Docstoc

brochure

Document Sample
brochure Powered By Docstoc
					Chef Lorenzo Polegri’s Cooking Courses at
   Zeppelin Restaurant, Orvieto, Italy
Food Lovers and Travellers       - ONE-DAY COOKING CLASS
                                  AND LOCAL WORKSHOPS

                                - ONE WEEKEND COOKING COURSE
                                  AND LOCAL WORKSHOPS

                                  - ONE-WEEK COOKING COURSE
                                    AND LOCAL WORKSHOPS




Culinary, Restaurant Management
And Hospitality Students - 11-DAY COOKING COURSE IN UMBRIA,
                               TUSCANY AND PARMA

                              - TWO-WEEK PROFESSIONAL DIPLOMA
                                “EXPERT OF ITALIAN CUISINE 1ST
                                 LEVEL” IN COOPERATION
                                 WITH REGIONE UMBRIA




Internship Abroad at Zeppelin Restaurant
                                  ONE-DAY COOKING CLASS

Those who decide to participate in our one-day cooking class can choose any of the following
menus, or we can customize their favorite program upon request.

                        The One-Day Cooking Class Includes:
•   4 hours of cooking class with Chef Lorenzo
•   1 coffee break with coffee, cheese, salumi and Prosecco wine
•   1 lunch or dinner with wines
•   Certificate of attendance
•   Apron
•   Printed Booklet of Recipes

                        # Participants                Cost per person
                              2-6                           € 120
                              7-12                          € 110
                             13-16                          € 100

The Rustic:
Umbrian Bread; Focaccia; Hand Rolled Fresh Pasta; “Amatriciana Sauce”; Classic
Porchetta with Wild Fennel; Roast Potatoes with Rosemary and Garlic; Ricotta
Mousse with Chocolate and Hazelnut.

The Hunter:
Ciabatta with Olives; Bread Sticks; Umbrichelli (local Umbrian hand made pasta);
Wild Boar Ragout; Stewed Venison with Mushrooms; Spinach Ripassate; Zuppa
Inglese with Alkermes Liquor.

The Gardner:
Potato Bread with Rosemary; Fried Bread with Onions and Hot Peppers;
Handmade Ravioli with Ricotta, Spinach and Pecorino cheese with butter and sage;
Eggplant Parmigiana with Goat Cheese Fondue; Lemon Custard Tart with Apples.

Songs from the Wood:
Pizza with Porcini Mushrooms; Stuffed Bread with Chanterelle and Sausages;
Potato Gnocchi with Black Truffle Sauce and Pine Nuts; Wild Boar with Olives and
Juniper; Asparagus Flan; Red Berries and Mascarpone Mousse.


The Farmer:
Chick Pea Focaccia with Rosemary; Chestnut Bread; Risotto with our Homemade
Sausages, Broccoli and Hot Pepper; Chicken with Peppers and Olives; Green
Beans with Cherry Tomatoes; Tiramisù with Coffee and Sambuca Sauce.
                              Specialty Classes:

1. Fresh Pasta Hand Rolled Pasta: Tagliolini, Pappardelle, the Famous Local
“Umbrichelli” and Gnocchi. Three different classic sauces: “Amatriciana”, “Fresh
Tomatoes and Basil”, “Carbonara”.

2. Poultry and Game Hare Ragout, “Porchetta-style” Rabbit; Wild Boar Cacciatora;
Chicken with Peppers.

3. Secrets of the Oven Pizzas; Focacce; Stuffed Pizzas; Regional Breads; Savory
Tarts; Special “Pizza on the Peel” and many more.

4. Vegetarians and “Verdure” Make unusual recipes while playing with plants:
Insalate; Mousse and Flans; Soups; Stuffed Zucchini with Ricotta; Eggplant
Parmigiana, Crespelle and many more.

5. Chocolate Kisses !!! One half day working with the finest chocolate of Umbria
making pralines: The famous “Bacio”; Chocolate Mousse; Chocolate Truffles and
tempting variations of this dark treasure.
                                       Local Workshops

EXCLUSIVE!!! A Truffle Play with tasting menù                            A unique and unforgettable
challenge hunting truffles with Giovanni, a professional truffle hunter, and Diana, his truffle-sniffing
hunting dog. Return back to Zeppelin Restaurant where we will prepare for you an exciting meal
using the precious “Tuber” and its best way to transform the little treasure into a masterpiece.

        # Participants                  Cost per person
              6-8                              € 90
              9 -16                            € 80



A Morning at the Market (Thursdays and Saturdays only) Wander the Orvieto farmers’
market with Chef Lorenzo in the morning and experience local produce at its peak: vegetables,
nuts, cheeses, honey and more! Return back to Zeppelin for five course lunch, with 3 wines.


