For the new Year  We have 3 type of course:

1) “PASTA E BASTA” –P&B- on monday from 11.00 to 15.00.

Mini Cooking classes where we Prepare 5 different Main Course and each time they are be different! Three of them to eat there as a group, and the other two to take home.

Only 35 euros Drinks included Minimum of 10 people maximun 20
(If less than 10 the price is 315 for any number you are)

2) CHEF FOR A DAY – C4AD– from 17.00 to 21.00 on Monday/Wensday/Thursday.

Similar to Pasta e basta but we can make even on afternoon (depend avaiability)

Here is intended to prepare and then eat a complete menu, generally an apetizer, a main course, one serving og meat and vegetables and a dessert
(if you like to make fagottini the menù will be shorter due preparetion time)

here are 2 examples:

– one with the fagottini http://www.blog.aeolia.com/events/cuocinando-chef-4-one-day
– and another without http://www.blog.aeolia.com/events/cuocinando-chef-4-one-day

Only 35 euros Drinks included Minimum of 10 people maximun 20
(If less than 10 the price is 315 for any number you are)

3) A COURSE IN 4 LESSON ON  –Cuocinando– on thursday from 17.00 to 21.00

Basic http://www.blog.aeolia.com/events/cuocinando-corso-basic-cooking-class
Advanced http://www.blog.aeolia.com/events/cuocinando-corso-advanced-cooking-class
Master http://www.blog.aeolia.com/events/cuocinando-corso-master-cooking-class

Price varies on the course. Drinks and food are included. Minimum of 10 to maximun 20 people.
(If less than 10 people the price is 10% less of the cost for 10 for any number you are)

In the heart of Costozza, a small country town where, with only a short walk, you are able to admire a medieval village, historical villas and seven ancient churches, lies l’AEolia, an ancient villa dating back to the 15th century.

Thanks to Sonia for Translation

Anche per il nuovo anno proseguiamo con  3 proposte di corso:

1) “Pasta e Basta” –P & B– il lunedi 11,00-15,00.

Corsi di cucina Mini dove prepariamo 5 diversi Primi  e ogni volta sono  diversi! Tre da preparare e mangiare assieme, e gli altri due da portare a casa.

Solo 35 euro Bevande incluse minimo di 10 persone massimo 20

2) CHEF PER UN GIORNO – C4AD– 17,00-21,00 il Lunedi / Giovedi.

Simile a Pasta e basta, ma si può fare anche a pomeriggio (dipende Disponibilità)

con lo scopo di preparare e poi mangiare un menu completo, generalmente un antipasto, un primo , un secondo, verdure e dessert

qui ci sono 2 esempi:

– Uno con i fagottini http://www.blog.aeolia.com/events/cuocinando-chef-4-one-day
– E un altro senza http://www.blog.aeolia.com/events/cuocinando-chef-4-one-day

Solo 35 euro Bevande incluse minimo di 10 persone massimo 20

3) Un corso di 4 LEZIONI  -Cuocinando- il giovedi 17,00-21,00

Basic http://www.blog.aeolia.com/events/cuocinando-corso-basic-cooking-class
Advanced http://www.blog.aeolia.com/events/cuocinando-corso-advanced-cooking-class
Master http://www.blog.aeolia.com/events/cuocinando-corso-master-cooking-class

Il prezzo varia in corso. Cibo e bevande sono incluse. Minimo di 10 ad massimo 20 persone.
(Se meno di 10 persone il prezzo è di 10% in meno del costo per 10 )

For the new Year  We have 3 type of course:

1) “PASTA E BASTA” –P&B- on monday from 11.00 to 15.00.

Mini Cooking classes where we Prepare 5 different Main Course and each time they are be different! Three of them to eat there as a group, and the other two to take home.

Only 35 euros Drinks included Minimum of 10 people maximun 20
(If less than 10 the price is 315 for any number you are)

2) CHEF FOR A DAY – C4AD– from 17.00 to 21.00 on Monday/Thursday.

Similar to Pasta e basta but we can make even on afternoon (depend avaiability)

Here is intended to prepare and then eat a complete menu, generally an apetizer, a main course, one serving og meat and vegetables and a dessert
(if you like to make fagottini the menù will be shorter due preparetion time)

here are 2 examples:

– one with the fagottini http://www.blog.aeolia.com/events/cuocinando-chef-4-one-day
– and another without http://www.blog.aeolia.com/events/cuocinando-chef-4-one-day

Only 35 euros Drinks included Minimum of 10 people maximun 20
(If less than 10 the price is 315 for any number you are)

3) A COURSE IN 4 LESSON ON  –Cuocinando– on thursday from 17.00 to 21.00

Basic http://www.blog.aeolia.com/events/cuocinando-corso-basic-cooking-class
Advanced http://www.blog.aeolia.com/events/cuocinando-corso-advanced-cooking-class
Master http://www.blog.aeolia.com/events/cuocinando-corso-master-cooking-class

Price varies on the course. Drinks and food are included. Minimum of 10 to maximun 20 people.
(If less than 10 people the price is 10% less of the cost for 10 for any number you are)

Giovedì 25 Dicembre 2014
Pranzo di Natale

Crema di Patate & Porri con Mazzancolle Croccanti al Lime

Prosciutto di Cervo Marinato e Porcini Grigliati

Riso Carnaroli delle Abbadesse con Pernice Rossa & Grana

Tortelloni di Magro & Erbette al Tartufo Nero dei Berici

Tonno Pinne Gialle Scottato al Sesamo
con Insalata di Cavolo Bianco & Rosso

Gelo All’Ananas

Cappone della Tradizione
Ripieno di Castagne e Pioppini di Costozza
con Purè di Patate & Topinambur

Dolcemente Natale

€ 40,00 
€ 20,00 i Bambini

Tutto compreso… anche il Bicchiere della Staffa

Il Maiale ringrazia …….

