In the “Pick your class” section, select the classes you may be interested in, then contact us to arrange an appointment by writing to This email address is being protected from spambots. You need JavaScript enabled to view it. or texting +39-349-3922564. Mention your contact and the number of participants.
Casa del Cibo is located on the fourth floor (no elevator) and is a sort of little “urban farm” just a few stops away from Venice square with a panoramic view of the city, lots of sunshine, a vegetable garden on the terrace and a real Grandma’s kitchen perfectly outfitted with a large marble work surface. Here everything is homemade, the baskets for the vegetables, hand soap, laundry detergent, bread, yogurt, fizzy drinks, olives and canned vegetables…We use aromatic herbs or vegetables from the garden. What’s left over goes into the compost. We choose the spices from a set of drawers on the wall, which holds 100 different spices.
Please note: it is important to wear comfortable clothing and shoes. It takes about 30 minutes to reach us from Piazza Venezia by tram nb 8, get off in Largo Ravizza stop. You’ll see Casa del Cibo, cross the square and come to n.6 Via Antonio Pignatelli.
Ecology and wild herbs
A cook from day one, for over ten years Dafne has been looking further into ecological cooking, home cooking and the cooking of our grandmothers’: natural sourdough leavening, the use of wild herbs and spices, the making of limoncello and preserves,etc.
Dafne’s house is also a Bed and Breakfast. You can get a taste of the experience by attending one of her cooking classes.
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Home Cooking: simple ingredients and lots of culture
“Home cooking” is very different from “Haute Cuisine” in that it is based on three pillars:
- This means the ability to improvise with what you have in your cupboards or vegetable garden rather than buying an abstract and precise list of ingredients.
- The ability to transform the simplest products into delicacies rather than using particulary expensive or precious ingredients.
- Attention to the nutritional, curative, aphrodisiac, symbolic and religious characteristics, to the cultural meanings of food.
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We gain inspiration in the fields and at the market and do it all from scratch
At whatever gathering you attend, Dafne will teach you to
- Recognize fresh and local products, the synergies between them
- How to make dough and rising agents, from scratch
- How to cut and wash vegetables in the best way for the dish you want to prepare
- How to use wild ingredients (herbs and spices)
- To appreciate raw and fermented foods at home
- How to choose and handle the most suitable way of cooking (boiling, frying, stewing, roasting
1. Only real food
We use only seasonal fruit and vegetables, possibly organic and 0 km, because to cook you first need to have real food!
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2. Put your hands in the dough
You cook too, generally I provide you with a pantry so that you can have your hands free and have your notes already taken.
3. Beyond the clichés of the recipes
You learn the why and how, not the exact recipe, so that you can use what you’ve learned in other contexts as well and adapt these new skills to different territories and seasons.
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4. The pleasure and sense of conviviality
After cooking, we practice the art of conviviality
5. Staying in touch
When you go home, I want you to put into practice what you’ve learnt. This is why if necessary you can always contact me by email or on skype for advice.
