Italian Country Cooking School

The Program --

Day 1

 

- Arrival – Pick up at  Fiumicino

- Students check in rooms

- Welcome snack and time to rest

- Distribution of a course description to the participants & briefing on the area and local gastronomy

- Early light dinner at Gusto al Borgo

 

Day 2

 

- Day focuses on fresh vegetables from the garden.

 

- Paola and Franco feature a class and menu from the garden. Whatever is in season...

 

- Afternoon olive oil tasting with Johnny Madge

- Dinner at Gusto al Borgo

 

Day 3

 

- Pasta day. Homemade pastas are featured with even the most unusual chocolate pasta

- Afternoon winetasting with dinner out at a local favorite

 

Day 4

 

- Day trip to Rome to visit open air market and to buy local fresh fish

- Evening cooking class featuring Italian style fresh fish

- Before retiring the students will make pizza dough and let it rise for the next day

 

Day 5

 

- A visit to local cheese farm where students will make their own pecorino cheese followed by a picnic lunch in the mountains of Fonte Cerro

- Evening cooking class of the best pizza in Casperia

 

Day 6

 

- Anitipasta, Antipasta, Antipasta 

-Students will learn all about antipasta. Bruschette, grilled radicchio, eggplants done may different ways, cheese, figs, honey and jams

- Afternoon visit to Farfa Abbey and Library

 

Day 7

- Departure