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Short Experience

From: 650.00

 

What your weekend cooking experience includes

3 nights accommodation at a B&B in a medieval village with breathtaking views, San Giovanni (10 minute walk from Visconti Kitchen, or Fontecchio 10 minute drive)

All breakfasts, lunches and dinners with local Abruzzo wines

A minimum of 8 hours of hands-on cooking, individual stations, in a small group of up to 10, in the beautiful Visconti Kitchen restaurant, using homegrown organic vegetables and locally sourced quality organic products and meats

Tour of the Visconti organic gardens and foraging experience (seasonal)

Local culinary and cultural tours and tastings

Transfers to and from L'Aquila

Gift package including recipes and Visconti apron

Scroll down to view the full itinerary

For bookings outside our available dates please contact us on Bookings@visconti-cookingexperience.com

Book a short experience (Thursday – Sunday):

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Itinerary

Day 1 Thursday

Transfer from L’Aquila (afternoon, early evening) to your B&B. One of your hosts will there to meet you. Once at your B&B, you will have time to settle in and freshen up. You will then be taken to Visconti Kitchen for your welcome dinner. You will meet Chef Leonardo and his wife Jaynie and the rest of the team. There will be a short presentation on what to expect during your course

Day 2 Friday

Breakfast at your B&B and pick up at 9am

Tour of Visconti garden to pick produce for the day’s cooking classes and/or visit to an organic farm

11am – Cooking Class 1. Learn to make handmade pasta using local ingredients and products selected from the garden

12:30pm – Lunch at Visconti Kitchen

2pm – Cooking Class 2. Preparing secondi (main dishes) and an Italian dessert

4pm – Free time to relax at your B&B and enjoy the view, or walk around the village

6pm – Visit to Stiffe Caves (optional)

7:30pm – Casale Liberati, wine bar in Stiffe to taste some of the best Abruzzo wines and a dinner aperitif of delicious local products. This Enoteca is situated in the heart of a little medieval village, nuzzled into the lush green Apennines, overlooking the valley below and the Gran Sasso mountains… the view will take your breath away! Alberto, Agnese and Simona will win over your hearts!

Day 3 Saturday

Breakfast at your B&B and pick up at 9am

Visconti Kitchen for Cooking Class 3. Prepare pizza dough

10:30am – Trip to Santo Stefano di Sessanio, one of the most beautiful medieval hill villages in Italy. Located in the Gran Sasso national park, the highest region of the Apennines. It has been recognized by the Slow Food movement for its sustainable agriculture and is most famous for its lentils “lenticchie

1pm – Light lunch in a mountain restaurant

Back to your B&B at around 2:30pm for a short rest

5pm – Cooking class 4. Prepare a farewell dinner for your group and hosts at the Visconti Kitchen restaurant. There may be a surprise at the end but we won’t give anything away just yet

Day 4 Sunday

Breakfast at your B&B. You will be taken to L’Aquila to board the bus direct to Fiumicino or Ciampino airport. With prior notice we can assist you in making alternative arrangements

Late Spring/Early Summer Menu (an example)

Artichoke Focaccia

Ricotta crostinata al forno with saffron and truffles

Ravioli stuffed with olaci (wild spinach), and fresh ricotta,in a light tomato (organic) sauce

(olaci picked in the Gran Sasso mountains and the tomatoes harvested in the visconti garden)

Local grass fed lamb with rosemary and lemon

Wild mixed green salad

(Foraged in the nearby fields and Visconti garden)

Lemoncello cake

Red and white award winning Abruzzo wines

Homemade liquors with local ingredients

 

 

Autumn Menu

Pumpkin and potato soup with homemade Rosemary croutons

(herbs and pumpkin harvested from our garden)

Handmade pasta (maccheroni alla chitarra) with wild mushrooms and local truffles

Stuffed red and green peppers with sausage and spices,

baked in the Visconti kitchen wood oven

(Sausage handmade in nearby village)

Wild cicoria with garlic and hot pepper flakes

(cicoria foraged in the nearby fields)

Traditional chocolate cake with fresh ricotta, chocolate and homemade

Grape jelly

Or

Fresh fig pie

 

 

Due to the seasonal nature of the Visconti cooking experience, each class and the dishes prepared may vary.

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