While Paul Franson was wandering through Tuscany, Pierce Carson and I made quick trip to Italy by heading up Silverado Trail to Signorello Vineyards, where Italian chef Danielo Turco had prepared a seven-course feast to pair with Signorello wines.

Rain interfered with plans to serve the meal outdoors, where the view from Signorello looks west over the valley to Mayacamas mountains. Instead, we found ourselves eating in the elegant tasting room, which includes a open kitchen that allowed curious guests to watch the personable chef put together his amazing creations: a Venetian style scallop and zucchini flower stuffed with vegetables “Torcello” style and ricotta cheese; asparagus with spider crab and brandade of air-dried cod with quail eggs; risotto with peas and orange-flavored prawn (a huge hit; he flavors the prawn with zest); a small fish pie “Burano” style with green pasta; Prosecco wine and peach sorbet; a wild sea-bass roll and large shrimp au gratin with zucchini sauté flavored with mint and cinnamon fish fumet, and for dessert millefeuille with orange mascarpone cheese and raspberries. Truly a feast that a few raindrops couldn’t dampen.

If you want to cook with Turco, he leads classes on his home turf at the Hotel Gritti Palace in Venice. The resplendent 16th century palace, once the home of Doge Andrea Gritti, is on Grand Canal. Construction began on the palace in 1525; it was home to a succession of nobles, and at the beginning of the 20th century was converted into a hotel. The Gritti is part of Starwood Hotels and Resorts, and information about Turco’s classes is available at www.luxurycollection.com/grittipalace.

Another culinary adventure, that doesn’t involve a trip to Europe, is to sign up for a cooking class at Signorello. Interactive classes  —  meaning you don’t just watch but go to work — are offered every Saturday or by appointment. The 2-1/2 hour class results in a three-course meal that is paired with Signorello wines. The emphasis is on food and wine pairings so wines are tasted as ingredients are added to dishes, and flavors are adjusted accordingly.

“This hands-on approach allows (guests) an experience that provides an in-depth understanding of the chemistry between food and wine and a better understanding of how flavors, taste preferences and ingredients interact with wine,” said Signorello chef Laura Douglas Lee.

Signorello also has recently installed an outdoor grill and wood-burning oven, where classes can also take place. Private classes for up to 20 people can be arranged. Menus and themes can be developed to focus on seasonal and local ingredients, holiday offerings or more international creations, like Spanish tapas or French favorites.

The classes start at $150 per person and include the instruction, meal with wines, personalized menus and a set of recipes. For further information, contact Signorello’s director of hospitality and events Élan Fayard at 255-5990 or élan@signorellovineyards.com