Typical Session
So far I've made the chocolate almond flour torte which is easy to make and quite a hit with my friends. They are big fans of the sesame biscotti and I'm now fielding requests for the recipe and for the cookies. I also made the meatballs, used some right away and froze the other half. Once thawed, the second batch held together better and was easier to brown. So I'll be throwing them in the fridge or freezer before cooking from now on. I am absolutely hooked on the swiss chard and have made several variations on the theme. A helping of chard and some brown rice make me a happy girl! BJ, Virginia
Day 1: SUNDAY
Arrival by 16:00 (4:00)
Welcome
Olive Oil talk and tasting
 
Into the kitchen: Savory biscotti and taralli
Celebration Welcome
Cooking Dinner together, using local foods with local wines
Kitchen orientation
Basic knife skills and positions
 
Dinner:
Warmed olives with herbs and local cured meats
Handmade local pasta with butter and sage sauce
Roast chicken with lemon
Swiss chard with garlic and olive oil
Chocolate Chestnut Cake
 
Day 2: MONDAY
Buffet breakfast of local breads, cheeses, honey
 
Exploring the farm: what’s in season?
 
Break
 
Lunch class
Making gnocchi
Roasting nuts
Making an olive oil cake
   
Lunch:
Gnocchi with Gorganzola Sauce on a bed of Arugula
Green salad with roasted nuts
Orange and Almond Olive Oil cake
Break
 
Visit to a winery, guided tasting
 
Dinner class
Making fresh pasta Gnocchi
Stewing Duck and making Duck ragu
Cooking fruit in wine
Dinner:
Pici (local pasta) with Duck sauce
Duck stew
Salad of local greens
Pears cooked in red wine
 
Day 3: TUESDAY
Breakfast
 
Visit pig farm, tasting of salumi
Lunch class:
cooking beans
making meatballs
making polenta
Lunch:
White Bean soup with sage
meatballs on a bed of polenta
Green salad
Fruit of the season with cheese and local honey
  Duck Ragu
Break  
 
Dinner class:
making risotto
pounding chicken or veal
caramelizing cauliflower
making apple cake
 
Dinner:
Risotto with Porcini
Pollo all Francese
Caramelized cauliflower
Apple cake
 
Day 4 WEDNESDAY
Breakfast Risotto with Porcini
Market Day  
Explore the local open air market, shopping for a market lunch to sample all the local specialties.
Lunch:
Local sausages, salumi and porchetta
local cheeses
local breads
Pastry from the bakery
 
Break
 
Dinner class:  
Yeast cookery
Making bread
making pizza dough
making toppings
using a wood fired oven
rolling, stuffing and tying pork roast
 
Dinner:
Wood fired pizza
Fennel-stuffed roast pork
Greens with garlic Pastries
Free form fruit tarts, wood fired  
 
Day 5 THURSDAY
breakfast
 
EXCURSION DAY
Day trip to a farther away destination, including lunch out at a restaurant that serves traditional food, with stops for sites of cultural interest and behind-the-scenes culinary visits. We may visit a winery, cheese farm, local baker, or other food producer; we may also visit a small town of historic interest, a museum or monument that shouldn’t be missed. Wherever we are, we will explore local food and food artisans.
   
Dinner class:  
Easy cooking
 
Choosing and using dried pasta
tempering cream and reducing wine
Flash roasting vegetables
Flash roasted fish
Quick biscotti and ricotta mousse
 
Dinner:
Pasta al limone  
Roasted broccoli  
Flash roasted fish
Biscotti and chocolate mousse
 
Day 6 FRIDAY
 
Breakfast
Discussion and review of the vacation and recipes
Sad farewells
Pears cooked in red wine