In 1989, Roberta Molani opened one of the first cooking schools in Italy. Since then, Peccati di Gola, has grown from its original location in Mestre to include classes in thirteen locations throughout Italy. They have a substantial catering business and in Venice work with events related to the Bienniale, Venice Film Festival, weddings and other private events.
The cooking classes are cozy and intimate and take place in a chef’s kitchen. Daniela’s home in the countryside is our venue for our Prosecco tour. Maria Grazia’s elegant Venice apartment is another unique site, especially after a visit with her to the Rialto market. Larger team building cooking workshops are held in historical venues. Or one of the more notable spots, my kitchen in Connecticut when Valentina and Alessandra came to teach for a day. No matter the setting, each class is a terrific experience.
The recipes are always regional, special and well presented. We’ve rolled pasta into many shapes, filled and otherwise. Learned how to clean sardines and cuttlefish to be included in a heavenly Venetian seafood risotto. Chopped and sautéed fresh porcini mushrooms, zucchini and artichokes straight from the market. Roasted incredible guinea fowl that we know we’d never be able to find once we got home. And prepared fabulous and outstanding desserts.
Each dish brings us out of our comfort zone and directly into the cuisine of Italy.
One of my favorite dessert recipes from Peccati di Gola is this luscious Zabaione Chantilly Mousse (Spumone di Zabaione Chantilly) made with mounds of whipped heavy cream, coarsely chopped chocolate and toasted almonds and a touch of Marsala. Decadent. Divine. Dreamy. Delicious. All appropriate descriptions for this light, simple, sophisticated post dinner course.
And since Valentine’s Day is just around the corner, I thought it only appropriate to share the love. xo
Want to come to Italy with us and cook in Daniela’s kitchen? Our Taste of Prosecco and the Veneto Tour is September 10-16, 2017.
- 6 egg yolks
- ½ c/120 g sugar
- ½ c/120 g Marsala wine
- 16 oz/500 g heavy cream
- 5 oz/150 g chocolate, chopped
- 2 oz/55 g chopped almonds, toasted
- In a medium saucepan, add the egg yolks, sugar and Marsala.
- Over medium low heat, whisk the mixture together until it becomes thick, about 6-8 minutes.
- Cool to room temperature. Put in a large bowl.
- Combine chocolate and almonds together in a small bowl.
- Add a small spoonful of the chocolate and almond mixture to the bottom of each glass.
- In another large bowl, whip the cream until firm peaks form.
- Gently fold the whipped cream into the egg, sugar, Marsala mixture.
- Divide the zabaione chantilly mousse evenly amongst the glasses.
- Top with another couple of spoonfuls of the chocolate and almonds.
- Chill a minimum of 30 minutes.