The Adriatic Table: Venice to Puglia Culinary Experience

Join us at Culinarium for a hands-on Adriatic cooking experience, starting with a welcome appetizer. Chef Stefano Agostini—born and trained in Venice, with over 100 years of family fishmonger heritage—will teach you how to properly fillet branzino and cook it al cartoccio (in parchment) for maximum flavour and tenderness.

While the branzino is in the oven, Chef Stefano will prepare orecchiette con cozze (mussels) alla Barese, then we’ll sit down to enjoy the full meal, including the branzino served with a fresh salad.

Chef Stefano is the owner of Pane e Vino Ristorante (Mississauga) and Vice President of the Federation of Italian Chefs of Canada.

Bar & Wine

Our bar will be open for purchase (cocktails, wine, and pairings).
BYOW is welcome with a $20 corkage fee.

Duration
Approximately 2 to 2.5 hours.

Allergies & Dietary Needs
Please inform us of any allergies or dietary restrictions in advance of the event. While we make reasonable efforts to accommodate, the kitchen handles common allergens and we cannot guarantee an allergen-free environment. Participation and consumption are at the guest’s own risk.