Welcome to La Villa Cucina
A Message from Daniel!
Those of you who have joined me in culinary classes across the United States have long enjoyed the foods and traditions shared. My classes are a result of years of passionate travel and extensive research within Italy.
I am always asked...How can we duplicate your exciting Italian culinary travel experiences? In response, I have created… La Villa Cucina!
La Villa Cucina, my unique full participation culinary travel program integrates the popular villa holiday with a culinary school vacation. This year La Villa Cucina celebrates 27 years of delicious culinary travel!
The multi-session culinary programs take place in the villa’s professional kitchen. Class size is limited to twelve guests in order to ensure personalized attention and optimal comfort. Menus and methods reflect "La Cucina Regionale Italiana," emphasizing the use of authentic ingredients and classic culinary techniques. All classes are taught in English. A typical class begins with a brief introduction of the day's recipes and ingredients. Students are then divided into groups, each responsible for a specific dish for the day's multi-course menu. Classes run for approximately four hours, followed by lunch (or dinner) when the day's culinary creations, complete with wine, are served in an elegant dining room.
Clearly, a culinary travel program would not be complete without travel! Full and half-day excursions to important Italian hill towns and cities are planned. Predetermined trips include visits to local restaurants and markets. Artisans who specialize in food, wine and ceramics show us their centuries old customs and ways.
I invite you to join me as we celebrate the seasons of Italian cooking and culture. Experience the abundance of Italy in the company of old friends and new acquaintances.
Daniel Rosati, Founder
Those of you who have joined me in culinary classes across the United States have long enjoyed the foods and traditions shared. My classes are a result of years of passionate travel and extensive research within Italy.
I am always asked...How can we duplicate your exciting Italian culinary travel experiences? In response, I have created… La Villa Cucina!
La Villa Cucina, my unique full participation culinary travel program integrates the popular villa holiday with a culinary school vacation. This year La Villa Cucina celebrates 27 years of delicious culinary travel!
The multi-session culinary programs take place in the villa’s professional kitchen. Class size is limited to twelve guests in order to ensure personalized attention and optimal comfort. Menus and methods reflect "La Cucina Regionale Italiana," emphasizing the use of authentic ingredients and classic culinary techniques. All classes are taught in English. A typical class begins with a brief introduction of the day's recipes and ingredients. Students are then divided into groups, each responsible for a specific dish for the day's multi-course menu. Classes run for approximately four hours, followed by lunch (or dinner) when the day's culinary creations, complete with wine, are served in an elegant dining room.
Clearly, a culinary travel program would not be complete without travel! Full and half-day excursions to important Italian hill towns and cities are planned. Predetermined trips include visits to local restaurants and markets. Artisans who specialize in food, wine and ceramics show us their centuries old customs and ways.
I invite you to join me as we celebrate the seasons of Italian cooking and culture. Experience the abundance of Italy in the company of old friends and new acquaintances.
Daniel Rosati, Founder
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About Daniel
Daniel, one of America’s most respected culinary instructors, teaches at numerous venues including The Institute of Culinary Education in New York. From 1989 - 2008 Daniel taught at The New School University in New York. At The New School he developed both adult recreational and intensive programs; including the first Master Class in Regional Italian Cooking and Master Class in Artisan Bread Baking, certificate programs, started in 1997. While his expertise is in regional Italian cooking, Daniel is also proficient in pastry arts and other ethnic cuisines, including Thai, Greek, Lebanese, Spanish, Portuguese and Moroccan.
