8 Day Italian Cooking Vacations in Venice, Italy
For Singles & Friends
Venice, like all other regions in Italy, has its own food specialities. Cookery holidays to Venice and the Veneto region offer a wonderful opportunity to explore the culinary traditions of the region. Obviously, due to the proximity to the sea, there are a large selection of seafood dishes to choose from. Not only is the lagoon known for its fresh seawater dishes, there are also an interesting number of inland fresh fish dishes. Preserving fish either by marinating them or keeping them in salt water was a very common technique that still continues to this day.
Our portfolio of villas are spread throughout the Veneto region, close to towns such as Conegliano and Treviso. You will be surrounded by the quiet nature of the woodlands, pastures and rolling hills; a perfect idyllic escape from the everyday life. Enjoy full use of the villa's pool and beautifully manicured gardens, perfect for relaxing and dining al fresco.
Cooking Vacation Itinerary:
Saturday
Benvenuti! Welcome to the Veneto! Our Flavours transfer will meet you at Marco Polo Airport upon arrival. Once you arrive at the villa, you can settle in, meet your host and enjoy welcome drinks. Dinner tonight at the villa, prepared by your chef.
Sunday
After breakfast you will have your first hands-on cookery lesson with the chef, followed by lunch. In the afternoon you’ll have the afternoon to relax before dinner at the villa.
Monday
Following breakfast, our transfer will collect the group and take you to Venice. Here you will have the day at your leisure to wander around this stunning city. Whether you choose to explore the mysterious passageways by foot or float along the maze of canals, Venice offers an abundance of stunning architecture and breath-taking views. Lunch will be at our favourite local Bacaro, sampling the city’s classic cicchetti. Later this afternoon, you will return to the villa for dinner.
Tuesday
After breakfast, we’ll head to Treviso to visit the Isolotto della Pescheria, Treviso’s famous fish market. There will be time to explore this fascinating walled town before travelling to a nearby vineyard for a Prosecco tasting and lunch. Later this afternoon, you will return to the villa for another hands-on cookery lesson with the chef, enjoying your dishes for dinner.
Wednesday
After breakfast, you will be cooking in the kitchen with your chef, followed by lunch. The afternoon is yours to relax at the villa, before dinner tonight, prepared by your chef.
Thursday
This morning is your fourth cookery lesson, followed by lunch. The afternoon will be spent in the charming town of Conegliano. Explore the historic town centre before dinner in our favourite local trattoria.
Friday
After breakfast, you will have your final cookery lesson and lunch. Spend your last afternoon relaxing at the villa and in the evening, enjoy a special farewell dinner prepared by your chef.
Saturday
After breakfast some time to pack before our transfer will collect you and take you back to Marco Polo Airport for your fight home. Arrivederci!
Cooking Vacation Price: $2,890 - 8 Days
| Date | Region | Description |
|---|---|---|
| June 1 to June 8, 2024 | Venice | 8 Days, 7 Nights- $2,350 per person |
| June 8 to June 15, 2024 | Venice | 8 Days, 7 Nights- $2,350 per person |
| September 28 to October 5, 2024 | Venice | 8 Days, 7 Nights- $2,350 per person |
| October 5 to October 12, 2024 | Venice | 8 Days, 7 Nights- $2,350 per person |
Vacation Includes
5 cookery lessons with our lovely local chef, Antonio.
Private, en-suite accommodation in our Puglian villa.
Day trips to local towns such as Lecce, known as the 'Florence of the South'.
All meals and wine, including 2 meals at a local restaurant
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Deposit
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A non-refundable $750 deposit is required at time of booking. The balance is due 60 days before departure.
Jilly McCord, originally from Langholm in the Scottish borders, has had a passion for cooking throughout her life, but took the plunge and entered MasterChef UK in 2019. Jilly was runner up in the competition and since then has expanded her culinary experiences: appearing at festivals; working with national brands; holding supper clubs; and offering her services as a private chef. She is a full-time teacher of History and Politics, but uses every spare minute creating new recipes and pursuing her love of food. She was also a Scottish rugby internationalist, appearing 47 times for Scotland and captaining her country in the Six Nations Championship.
