Venice is best known for its canals, but like any other Italian city it’s got a culinary personality all its own. Join Marie Rutherford for a trip to Venice in this latest installment of our Exploring Italy series, where you’ll make a selection of cicchetti, the tapas-like small plates that Venetians serve as appetizers or bar snacks. On the menu are polenta with chicory mostarda and walnut cream; fried olives stuffed with anchovy, sage, and parmesan; zucca in saor (roasted pumpkin with sweet onions, pine nuts, and raisins); and raviolis bacalao (salted cod ravioli) with butter, parmesan, and pepper.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.