Cookery courses Group cookery courses can be booked through Casa Capena. The courses are held at the Anatra Grassa restaurant under the guidance of Giovanni Scomazzon and his wife Micaela. The course is ideal for a group of 4 to 8 adults.  Ideally you should book as a group and this is definitely the most cost-effective method as it will enable you to share costs of the course between several people. The courses normally last 3 days (Monday, Tuesday and Thursday) from 9 am to 2 pm, including lunch. The cost is €600 per day for the whole group (NOT per person). The normal cost for the 3-day course is therefore €1800 per group. One day courses may be available on request. The 3-day course programme includes the following: Welcome drinks and canapés Three 5-hour cookery lessons including all ingredients and your lunch with wine (Monday, Tuesday and Thursday). Full details of course contents are available on enquiry. This leaves you free for sight-seeing or relaxing on non-course days. Accommodation: book as normal through Casa Capena and we will check availability of the courses for you. Extras: you can add a range of extras from taxi pick-up at the airport to a farewell certificate award dinner at the Anatra Grassa. Cooking days in the UK: Giovanni comes over to Twickenham, in south-west London, periodically to hold a Saturday or Sunday cookery demonstration followed by a meal. These events are great fun and cost €35 per person including food and wine. The next one is planned for February/March 2010. More details of courses, accommodation, extras and UK cooking days are available in a separate information pack on enquiry. About Giovanni, Micaela and the Anatra Grassa Giovanni trained at the renowned Etoile cookery school in Venice and then worked at various top restaurants in London (including ‘The Spoon’ at the Sanderson Hotel and ‘Isola’) under chefs of the calibre of Alain Ducasse, Graziano Bonacina and Alberico Penati. The Anatra Grassa restaurant (literally translated as the Fat Duck) is a hidden gem off the beaten track. It is fast becoming a huge success due to the skill and hard work of its owners. Giovanni and Micaela produce food that is outstanding even by the already high local standards. They are passionate about using the best locally-sourced, seasonal ingredients. Many of the guests who come to stay in Capena return to the Anatra Grassa several times during their stay. Here is an enthusiastic review from a recent Australian guest: “Oh my god ...We have just had the most amazing meal. Have you ever been to a restaurant where the food was so good that you had to order a second main meal just to experience it? We are staying in this tiny village outside of Rome (we are the local attraction!!) and we decided to walk up the hill to this little restaurant where the menu was all in Italian but thankfully the head chef's girlfriend has an uncle on a pineapple farm in Bundaberg so they could speak a little English.  For starters, Deeka ordered spaghetti with clams and we shared an octopus salad – both fantastic... then I ordered (we think) fish baked in milk, onions etc and Jason ordered duck in a port sauce – oh my god ... it was so good we just had to order something else from the main menu – the chef came out and said he would cook us some fillet steak with green peppercorn sauce – not on the menu, but again it was fantastic. Of course we couldn’t leave with out dessert – D was passed out by this stage (so we washed it down with a sparkling wine) yum oh!!!” Regina Mullins, Australia, 2009

Site Map