| Day 1: SUNDAY |
| Arrival by 16:00 (4:00) |
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| Welcome |
| Olive Oil talk and tasting |
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| 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 |
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| 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 |
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| Day 2: MONDAY |
| Buffet breakfast of local breads, cheeses, honey |
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| Exploring the farm: what’s in season? |
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| Break |
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| Lunch class |
| Making gnocchi |
| Roasting nuts |
| Making an olive oil cake |
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Lunch: |
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Gnocchi with Gorganzola Sauce on a bed of Arugula
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Green salad with roasted nuts
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Orange and Almond Olive Oil cake
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Break
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Visit to a winery, guided tasting
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Dinner class |
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Making fresh pasta
| Gnocchi |
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Stewing Duck and making Duck ragu
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Cooking fruit in wine
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Dinner: |
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Pici (local pasta) with Duck sauce
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Duck stew
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Salad of local greens
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Pears cooked in red wine
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Day 3: TUESDAY
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Breakfast
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Visit pig farm, tasting of salumi
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Lunch class: |
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cooking beans
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making meatballs
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making polenta
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Lunch: |
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White Bean soup with sage
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meatballs on a bed of polenta
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Green salad
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Fruit of the season with cheese and local honey
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| | Duck Ragu |
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Break
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Dinner class: |
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making risotto
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pounding chicken or veal
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caramelizing cauliflower
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making apple cake
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Dinner: |
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Risotto with Porcini
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Pollo all Francese
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Caramelized cauliflower
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Apple cake
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Day 4 WEDNESDAY
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Breakfast
| Risotto with Porcini |
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Market Day | |
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Explore the local open air market, shopping for a market lunch to sample all the local specialties.
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Lunch: |
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Local sausages, salumi and porchetta
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local cheeses
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local breads
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Pastry from the bakery
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Break
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Dinner class: | |
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Yeast cookery
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Making bread
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making pizza dough
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making toppings
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using a wood fired oven
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rolling, stuffing and tying pork roast
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Dinner: |
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Wood fired pizza
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Fennel-stuffed roast pork
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Greens with garlic
| Pastries |
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Free form fruit tarts, wood fired
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Day 5 THURSDAY
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breakfast
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EXCURSION DAY
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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.
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Dinner class: |
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Easy cooking
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Choosing and using dried pasta
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tempering cream and reducing wine
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Flash roasting vegetables
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Flash roasted fish
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Quick biscotti and ricotta mousse
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Dinner: |
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Pasta al limone
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Roasted broccoli
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Flash roasted fish
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Biscotti and chocolate mousse
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Day 6 FRIDAY
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Breakfast |
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Discussion and review of the vacation and recipes
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Sad farewells
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Pears cooked in red wine |