Quindi non più il 27 Novembre ma il 5 Dicembre

save the date

47esima Cena del Mas-cio
Venerdì 5 Dicembre
Pig & Pork Dinner Festival 2014

Il Ricavato della Serata sarà devoluto in Beneficenza
all’Asilo di Costozza
In Charity of the Kindergarten of Costozza

Save The date

Desinar per Costozza 2015 Mercoledì 3 Giugno

Settima Cena –  l’Ottava Meraviglia!

Desinar per Costozza

Settimo Senso

Mercoledì 4 Giugno 2014, ore 20

L’evento è ispirato alla memoria dello Statuto della comunità di Costozza, un codice sottoscritto nel 1292 sulle consuetudini sociali, economiche e politiche del paese: come
allora, anche ai giorni nostri la Piazza del paese diventa il luogo ideale per rivivere l’atmosfera della antica comunità e la convivialità tra i cittadini, attorniati dal patrimonio di arte e di
architettura.

Il Settimo Senso

è per nostra intenzione la fusione dei principali sensi della nostra esistenza, da cui si sprigiona per commistione la forza vitale che rievocheremo grazie alla grazia della danza con il superbo danzatore e costumista Thierry Parmentier e la sua
scuola, accompagnati dalla musica dell’Hang di Angelo Gallocchio, con le parole di Antonio Gregolin. Musica e danza, offriranno per voi percezioni olfattive, tattili, visive che
diventeranno fusione di emozioni con il cibo che vi serviremo.

A Dinner with history…
The small town of Costozza possesses an immense amount of artistic culture for tourists, which is not well known in Italy or the rest of the world. With the objective of promoting the restaurant Æolia, along with the participation of the community, we are going to have the annual event in the histor center of Costozza.
The event includes a dinner, an artistic competition with prizes for our local artists, a limited production of wine for the evening (precisely 1292 bottles), one or more displays and various other activities.
For this special occasion, the road and the main square of the town will be closed to traffic from 18.00 to 24.00.
The entire evening will be inspired by life in the town of Costozza as it would be in 1292. Our annual appointment with the history will be on 4 June 2014. Dinner will be served on the new piazza in the historic center of Costozza.
The price of the dinner will be 33 euros. Tickets will be sold in advance and will include the dinner, the wine of the evening, and one numbered bottle of wine featuring the winning label created especially for this occasion. In case of rain, the dinner will be take place inside the restaurant Aeolia.

The Menu

In the outdoor area of Villa Morlini Æolia

The three cod creamy:  classic with Olives and grass maresina
with croutons of Vicenza

A restaurant in New Square Costozza

Nest Polenta Marano DeCo with  ​​Pioppini Costozza DeCo and Sopressa Valleys DeCo

Cream Peas Sprouted Lumignano and Trout DeCo

Carnaroli Rice Seasoned DeCo delle Abbesses of the rapunzel & Quail

Sacred Codfish (Vicentina Style ) and Profane (Black Truffle of the Bericis) with Polenta Marano DeCo

Praline Ice Cream Tart with Ricotta and Honey Barbarano

local wines of Costozza from the cellar of  Mattiello

Coffee DM & Spirits Dal Toso

Look  for infos at  http://www.blog.aeolia.com/desinar-per-costozza-4-giugno-2014-sesta-cena-settimo-senso-la-locandina/

Information and pre-sales at restaurant
Æolia, Piazza G. Da Schio, 1.
Costozza di Longare, Vicenza Tel. 0444-555036

Ogni 10 Biglietti Acquistati uno in Omaggio

Buy 10 the 11 Is Free

– – –

Desinar per Costozza

Settimo Senso

A Dinner with history…
The small town of Costozza possesses an immense amount of artistic culture for tourists, which is not well known in Italy or the rest of the world. With the objective of promoting the restaurant Æolia, along with the participation of the community, we are going to have the annual event in the histor center of Costozza.
The event includes a dinner, an artistic competition with prizes for our local artists, a limited production of wine for the evening (precisely 1292 bottles), one or more displays and various other activities.
For this special occasion, the road and the main square of the town will be closed to traffic from 18.00 to 24.00.
The entire evening will be inspired by life in the town of Costozza as it would be in 1292. Our annual appointment with the history will be on 4 June 2014. Dinner will be served on the new piazza in the historic center of Costozza.
The price of the dinner will be 33 euros. Tickets will be sold in advance and will include the dinner, the wine of the evening, and one numbered bottle of wine featuring the winning label created especially for this occasion. In case of rain, the dinner will be take place inside the restaurant Aeolia.

The Menu

In the outdoor area of Villa Morlini Æolia

The three cod creamy:  classic with Olives and grass maresina
with croutons of Vicenza

A restaurant in New Square Costozza

Nest Polenta Marano DeCo with  ​​Pioppini Costozza DeCo and Sopressa Valleys DeCo

Cream Peas Sprouted Lumignano and Trout DeCo

Carnaroli Rice Seasoned DeCo delle Abbesses of the rapunzel & Quail

Sacred Codfish (Vicentina Style ) and Profane (Black Truffle of the Bericis) with Polenta Marano DeCo

Praline Ice Cream Tart with Ricotta and Honey Barbarano

local wines of Costozza from the cellar of  Mattiello

Coffee DM & Spirits Dal Toso

Look  for infos at  http://www.blog.aeolia.com/desinar-per-costozza-4-giugno-2014-sesta-cena-settimo-senso-la-locandina/

Information and pre-sales at restaurant
Æolia, Piazza G. Da Schio, 1.
Costozza di Longare, Vicenza Tel. 0444-555036

Cosa volere di più ?