a local osteria. Return to Relais and overnight.

Day 3

    * Breakfast and your next cooking lesson with Chef Fattorel, followed by lunch.
    * In the afternoon you will visit a fine winery that is situated in a farmhouse where you will enjoy a degustation and tasting of different Prosecco wines.
    * Dinner tonight will be at Da Gigetto, where you will have the opportunity to meet Roberto, a famous sommelier and award winner from “Wine Spectator.”
    * Overnight.

Day 4

    * Breakfast and check out of your accommodations.


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