Join us for two nights of gastronomic delights at the Hotel Cipriani!

An exclusive package including two nights in Junior Suite with daily breakfast, two gourmet dinners with two Michelin star Chefs and an exclusive excursion not normally available to the public: a guided visit to the Fortuny atelier on Giudecca Island, the only one in world still producing the fabrics designed by Mariano Fortuny, and the ancient 18th century weaving mill Bevilacqua producing the unique velvet in use since the Doges time.

17-18 March - Hotel Cipriani, Venice

Filippo Chippini Dattilo, Antica Osteria del Teatro, Piacenza - 1 Michelin Star

The owner of one-Michelin-starred restaurant Antica Osteria del Teatro, in the beautiful city of Piacenza, south-east of Milan, won the national cookery competition, “Suppera d’Argint” (Silver Platter), while still a boy. After studying in France, his dream came true when he opened his own restaurant, where he has held a Michelin star for the last 25 years. Fond of fly-fishing, Filippo loves to smoke and prepare the catch to serve in his dishes. His cuisine reflects his love for the region’s produce and he enjoys giving a new lease of life to forgotten ingredients.

• The wildest dish he’s ever created?

A cream dessert with foie gras and nut chocolate

• His essential ingredients?

Olive oil and fleur de sel

• If he weren’t a chef?

He would be an engineer; he studied at the University of Milan before understanding that his real passion was in the kitchen

Massimo Bottura, Osteria Francescana, Modena - 3 Michelin Stars

After apprenticeships with Georges Cogny, Alain Ducasse and even Ferran Adria — former head chef of the legendary El Bulli — Massimo Bottura opened Osteria Francescana in Modena in 1995. A plethora of awards over several years led to three Michelin stars in 2011, but the award most dear to Massimo was the Grand Prix de l’Art de la Cuisine, where all the greatest chefs in the world voted him “Chef of the Year” in 2011. Massimo loves local produce so much he even claims to “grow his own children with parmesan cheese and balsamic vinegar”!

• The wildest dish he’s ever created?

“Surely it’s still to come!”

• His essential ingredients?

Modesty, passion, dreams

• If he weren’t a chef?

He’s passionate about the arts, so would probably be a painter or a musicia