Cooking School for Lovers

At the Gritti Palace Hotel

Venice, Italy

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.  

Mr G receiving his Award.

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

Champagne Mousse

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 
Blogging Friends.

Gina  



Venice "Cooking School for Lovers" at the Gritti, Part II

And so we danced

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There was no orchestra, there were no musicians

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We danced in the Grand Ballroom of the Ca' Rezzonico, Venice, Italy

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Ca' Rezzonico was, for a short time, the home of Robert Basset Browning, whose father, Poet Robert Browning died there.

John Singer Sargent and Whistler rented a floor or two.

In 1927 Linda and Cole Porter lived in part of the Palazzo.  They paid $3,000 for the privilege.

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We were given a private tour of the Palazzo.  To visit Ca' Rezzonico is to truly understand and get a glimpse of life in Venice in the 18th century.

The Palazzo was the home of the Rezzonico Family.

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Reconstructed Tiepolo Room at Ca' Rezzonico

Today it is the home of the Museo del Settecento.  It retains the feel of an old Venetian Palazzo, packed with period furniture and tapestries in gilded salons.  It even has a restored apothecary complete with powders and potions.

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Tiepolo

The Palazzo is adorned with Frescoes by Crosato, Giambattista, Tiepolo and other notable painters of the time.

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Tiepolo, "The meeting of Anthony and Cleopatra"

Elizabeth Taylor and Richard Burton were given a Masked Ball at the Ca' Rezzonico.  They danced in the Great Ballroom... to

orchestra and musicians present

Bruegel the Elder

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It startled the security guards (who were hired for our private visit to the Palazzo) and it surprised our guides as

Gene and I took a turn around the grand ballroom floor, humming a Viennese Waltz

Now back home, before we do more damage, to the bar at the Grand Gritti Palace Hotel

Gina

Today I'm joining http://nominimalisthere.blogspot.com/

Valentine's Day Cooking School for Lovers at the Gritti

Valentine's Day in Venice, cooking with Aphrodisiacs and 24k Gold

Part I

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The Gritti Palace Hotel was built in 1525 as the residence of the Doge of Venice, Andrea Gritti

Gritti's School of Fine Cooking Introduction

"The best things in life are immoral, illegal or they make you fat"

Our bedroom at the Gritti

Cooking with Club de Doge Executive Chef Celestino Giacomello

Assistant Chef, Gene and Executive Chef Giacomello

Partridge and black Truffle Quenelles in Consomme
Yes, we did eat the 24k gold

Shopping with Chef Giacomello at the Rialto Market

Gene flirting with Carla Coco, our expert in gastronomic history, guidebook and cookbook author who guided us with expertise and charm through the history of Venetian Food.

Veal Fillet Medallions in Foie Gras Pastry Case, Toasted Hazelnuts with White Port Sauce and Vegetable Brunoise

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

Champagne Mousse

Veal Fillet Medallions

Note:  Should you have a hankering for anyone of these or all of the recipes,  I will only be too happy to send them on to you.

After each cooking session we would take a break and reassemble in Gritti's beautiful Dining Room to enjoy the same dishes we had learned to prepare a few hours earlier.   Only this time our meal was prepared by Chef Giacomeli's assistants

In the lower right picture, our interpreter and guide, Antonia

Each day and after each sumptuous meal we would go for a 4-hour stroll through the back streets of Venice visiting historic sites or just walking and admiring. Our wonderful guide and interpreter, Antonia,  took us on a different route and every day, we had a new experience.

Part II to follow

Happy weekend, my dear blogging Friends

Gina

Today I'm linking to  http://nominimalisthere.blogspot.com/