        # Participants                  Cost per person
              6-12                             € 60
             13-20                             € 55
             21-30                             € 50




Explore Local Cheese, Extra Virgin Olive Oil and Wine
Explore a day of Italian specialties. Start with a tour and cheese tasting at a local producer of
pecorino (sheep’s milk cheese), visit a mill and learn how extra virgin olive oil is produced and
have a tasting of oil and bruschetta, then head to a winery for a tour and tasting. Lunch and dinner
at Zeppelin Restaurant and transportation included.


        # Participants                  Cost per person
              6-8                             € 120
             9 - 16                             € 110
             17- 24                            € 100
                              One Weekend Cooking Course

The goal of this course is to give the participant a three-day culinary experience of Umbrian and
Italian cuisine with hands-on classes, making complete menus from antipasto until dolce. And, of
course, tasting the right wines! This is a unique weekend, with the best food and company under
the wise and funny guide of Chef Lorenzo!

This package includes:
- 12 hours of cooking lessons with Chef Lorenzo
- 3 nights at 4 star hotel
- 3 coffee breaks with drinks and coffee
- 4 lunches at the Zeppelin with 3 wines
- 3 dinners at the Zeppelin with 3 wines
- Workshop and local transfers
- Certificate of attendance, school’s chef's jacket, apron, printed booklet of recipes

        # Participants                       Cost per person
               2-7                    € 900 double occupancy
                                      € 990 single occupancy
              8-12                    € 870 double occupancy
                                      € 960 single occupancy


                                       Summarized Schedule

Thursday :
Arrival in Orvieto
1:00 p.m. Welcome drink and light lunch at Zeppelin
Free afternoon
Dinner at Zeppelin : Introduction to the course with chef’s jacket, apron, cooking schedule

Friday :
9:00 a.m. / 1:00 p.m. Cooking Class 1
Menù 1 : Bruschetta with Tomatoes and Basil; Tagliatelle with Arrabbiata Sauce; Pollo Cacciatore
Style; Roasted Potatoes with Rosemary; Zuppa Inglese
Wines: Prosecco Valdobbiadene, Orvieto Classico, Sangiovese Umbria
1:00 p.m. Lunch at Zeppelin
3:30 p.m. “Feeling Like the Natives…” Tour Orvieto and the surroundings
Dinner at Zeppelin

Saturday :
9:00 a.m. / 1:00 p.m. Cooking Class 2
Menù 2 : Focaccia Rustica with Rosemary and Sea Salt; Handmade Gnocchi with Lamb Ragout;
Stewed Wild Boar seasoned with Bay Leaves and Juniper; Zucchini with Red Onions; a perfect
Tiramisù
Wines: Chardonnay, Merlot Umbria, Aleatico Umbria
1:00 p.m. Lunch at Zeppelin
3:30 p.m. Workshop and wine tasting at a local Winery
Special Truffle Dinner at the Zeppelin

Sunday:
9:00 a.m. / 1:00 p.m. Cooking Class 3
Menù 3 : Panzerotti Fritti; Classic Veal Lasagna; Porchetta, Seasoned with Wild Fennel; Spinach
“Ripassate”; Panna Cotta with Chocolate
Wines: Trebbiano Spoletino, Sagrantino di Montefalco, Vinsanto
1:00 p.m. Lunch at Zeppelin with certificate ceremony and group picture!
Departure from the Zeppelin
    One-Week Cooking Course
                With
Chefs Lorenzo Polegri and Kim Brookmire
The goal of this course is to acquaint the participant with the basic products used and the
procedures followed during food preparation, beginning with analysis of the basic ingredients used
in Italian cuisine. The focus will be on Umbrian cuisine, in particular.
Chef Lorenzo and Chef Kim will take the adventurous participants to the real deal of cooking,
directly involved in the guided search for the basic products at the various local markets, wineries,
oil mills, and vegetable gardens located in the Orvieto area and its countryside. This type of course
has been designed for those desiring a different kind of human experience based on the genuine
gastronomic tradition of Italy.
This course is a full hands-on cooking experience where participants will make many various
regional breads, pastas, sauces, vegetables, meats and of course, dolce and gelato! Spend the
morning in the Zeppelin kitchen preparing Classic Umbrian Menus and then savor the works of the
kitchen. Menus change according with the season and what we find fresh every day from the local
producers.

