Join Chef Ezio and his friends for a full one week Italian cooking holiday to discover first hand the authentic regional cuisine and gastronomic traditions of Abruzzo. The cooking vacation is based in the heart of the region in the town of Prezza just 2 hours from Rome and close to Sulmona. It is an idyllic hilltop spot with a fabulous view over the Peligna valley. Participants of the cooking week can stay in a recently restored boutique B&B in Prezza. Each morning starts with a breakfast of freshly baked pastries from the best family bakery in town and a range of local fruit, cereals, cheeses etc.
One Week Abruzzo Cooking Holiday
DAY 1 - Arrival, reception, welcome dinner
After a pick up from Fiumicino in Rome or Pescara Aiport and arrival in Prezza indulge in a 0km food reception of prized salami, prosciutto, pecorino and cacciota cheeses, all paired with local wines from family run estates. After time to settle in and relax, a 4 course evening dinner will introduce you to uniqueness of Abruzzese cuisine.
DAY 2 - cooking class, guided tour of Prezza, wine tasting, evening meal prepared together
After a leisurely breakfast, a first Italian cooking class focuses on the particular flavours of the provinces of Abruzzo. All dishes are paired with local red and white wines. A cultural tour of Prezza will follow with wine and liqueur tasting at a local family run boutique winery. The evening meal will be hosted by Nonna Marie with whom you will prepare a traditional Prezza dinner.
DAY 3 - trip to Adriatic coast, pasta maker, lunch on a trabocco, light traditional supper
After breakfast departure for the Adriatic coast but not before visiting a pasta maker in Pratola Peligna regarded by Gambero Rosso as the best in Abruzzo. On arrival at the coast there will be an introduction to the local fishing industry and classic recipes. A 10-course fish lunch follows on a traditional trabocco. A visit of the 12th century Benedictine Abbey of San Giovanni in Venere will get you moving again before a light country style evening dinner by Prezza’s grandmothers.
DAY 4 - visit of Sulmona, confetti factory, cooking lesson in Prezza, wine tasting
After breakfast, a guided photo tour of Sulmona and historic street market visit to select seasonal ingredients for the afternoon cooking lesson in Prezza, but not before lunch in a restaurant in Sulmona followed by a tour of Pelino, the famous maker of sugared almonds. After returning to Prezza and the cooking lesson enjoy enjoy an aperitif and some of the best Abruzzese wines.
DAY 5 - farm visit, olive oil museum, saffron, Castle of Roccascalegna, black truffle hunt, dinner in an agriturismo
Leave Prezza for the Cantinarte farm and olive oil museum in Chieti province. A tasting session is followed by a cookery demonstration based on saffron from Navelli. After an afternoon visit of Roccascalegna castle includes tasting of sparkling wines, the group will take part in a summer black truffle hunt with dogs in the local woods. The truffles will be used in dinner at a local agriturismo serving ancient Abruzzese recipes. Traditional dancing and music included.
DAY 6 - cooking lesson, visit of Scanno and surrounding valleys, cheese tasting, organic restaurant dinner
After breakfast and a cooking lesson with paired wines you will head to Scanno to discover the famous filigree jewellery, lacework and local costumes of this iconic village. In the Valle Scannese you will learn more about Abruzzo’s pastoral traditions and taste organic fresh milk and cheese. A 0km dinner in a stunningly located restaurant completes the day.
DAY 7 - sausage making, pizza lunch, blind wine tasting, gelato making, evening food sagra
Learn how to make local sausages, porchetta sandwiches made with Prezza’s famous potato bread and delicious thin crust pizza as part of a rustic lunch. A food quiz and blind wine tasting follows. A final cooking lesson is dedicated to gelato in the town of Raiano. You final evening in Abruzzo is a summer food and wine 'sagra' or festival devoted to dop products of the local harvests with the unmissable arrosticini and live music.
DAY 8 - After a leisurely breakfast, transfer to Rome’s Fiumicino or Pescara Airports.
PRICE: US $2,999 / €2,700
20% of total course fees to be paid upon booking confirmation.
The balance to be paid a minimum 45 days before the course commences.