From: €750.00
What your 3-day cooking experience includes:
To organise your own group (minimum of 6 people), or join a cooking experience in either English or Italian, you can email us at info@visconti-cookingexperience.com or call on +39 328 1511 491.
Book now
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
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!
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
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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