Saturday.
Afternoon. We will collect
you from Ancona
airport,
Fabbriano 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 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.
8.00 – 9.00 am
. Breakfast
9.30 am
.
Pasta making class. We
learn how to make the perfect sauces to accompany the perfect 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
.
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 – 3.00
pm
. Today we visit the coast
and Civitanova
Marche
fish market to
buy seasonal fresh seafood for our dinner.
We visit a seaside restaurant kitchen and watch how to make pentolaccia, a traditional fish and shellfish stew, then sample it
for lunch overlooking the waves. After
lunch you are free to sunbathe and swim in the sunshine.
5.00 pm
.
Cooking fish.
8.00 pm
.
Aperitivi.
Fish 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
Bisci, small producers who make excellent, prize winning wines.
1.00 pm
.
Lunch from the orto
Afternoon
at leisure
5.00 pm
.
Cooking class: how to bottle fruit and vegetables, make jams,
preserves, pickles and relish.
8.00 pm
.
Aperitivi.
Dinner made by you.
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
Summer
Sample dishes
Fiori
di zucca ripieni con ricotta, pecorino e prosciutto su pomodori san marino
Stuffed
courgette flowers with ricotta, grated peccorino & prosciutto on san
marino tomatoes
Carciofi
al forno riempiti con funghi, aglio e prezzemolo
Roasted artichoke stuffed with mushrooms,
garlic and parsley
Focaccia
con fichi e prosciutto
Home baked garlic & rosemary
foccaccia stuffed with figs and prosciutto
Risotto
con trota, rucola e guanciale affumicato
Risotto with trout, rocket and smoked
cheek of pork
Tagliolini
freschi ai frutti di mare e pachini*
Home made egg tagliolini with a shellfish
and pachino tomato sauce
Petto
di pollo alla braccia con lollo rosso e caponata
Char-grilled chicken breast on lollo
rosso and caponata
Pentolaccia
Traditional seafood stew with garlic
crostini and aioli
Branzino
con Erbette e Aglio alla Corriere Adriatico*
Herbed and garliced seabass in newspaper
Zuppa
di fragole con biscotti*
Cold strawberry soup with biscotti
Granita
di anguria, cioccolato
e Varnelli
Watermelon, aniseed and chocolate chip
ice
Liquore
di fragola
Strawberry liqueur
*See
recipes
If
you would like to discuss a tailor made course, please call
+447733266700 or email laculinaria@yahoo.co.uk