This package includes:
- 20 hours of cooking classes
- 5 coffee breaks with drinks and coffee
- 7 lunches at Zeppelin with Wine Tasting
- 5 dinners at Zeppelin with wines
- 1 BBQ at the farm with wines
- 1 dinner at a trattoria with wines
- 1 Truffle hunting excursion
- Orvieto City Pass
- 7 nights at 4 star hotel with breakfast
- Airport transfers
- Workshop and local transfers
- Travel Insurance Caremed
- Certificate of attendance, school’s chef's jacket, apron, printed recipes
- Flight fare not included




        # Participants                       Cost per person
               2-7                     € 1,950 double occupancy
                                       € 2,200 single occupancy
              8-12                     € 1,900 double occupancy
                                       € 2,150 single occupancy




                                        Summarized schedule


Sunday :
Arrival in Rome Fiumicino Airport and transfer to Orvieto
1:00 p.m. Lunch at Zeppelin
Free afternoon
Dinner at Zeppelin: Introduction to the course with chef’s jacket, apron, recipes and the Orvieto
“Carta Unica” city pass, with access to all the tour attractions and monuments of Orvieto
Monday :
9:00 a.m. / 1:00 p.m. Hands-on cooking class: Classic Umbrian Menu 1
The Rustic:
Umbrian Bread; Focaccia; Hand Rolled Fresh Pasta; “Amatriciana Sauce”; Classic Porchetta with
Wild Fennel; Roast Potatoes with Rosemary and Garlic; Ricotta Mousse with Chocolate and
Hazelnut. 1:00 p.m. Lunch at Zeppelin with wines, coffee/cappuccino
3:30 p.m. “Feeling like the natives…” : Walking tour of Orvieto and the surroundings with Chef
Lorenzo and Chef Kim!
6:45 p.m. Aperitif at Foresi Winery and visit of the old cellar
Dinner at Zeppelin




Tuesday :
9:00 a.m. / 1:00 p.m. Hands-on cooking class: Classic Umbrian Menu 2
 The Hunter:
Ciabatta with Olives; Bread Sticks; Umbrichelli (local Umbrian hand made pasta); Wild Boar Ragout;
Stewed Venison with Mushrooms; Spinach Ripassate; Zuppa Inglese with Alkermes Liquor.
1:00 p.m. Lunch at Zeppelin
3:30 p.m. Visit to “La Carraia” Winery, Orvieto, with wine tasting;
       Visit “Fratelli Oreto”, the best butchers in town with salumi and porchetta tasting.
Dinner at Zeppelin



Wednesday :
9:00 a.m. / 1:00 p.m. Hands-on cooking class: Classic Umbrian Menu 3 and preparation for today’s
BBQ dinner in the countryside!
 The Gardner:
Potato Bread with Rosemary; Fried Bread with Onions and Hot Peppers; Handmade Ravioli with
Ricotta, Spinach and Pecorino cheese with butter and sage; Eggplant Parmigiana with Goat Cheese
Fondue; Lemon Custard Tart with Apples.
1:00 p.m. Lunch at Zeppelin with wines, coffee/cappuccino
3:00 p.m. Visit to extra virgin olive oil mill “ Fratelli Bartolomei” in Montecchio, with bruschetta and
wine tasting
Dinner : B.B.Q. dinner at Lorenzo’s farm with assortment of meats and, of course, a large selection of
wines and more... !!!



Thursday :
7:00 a.m. / 9:00 a. m. Hunting down Truffles! Follow Giovanni, the truffle hunter, and his dogs
searching for our wild forest treasure!
9:30 a.m. / 11:00 a.m. Visit Orvieto’s Market and experience the farmers’ local produce at its best.
Stop and visit Scarponi, Orvieto’s best pastry chef for a great cappuccino and pastry.
11:30 a.m. / 12:30 p.m. Free time to explore
1:00 p.m. Lunch at Zeppelin with wines, coffee/cappuccino
3:30 p.m. Tour and cheese tasting at “Caseificio Alta Tuscia”, the best local dairy factory producing
Pecorino Cheese (sheep cheese); Visit Civita, the unique “Dying Town”
Dinner at Trattoria “Del Ponte” in Civita



Friday :
9:00 a.m. / 1:00 p.m. Hands-on cooking class: Classic Umbrian Menu 4
Songs from the Wood:
Pizza with Porcini Mushrooms; Stuffed Bread with Chanterelle and Sausages; Potato Gnocchi with
Black Truffle Sauce and Pine Nuts; Wild Boar with Olives and Juniper; Asparagus Flan; Red Berries
and Mascarpone Mousse.


