♦ Seven day, Six night in a luxurious accommodation
♦ 5 Hands-on cooking classes with an Italian, English speaking chef
♦ All food & wine included with meals
♦ Tours of local culinary related locations
♦ Transfers from Fiumicino Airport or the local train station to Casa Gregorio
The culinary experience begins with transfers from Rome Fiumicino Airport to Casa Gregorio.
Benvenuti and check-in at the villa followed by a welcome aperitivo. After check-in you set off for a guided walk acquainting you with the medieval historical village of Castro Dei Volsci. Following our walking tour, Casa Gregorio welcomes our guests to an early dinner in one of our dining rooms, concluding with an after dinner liqueur.
After a typical Italian breakfast in the Casa Gregorio’s new cappuccino bar, we set off to the town of Arpino, birthplace of Cicero and land of the “Olives”. This morning we visit a traditional olive oil mill (Frantoio) and are explained the process of how to make Extra Virgin Olive Oil. We then proceed to a local estate and taste the fresh olive oil. A light lunch with flavors of the oil and a sample of some of the owner’s organic wine accompany our visit. Prior to leaving olive country, you may just decide to bring home a bottle of “Terra di Cicerone” extra virgin oil.
Back to Casa Gregorio, at around 4pm its time to meet our Chef and start baking! Dinner is served at the Villa’s dining room.
Today, after breakfast at Casa Gregorio, we set off for a visit to the local town’s farmers’ market to gather what’s needed for tonight’s antipasto extravaganza and get a feel of how the locals live. Next, a visit to a local cheese Caseiﬁcio and sample fresh Ricotta, Buffalo mozzarella and Provolone. The morning continues with of visit to the “Abbey of Fossanova” on our journey to the Tyrrhenian seaside town of Terracina. A view of the sea and a stroll by a few shops, we lunch at the local Trattoria Centosedici. Upon return and a short time for relaxation, we begin our second cooking class by preparing a variety of “Antipasti”. Bruschette, Crostini, Crocchette, Arancini, Frittate, Frittelle di zucchini, grilled peppers and eggplant, stuffed zucchini are a few examples accompanied by the sampling of various Formaggi and olives and are enjoyed at dinner with wine in Casa Gregorio’s dining room.
Breakfast at Casa Gregorio’s bar. Today’s journey begins at Pastorella and watch the process of fresh sausage, followed by a visit at “Prosciuttificio” in the town of Guarcino (the Parma of Ciociaria), and there we have a picnic lunch of fresh hand cut prosciutto or porchetta. Upon our return to Casa Gregorio, with a short time to relax, we begin our hands-on cooking lesson number three with our chef Valerio. Fantasia of “Primi Piatti”, you will learn how to prepare a variety of home made pasta shapes with the proper seasonal sauce, that you will then enjoy tonight at dinner with a great bottle of wine in Casa Gregorio’s dining room.
After breakfast at Casa Gregorio we head off to visit the Abbey of Montecassino, which has a significant part of history here in Ciociaria. Afterwards we visit a winery in Val Comino, a region in Italy famous for its Cabernet wines. You will have the opportunity to see one of their vineyards, visit the cellar and bottling plant, and learn the vinification process ending with a wine tasting. Afterwards, we continue our journey to the nearby town of Atina, famous in Italy for its annual “Jazz Festival” and have lunch at the “Old Cantina Visocchi” now totally restored with antique winery relics into a sophisticated restaurant called “Le Cannardizie”. Our host Patrizia Patini, a sommelier, gives us a taste and sampling of yet another fantastic wine of the region. In the afternoon you will begin to prepare a list of “Secondi Piatti” such as Involtini, salsiccia con patate e peperuola, and Scaloppini alla mela, and the proper “Contorno” to accompany the main course. Dinner with wine is in the dining room.
Breakfast today is served at Casa Gregorio. Soon after breakfast, our chef Valerio will show you the secret art of Limoncello making. Is now time for you to discover how to make a perfect pizza dough. You will than enjoy making and topping your pizza, cooking it in our pizza oven and savoring it at lunch-
After lunch you have a couple of hours to relax or have a walk on the hills surrounding our medieval town. In the afternoon we visit “Meringo’s” were you will enjoy the best gelato in Ciociaria!
We complete our program with a multi-course farewell dinner at “Ristorante Setteventi”, in the historical town of Pofi.
Your final day comes too soon, but it is time to have breakfast, gather up your newly-acquired cooking skills, pack your bags, and travel back to the airport. We hope you will be leaving with wonderful memories! The earliest flight scheduled for departure will determine the time you leave Casa Gregorio.