Explore Leiths Diploma Open House – 5th June 2024


Flavours of Venice – Weekend

Experience the distinctive flavours of Venice


Elevate your skills to new heights in this home-cook course


Best suited for people with little or no culinary experience



With its fresh seafood, thick Bigoli pasta and traditional sweets and pastries, the Veneto region in the Northeast of Italy has a cuisine quite distinct from many other parts of the country. From melt-in-the-mouth zabaglione eaten on the go in the stylish bars of Venice, to the stunning seafood dishes found in restaurants in quiet fishing towns, we have curated some of the most delicious authentic dishes in this region for this class. 

You will learn the art of making a rich ragu made with braised duck, the best technique to prepare and cook prawns and how to perfect a light and creamy zabaglione. At lunch, you can enjoy your dishes with a glass of wine from the Veneto region specially chosen by Marjorie Legendre, our Head of Wine, with plenty of leftovers to take home.


  • 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 sabayon with small, light donuts – demonstration only)

Menu may be subject to change

Course Structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently. Regardless, there is always more than enough food to go around, and often food to take home too.

Your day will comprise of a mixture of practical cookery and demonstrations performed by the teacher who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.

Around 1pm, you will break for lunch and enjoy the dishes you have cooked with the rest of your class, accompanied by a glass of wine or other refreshments. In some classes, such as skills classes, where dishes may not be appropriate for lunch, a mezze lunch will be provided.


What’s included: 

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • We do the washing up

What to bring:

  • Flat soled shoes
  • Long trousers and a long-sleeved top are advisable

Allergies and dietary restrictions

We are happy to make adjustments where possible. However, some classes are unsuitable for people with particular intolerances as the menu would need to be completely different. We need 10 days’ notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.