|
|
All About Umbria
offered by supplier M05092 (view this supplier profile)
Key Information:
Tour Duration: 5
- 7
day(s)
Group Size: 2
- 8
people
Destination(s):
Italy
Specialty Categories:
Food & Wine
Season: January - December
Airfare Included: No
Tour Customizable: No
Minimum Per Person Price: 3025 US Dollar (USD)
Maximum Per Person Price: 3225 US Dollar (USD)
|
|
Tour Itinerary:
Day 1: Transfer from the Rome Fiumicino Airport to the Hotel Clittunno in Spoleto. This afternoon, enjoy a welcome drink and a short presentation on your cooking course from Mamma Giovanna or one of the chefs of the restaurant. In the evening, enjoy dinner and a welcome night's rest at your hotel.
Day 2: After breakfast, your introduction to classic Umbrian cooking gets underway with the presentation and preparation of some typical appetizers: crostini with chicken liver pate, homemade focaccia stuffed with caciotta cheese and ham, bruschetta with garlic, tomatoes, and truffle sauce. Enjoy preparing and tasting the dishes you've prepared. After your first lesson, relax and have lunch at the trattoria “La Cantina”. In the afternoon depart at around 3:30 pm for a walking tour of Spoleto on your own. Make sure to visit such sights as the famous Dome of the City, the Church of Saint Eufemia, the entrance to Rocca of Albornoz, and the recently restored heart of the village. Dinner tonight will be at the hotel.
Day 3: Depart by minibus at 9:00 a.m. for a guided tour of legendary Assisi, the city of Saint Francis. Lunch in a typical restaurant. Afterwards, it's on to the famous town of Montefalco, land of the Sagranino red wine, visit of the winery Cantina Novelli where we will be invited to taste wonderful wine. Return and dinner at the hotel this evening.
Day 4: Breakfast, followed by your next cooking lesson. Today the emphasis will be on first courses, with the preparation of such dishes strangozzi (homemade pasta) with truffle sauce, gnocchi (potato dumplings) al sugo, farro in umido. As always, you will taste the dishes you have prepared and lunch in the hotel. In the afternoon, free time. Dinner at the hotel.
Day 5: Cooking class on the preparation and tasting of sweets like crescionda and attorta. Depart at 12:00pm for a visit to nearby Norcia, home of the Black Truffle. Lunch in Norcia’s most famous restaurant, “ Il Granaro del Monte,” which will feature the remarkable tastes of these mysterious tubers. Afterwards, a guided visit to the parks of the Sibillini and the Valnerina, two of the most fascinating parks of Italy. Return to the hotel for a late afternoon dinner.
Day 6: This morning, after breakfast, you will have a chance to learn the secrets of an Italian Chef, as you accompany him to the local fruit and vegetable market to choose the ingredients for this afternoon's cooking lesson. Today you will tackle main courses, with instruction in the preparation of trout valnerina style, zucchini and fried eggplant, frittata of asparagi, and tagliata di bue with balsamic vinegar sauce. In the evening, you will taste all that you have made, and celebrate your graduation at a grand dinner at the hotel, where all participants will receive their "Italian Cooking Course Certificate ".
Day 7: Breakfast at the hotel, final farewells, depart for your transfer to Fiumicino Airport in Rome.
Notes:
Airfare is not included in the tour price.
2009 Prices:
- 6-night program
* US$2700 per person based on double occupancy
* US$350 single supplement
- 4-night program
* US$1950 per person based on double occupancy.
Price Includes:
- Six nights double accommodation
- All meals with local red and white wines
- Four cooking lessons
- English speaking guide
- Market visit
- Excursions as listed in itinerary
- Round trip transfers Rome airport
- Entrance and wine tasting fees.
Also see tour packages in:
Europe
Italy
Local Culture
Food & Wine
Email it to a friend:
Click here to email this vacation to a friend
|
|
|
|
, ext: 05092
