3-Day Italian Cooking Holiday in Abruzzo Italy
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3-Day Italian Cooking Holiday in Abruzzo
Starts at US $ 935.00
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Join Chef Ezio and friends in Abruzzo Italy for a 3-day Italian cooking holiday and learn how to recreate authentic regional cuisine, sample Abruzzo’s award-winning wines and explore its hilltop villages, mountains and Adriatic coastline.

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 our boutique family-run B&B in stunning Prezza, known fondly locally as the ‘balcony of Abruzzo’.

This picturesque medieval mountain town sits 500 metres above sea-level and enjoys spectacular views of the Peligna Valley, where 3000 years ago the name Italia was first given to the Italian peninsula in 90 bc.

AFTERNOON
0 FOOD MILES RECEPTION

Sample our celebrated Prezza 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.

We will join Prezza’s passionate history buff Luigi, a fluent English speaker who will be our escort on a cultural tour around Prezza’s cobbled streets and which 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
4-COURSE WELCOME DINNER

Nonna Marie will host our evening meal.  We will walk with her to the orto (vegetable garden) where we will pick the freshest vegetables and herbs that we will prepare together as part of our  traditional Prezza dinner.

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

DAY 2
MORNING

After a leisurely combined Continental and authentic Prezza-style 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 in the grotto – our beautiful cavernous dining room built into the mountainside, traditionally the coolest place to eat in the heat of the day.

AFTERNOON

In the afternoon we will visit the organic olive groves and vineyard of Francesca’s 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 merenda in the cantina.

EVENING

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 3
MORNING

Straight after breakfast, we’ll head the short distance down into the valley to Ovid’s birthplace, the historic small city of Sulmona overlooked by the Majella Mountain.

Sulmona’s street market is set in the historic Piazza Garibaldi and 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.

Following an espresso in the piazza accompanied by some people-watching, we return to Prezza with a quick stop at  Pelino, the region’s most famous “confettieri” (sugared almond) and confectionary maker, who have been creating these divine candies that are traditionally served as wedding favours since 1783. In their small museum, you’ll be able to see how these and other candies are made and sample to your heart’s content!  Chocoholics will be able to taste tenerelli, similar to confetti but whose almonds are wrapped in double chocolate and flavoured with coffee, gianduja or fruit.

Saturday night on our cooking holiday

We return to Prezza, firstly for a demonstration by our local butcher  on how to make the local, extremely moreish sausages which are typically roasted, and then back to the cookery school to have our second Italian cookery lesson using the fresh ingredients we had bought in the market earlier.   After lunch we will have a fun food quiz and blind tasting session and diplomas will be presented.

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.

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 at Valle Scannese.

DAY 4 - DEPARTURE

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

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