A Symphony of Pasta

Stay: 4 days and 3 nights
Cookery lessons: 3

With the participation of :  Renato Piccolotto (Chef of Hotel Cipriani in Venice), Attilio Di Fabrizio (Executive Chef at Villa San Michele), Mimmo di Raffaele (Chef of Hotel Caruso in Ravello), Corrado Corti (Chef at Hotel Splendido in Portofino) and Roberto Villa (Chef of Splendido Mare in Portofino).

Discover the secrets of pasta, a true art in Italy, and learn how to accompany it with a wide variety of condiments and the tastiest ingredients.

Get to know many of the varieties of pasta and learn traditional recipes, as well curious and surprising variations. Three masters of haute cuisine introduce the secrets of their kitchens.

Upon arrival there will be a welcome cocktail reception and dinner with regional wines to allow participants to get to know one another.

Itinerary

Day 1: Welcome cocktail followed by dinner in the hotel's restaurant, with the other participants.

Day 2: Chef Attilio Di Fabrizio will interpret and prepare pasta in the Tuscan tradition, after which lunch is served. Later, there is free time to relax in the hotel or visit Florence. 

Day 3 and 4: You will be taught by two other participating hotel chefs, according to the list below, followed by the same daily programme. 

Depart either in the afternoon, or after breakfast on the following morning should you wish to stay an extra night (supplement applicable). 

Rates per person*
€ 1.965 in a Superior Double Room
€ 2.430 in a Double Room for single use
€ 1.465 for a non-participating partner

*price subject to 10% VAT

2012 Dates:
10-13 May
7-10 June
6-9 September
11-14 October

Package includes:
The price is inclusive of 3 nights (half-board), regional wines, 3 lessons, and all materials and necessary ingredients.

Please note:

• The courses are reserved for guests staying at Villa San Michele.
• The lessons are held in English and Italian; other languages are available upon request.
• The courses are for a maximum of 10 participants and the approach is highly personalized.
• The lessons are held in the morning (from 10.00 to 12.30)
• Hours not taken up by lessons and all the evenings are free.
• At the end of every lesson, the dishes prepared will be served for a lunch to be enjoyed in the company of the Chef.
• The complete list of the dishes taught during the lessons with recipes will be handed over upon arrival.