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Local Living: Venice’s Best Bacari and Cicchetti with Cecilia Sitran
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After her degree in Economics of Art and Culture at the University of Venice, Cecilia Sitran studied for two years to obtain her diploma of Sommelier. She has worked in one of the most prestigious wine shops in Venice. She has also completed a master's in the South of France on organic wines. As a freelance sommelier, she shares her Venetian roots while tasting local wines surrounded by the beauty of Venice. She teaches cooking courses in Venice that combine fresh ingredients and wine aromas. In 2020 Cecilia studied for the globally recognized Wine & Spirit Education Trust (WSET) Level 2, successfully passed with distinction. At present Cecilia leads wine courses for few American Military bases in Italy.
This conversation is suitable for all ages.
90 minutes, including a 30 minute Q&A.
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I have visited Venice quite often, and plan to be there again this September. I was delighted to learn some new things from Cecelia and have written down the names of all of the Bacari she mentioned. At least half of which I never experienced. (I'll work on that!) I also enjoyed her recipe section, ans plan to get some Dolce gorgonzola and walnuts soon. Thank you for these great programs.
I was just in Venice last summer and hope to go back in the near future, and Cecilia's talk was so informative and interesting—particularly because seeking out and eating good cichetti at great bàcari help provide a much more intimate experience of Venice's neighborhoods beyond San Marco. Mouthwatering!
Cecilia shared historical context prior to sharing information about best bacari and cicchetti in Venice. I learned so much from this live context webinar.
Very informative- learned a lot and appreciate the recipes too