Guided by executive chef Daniele Turco, this cooking institute leads tutees on a culinary journey charting the course of Venetian cuisine. Discovering the seasonal produce available from the Venetian lagoon and visiting local markets, this newfound knowledge of ingredients is put to use during the cooking classes. A true indigenous culinary experience and a rare opportunity to gain insider tips from an acclaimed chef on the cutting edge of interpretive, modern Venetian cuisine.

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