1-Week Italian Cooking Holiday in Abruzzo
873
page-template-default,page,page-id-873,ajax_fade,page_not_loaded,,select-theme-ver-3.8.1,popup-menu-fade,wpb-js-composer js-comp-ver-5.0.1,vc_responsive
 
1-Week Italian Cooking Holiday in Abruzzo
Price: €3,000/ US €3,525
2018 Dates: 24 June – 1 July | 1-8 July | 29 July – 5 August | 5-12 August
BOOK NOW
absorb  taste  discover  explore  meet  toast

Join Chef Ezio and his friends in Abruzzo Italy for a 1-week Italian cooking holiday to absorb, taste, discover, explore, meet and toast authentic regional and modern Italian cuisine and wine.

2 Hours From Rome

Along the way you can revel in the beauty of Italy’s best-kept secret, Abruzzo, whose lush Apennine Mountains and national parks are home to bears, wolves and lynx.  Its rolling hills boast some of Italy’s most beautiful hill towns as well as award-winning vineyards, its Adriatic coastline plenty of Blue Flag beaches, a UNESCO heritage site and a marine park.

DAY 1

From the airport, you’ll be swept away from the crowds to the family-run hotel spa, Hotel Ovidius in the stunning medieval town of Sulmona, the birthplace of Ovid and the world’s favourite sugared almonds known as confetti.

This lively mountain town sits in the heart of the Peligna Valley where 3000 years ago the name Italia was first given to the Italian peninsula in 90 bc.

0 FOOD MILES WELCOME RECEPTION

Sample the local butcher’s delicious home-made lean salami, prosciutto alongside assorted aged local pecorino and soft cacciota cheeses from our artisan cheesemakers. Each will be paired with local wines from family-run wineries.

You’ll have time to settle and relax in your light and airy room, where you can enjoy complete mindfulness or go down to the spa for a swim or massage.

 

We will meet up late afternoon for a short guided tour of the Sulmona that explores its Sulmona’s sacred sites, cultural quarters and tangle of interesting cobbled alleys and provides an opportunity to go shopping.

4-COURSE WELCOME DINNER

Sit back and enjoy a tempting  4-course welcome dinner sampling local specialities that highlight the simplicity but richness of Abruzzese cuisine.  You’ll discover that there is a lot more to antipasti in Abruzzo than a plate of ham and cheese.

Click on each day to see your week-long food adventure

DAY 2
MORNING

After a leisurely combined Continental and authentic local breakfast, you will have your first Italian cooking class that touches on Abruzzo’s provinces, L’Aquila, Pescara, Teramo and Chieti. Dishes created will be paired with local red and white wines and served alfresco by the poolside of our open kitchen.

AFTERNOON

After lunch, we will travel up to the nearby small town of Prezza that is described as the balcony of Abruzzo.  Prezza’s passionate history buff Luigi, a fluent English speaker will be our escort on a cultural tour around Prezza’s cobbled streets that will culminate in a wine tasting at the local family-run boutique winery, Praesidium. Here you’ll get to sample Enzo Pasquale’s award-winning wines which are fulsome and lingering.  For those enamoured with Italy’s liqueurs, you’ll get to sample their fabulous Ratafia (Amarena Cherry Liqueur).

EVENING

A  traditional Prezza dinner will be served at Letizia’s Villa where we are sure you’ll savour their homegrown vegetables and local meats.

DAY 3
MORNING

Pack your beach gear as after breakfast we will depart for the Adriatic and the Trabocchi Coast which is now a UNESCO world heritage site.

We’ll depart Sulmona to spend the morning in Pescara, Abruzzo’s Adriatic hub.  For those that would like to know a little more about Abruzzo culture, there is the opportunity to visit the small but fascinating Museo delle Genti d’Abruzzo and explore the local customs, folklore, dress and food, or for those that prefer to shop, you have the rest of the morning to explore Pescara’s extensive shops.

 

AFTERNOON

We’ll spend an afternoon at Cantina De Luca, sampling the best of this Chieti based cellar with accompanying snacks.  Their pecorino ‘Armannia’ will be of particular interest to those with a penchant for sparkling wines as well providing the opportunity to taste the less well known grapes, Passerina and White Moscatello.

EVENING

We’ll enjoy a little cultural sightseeing and sundowner aperitivo at the twelfth-century Benedictine abbey of San Giovanni in Venere, that is set on a hillside with glorious views of the Adriatic Coast.

You will be quirkily wined and dined aboard a trabocco for 3.5 hours, delighting in a 10-course fish feast in what we guarantee will become your most memorable beach dining experience!   Expect a succession of fish and shellfish served sushi-style, drizzled with local olive oil, mixed into salads, served with fresh pastas, grilled, baked whole fish and crunchy breaded fillets.

Since 1887, these sustainable fishing machines positioned on stilts above a sparkling sea have been used by the local population to catch fish, and some now enjoy a double role as Abruzzo’s most novel restaurants.

DAY 4
MORNING

Straight after breakfast, we’ll head the short distance to the historic Piazza Garibaldi which hosts Sulmona’s twice weekly market.

Sulmona’s street market is regarded as the best in the valley.  It attracts both stall-holders and local farmers to display what is a fantastic array of produce that would be widely regarded as a farmers market in many other countries.  With plenty of tasting available, we’ll carefully select our seasonal ingredients, ready for our afternoon modern Italian cookery lesson.

