Cookery course

La Presa offers a three day cookery course that includes a mixture of local and national dishes as well as teaching you how to make fresh pasta, focaccia and grissini. As La Presa is a beef-cattle farm, the focus is on beef dishes and during the course, you will be taught about the different cuts of beef, their characteristics and the best ways in which to cook them. We have selected dishes incorporating ingredients which should be readily available outside Italy.

The venetian cooking lessons are relaxed and take place in the afternoons, with various food-related excursions arranged for the mornings. The menu that is prepared each day is then enjoyed for dinner in the evening. The course includes practical hands-on lessons, where each person makes their own portion of a dish, as well as demonstrations where everyone contributes to the preparation of the dish.

The lessons take place in one of the barns that has been converted into a large kitchen and teaching area.

Examples of the dishes taught include:

• Polpette alla Polesana (meat balls cooked Polesine-style)
• Carne Salada (beef cured in black pepper & fennel)
• Tagliolini con Vongole (fresh tagliolini with clams)
• Stracotto (beef braised in red wine with pine nuts & raisins)
• Salame Cioccolato (chocolate salami)
• Crostata di Noci (Venetian-style walnut tart)
• Focaccia, grissini and local breads

Examples of the excursions include:

• A visit to a family-run salumi producer to learn about the production of salami.
• A visit to the Chioggia fish market.
• A visit to a bakery to watch bread being made.
• A visit to a cheese producer to learn about the production of cheese.
• A visit to a vineyard.
• A guided fishing trip into the delta

Cost: to include the three-day cookery course and excursions, four nights’ accommodation, full board and selected wines. The cost excludes flights and airport transfers.

Guests are welcome to extend their stay at La Presa at the standard room rates.

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Cookery Course Itinerary

Day 1

• Arrival: The closest Airports are Marco Polo in Venice and Antonio Canova in Treviso. Car Rental is available on arrival at both airports. Alternatively, a taxi can be organised, This must be booked in advance.
• Activities: Guests are free to do what they like on the day of arrival.
• Meals: A buffet lunch and a three-course dinner will be provided.

Day 2

• 09:30 Organized excursion. Transport will be provided.
• 12:30 Buffet Lunch
• 14:00 Cookery Course Menu A
• 20:00 Dinner

Day 3

• 09:30 Organized excursion. Transport will be provided.
• 12:30 Buffet Lunch
• 14:00 Cookery Course Menu B
• 20:00 Dinner

Day 4

• 05:30 A guided fishing trip in the Po River delta to see how vongole (clams) are collected, cleaned and prepared. Transport will be provided. A shorter/later option can be arranged.
• 12:30 Buffet Lunch
• 14:00 Cookery Course Menu C
• 20:00 Dinner

Day 5

• Departure: A taxi can be organised to the airport.
• Guests should check out by 11:00.

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