The Gritti Epicurean School, Venice

11 February 2015 Published in Cooking Holidays
Executive Chef Daniele Turco Executive Chef Daniele Turco


The Gritti Epicurean School is a renowned cooking school situated in the luxury Gritti Palace Hotel in Venice. Learn exceptional Venetian recipes, discover seasonal products from the Venetian lagoon and savor the culinary creations of Executive Chef Daniele Turco. An indigenous culinary experience awaits in Venice, featuring demonstration classes and visits to the markets, themed courses and indulgent ingredients. Our Executive Chef Daniele Turco shares secrets and techniques in the preparation of dishes using only the finest local and seasonal ingredients.

Chef Daniele Turco

We are highlighting the types of classes proposed below, and they range from half day to more intensive programs. The food prepared is always seasonal and typical of the lagoon and wider Veneto region.

Half Day Classes

All begin with a tour of the Rialto Market to learn about local products, seasonality and how to choose and select the best ingredients. These classes are held twice a month for 2-8 people and are also available on request. Do view the monthly calandar here

Three Day Program

This program is also known as 'Stay and Cook' and is a culinary experience over one night and two mornings and features a visit to the Rialto Market, dinner at Restaurant Club del Doge, 2 cooking sessions, two lunches and Cicchetto tasting in a Venetian bacaro. 

Indigenous cooking classes

An exciting introduction to Italian cooking and how to cook an exquisite three course dinner using local ingredients, an essential part of Venetian Cuisine. Classes require a minimum of 2 participants but are also ideal for small team groups of no more than 8 people. A 72 hour advance reservation is requested. Details of the Indigenous cooking class here.

Chef's Table

Chef's Table is designed for friends, family or work colleagues to share an exclusive epicurean experience over the course of an evening. It begins with a welcome aperitif with the Chef and treats such as Prosecco and cicchetti followed by a full meal. It requires a minimum of 10 participants and a maximum 16.