* Classes in Rome: In Rome we have week-long courses, 3 days and short weekend breaks. Only 12 guests are accepted for the course, and participants are free to arrange their own flights and hotel reservations, although a list of near-by different category hotels will be sent on request. We have classes on these periods: 27-31 March, 10-14 April, 15-20 May and 12-16 June.
Classes take place Monday, Tuesday Thursday and Friday from 10.30 to 2.0 and Wednesday 6 to 9.30pm so that people can have a free day for the Vatican or some other day visit. Lunch will consist of food prepared in class, local specialties and wine.
The classes are small so that they can be relaxed and informal. People can have hands on if they want, or they can sit and watch if they prefer. Most people usually do a mixture of both. There is time for questions and discussion during class, and the dishes prepared come from many Italian regions, not just Rome, using the fresh produce in season. A balance is kept between food for dinner parties, and interesting quick dishes to prepare for more informal meals. It is authentic Italian food, based on good ingredients, not fussy designer food.
Once a week there are optional visits to food markets and local specialty shops before class.
* Classes on Amalfi Coast: I love this part of Italy and over the years I have discovered small, relatively unknown restaurants where the real local food is lovingly prepared in beautiful settings. I have decided to extend my Roman Kitchen to take in cooking weeks on the Amalfi coast.
Naples and the Amalfi coast have thrilled and enchanted visitors since the early days of Rome, when the emperors endured hours of discomfort to arrive at this idyllic place -"campus felix" the happy land. The course starts in Rome with dinner at my home at 8.0 pm Sunday.
On Monday morning we will transfer by private bus to Sant'Agata sui due Golfi, a small town between Sorrento and Positano. Sant'Agata is on a hill with fabulous views of the gulfs of Salerno and Naples. Accommodation will be in small 3 star hotels with 1 night in Rome and 5 in Sant'Agata. There is a modest supplement for single use of double room.
The classes will be held in 3 local trattorie to explore pasta, vegetables, and fish. We will be cooking in a small fishing village, and an isolated little cove with only the sea, the hills and our trattoria. The final dinner and wine tasting will be held at the Relais Chateau restaurant, Don Alfonso, a 3 star Michelin restaurant.
We will also visit their award-winning wine cellar. We will visit Naples to explore the colorful food markets to get a taste of one of my favorite cities without the hassle and worries often experienced by unwary tourists, and sample a traditional pizza at "Da Michele". Friday will be free all day for individual visits to Pompei, Capri etc.
2006 dates: 21-27 May and 24-30 September. The course will cost 2150 Euros and includes 6 nights accommodation, all lunches and dinners, 3 lessons, olive oil discussion and tasting, demonstrations of pizza, limoncello and mozzarella making. Transport to and from Rome and local visits are included.
* Classes in Puglia: Puglia, in the heel of Italy, is a fascinating region, still relatively unspoiled, with great quality food, wine and olive oil. It has many affinities with ancient Greece, and everywhere we see traces of the Romans, who built the great Appian Way, linking Rome to Brindisi, the port that led to Greece and the Middle East.
Faculty Information:
Central Rome at Piazza Venezia in historic palace. Amalfi coast: Sant'Agata sui Due Golfi, a small town between Sorrento & Positano. Puglia: Hotel Melograno, Monopoli
Other Activities:
Entertaining, absorbing classes and/or memorable meals can be arranged in private houses and restaurants for Incentive Travel, Team Building and special-interest events.
Facility Information:
Rome: Purpose - designed kitchen in 17th century Doria Pamphili palace. Amalfi coast: kitchens in local trattorias. Puglia: historic fortified farmhouse, now a Rerlais Chateaux hotel.
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