1:00 p.m. Lunch at Zeppelin with wines, coffee/cappuccino
3:30 p.m. Visit of the Duomo, S. Patrick’s Well
Dinner at Zeppelin



Saturday :
9:00 a.m. / 1:00 a. m. Hands-on cooking class: Classic Umbrian Menu 5
 The Farmer:
Chick Pea Focaccia with Rosemary; Chestnut Bread; Risotto with our Homemade Sausages, Broccoli
and Hot Pepper; Chicken with Peppers and Olives; Green Beans with Cherry Tomatoes; Tiramisù
with Coffee and Sambuca Sauce.

1:00 p.m. Lunch at Zeppelin with wines, coffee/cappuccino
3:30 p.m. Visit “Orvieto Underground,” the hidden city of Orvieto
5:00 p.m. Free time for shopping
Dinner at Zeppelin: Certificate ceremony and group picture!




Sunday : Transfer from Orvieto to Rome and departure back home
                11 days of ITALIAN CUISINE with
            Chefs Lorenzo Polegri and Kim Brookmire




                                          ORVIETO, ITALY
                               Spread the art of authentic Italian Cuisine!!!

Italian food is recognized throughout the world as one of the top cuisines and probably the favorite
amongst many. This program for students and professionals of culinary arts is a “Master” course that
allows you to experience, learn and understand the heart of Italian cuisine. This course will distinguish
one chef from another, and is important for guaranteeing success and a profitable career in the food
industry. Follow Chef Lorenzo and Chef Kim and fall into a unique culinary experience! Learn the secrets
that will make you a true expert of Italian cuisine. One must use the proper ingredients and be able to
recognize the authenticity and freshness of products. This course is not only about understanding the
true spirit of Italian heritage and traditions that have been around for centuries, but is also about
becoming a part of the Italian culture as an ambassador of the Cucina Italiana!

This package includes:
- 25 hours of cooking classes
- 3 Wine seminars
- 5 coffee breaks with drinks and coffee
- 8 lunches at Zeppelin with Wines
- 6 dinners at Zeppelin with wines
- 1 BBQ at the farm with wines
- 1 Picnic at the Balsamic Vinegar farm
- 4 dinner at a trattoria/ restaurant / agriturismo with wines
- 1 lunch at trattoria
- 1 Truffle hunting excursion
- 1 lunch at Banfi Winery
- Orvieto City Pass
- 10 nights at 4 star hotel with breakfast
- Airport transfers
- Workshop and local transfers
- Caremed Travel Insurance
- Certificate of attendance, the School’s Chef's Jacket, apron, printed recipes
- Flight fare not included




        ISTITUTO CULINARIO “ LORENZO POLEGRI” at ZEPPELIN RESTAURANT ORVIETO:

   • A Culinary destination in the beautiful Region of Umbria, “ The Green Heart of Italy”

   •   The most celebrated non-American restaurant performed at the James Beard House

       The only official site in Italy for internship for The International Culinary School at The Art
         Institutes of America, The Culinary Institute of America, Johnson & Wales University,
                French Culinary Institutes, Newbury College. HANDS-ON COOKING CLASSES

    • 5 Hands-on Cooking classes preparing classic recipes of the Umbrian, Tuscan and Lazio
        repertoire, multiple course menus with mineral waters, wines, spirit and liquors, coffee
        or cappuccino!

    • 3 Wine seminars with professional English speaking Sommelier, tasting and studying
        wines from: Piedmont, Friuli Venezia Giulia, Veneto, Emilia Romagna, Tuscany, Umbria,
        Lazio, Campania, Puglia, Sicily.



                                          HOUSING & MEALS

    • 9 nights at 4 star hotel in the center of Orvieto

    • 1 night at 4 Star Hotel in the center of Modena, double or single occupancy, free Wi-Fi,
        breakfast included
•     All meals are included, with mineral water, wines and coffee.




                                 EXCURSIONS and WORKSHOPS

    • Day walking tour of Orvieto: The Farmers’ Market, The Duomo, Orvieto Underground,
       Torre del Moro, S. Patrick’s well

    • Professional chocolate class at “Perugina” and trip to Assisi

    • Truffle Hunting with Giovanni and his dogs, Lilla and Diana

    • Workshop at Banfi Winery in Montalcino; Visit the Castle with wine tasting and lunch

    • Workshop in Parma at Parmigiano Reggiano factory with tasting

    • Workshop in Parma at Prosciutto di Parma producer with tasting

    • Workshop at Balsamic Vinegar and Lambrusco producer Medici Ermete Family in Reggio
       Emilia.

