Summary Flavours of Venice

£165.00

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The Veneto region in the North East of Italy has a cuisine quite distinct from many other parts of Italy, with fresh seafood, Bigoli (a fresh pasta like Udon), and special desserts setting it apart.

From melt-in-the-mouth polenta-topped crostini, eaten on the go in the stylish bars of Venice, to the stunning seafood dishes found in intimate restaurants in quiet fishing towns, our food scouts have curated some of the most delicious authentic dishes in this region.

With the help of the skilled Leiths chefs, you’ll enjoy working with specially sourced Italian ingredients in a hands-on cooking session, before sitting down to enjoy your creations. You’ll sip wines from the Veneto region specially chosen by Richard Bampfield, our Master of Wine, and there will be plenty of leftovers to take home.

Typical recipes:

Crostini with parmesan polenta and porcini mushrooms

Prawns alla busara (prawns with breadcrumbs in a tomato, white wine and saffron sauce)

Bigoli with duck ragu (fresh pasta with a deeply flavourful ragu)

Zabaglione with frittole triestine (a creamy custard with small, light donuts - demonstration only)

Please note, recipes may change.

Class structure

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the Leiths tutors. Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.