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By Mike Peters ( China Daily )
Updated:2015-08-28 07:26:07Comments Print Mail Large Medium SmallThe Gritti Palaces menu presents dessert tarts. [Photo provided to China Daily]Hes a hot-shot chef at a fancy hotel, but Daniele Turco insists he keeps things pretty simple at The Gritti Palace cooking school in Venice.”Its not an academic exercise-I dont want to start with a chopping lesson and then teach you how to make a souffle at the end,” he says at the outset.”Our cooking class is really designed to show people how easy it is to use the fresh market well. Its about getting produce at a lower price and being aware of whats local or not.”Turco thinks thats a useful mindset for visiting tourists to take home, because many city dwellers rely on big supermarkets and dont always see fresh food as the treasure it is.Take cicchetti (pronounced chi-KET-tee), the tapas-style snack popular at sidewalk cafes all over the city. The class will be preparing some after scouting the possibilities at a waterfront market. This morning, there are fresh small shrimps, some fierce-faced spider crabs and pretty little artichokes that look like toys. The chef is especially pleased by the Mocheca, soft-shell crabs native to the citys myriad lagoons.”The program can be different every day,” says Turco, who has run kitchens in Dubai and other chef magnets before returning to his roots in northern Italy. 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