Sunday Arrive Rome, where you will be met and transferred from Fiumicino Airport to the Clituno hotel in Spoleto. This afternoon, enjoy a welcome drink and a short presentation on your cooking course from our CHEF and take the opportunity to meet your fellow students. This evening, enjoy dinner and a welcome night’s rest at your hotel.
Monday After breakfast, your introduction to classic Umbrian cooking gets underway with the presentation and preparation of some typical APPETIZERS: CROSTINI WITH CHICKEN LIVERS PATE, HOMEMADE FOCACCIA STUFFED WITH CACIOTTA CHEESE AND HAM, BRUSCHETTA WITH GARLIC, TOMATOES AND TRUFFLE SAUCE. Enjoy preparing and tasting the dishes you’ve prepared. After your first lesson we’ll relax and have lunch in a small “trattoria” in Spoleto
That afternoon depart at 15.30 pm for a free walking tour of SPOLETO – comfortable shoes are advised. You’ll visit the famous Dome of the City and near the Church of Saint Eufemia, the entrance to Rocca of Albornoz, the recently restored heart of the village. , Dinner that night will be at the hotel.
Tuesday After breakfast, depart by minibus at 9.00 am for a guided tour of legendary Assisi, the city of Saint Francis. Lunch in a typical Restaurant, Afterwards, it’s onto the famous MUSEUM of WINE in TORGIANO, near Perugia, and the Lungarotti winery where we will be invited to sample the wonderful wines. Return and dinner at the hotel this evening..
Wednesday Breakfast, cooking lesson. Today the emphasis will be on first courses, with the preparation of such dishes STRANGOZZI (HOMEMADE PASTA) WITH TRUFFLE SAUCE, GNOCCHI (POTATOES DUMPLING) AL SUGO,. As always, we will taste the dishes we’ve prepared and lunch in Hotel. In the afternoon free time. Dinner at the hotel this evening..
Thursday After breakfast, . Preparation and tasting of sweets like the “Crescionda” and the “Attorta Depart at 12.00 am for a tasting lunch in Norcia most famous restaurant “Il Granaro del Monte” , guided visit to the PARK Of the SIBILLINI and the VALNERINA, one of the more fascinating Parks of Italy. We’ll visit nearby NORCIA, home of the BLACK TRUFFLE. Lunch in a rustic restaurant will feature the remarkable tastes of these mysterious tubers. Return to the Hotel for a late afternoon dinner at the hotel .
Friday This morning, after breakfast, we’ll have a chance to learn the secrets of an Italian Chef, as accompany him to the local fruit and vegetable market to choose the ingredients for this afternoon’s cooking lesson. Today we will tackle main courses, with instruction in the preparation of TROUTES VALNERINA STYLE, ZUCCHINI AND FRIED EGGPLANTS, FRITTATA OF ASPARAGI, and TAGLIATA DI BUE WITH BALSAMIC VINEGAR SAUCE. This evening, we will taste all that we have made, and celebrate your graduation at a grand dinner at the hotel, where all participants will receive their “Italian Cooking Course Certificate ” from the SAN LORENZO Chef .
Saturday Continental breakfast at the hotel Breakfast, and then final farewells, before departing for your transfer to Fiumicino Airport in Rome.
For your day at leisure you may choose to explore many options: take the time to wander through Spoleto or enjoy one of several optional (minimum 6 persons) tours to Rome, Florence or Perugia. Perhaps you would prefer to visit a frantoio, and sample an olive oil tasting in TREVI. Other options include a visit to MONTEFALCO home of the famed SAGRANTINO RED WINE D.O.C., including lunch in a typical winery.