Tour d'Italia Series: Pasta Class, Veneto
PASTA-MAKING CLASS:
DATE: SUNDAY, OCTOBER 5
LOCATION: LUCIA WINCHESTER
TIME: 12:30 PM
PRICE: $70 / PERSON
REGION: VENETO
PASTAS: COMING SOON
Our chef teaches attendees how to make classic Italian meals during our cooking class. Class includes meal creation, notebooks, recipes, aprons, and a family-style feast. Learn the secrets of the perfect pie, pasta, sauces, and pairings.
ABOUT THE SERIES:
Tour d’Italia is our ongoing culinary tasting tour around the 20 regions of Italy—in alphabetical order. We started in November 2018 with our family's home region of Abruzzo, and have since continued to Basilicata, Calabria, Campania, Emilia Romagna, Friuli-Venezia Giulia, Lazio, Liguria, Lombardy, Marche, Molise, Piedmonte, Sardinia, Sicily, Toscano, Trentino-Alto Adide, and Umbria.
…And we are excited to make our next stop with you in the region of VENETO.
ABOUT THE REGION:
Veneto, stretching from the Dolomites to the Adriatic Sea, is one of Italy’s most diverse and dynamic regions — a land where alpine peaks, fertile plains, and coastal lagoons converge. Anchored by Venice, its iconic capital of canals and Renaissance grandeur, Veneto is also home to a constellation of vibrant cities like Verona, Padua, and Vicenza, each brimming with architectural splendor, artistic legacy, and centuries of cultural wealth.
The region’s culinary identity is as varied as its geography. Along the coast, seafood reigns supreme — think sarde in saor (sweet and sour sardines) and risotto al nero di seppia (squid ink risotto). Inland, hearty fare like polenta, pastissada de caval (braised horse meat), and baccalà alla vicentina showcase Veneto’s rustic roots and Austro-Hungarian influences. Rice often takes center stage over pasta, especially in creamy risottos made with local ingredients.
Veneto is a powerhouse of Italian wine, producing both quantity and quality. Prosecco, its most famous export, hails from the hills of Conegliano and Valdobbiadene and defines celebratory Italian sipping. But the region also crafts serious reds like Amarone della Valpolicella — rich, velvety, and made from partially dried grapes — and elegant whites like Soave and Lugana, grown in volcanic and lake-kissed soils.
In Veneto, refinement and rusticity sit side by side. It’s a region where gondolas glide through ancient waterways, where vineyards cling to sun-drenched hills, and where every dish and pour tells a story of place, history, and joyful tradition.
PASTA-MAKING CLASS:
DATE: SUNDAY, OCTOBER 5
LOCATION: LUCIA WINCHESTER
TIME: 12:30 PM
PRICE: $70 / PERSON
REGION: VENETO
PASTAS: COMING SOON
Our chef teaches attendees how to make classic Italian meals during our cooking class. Class includes meal creation, notebooks, recipes, aprons, and a family-style feast. Learn the secrets of the perfect pie, pasta, sauces, and pairings.
ABOUT THE SERIES:
Tour d’Italia is our ongoing culinary tasting tour around the 20 regions of Italy—in alphabetical order. We started in November 2018 with our family's home region of Abruzzo, and have since continued to Basilicata, Calabria, Campania, Emilia Romagna, Friuli-Venezia Giulia, Lazio, Liguria, Lombardy, Marche, Molise, Piedmonte, Sardinia, Sicily, Toscano, Trentino-Alto Adide, and Umbria.
…And we are excited to make our next stop with you in the region of VENETO.
ABOUT THE REGION:
Veneto, stretching from the Dolomites to the Adriatic Sea, is one of Italy’s most diverse and dynamic regions — a land where alpine peaks, fertile plains, and coastal lagoons converge. Anchored by Venice, its iconic capital of canals and Renaissance grandeur, Veneto is also home to a constellation of vibrant cities like Verona, Padua, and Vicenza, each brimming with architectural splendor, artistic legacy, and centuries of cultural wealth.
The region’s culinary identity is as varied as its geography. Along the coast, seafood reigns supreme — think sarde in saor (sweet and sour sardines) and risotto al nero di seppia (squid ink risotto). Inland, hearty fare like polenta, pastissada de caval (braised horse meat), and baccalà alla vicentina showcase Veneto’s rustic roots and Austro-Hungarian influences. Rice often takes center stage over pasta, especially in creamy risottos made with local ingredients.
Veneto is a powerhouse of Italian wine, producing both quantity and quality. Prosecco, its most famous export, hails from the hills of Conegliano and Valdobbiadene and defines celebratory Italian sipping. But the region also crafts serious reds like Amarone della Valpolicella — rich, velvety, and made from partially dried grapes — and elegant whites like Soave and Lugana, grown in volcanic and lake-kissed soils.
In Veneto, refinement and rusticity sit side by side. It’s a region where gondolas glide through ancient waterways, where vineyards cling to sun-drenched hills, and where every dish and pour tells a story of place, history, and joyful tradition.
PASTA-MAKING CLASS:
DATE: SUNDAY, OCTOBER 5
LOCATION: LUCIA WINCHESTER
TIME: 12:30 PM
PRICE: $70 / PERSON
REGION: VENETO
PASTAS: COMING SOON
Our chef teaches attendees how to make classic Italian meals during our cooking class. Class includes meal creation, notebooks, recipes, aprons, and a family-style feast. Learn the secrets of the perfect pie, pasta, sauces, and pairings.
ABOUT THE SERIES:
Tour d’Italia is our ongoing culinary tasting tour around the 20 regions of Italy—in alphabetical order. We started in November 2018 with our family's home region of Abruzzo, and have since continued to Basilicata, Calabria, Campania, Emilia Romagna, Friuli-Venezia Giulia, Lazio, Liguria, Lombardy, Marche, Molise, Piedmonte, Sardinia, Sicily, Toscano, Trentino-Alto Adide, and Umbria.
…And we are excited to make our next stop with you in the region of VENETO.
ABOUT THE REGION:
Veneto, stretching from the Dolomites to the Adriatic Sea, is one of Italy’s most diverse and dynamic regions — a land where alpine peaks, fertile plains, and coastal lagoons converge. Anchored by Venice, its iconic capital of canals and Renaissance grandeur, Veneto is also home to a constellation of vibrant cities like Verona, Padua, and Vicenza, each brimming with architectural splendor, artistic legacy, and centuries of cultural wealth.
The region’s culinary identity is as varied as its geography. Along the coast, seafood reigns supreme — think sarde in saor (sweet and sour sardines) and risotto al nero di seppia (squid ink risotto). Inland, hearty fare like polenta, pastissada de caval (braised horse meat), and baccalà alla vicentina showcase Veneto’s rustic roots and Austro-Hungarian influences. Rice often takes center stage over pasta, especially in creamy risottos made with local ingredients.
Veneto is a powerhouse of Italian wine, producing both quantity and quality. Prosecco, its most famous export, hails from the hills of Conegliano and Valdobbiadene and defines celebratory Italian sipping. But the region also crafts serious reds like Amarone della Valpolicella — rich, velvety, and made from partially dried grapes — and elegant whites like Soave and Lugana, grown in volcanic and lake-kissed soils.
In Veneto, refinement and rusticity sit side by side. It’s a region where gondolas glide through ancient waterways, where vineyards cling to sun-drenched hills, and where every dish and pour tells a story of place, history, and joyful tradition.