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In
the autumn there are mushrooms: porcini, chanterelle, portobello, and
many more. And there are
truffles. Le
Marche
produces more
truffles than the rest of
Italy (except
Piemonte), but don't tell the Umbrians - they get upset!
The wine is harvested, the first taste of which falls on the
festival of San Martino to accompany the
chestnuts that are ready to eat.
This wine tasting really is too early in the fermentation process, but is a good excuse for a festa.
The oil is pressed in November.
The prosciutto is ready to eat.
Autumn
Sample
Schedule
Saturday
Afternoon. We will collect
you from
Ancona
airport,
Fabriano or Camerino railway stations and transport you to your
accommodation.
7.30 pm
.
Welcome to La Culinaria with local aperitivi
and prosecco. Dinner is
prepared for you and served al fresco in the stone courtyard of La
Culinaria next to the old grape treading vat and finished off with herb flavoured digestivi
or grappa.
Sunday.
Awake to the peaceful surroundings of your agriturismo.
8.00 9.00 am
. A breakfast of fresh
seasonal fruit, yoghurt, bread still warm from the village bakery, jams
and preserves made at La Culinaria and cappuccino give you the perfect
start to the day.
9.30 am
.
Arrive at La Culinaria. You
will be given an introduction to the course, schedule, welcome pack to
include recipes of everything you will taste and cook, course notes and
your apron. Tour of the orto
or vegetable garden and vineyard. Short
cooking class.
1
00pm. Lunch made by you.
Afternoon
at leisure. You might like
to return to your accommodation for a siesta
or stroll through the grounds of La Culinaria.
Try the lake for swimming or sunbathing, or just soak up the
quiet.
5.00 pm
.
Talk by our norcineria (prosciutto and salumi) and truffle expert, Luca
Castraberte. Cooking class.
8.00 pm
.
Aperitivi.
Dinner made by
you.
Monday.
7.00 - 7.15am
. Wake-up
coffee
7.15
am
.
Depart for mushroom hunt. We journey above the clouds to
the mushroom fields in the mountains and look down on Camerino as it
emerges through the early morning mist.
10.00 am . Traditional
mushroom hunter's breakfast of salami, pecorino and wine in the fields.
Retun to short class.
1.00 pm
.
Lunch made by you.
Afternoon siesta
5.00 pm
.
Olive oil tasting and talk. Brief
overview of Italian cheeses. Short
cooking class.
8.00 pm
.
Aperitivi.
Dinner made by you.
Tuesday.
8.00 9.00 am
. Breakfast
9.30 am
. Pasta
making class. We learn how to make the perfect sauces to accompany
the perfect pasta dough which we roll out thin enough to read a
newspaper through.
1.00 pm . Lunch made by you.
Afternoon at leisure
5.00 pm
.
Cooking class
8.00 pm
.
Aperitivi.
Dinner made by you
Wednesday
8.00 9.00 am
. Breakfast
9.30 am
.
Pizza lesson. We
learn to make pizza dough and suggest toppings.
1.00 pm
.
Marvelous, ludicrous fun. We
travel to a local farm where we each cook a pizza in the traditional
wood oven, taste each others and argue over which is best.
Afternoon
at leisure.
5.00 pm
.
Wine tasting and talk on wine production, characteristics of Le
Marche wines and a
general overview of Italian wines versus the rest of the world.
Short cooking class.
8.00 pm
.
Aperitivi.
Dinner made by you.
Thursday
8.00 9.00 am
. Breakfast
9.30 am
.
Today we visit two vineyards.
First, Belisario: a large cooperativo
where we can see commercial wine production on a large scale.
They make good wines which we will taste in their enoteca. Then on to
Monacesco, small producers who make excellent, prize winning wines.
1.00 pm
.
Lunch from the orto
Afternoon
at leisure
5.00 pm
.
Shopping in Camerino.
7.00
pm . Cooking
class at local acclaimed restaurant
8.00 pm
.
Aperitivi.
Dinner.
Friday
8.00 9.00 am
. Breakfast
9.30 am
.
Trip to Montecavallo to see traditional prosciuto and salume
production. Short picnic
class in the hills
1.00 pm
.
Picnic lunch
Afternoon
at leisure
5.00 pm
.
An introduction to liqueur making.
Cooking class
8.00 pm
.
Aperitivi.
Farewell dinner made by you
Saturday
8.00 9.00 am
. Breakfast
Departure
for Ancona
Airport
Autumn
Sample Menu
Minestra
di ceci e pomodoro con pane di peperoncino
Chick
pea and tomato minestrone with homemade chilli bread
Zucca
e cicerchie con bruschetta
Pumpkin and
cicerchie beans with garlic bruschetta
Risotto
ai Funghi Porcini e Tartufo Estivo
Porcini mushroom
risotto with parmesan shavings, Rucola and estivo truffles
Vincisgrassi
con pasta saporita con vino cotto
A traditional local
oven baked pasta dish made with lasagna flavoured with marsala
Gnocchi
di zucchine e patate con una salsa di noci
Courgette and potato
gnocchi with a walnut sauce
Fagiano
e faraona arrosto
riempito con patι di fegatini su verza e salsa di vino
rosso e ginepra
Roast pheasant and
guinea fowl layered with chicken liver pate on a bed of savoy cabbage,
red wine and juniper jus
Selvaggina
in umido con pure di patate tartufate
Seasonal game stew
with truffled potato puree
Torta
di ricotta con prugne
Baked
ricotta cheese cake topped with caramelised plums
Liquore
di noci verde
Green
walnut liqueur
If
you would like to discuss a tailor made course, please call
+447733266700 or email laculinaria@yahoo.co.uk
La
Culinaria Homepage
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