ヴェネチアでベジタリアン＆ヴィーガン料理教室、マーケットツアー付き

Cannot recommend enough if you’re coming to Venice! Massimo and Valeria curated an unforgettable, cozy evening with one of the best meals + wine we’ve ever had. It was an absolutely joy to spend hours with them learning about Italy, Italian/Venetian cooking, and one another. By the time we left, it felt like we were leaving family. Well worth the cost to join this experience over another night at a restaurant.

Massimo was a wonderful guide and host for us! He had us laughing and showed us a great piece of what an Italian family dinner is like! Highly recommend!

Absolutely wonderful! Our experience was like dining with family friends at their home. From the market where we chose our ingredients to making everything from scratch in Massimo’s kitchen—and then dining at one of the most beautiful tables ever—we truly enjoyed our experience.

This vegetarian cooking class in Venice was an unforgettable experience from start to finish. Massimo, our wonderful host, guided us through the vibrant Rialto Market, full of colors, scents, and authentic flavors. Back in his beautiful Venetian home, we cooked using simple, traditional techniques and fresh ingredients. The highlight was without a doubt the best peppers I have ever tasted, cooked in his grandmother’s old pan. We prepared stuffed peppers with a creamy fava bean mousse, basil, and a delicate blend of garlic and chili. Slowly cooked in olive oil, they turned into something truly extraordinary. Served with perfectly crispy bread, every bite was pure joy. The recipes were simple yet incredibly satisfying, easy to recreate at home. The whole evening felt warm, genuine, and full of laughter, especiallywith an extra glass of wine. An ecstatic an delicious experience I would absolutely recommend.

An unforgettable private vegetarian cooking class in Venice! We discovered vegetables we had never seen or tasted before, thanks to Massimo’s passion and creativity. Walking through the market with him was a highlight—every ingredient carefully chosen and full of flavor. The radicchio di Treviso with balsamic glaze was simply exquisite. We also loved the eggplant with parsley, garlic, lemon, and olive oil inside warm rosemary focaccia—did you know focaccia can be made with potatoes? Delicious! Everything was tailored to us, exactly as we wanted, with top-quality ingredients from the olive oil to the house wine. The fried zucchini flowers were a must—absolutely spectacular. We will definitely come back, even just to share another glass of wine and laugh with Massimo!

I joined a wonderful vegetarian cooking class in the heart of Venice, and it exceeded every expectation. We chose the menu together, creating a truly personal and engaging experience. For the first time, I finally tasted the real Caponata — authentic, rich, and unforgettable. Together we bought more than ten different vegetables — peppers, eggplants, zucchini, and even Radicchio di Treviso. Watching the boats pass by, loaded with fresh produce for the market, was simply beautiful, and it was right there that Massimo, our chef, decided the menu with us. Pasta, focaccia, caponata, lots of laughter, good wine, and an excellent dessert!

Great experience with Massimo. He was a wonderful host and guide to Venice's Rialto market and we made a memorable and delicious meal together. I would recommend this to everyone

The Private Market Tour and Vegetarian/Vegan Cooking Class was the absolute highlight of our Venice trip! ​We started with a fantastic market tour, sourcing an incredible variety of fresh, seasonal ingredients. The quality of the local produce was exceptional and truly inspiring. ​The class was held in a breathtaking ancient house—a truly stunning and exclusive setting. ​What impressed us most was the remarkable simplicity of the recipes. The focus was on using fresh ingredients to create authentic Venetian flavors with techniques that are wonderfully easy to master. We left with the confidence that we can easily reproduce these delicious vegetarian and vegan dishes in our own kitchen at home. ​If you are looking for an authentic, simple, and beautifully set culinary experience in Venice, this is it!

We had such a fun time in this Vegan/Vegetarian Cooking Class! It was a very unique experience in the comfort of Massimo’s homey apartment. He was very attentive to our dietary requirements and even contacted us beforehand to make sure he had the right ingredients!

While traveling I appreciate opportunities to see how the locals live. Massimo welcomed everyone in our intimate group of three pairs and took us to the local market. The market was quiet on Sunday but there were vendors with fresh produce including the baby zucchini that went in a salad and a fig as dessert. We then meandered through the streets and alleyways and crossed bridges while Massimo shared unusual points of interest. His home included an atrium with fresh basil, mint and bay leaf. In the apartment we sat around a table while he demonstrated making the multiple courses of our meal. He made pizza crust with white and farro flour, yeast, salt, sugar, tepid water, and olive oil. The dough was poured and spread out on parchment paper rather than rolled. A focaccia dough was made with semolina and potato water then both were placed in the oven to rise. A farro risotto was added to the sliced baby zucchini salad. While he was sharing stories of his grandmother in the kitchen he shared sparkling wine and a beautifully light red wine that his family makes. The pizza was topped with a homemade marinara, buffalo mozzarella, garlic and basil. The focaccia was topped with rosemary, garlic and olive oil on one end and the most delicious pickled onion on the other.. He also made a wholewheat flat bread to eat our salad with. Once the cooking was nearly done we moved into a dining room that had furnishing that had been handed down through the ages and eclectic artwork by local artists. We had salad made with fresh heirloom tomatoes and an additional green salad with the most amazing vinaigrette I have tasted. For dessert we had goat cheese with honey and fig with chopped pistachios and honey. The meal was topped with a home seasoned grappa. The food was superb and I am anxious to try duplicating the recipes but what I will remember most is how welcome we felt in Massimo’s home. He has a humility and charm that makes you fell like you have been friends forever. I will definitely come back to spending time with Massimo and the other guests as a highlight of a wonderful trip.