Active Gourmet Holidays
Active Gourmet Holidays

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Rome, Italy - 6 nights
Available March to November - Sunday to Saturday or Monday to Sunday

 

Enjoy an amazing six night culinary holiday in the region of Lazio in the Roman countryside, an hour outside of Rome. You will stay in a completely renovated 18th century villa with beautifully decorated rooms in this lovely medieval hamlet. Through hands on cooking classes featuring a different course for each class, you will learn traditional recipes from local cooks whose recipes have been passed down from generation to generation. Depending on availability, you can choose between two different itineraries both with amazing accommodations. 


This foodie holiday offers not only cooking classes and great accommodations but you will also sample fresh cheeses since this area is known for its marzoline (goat cheese), fresh ricotta, bufala mozzarella and also prosciutto di Guarcino. You will dine in a local "cantina" restaurant, visit a traditional olive oil mill and local farmer's market and be immersed in the local flavors of this fertile area of Italy. This rustic territory is rich in tradition and best known for its simple, savory and hearty Italian dishes such as zuppa di pane, sagne e fagioli, fettuccine by hand with various meat sauces, gnocchi with pork ribs, salsiccia patate e peperoni with Casereccio bread and Ciambelle di vino only to name a few.

 

The beautiful villa, which belonged to the nobility of the town, still boasts coffered wooden ceilings, antique wooden beams, and some original terracotta tile flooring. The interior décor reflects an ancient look while providing modern day conveniences such as private jacuzzi baths with tempmatic showers. 

 

So, if you are interested in learning traditional recipes, staying at a wonderful accommodation in a medieval village and exploring an unchartered area, this tour is for you!

 

 

 

 

SAMPLE ITINERARY

 

DAY ONE - SUNDAY - WELCOME TO THE ROMAN COUNTRYSIDE

 

Arrival at Rome’s Fiumicino Airport with transfers to your home for the week. Welcome and check-in followed by an apertivo and a light lunch.

 

After lunch you set off for a guided walk tour acquainting you with this beautiful medieval historical village.

 

Take some time to relax, unwind and unpack, and then we are off to the town of Pofi and the Pizzeria Borgo Antico where we gather for our first night's welcome dinner!

 

DAY TWO - MONDAY - OLIVE OIL CULINARY TOUR - MEET OUR PASTRY CHEF

 

 

After a typical Italian breakfast in the 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. On our return back we visit “Meringo’s” for the best gelato in Ciociaria!

 

At around 4pm its time to meet our Pastry Chef Dayana and start baking! Dinner is served at the Villa’s dining room.

  

DAY THREE - TUESDAY - CULINARY TOUR AT FOSSANOVA - COOKING LESSON ANTIPASTI

 


After breakfast, we set off for a visit to the local town’s farmers’ market is next, 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 a seafood Cooperativa.

 

Upon return and a short time for relaxation, we begin our second cooking class and start off by preparing a variety of “Antipasti”. Bruschette, Crostini, Crocchette, Arancini, Frittate, Frittelle di zucchine, grilled peppers and eggplant, stuffed zucchini accompanied by the sampling of various Formaggi and Olives are enjoyed at dinner with wine in the dining room..

 

DAY FOUR - WEDNESDAY - CULINARY TOURS AT GUARCINO - COOKING CLASS PRIMI PIATTI

 

Breakfast is followd by a today’s journey beginning at Pastorella. 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, with a short time to relax, we begin our hands-on cooking lesson number three with our chef Dayana. 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 the dining room. 

 

DAY FIVE - THURSDAY - WINE TOUR - COOKING LESSON SECONDI PIATTI

 


After breakfast we head off to visit “Cantina Tullio”, a vineyard 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. 

 

DAY SIX - FRIDAY - SHOPPING & RELAX - COOKING LESSON & PIZZA

 

Soon after your breakfast you will discover how to make a perfect pizza dough and you will 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 around. Now is time for some shopping in Frosinone.

 

We complete our program with a multi course farewell dinner at “Ristorante il Frantoio”, in the historical town of Boville Ernica.

 

   

DAY SEVEN - SATURDAY 

 

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. Arrivederci! 

  

 

*The content or order of the itinerary may change depending on dates, availability of services or activities, local festivals/holidays, weather constraints, etc. Menus are samples and may vary according to the season

 

 

 

 

GROUP SIZE

 

A minimum of 2 participants is required to run this tour and the tour is limited to a maximum of 10-14 participants.

 

(The number of participants refers to how many persons are required to run the tour, not to how many persons you must have in your party. Please inquire.)

 

 

 

HOW TO ARRIVE 

 

Closest Airport: Rome Fiumicino/Leonardo da Vinci airports. 

 

*These details are provided as additional information. Please check below to see if transfers are included in this tour. 

 

 

 

 

 BOOKING INFORMATION

 

2017 Fees Per Person

 

Double Room/US$1975
Single Supplement/US$450

 

Deposit

After availability is confirmed, a US$750 deposit person and the completed and submitted registration form will secure your reservation. Final payment is due in full 75 days before your arrival date.

 

2017 Dates

 

Available Sunday to Saturday (or Monday to Saturday) - March to November

 

Included

 

SIX NIGHT PROGRAM

 

*Transfers to/from Rome Fiumicino Airport or local train station
*Six (6) nights' accommodation with breakfast
*Five (5) hands-on cooking classes
*All meals with wine
*All exursions listed on above itinerary including transportation
*Apron, oven mitt, and cookbook

 

Not Included:

 

*Alcoholic beverages (but available a la carte)
*Airfare
*Travel Insurance
*Personal Expenses


For further inquiries or to register, click here.

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CANCELLATION POLICY 

 

Please contact us for cancellation policy information. Travel insurance is highly recommended.

 

 

 



CLIENT REMARKS

 

 

M. Conyers, Springfield, MO

"Jo-Ann was referred to me by our Italian Host saying she would meet all our needs and answer all our questions.(there were many) In the process we decided to get more women to go with us and Jo-Ann buckled up and took charge. That is a feat in itself sense we are all take charge women. 2 from CA, I from Ky and three from Mo.. plus three were named Jane…How she did it I will never know but I will be forever grateful. Our stay in “the Roman Country side” was just a wonderful experience.They attended to our every need and most of our wants. The Accommodations were as Jo-Ann said they would be, exquisite! She didn’t quit until she was sure we were in the air and was the first one to check on us when we returned. We all agreed that this would be a trip that would be hard to beat.

 

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MAP*

This exciting region is depicted below. You can also access Google MapsTM by clicking HERE. 

 

 

*In some cases mapping may give clients a general sense of location due to changes in venue. Please inquire about specific location.

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A TASTE OF PERU FOR FOODIES

"Thank you so much for organising what turned out to be the holiday of a lifetime. Everything was first class from the luxury accommodation and transportation to our fantastic tour guides and spectacular excursions. While we went without a true understanding of Peruvian cuisine, we were blown away by the variety and quality of the produce and techniques used in the restaurants selected for us. We are already looking on the website for our next destination!" - Brenda A. and Lynne A., Glasgow, Scotland

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