Cook with a cookbook author · Venice & Rome

Venice, Uncharted with Katie Parla

WhereVenice & Rome, Italy
Length6 nights
Next departureDec 6–12, 2026
Pricefrom $9,000
GroupLimited to 12 guests
StyleAuthor-led
Run byParla Tours

A seven-day (billed as six-day) culinary trip, December 6-12, 2026, exploring Venice's working lagoon: markets, vineyards, farms, rowing, islands and glassmaking. It is run by Parla Tours; it does not appear on the Via Rosa tours index.

Ask us about this trip →

Free to ask. We confirm dates, availability and price before you commit to anything.

What you will do

Before you go

Eat the region first, then cook it. Everything here is free and saves to your trip.

Where to eat in RomeStarred tables, local favorites and the dishes to order, with a place to save each one to your trip.Cook it first: Amatriciana and griciaBucatini all'Amatriciana. Make it at home before you taste it there.Cook it first: Cacio e pepeCacio e Pepe. Make it at home before you taste it there.Cook it first: CarbonaraSpaghetti Carbonara. Make it at home before you taste it there.The Best 100One hundred restaurant dishes with a home version to cook this week.

Who leads it

Katie Parla

Lead host

Bestselling author, TV host and culinary historian based in Rome.

Giorgia Bertasi

Co-guide

Leads the wine tasting at Pietra Rossa; no bio published.

Ugo Alciati

Chef, Anice Stellato

Cooks with Piedmontese roots and lagoon ingredients.

Day by day

  1. Day 1
    Welcome to VenicePrivate water taxi to the hotel, welcome cocktails and dinner in Cannaregio.
  2. Day 2
    Roaming RialtoPastry breakfast, traghetto to Rialto, market walk, bacari crawl, tasting at a lagoon vineyard, then dinner.
  3. Day 3
    Farm to tableCoach to Chioggia for an organic radicchio farm, boat to the Arsenal, wine-tasting dinner at Pietra Rossa.
  4. Day 4
    Authentic VeniceRowing lesson, lunch at Anice Stellato, walk through the Jewish Ghetto; free afternoon and evening.
  5. Day 5
    Lagoon ecosystemVaporetto to Burano, salt marshes and tidal flats, lunch, then dinner at TOCIA!.
  6. Day 6
    Quiet side of VeniceGiudecca gardens and Redentore view, free afternoon, Murano glass factory aperitivo with eel-roasting talk, final dinner.
  7. Day 7
    DeparturePrivate transfer to the airport or station.

Itineraries can shift with weather, season and host availability.

What is included

Included

  • Airport/station transfers
  • Accommodation at Hotel Ca' Sagredo
  • All meals and tastings except where noted
  • Culinary tours and hands-on workshops
  • Logistics management
  • Ground transportation to select tours and meals

Not included

  • Airfare
  • Additional hotel nights
  • Gratuities
  • Personal expenses
  • Visa and passport fees
  • Optional activities
  • Travel insurance (required)

Practical details

Where you base
Venice (Hotel Ca' Sagredo, Grand Canal), with trips to Chioggia, Burano, Giudecca and Murano
Where you stay
Hotel Ca' Sagredo, a 15th-century palace on the Grand Canal, for the full stay.
Group size
Limited to 12 guests
Pace
Listed moderate; FAQ calls pacing rigorous with many bridges, cobblestones, boats and long standing. Limited accessibility.
Arrival and departure
Private water taxi to the hotel on Day 1; private transfer on Day 7.
Who it suits
Curious travelers who want off-the-tourist-path Venice and can handle a demanding walking pace.

Good to know

Dates and prices

2026
Dec 6–12, 2026
from $9,000
Ask us for availability
Ask about these dates →

Run by Parla Tours: from USD 9,000; single-room supplement USD 1,300-2,100 by room type.

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Trip details are compiled from the published information of Parla Tours (Katie Parla), who runs this trip. Dates, prices and availability change; we reconfirm everything with you before you commit.

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