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Diane Seed's Roman Kitchen
Classes take place Monday,
Tuesday, Thursday and Friday morning from 10:30 to 2:00. Wednesday class is
from 6-9:30 p.m. so that students can The classes are small so that they
can be relaxed and informal. People can participate or sit and watch if they prefer. There
is time for questions and discussions during class and the dishes are prepared from many Italian regions,
not just Rome, using
the fresh produce in season. A balance is kept between food for dinner parties and
interesting quick dishes to prepare |
Only 12 guests are accepted for the
course
Participants make their own flight arrangements and hotel reservations
A list of different category hotels will be sent on request
| 2007 | ||
| January 23-25 | June 11-15 | |
| February 13-15 | September 10-14 | |
| March 13-15 | October 15-19 | |
| April 23-27 | November 13-15 | |
| May 7-11 | December 11-13 | |
| 2007-- Weekend classes | ||
| January 26-28 | ||
| February 16-18 | ||
| March 16-18 | ||
| Other dates can be arranged for groups | ||
| 2007 | ||
| $800
per person for 3 days $550 per person for 2 days |
Daily classes when available at €200 per person, minimum of 4. | |
| $700 per person for Weekend classes | ||
| "This
is a delightfully civilized, enjoyable, extraordinary city break.
The pace is relaxed and the mood is all studied Italian nonchalance. She has so many people returning for a second or third trip that she constantly has to think up new dishes to teach them." Z. Williams., The Evening Standard, London |
| ".....
from peeling prawns to charring peppers the whole class works together in
the spacious kitchen specially designed for the purpose." E.H.Minchili, Herald Tribune, Paris |
| "Diane
is known to those who have been fortunate enough to attend her
classes, as a teacher who weaves a spell. At the same time as she shows
you how to cook authentic Italian, her fascinating commentary gives you an
insider's view of Italian life, interwoven with snippets of Italian
history as it interlocks with the story of each dish." M. Jenkins, Gourmet Traveller, Australia |
| "The
whole experience is informal, but with its continuous stream of history
and anecdote stirred in, it's fantastically educational and inspiring.
The lessons themselves are a cross
between a seminar and a convivial lunch party where the guests arrive
early to help with the preparation and stay on for a few hours to eat
the results." |
Diane Seed, author of the
best selling 
Rome at Piazza Venezia.
Her apartment is in the part of the palace used to house guests on the
Grand Tour in the early part of last century, and the cooking school has a
round window that looks over Piazza Venezia, don Venezia, down to the
Forum and the Colosseum. The back terrace looks over the tiled
roof to see the dome of St. Peter's. 
have a free day to visit the Vatican
or other attractions. Lunch consists of food prepared in class, local
specialties and wine. Once a week there are optional visits to food markets
and local
specialty shops before class.
for more informal meals. It is
authentic Italian food,
based on good ingredients, not fussy designer food.