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Cooking with Giuliano Hazan
Where: Villa Giona, outside Verona
The food: Easy interpretations of Italian cuisine
Back home you'll be whipping up: Veal scaloppine with celery and orange
The dish: In the early '70s, native Italian chef Marcella Hazan taught Americans that Italian food is more than red sauce and meatballs when she opened her own school in New York and also wrote The Classic Italian Cookbook. Today her son, 48-year-old Giuliano, teaches a six-day class in a 16th-century villa outside Verona that's way more than cooking up divine pasta (though it's that, too). By day you'll visit food producers such as a 17th-century rice mill, a Parmigiano-Reggiano maker, and the arcades of Padua's 13th-century farmers' market (look for voluptuous peppers for risotto and Italy's best fresh porcini). In the evening you'll attend classes in the villa's state-of-the-art kitchen. Giuliano doesn't teach with recipes (you get them at the end)—rather, you watch and copy. His eight-year-old daughter, Gabriella, often sits in—and may critique your work. Close attention pays off, though: You'll learn how to make fresh pasta and turn it into soft pillows of tortellini oozing with ricotta and Swiss chard, topped with the Hazan family's simple, silky tomato sauce recipe. Desserts include pears poached in a whole bottle of an award-winning local Amarone. Now that's Italian.
Accommodations: Regally appointed guestrooms overlooking the vineyards.
When: May–October
Cooking with Giuliano Hazan
Tel: 39 045 685 5011
From $4,175 per person. Lodging at Villa Giona, instruction, meals (including five restaurant outings), and excursions included. Maximum class size: 12
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