001
Arrival - Cicchetti on the Water
Late afternoon on the water: cicchetti and a first taste of what the lagoon actually offers. There is no fixed menu, only what came in that morning.
The Lagoon Table
A five-day immersion into lagoon seafood, risotto, and tiramisu made the way Treviso has made it since the late 1960s.
Venice’s food story is more complex than a single dessert. A thousand years as a trading gateway shaped everything on this week’s table, long before “Italian cuisine” was a phrase anyone used. Many people who cook Venetian food have never been told why it tastes the way it does.
Venice’s food story is more complex than a single dessert. A thousand years as a trading gateway shaped everything on this week’s table, long before “Italian cuisine” was a phrase anyone used. Many people who cook Venetian food have never been told why it tastes the way it does.
What the 5 Days Hold
Every moment designed for depth, craft, and mastery.
001
Arrival - Cicchetti on the Water
Late afternoon on the water: cicchetti and a first taste of what the lagoon actually offers. There is no fixed menu, only what came in that morning.
002
The Lagoon - Morning with a Fisherman
Out with a local fisherman before the market opens. You’ll learn to buy the way locals do, by what’s good that day, not by a shopping list.
002
The Lagoon - Morning with a Fisherman
Out with a local fisherman before the market opens. You’ll learn to buy the way locals do, by what’s good that day, not by a shopping list.
003
Risotto - Risi e Bisi
Risi e bisi and squid-ink nero di seppia: technique-heavy dishes unforgiving of impatience. Most people’s first risotto is either soup or glue.
003
Risotto - Risi e Bisi
Risi e bisi and squid-ink nero di seppia: technique-heavy dishes unforgiving of impatience. Most people’s first risotto is either soup or glue.
004
Treviso - The Original Method
A short drive to learn the original tiramisu method from a kitchen that has kept the same recipe unchanged for decades.
004
Treviso - The Original Method
A short drive to learn the original tiramisu method from a kitchen that has kept the same recipe unchanged for decades.
005
Your Table - The Final Menu
You’ll build a full Venetian menu from what you’ve learned. Giulia and Elena will taste everything honestly.
005
Your Table - The Final Menu
You’ll build a full Venetian menu from what you’ve learned. Giulia and Elena will taste everything honestly.
What the 5 Days Hold
Every moment designed for depth, craft, and mastery.
001
Arrival - Cicchetti on the Water
Late afternoon on the water: cicchetti and a first taste of what the lagoon actually offers. There is no fixed menu, only what came in that morning.
002
The Lagoon - Morning with a Fisherman
Out with a local fisherman before the market opens. You’ll learn to buy the way locals do, by what’s good that day, not by a shopping list.
003
Risotto - Risi e Bisi
Risi e bisi and squid-ink nero di seppia: technique-heavy dishes unforgiving of impatience. Most people’s first risotto is either soup or glue.
004
Treviso - The Original Method
A short drive to learn the original tiramisu method from a kitchen that has kept the same recipe unchanged for decades.
005
Your Table - The Final Menu
You’ll build a full Venetian menu from what you’ve learned. Giulia and Elena will taste everything honestly.
What's Included
Post Support
An invitation to the alumni table for continued exchange after the week ends.
Personal Guidance
Direct guidance from Giulia and the local cooks throughout the immersion.
Culinary
A fisherman-led lagoon morning, cicchetti tables, regional wines, and the Treviso visit.
Materials
All ingredients, tastings, kitchen sessions, and local transport are included.
Accommodation
Five nights across Venice and Treviso, with private accommodation.
What's Included
Post Support
An invitation to the alumni table for continued exchange after the week ends.
Personal Guidance
Direct guidance from Giulia and the local cooks throughout the immersion.
Culinary
A fisherman-led lagoon morning, cicchetti tables, regional wines, and the Treviso visit.
Materials
All ingredients, tastings, kitchen sessions, and local transport are included.
Accommodation
Five nights across Venice and Treviso, with private accommodation.
Set in the Heart of Venice
Where water, trade, and a fiercely local pantry meet.
The masterclass moves between Venice, the lagoon, and nearby Treviso.
This is a working route rather than a single classroom: market stalls at dawn, boats on the lagoon, neighborhood bacari, and kitchens with their own inherited rules. Exact meeting details are shared after your application is approved.
The masterclass moves between Venice, the lagoon, and nearby Treviso.
This is a working route rather than a single classroom: market stalls at dawn, boats on the lagoon, neighborhood bacari, and kitchens with their own inherited rules. Exact meeting details are shared after your application is approved.
The masterclass moves between Venice, the lagoon, and nearby Treviso.
This is a working route rather than a single classroom: market stalls at dawn, boats on the lagoon, neighborhood bacari, and kitchens with their own inherited rules. Exact meeting details are shared after your application is approved.
From the MaestroClass Community
Reflections from guests who have learned, cooked, and shared the table with us.
From the Community
Reflections from guests who have learned, cooked, and shared the table with us.
MaestroClass gives you the rare chance to work alongside people who have spent a lifetime refining their craft. I left with clearer technique and a respect for the details.
Marta Bianchi
Chef & Restaurateur
The days are beautifully paced: demanding enough to stretch you, generous enough to make every lesson stick. It changed how I approach my own kitchen.
Rafael Cruz
Pizza Chef
This is not a demonstration. You participate, ask questions, repeat the work, and leave with real confidence in what you have learned with the Maestro.
Amelia Grant
Culinary Educator
The setting is unforgettable, but the real value is the access. Every conversation, correction, and shared table feels personal. They really care about the details.
Lucas Moreau
Restaurant Founder
MaestroClass gives you the rare chance to work alongside people who have spent a lifetime refining their craft. I left with clearer technique and a respect for the details.
Marta Bianchi
Chef & Restaurateur
The days are beautifully paced: demanding enough to stretch you, generous enough to make every lesson stick. It changed how I approach my own kitchen.
Rafael Cruz
Pizza Chef
This is not a demonstration. You participate, ask questions, repeat the work, and leave with real confidence in what you have learned with the Maestro.
Amelia Grant
Culinary Educator
The setting is unforgettable, but the real value is the access. Every conversation, correction, and shared table feels personal. They really care about the details.
Lucas Moreau
Restaurant Founder
MaestroClass gives you the rare chance to work alongside people who have spent a lifetime refining their craft. I left with clearer technique and a respect for the details.
Marta Bianchi
Chef & Restaurateur
The days are beautifully paced: demanding enough to stretch you, generous enough to make every lesson stick. It changed how I approach my own kitchen.
Rafael Cruz
Pizza Chef
This is not a demonstration. You participate, ask questions, repeat the work, and leave with real confidence in what you have learned with the Maestro.
Amelia Grant
Culinary Educator
The setting is unforgettable, but the real value is the access. Every conversation, correction, and shared table feels personal. They really care about the details.
Lucas Moreau
Restaurant Founder
Apply for the Lagoon Table
The Venice immersion is limited to a small group so every market visit, boat ride, and kitchen session remains personal.
Apply for the Lagoon Table
The Venice immersion is limited to a small group so every market visit, boat ride, and kitchen session remains personal.