For elevenses, we’ll have an espresso and dolce in the piazza accompanied by some people-watching.

AFTERNOON

We’ll stop for lunch in one of our favourite restaurants in Sulmona, and afterwards visit William di Carlo, the region’s hot new “confettieri” (sugared almond) and confectionary maker.  You’ll be able to see how these and other candies are made and sample to your heart’s content!

We return to the hotel for our second Italian cookery lesson using the fresh ingredients we had bought in the market earlier.

EVENING

After an aperitif, we’ll sit down and indulge ourselves with our newly-learned dishes accompanied by some stunning Abruzzesi wines.

DAY 5
MORNING

Today we will leave the cooking to our favourite local regional cooks.  We’ll begin the day hosted by Francesca at her family farm Cantinarte in the province of Chieti.

This stunning location which has hosted the BBC to name just one will be the base of a sensorial journey for the group.  We’ll tour the olive oil museum, taste Cantinarte’s single estate organic olive oil and Rossopuro wine.

Afterwards, we will enjoy a traditional cookery demonstration which will include the saffron which is grown on the family’s farm in Navelli.  This small agricultural town is  regarded by chefs and Italians as the best in Italy for the cultivation of this magical spice.   We’ll enjoy a late luxury brunch in the cantina.

AFTERNOON

We’ll visit Castello di Roccascalegna which in its present Aragonese incarnation dates back to the 16th century.  A wonderful local guide will accompany us as we gently climb this historic castle that protrudes above the valley, perched on limestone formations. Afterwards we will sit in its stunning piazza, toasting our walk by sampling some of the region’s best local sparkling wines.

Abruzzo is famous for its plentiful musky truffles and supplies almost 80% of Italy’s truffles that are consumed across the world. We’ll join Franco and Lara the dog in the olive grove, who will be waiting to take us on our guided summer black truffle hunt in the local woods.   You’ll be able to find out how dogs have replaced pigs in Italy to find truffles, the areas for white truffles in Abruzzo and discover the treats which are given to dogs in reward for finding truffles.  Those that we find will be used for our dinner!

EVENING

We’ll be hosted by local agriturismo L’Alveare (the Beehive) for a deliciously robust and traditional dinner.  Before we experience the varied and enticing array of dishes that shows how healthy and varied the food of the countryside of Abruzzo is, Chef Cosimo and his wife will demonstrate the preparation of several ancient Abruzzese recipes and how to work with the  black summer truffles we found earlier.  In between courses we’ll have the chance to listen to local folk music played by Cosimo’s son and if you are feeling brave you can try and dance the Salterella!

DAY 6
MORNING

We will follow breakfast with our final savoury cookery lesson and learn to make a delicious skinny-crust pizza that is so easy you’ll wonder why you ever ordered takeout, that we will eat for lunch paired with local wines.

AFTERNOON

We’ll visit the pearl of Abruzzo, the nearby beautiful town of Scanno, photographer Henri Cartier Bresson’s favourite Italian town and birthplace of the composer Henri Mancini.  It’s famous for its maze of steps and light that bursts through its narrow alleys, stunning filigree jewellery, lacework and heavy local costume that dates back to the 17th century.

Afterwards, we’ll head south into the Valle Scannese to learn more about Abruzzo’s historic pastoral traditions that brought the Medici Family into Abruzzo.  We’ll have an organic raw milk cheese tasting at Gregorio Rotolo’s acclaimed agriturismo.  His passion for cheese and free-grazing sheep has crafted some of Abruzzo’s most sublime cheeses.

EVENING

We will return to the town to enjoy a traditional Scannese dinner.

DAY 7
MORNING

Today we will be given a demonstration by our butcher on how to make local, extremely moreish sausages which are typically roasted.

AFTERNOON

We’ll enjoy our sausages for lunch as well as partake in the simple poetry of a porchetta sandwich made with Prezza’s famous potato bread and accompanied by an indulgent sampling of local wines. Diplomas will be presented after our fun food quiz and blind tasting session.

Our final lesson is devoted to Italy’s legendary and most glorious treat, gelato (ice-cream).  We’ll learn from Abruzzo’s best local artisan gelateria in nearby Raiano, who in 2016 were included in the distinguished list of the Top 100 gelaterie in Italy.  They have been finely crafting their ice-cream recipes since 1964, and  they specialise in superb organic and mostly lactose-free ice-creams which  show off the rich diversity of local ingredients.

EVENING

We will spend our final night and dinner together at a colourful local summer sagra.  These are Abruzzo’s scrummy food and wine festas devoted to local harvests and dop products and always arrosticini.  Tonight will be your opportunity to literally taste ancient local recipes brought up-to-date in the tastiest dishes accompanied by local music.  In the unlikely event of a sagra being cancelled or unavailable on your cooking holiday dates we will have dinner on the terrace.

DAY 8 - DEPARTURE

Following a leisurely breakfast, you will be driven back to Rome’s Fiumicino or Pescara Aiport.

CHECK 2018 AVAILABILITY

LATEST RECIPES

  • Nonna's Baccala
    Nonna’s Chunky Prezza Baccalà

    This rustic baccalà (salt cod) dish has remained one of my favourite dishes since I first ate it as a child in Prezza Abruzzo...

  • Navelli Saffron Chickpeas & Pasta

    This recipe comes from the nearby small town of Navelli which is famous for being home to Italy's best saffron as well as the town's heritage chickpeas...

Share with Friends