We had a wonderful time at the Epicurean school with delightful head chef Daniele Turco. We visited the Rialto market and Daniele showed us how to choose the best seasonal vegetables, fruit and fish. We returned to the very fine Epicurean kitchen and we worked with Daniele preparing a four lunch, which included Mediterranean prawns on a bed of julienned vegetables with an amazing carrot sauce; porcini risotto; wild sea bass with a clam broth and radicchio; and the ultimate in tiramisu. Then we had the pleasure of eating and enjoying the delicious food. A wonderful, very informative and highly worthwhile experience.
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