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Overview
Arte Culinaria is a cookery school for food enthusiasts, combining lessons in the kitchen with tours around the region. Antonella Tagliapietra conducts her courses in Casa Gialla, a wonderful old property, in the village of Cison di Valmarino. The village lies in the rolling hills of the Prosecco wine region, in the foothills of the Dolomites, one hour north of Venice. The house dates back to the 18th century, featuring exposed wooden beams, solid stonework, and mellow-colored old brickwork. Enjoy great comfort while appreciating the character; there are no standard rooms in this beautiful, unique property.
Learn to cook traditional Italian food, though there might be several clever variations. Learn to gain confidence in the kitchen, so you won't be afraid to experiment. Focus is on taste and presentation, on seasonal dishes using the freshest of ingredients, on a healthy culinary lifestyle. Lessons are fully hands-on, instructive and fun. Small group numbers (maximum six) means greater flexibility – Arte Culinaria tries to tailor-make holidays to satisfy individual desires. They look after you from the moment you arrive at the airport. No need to rent a car - all transport is provided. You have a friend or partner who wishes to accompany you, but not spend time in the kitchen? No problem - he or she will be very well cared for. You're a single traveler? Great! You're extremely welcome. Relax as Arte Culinaria takes you around wineries, food markets, Palladian villas and medieval towns. Then roll up your sleeves for fun in the kitchen, which buzzes with joyful activity. Finally, at the end of a full and satisfying day, sit down in wonderful surroundings, in candlelight, to eat the fruits of your lesson and drink carefully selected wines. Allow all of your senses to be stimulated.
The idea for Arte Culinaria began to take hold in 2003. Antonella Tagliapietra, Philip Oakes and son Giovanni enjoyed their large, beautifully restored home, but it was too large for the three of them. Antonella's passion for cooking began at the age five, with lessons from her mother. It developed with personal study, experimentation, and courses in other cuisines. The region where they live is little known to tourists but has so much to offer: a wonderful cuisine and wines, a string of beautiful medieval towns, Palladian villas, and the spectacular Dolomite mountains. The unique wonder of Venice, the limit of most tourists’ trips to the Veneto, lies only an hour away. They felt they had so much to offer and wished to meet people from all over the globe, so the cooking school began to take shape. Their aim was to create a wonderful environment in which to work; a rustic kitchen with modern equipment, not a functional restaurant kitchen all decked in white tiles. The personal touch would be everything. Italian language lessons or woodcarving might be offered to partners who didn't wish to cook. Tell Arte Culinaria your wishes and they'll do their best to fulfill them. They opened at the beginning of 2005 and have made friends with people from over 15 different nations. They've catered to vegetarians, celiacs, and those with special dietary needs. They work hard yet we have fun. They'd love for you to join them.
Arte Culinaria has a private leisure center, including a small indoor swimming pool and a table-tennis table. This center can be used seasonally. There is also an 18th century bread oven that is used to make bread and pizzas. CastelBrando can be reached by a five-minute walk, followed by a short trip in a funicular railway. The castle has a spa, theatre, and various bars - the views from its ramparts are wonderful. In summer it occasionally hosts concerts. Throughout the year there are various food festivals in local villages that might be attended.
Courses concentrate on the cuisine of the Veneto - its antipasti, pastas, risottos, gnocchi, crespelle, sorbets, main courses and desserts. Learn how to make homemade pasta and gnocchi (small, dumpling-like starters). Ingredients used are seasonal; you might prepare an asparagus lasagna, a pumpkin risotto, crespelle (a kind of crepe) stuffed with radicchio di Treviso. Make a 'sgruppino', based on lemon ice cream and vodka - it cleans the palate magnificently. Main courses might use guinea fowl, quail, pigeon; or simply pork and beef. Desserts include homemade ice creams. Learn to be boldly creative and cook with confidence.
Wonderful food, detailed instruction, fascinating tours, impressive accommodations, and spectacular scenery … at Arte Culinaria you can have it all.
Payments Accepted
Reservation Policy
30% of total fees is to be paid when booking the course. The balance can be paid during the course. Programs will be similar to, but not necessarily the same as, examples given on this website.
Cancellation Policy
If you cancel 60 days prior to arrival date, Arte Culinaria will send back your deposit less an administration charge of Euro 50.00. If you cancel after that you will unfortunately lose your deposit. If you give 60 days notice about changing to a course on a different date, assuming there are still free places on this date, then you lose nothing. Please email or call for further payment details.
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