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Hands-on Cooking Holidays in Italy with Giuliano Hazan

Giuliano and Lael Hazan together with Marilisa Allegrini invite you to join them at their cooking school in Italy for a week of total immersion in Italian food, wine, and life. A limited number of students will participate in a week of intensive hands-on classes taught by Giuliano Hazan. We will make homemade pasta, risotto, meats, local fish, vegetables, and desserts. Each 5-hour class concludes with dinner in classic style composed of the several courses prepared during the class. Each class will also include presentations by Marilisa Allegrini on the major wine producing regions of Italy. The wines discussed, both from the Allegrini vineyards and other distinguished Italian producers, will accompany the meals.

Meet the instructors

Giuliano & Marilisa
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  • 4 hands-on cooking classes
  • Enjoy participating in wine seminars
  • Culinary field trips in the Veneto and beyond
  • Visit an ancient rice mill where rice for risotto is produced
  • Visit a frantoio to see how olive oil is being made
  • Experience a seafood cookery in Sirmione
  • 6 nights accommodation
  • Daily breakfast

6 days with instruction in English
The organizer also speaks: Italian
Group size: Maximum of 12 participants
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You will be spending six nights at the Renaissance Villa della Torre, where stupendous luxury rooms have been created in 2015. The entire structure revolves around the courtyard or Peristyle, the true "heart of the house". As in the "domus antiqua" or ancient Roman house, it welcomed a host of elite guests eager to experience the best of humanist leisure activities, such as poetry, music, classical literature, and the contemplation of nature.


This room, furnished with elegant period furniture and objects d’art, is named after one of Allegrini’s most prestigious, premier vineyards in the hamlet of Mazzurega, right in the heart of the Valpolicella Classica. Located more than 400 meters (1312 feet) above sea level, the parcel of land looks out over Valpolicella’s beautiful rolling valleys and, alongside the Villa Cavarena project, symbolizes of the rediscovery and revival of wine-growing at high altitudes.

La Grola

This large room with its lovely terrace is named after one of the most prestigious cru of the Valpolicella Classica and part of Allegrini’s viticultural heritage. It had always been Giovanni Allegrini’s dream to own this land, and when he finally acquired it, he achieved something not only for himself and his Company, but he also gave impetus to what was to unfold: the rebirth of the entire Valpolicella. An historic vineyard parcel, cited for the quality of its wines since the time of Catullus, local oral tradition recites that this vineyard was the birthplace of the Corvina grape, the main varietal among the area’s autochthonous vines.

La Poja

This romantic room with a view over the vineyards is dedicated to the iconic cru of the Valpolicella Classica, located on the summit of the hill called La Grola. It is small parcel of just over two and a half hectares (6 acres and a half), and was identified by Giovanni Allegrini as the ideal place for the production of a Corvina of such high quality that it deserved to be vinified on its own. The very same wine is still produced here today and has become an icon of the art of wine making worldwide.


Culinary excursions

We will visit a rice mill where rice for risotto continues to be processed the way it was in 1648. We shall travel to medieval Sirmione on the southern shore of Lake Garda to experience a seafood cookery that epitomizes the exquisite, light-handed traditions of the lake. The olive oil from the Veneto is perhaps Italy's most elegant and we will visit a frantoio where it is made. We will also spend a day outside the Veneto to witness the making of Parmigiano-Reggiano and to taste the rare culatello, an air-cured ham that is even more prized than prosciutto.

Day 1, Sunday

  • 19:15 Meet in the atrium of Villa della Torre for a get-acquainted and welcome reception.
  • Dinner will be at one of the top restaurants of the Valpolicella region.

Day 2, Monday

  • 09:45 Meet in the atrium for a tour of the Allegrini vineyards. Today, you will learn how Amarone is made and you will visit the winery.
  • We will have lunch at Villa della Torre and savor the specialties of the Allegrini family.
  • 17:00 Cooking lesson number 1.

Day 3, Tuesday

  • 08:30 Depart for Padova.
  • Enjoy a tour of the food market in Piazza Erbe, in the heart of the city. This is one of the region's most colorful and abundant fruit and vegetable markets.
  • Lunch will be at one of our favorite restaurants in Verona, featuring typical Veronese cuisine.
  • 18:00 Cooking lesson number 2.

Day 4, Wednesday

  • 09:15 Depart from the villa to visit a traditional rice mill, in operation since 1648. There, you will see how rice for risotto is processed both with modern equipment and with the original mortar and pestle system.
  • We will then go into Verona where we will have a guided tour of the city.
  • Lunch is on your own.
  • Transportation will be provided back to the villa.
  • 16:00 Cooking lesson number 3.

Day 5, Thursday

  • 07:45 Today, we leave the Veneto to go to the region where Parmigiano-Reggiano is made. Parmigiano-Reggiano is considered one of the world's great table cheeses. We will visit one of the many caseifici where it is made and aged.
  • We will then proceed to the banks of the Po River to see the production of culatello, a cured ham that is rarer and more precious than prosciutto. Massimo Spigaroli, president of the consortium of culatello producers, will give us a tour of his facility, where his family has been making this ham for centuries.
  • Lunch will be at his restaurant, Cavallino Bianco, where we will sample the traditional dishes of the region.
  • We return to the villa late in the afternoon and the evening is free.

Day 6, Friday

  • 09:15 Depart from the villa to visit a frantoio, an olive press of the area. We will learn how olive oil is made and what makes it "extra virgin".
  • Afterwards, we will drive to Sirmione, a jewel of a town on the Lake of Garda.
  • Lunch will be at one of the finest restaurants on the lake.
  • 18:00 Cooking lesson number 4 with distribution of diplomas to those deserving.

Day 7, Saturday

  • Following breakfast, proceed to check-out and then depart.

Included excursions

  • Allegrini vineyards and winery
  • Culatello production
  • Historical rice mill
  • Lake Garda
  • Parmigiano factory
  • Traditional food market
  • Traditional olive oil press


Giuliano Hazan

Marilisa Allegrini


This retreat will take place in Verona's wine country, at Villa della Torre in Valpolicella, Italy.



  • Cooking classes
  • Wine tasting / tour


  • Fireplace
  • Garden


  • Tour assistance
  • Wedding


You will enjoy classic Italian cuisine of the highest level accompanied by the best Italian wines.

The following meals are included:

  • Breakfast
  • Lunch
  • Dinner

What's included

  • 4 5-hour hands-on cooking classes
  • 4 dinners
  • 5 restaurant meals outside the class
  • 6 nights accommodation
  • All field trips, with transportation in a deluxe chartered bus
  • Daily breakfast
  • Wine seminars

What's not included

  • 1 dinner
  • 1 lunch
  • Transportation to and from Villa della Torre

How to get there

Arrival by airplane

The nearest airport to the location is Verona Villafranca Airport (VRN).

Arrival by train

The nearest train station is Verona Porta Nuova.

Arrival by taxi

You can take a taxi from the airport to Villa della Tore.


  • Verona Villafranca Airport (VRN) - 20 minutes

Cancellation Policy

  • A reservation requires a deposit of 30% of the total price.
  • The deposit is non-refundable, if the booking is cancelled.
  • The rest of the payment should be paid 30 days before arrival.

Value for money
Accommodation & facilities
Quality of activity
7 days / 6 nights
from --
Saturday October 19, 2024
(7 days / 6 nights)

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