Learn how to cook delicious seasonal Italian dishes under the guidance of Giovanni Scomazzon, the chef at the Anatra Grassa restaurant a rising star who trained at the renowned Etoile cookery school in Venice and then worked at various top restaurants in London (including ‘The Spoon’ at the Sanderson Hotel and ‘Isola’) under chefs of the calibre of Alain Ducasse, Graziano Bonacina and Alberico Penati. Choose between a three-day amateur course and a four-day semi-professional course including food and wine tasting sessions on course days. A choice of optional trips is also available for non-course days.

The course is ideal for a group of 4 to 8 adults. If you book as a group of 6 to 8, you will benefit from a 15% discount and can tailor your own package. We will also endeavour to accommodate groups of two and individuals, subject to availability. Accommodation in beautifully restored 15th-century Renaissance apartments in the old quarter of the village.

About the Anatra Grassa

The Anatra Grassa restaurant (literally translated as the Fat Duck) is a hidden gem off the beaten track. It is fast becoming a huge success due to the skill and hard work of its owners. Giovanni and Michela produce food that is outstanding even by the already high local standards. They are passionate about using the best locally-sourced, seasonal ingredients.

Choose from two options:

1. Accommodation and three-day amateur chefs' course: €875 (£690) per person

2. Accommodation and four-day semi-professional chefs' course: €1400 (£1100) per person

Courses normally run Saturday to Saturday.

Please contact Corsi Capena for available start dates in 2008/2009

Best time to go: winter, spring or autumn – it can get very hot in a kitchen in summer!

For more information about your week, see the Course details page