Villa Giona Cooking with Giuliano Hazan
Cooking with Giuliano Hazan


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Field Trips in the Veneto and Beyond

Fresh porcini at Padova market   Fresh produce at Padova market

he Veneto region is a portion of what was once the 1,000-year Venetian Republic, one of the glories of the Western World, birthplace of some of its greatest art, music, and architecture. It also offers extraordinary culinary treasures. During the day we will take field trips to learn more about these treasures. We will visit an ancient rice mill where rice for risotto continues to be processed the way it was in 1648. We shall travel to medieval Sirmione on the southern shore of Lake Garda to experience a seafood cookery that epitomizes the exquisite, light-handed traditions of the lake. The olive oil from the Veneto is perhaps Italy's most elegant and we will visit a frantoio where it is made. We will also spend a day outside the Veneto to witness the making of Parmigiano-Reggiano and to taste the rare Culatello di Zibello, an air-cured ham that is even more prized than prosciutto.

Making culatello by hand Lifting Parmigiano-Reggiano out of cauldron Sifting carnaroli at a 1648 rice mill

 



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