Daniel studied sculpture and ceramic arts at Rutgers University, soon thereafter finding his true artistic calling in the world of culinary arts. His formative years of study included work as a chef and pastry chef, working for gourmet retailers, caterers and restaurateurs in the New York metropolitan area. After years in the professional kitchen, Daniel’s culinary passion evolved from pastry arts to intensive studies in Italian cuisine, history and culture; from 1982 to 1989, Daniel acted as teaching assistant to Giuliano Bugialli, both in New York and in Florence, Italy. In 1988, Daniel was awarded a grant from CAREF (Cooking Advancement Research and Educational Foundation) for studies in chocolate work with chef Albert Kumin at the Pastry Arts Center in Elmsford, New York. He has received numerous awards, including the prestigious Antonin Carême bronze medal, from the Société Des Cuisiniers De Paris, the Otto Gentsch silver medal from the Otto Gentsch Foundation and the Auguste Escoffier gold medal for outstanding achievement in the field of sugar and chocolate artistry. Presentations were held at Société Culinaire Philantropique’s 124th, 125th and 126th Salon of Culinary Arts in New York City. Daniel has contributed to FINE COOKING published by the Taunton Press and received considerable praise for his cover article in the premier issue, titled: Making Stuffed Pasta (February/March, 1994; Download PDF below. Daniel has also contributed to and has been featured in such publications as Country Roads Magazine, New Jersey Monthly, The Star Ledger, The New York Post and The Daily News. Daniel is the author of 2 chapters in The King's Cooking Studio Cookbook (2003). Daniel has been a guest on numerous radio and television programs including WOR Radio’s Food Talk, previously hosted by Arthur Schwartz, NJN-TV and WMBC-TV.V.
Daniel with Lorraine Bracco judged Throwdown, "The Ravioli Episode" hosted by Bobby Flay on Food Network. As a culinary/restaurant consultant Daniel has created some of New York's unique culinary destinations, including Suzies Kitchen, Burgers & Cupcakes and most recently Sweet Revenge, Daniel's creations for Sweet Revenge are featured in/on The Martha Stewart Show (The Cupcake Episode), Bon Appétit Magazine and Time Out New York's Top 100 - 2008. Sweet Revenge won Time Out New York Magazine Eat Out Award 2008, in the category of “Best Case Against Cupcake Backlash”.
Daniel is currently at work on his first book, La Villa Cucina: Recipes from an Italian Cooking School, Artisan Visits & Traditions to Remember.
Daniel studied sculpture and ceramic arts at Rutgers University, soon thereafter finding his true artistic calling in the world of culinary arts. His formative years of study included work as a chef and pastry chef, working for gourmet retailers, caterers and restaurateurs in the New York metropolitan area. After years in the professional kitchen, Daniel’s culinary passion evolved from pastry arts to intensive studies in Italian cuisine, history and culture; from 1982 to 1989, Daniel acted as teaching assistant to Giuliano Bugialli, both in New York and in Florence, Italy. In 1988, Daniel was awarded a grant from CAREF (Cooking Advancement Research and Educational Foundation) for studies in chocolate work with chef Albert Kumin at the Pastry Arts Center in Elmsford, New York. He has received numerous awards, including the prestigious Antonin Carême bronze medal, from the Société Des Cuisiniers De Paris, the Otto Gentsch silver medal from the Otto Gentsch Foundation and the Auguste Escoffier gold medal for outstanding achievement in the field of sugar and chocolate artistry. Presentations were held at Société Culinaire Philantropique’s 124th, 125th and 126th Salon of Culinary Arts in New York City. Daniel has contributed to FINE COOKING published by the Taunton Press and received considerable praise for his cover article in the premier issue, titled: Making Stuffed Pasta (February/March, 1994; Download PDF below. Daniel has also contributed to and has been featured in such publications as Country Roads Magazine, New Jersey Monthly, The Star Ledger, The New York Post and The Daily News. Daniel is the author of 2 chapters in The King's Cooking Studio Cookbook (2003). Daniel has been a guest on numerous radio and television programs including WOR Radio’s Food Talk, previously hosted by Arthur Schwartz, NJN-TV and WMBC-TV.V.
Daniel with Lorraine Bracco judged Throwdown, "The Ravioli Episode" hosted by Bobby Flay on Food Network. As a culinary/restaurant consultant Daniel has created some of New York's unique culinary destinations, including Suzies Kitchen, Burgers & Cupcakes and most recently Sweet Revenge, Daniel's creations for Sweet Revenge are featured in/on The Martha Stewart Show (The Cupcake Episode), Bon Appétit Magazine and Time Out New York's Top 100 - 2008. Sweet Revenge won Time Out New York Magazine Eat Out Award 2008, in the category of “Best Case Against Cupcake Backlash”.
Daniel is currently at work on his first book, La Villa Cucina: Recipes from an Italian Cooking School, Artisan Visits & Traditions to Remember.
.jpg "Making Stuffed Pasta")
.JPG "Almond Biscotti")
.jpeg "Ravioli di Zucca Gialla")