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In the winter we ski.
The snow covers the high peaks of the Sibiline and Appenine
mountain ranges and falls just enough for some really good skiing.
We drink hot, locally produced rum punch and munch toast and
grilled sausage, then ski in the bright sunshine down to the next bar.
At home we sit round the fire drinking new wine and eating
chestnuts. 
Winter
Sample Schedule
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 in the log fire-warmed dining room of La
Culinaria and finished off with herb flavoured digestivi
or grappa.
Sunday.
Awake to the peaceful surroundings of your agriturrismo.
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, or just soak up the quiet
and a good book.
5.00 pm
.
Talk by our norceria (prosciutto and salume) 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 –
4.00 pm
. Today we go skiing.
We travel to Frontignano, ski station for advanced skiers and beginners
alike.
1.00 pm . Lunch on the slopes
6.00 pm
.
Cooking game.
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 or quick ski at nearby small ski station, Pintura.
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 or quick ski at nearby small ski station, Pintura.
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.
1.00 pm
.
Lunch
in Visso
Shopping in Visso, iceskating in Ussita.
8.00 pm
.
Aperitivi.
Farewell dinner.
Saturday
8.00 – 9.00 am
. Breakfast
Departure
for Ancona
Airport
Winter
Sample Menu
Consommè
di funghi porcini con crostini di funghi tartufati
Porcini
mushroom consommé with truffled wild mushroom toasts
Zuppa
di selvaggina
Seasonal game soup
Risotto
di lenticchie
con pancetta e scamorza affumicato
Lentil and pancetta
risotto with smoked scamorza cheese
Tagliatelle
di faro con salsa di lepre
Home made buckwheat
tagliatelle with rich hare and tomato sauce
Gnocchi
con ciauscolo, brocoletti e tartufo
Potato gnocchi with
ciauscolo, white wine, cream, broccoli and white truffle oil
Cervo
arrosto con salsa di more
Roast venison with
blackberries
Cinghiale
in salmì
Wild boar in red
wine flavoured with rosemay and juniper
Petto
di pollo su polenta con salsa di funghi selvatici
Roast
chicken breast with wild mushroom cream sauce on soft polenta
Fegato
e ciauscolo arrosto
con sugo di lenticchie
e torta di patate
Calves
liver and roast ciauscolo with lentil jus on hash browns
Torta
di spaghetti e cioccolata
Chocolate
spaghetti
cake
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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