2018 Culinary & Wine Tours with Umbrian Master chefs and local cooks
Join us for a spectacular week savoring the great tastes of Umbrian cuisine and wine
April 19-27: Freshness of spring
July 4-12: Garden delights
October 19-27: Olive harvest
Hands-on and demonstration lessons with extraordinary local chefs in their own kitchens as well as great local cooks in Palazzo Fiumi-LaPlaca’s fabulous kitchen. Meet artisanal producers, visit an organic farm, go on a truffle hunt, watch cheese being made, see prosciutto and sausage preparation, tour spectacular hill towns, enjoy fantastic meals, wine tastings, and much more.
Beautiful accommodations in a restored 17th-century palazzo in the heart of Umbria.
7-Day Tour package: $2900 per person
(Double occupancy in shared apartment or B&B room. If space permits, for groups up to 8, there will not be a single occupancy charge.) Airfare is NOT included
• accommodations for 7 nights at Palazzo Fiumi-LaPlaca in Bettona;
• all classes with local chefs and cooks;
• daily guided tours, all entrance fees;
• all but (possibly) one meal out (there might be a lunch on your own);
• wine tasting at 2 to 3 fabulous local wineries
• olive oil tasting at the renown Decimi frantoio;
• Cheese making demonstration (in season) or cooking lesson at a local agriturismo;
• Truffle hunt followed by a wonderful rustic lunch including a pasta dish with truffles;
• pick up and return to airport (to meet one flight each way).
Tour will accept up to 8 people.
Not available for these special tours? Plan your own customized tour whenever you want. All-inclusive tours are available mid-April–mid-November for 4 to 8 people.
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Sample Lessons: Great chefs, cooks, and friends
Villa Roncalli, Foligno: Our last Culinary Tour lesson was supposed to be 4 hours and it stretched to 7 while Maria Luisa Scolastra prepared course after course. There was an amazing frittata with garden vegetables followed by a more than amazing filled gnocchi in two sauces, then risotto with roast pigeon in a fabulous sauce, then pork tenderloin in a Sagrantino (wine) reduction, and finally Maria Luisa’s individual apple/pear cakes. It was all just too wonderful. Can’t wait to do it again with what’s in perfect season.
A morning with dear friends: Share a morning of raised dough and dolce. Luisella Reale, famous in Bettona for just about everything, teaches us two dolce recipes — torta della nonna and a crostata, Umbrian style made with olive oil. Loretta Bartolini teaches us the classic Umbrian torta al testo(Umbrian flatbread), cooked on a metal plate (a testo) on top of the stove and used traditionally for sandwiches. And a surprise local legend TBD. A morning filled with local recipes and a chance to meet the real people that make living in Italy so memorable and the reason why Bettona is such a wonderful place to live.
Roberto Piergiovanni: Bettona is well known throughout Umbria as offering one of the best sagras(town festivals) featuring authentic local dishes. Who better to teach us how to make the classic sugo del’oca (goose sauce) than the delightful chef from our renown Sagra del’Oca (goose festival). Roberto will come to the palazzo to teach us how to make a traditional local dishes as well as umbricelli (fresh eggless pasta). Definitely a delicious treat for all.
Farm visit: Guests will spend a morning visiting the organic farm in nearby Collazzone, specializes in responsible meat production — Chianina beef, lamb, pigs, and chickens — raised with an absolute commitment to a healthy farm to table philosophy. Tour the farm, see prosciutto preparation, understand the curing process, and watch sausage being made.
Amanda Masoni of l’Osteria i Birbi opens her kitchen for a lesson in several of her most special dishes. First her wonderful vegetable tempura and battered bacalà and then her delicious faraona(guinea hen) stuffed with artichokes. Both are my favorites.
Your host, Michael LaPlaca, will certainly be in the act sharing some of the Palazzo Fiumi-LaPlaca’s special recipes like pannacotta with fresh fruit and vin santo, an amazing torta Caprese, as well as pepperoni jam, and other seasonal treats. His pasta workshop will focus on filled pastas leading to a relaxed dinner at the palazzo.
Yes and there’s wine too
In addition, an equally important part of every culinary tour, the group will visit two or three, local wineries (Cantina Dionigi, Arnaldo Caprai, or Paolo Bea) for tours and tastings.
Accommodations in a restored 17th century palazzo in the small hill town of Bettona situated between Assisi and Perugia. A variety of options for shared and private rooms are available and, if desired, additional private rooms are available in the town’s hotel, a few blocks away. Most lessons will be held in the palazzo’s wonderful kitchen with dining in the spacious rooms of the “piano terra.” (Accommodations for additional days are available for those who wish to stay longer or arrive earlier.)
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