At the Gritti Palace Hotel
Our room at the Gritti.
Chef Giacomello' s talented hands at work.
Chef Giacomello, his assistant, and our class.
Carlo Coco (on the left, in black) expert in gastronomic history, guidebook and cookbook author.
And Antonio (lower right), interpreter and Venice expert who guided us through the backstreets and historic sites of Venice.
We also learned how to prepare:
White Chocolate Heart with Passion Fruit Jelly
Terrine of Giant Prawns in Curry-Flavored Pastry Case with Pumpkin cream
Banana Mousse with Chocolate Heart and Caramel Sauce
Saffroned "Chiche" in Truffle-Flavoured Robiola Cream served in Parmesan Wafers
Duck's Breast in Honey and Chili Peppers with Whisked Potatoes and Ribbon-shaped Vegetables
Veal Fillet Medallions
Chef Giacomello taught us how to cook and bake with aphrodisiacs and 22 karat gold.
Each day we "tested" our recipes in Gritti's elegant dining room.
After our 4-hour stroll through Venice, each afternoon, we enjoyed a glass of Prosecco at the famous Gritti bar.
Happy Valentine's Day
to you, my dear
Partial repost of February, 2011