    • Workshop at Bartolomei Extra Virgin Olive Oil Mill with oil tasting

    • Workshop at Oreto Butcher with salumi tasting

    • Workshop to Alta Tuscia Pecorino cheese factory



                                           INSURANCE

•     Participants are covered by Caremed Gold travel Insurance for luggage loss and damage;
      accidents, health and dental

                                        TRANSPORTATION

•     Airport transfers.

• Workshop and local transfers

•     Flight fare NOT included

                                      OTHER INCLUSIONS

• School jacket / apron

• Use of cellular phones (minutes to be purchased by participants)

• Use of printers, computers and Wi-Fi at Zeppelin Restaurant and hotel
    • Printed book of recipes

    • Diploma of Istituto Culinario “Lorenzo Polegri Food & Wines”




        # Participants                            Cost per person
               6 – 12                     € 2,800 double occupancy
                                          € 3,100 single occupancy


                                                Schedule
Day 1 Thursday:

Arrival at Rome Airport in the morning, transfer to Orvieto and to the lodgings.
1:00 p.m. Lunch at Zeppelin Restaurant. Meet the participants and introduction of the program.
3:00 p.m. / 6.00 p.m. Free to explore the town of Orvieto!
6:00 p.m. / 7:00 p.m. Wine Seminar and Tasting-1: 6 wines of Umbria, Tuscany and Lazio
8:00 p.m. 4 course Dinner at the Zeppelin Restaurant with wines and coffee/ cappuccino


Day 2 Friday:

8:00 a.m./ 1:00 p.m. Cooking Class 1:
Lecture: Ancient Greeks, Etruscan civilization and Roman Empire, the origins of Italian Cuisine
Hands-on:
    • Focaccia with rosemary and sea salt/ Focaccia con rosmarino e sale grosso (Umbria)
    • Ciabatta Romana with green olives and hot pepper/ Ciabatta Romana con olive Verdi e
        peperoncino (Rome)
    • Farro soup with sausages / Zuppa di Farro (Triticum Dicoccum) con salsiccia (Umbria)
    • Fava bean and wild fennel spread with pecorino/ Crema di fave al finocchio selvatico e pecorino
        (Lazio)
    • “De Lasanis” the first form of lasagna from Marco Gavio Apicius (South Lazio)
    • Traditional Porchetta with liver and herbs/ Traditional Porchetta con fegato ed erbette (Tuscany-
        Umbria-Lazio)
    • Beans with sage and tomatoes/ Fagioli “all’ uccelletta” (South Tuscany)
    • Artichokes with garlic, wild mint and anchovies/ Carciofi alla Romana (Lazio)
    • Tart with ricotta and hazelnuts/ Crostata con ricotta and nocciole (Lazio-Viterbo)
    • Almond cookies/ Biscotti con le mandorle (Tuscany)

 1:00 p.m. Lunch at Zeppelin with wines and coffee/ cappuccino
3:00 p.m./ 6:00 p.m.: Visit to Oreto Butcher in Orvieto, Visit to La Carraia Winery with Wine tasting, Visit
to Bartolomei Extra Vergin Olive Oil Mill,
7:30 pm Dinner at Casanova Agriturismo, Cerreto, Baschi
Day 3 Saturday:

7:00 a.m./ 9:30 p.m. HUNTING DOWN TRUFFLES!!! With Giovanni the Hunter and his dogs Diana and
Lilla, searching for the hidden treasure of Umbria!!!
10:00 a.m. / 1:00 p.m. Orvieto’s Square Market and product purchasing, meeting farmers and vendors,
visit at “Scarponi” the best pastry chef in Orvieto. Before lunch we will climb on the top of Torre del
Moro to admire the panorama!
1:00 p.m. Lunch at Zeppelin Restaurant with wines and coffee/ cappuccino
3:00 p.m./ 6:30 p.m. Walking tour of Orvieto: Visit the amazing S. Patrick’s Well and Duomo of Orvieto
with the famous frescoes of Signorelli
7:00 p.m./ 8:00 p.m. Wine Tasting at Cantina Foresi and visit of the old winery
8:00 p.m. Dinner at Zeppelin Restaurant with wines and coffee/ cappuccino



Day 4 Sunday:

8:00 a.m./ 1:00 p.m. Cooking Class 2:
Lecture: Middle age in Italian cuisine and the birth of the Mediterranean Cuisine
Hands-on:
    • Snail shaped bread with pancetta and sheep cheese/ “ Lumachelle” di pancetta e pecorino
        (Umbria-Orvieto)
    • Onion and sundried tomato Pizza/ Pizza con le cipolle e i pomodori secchi (Lazio)
    • Traditional Ribollita (Tuscany)
    • Chicken liver patè with sage, vinegar and capers/ Patè di fegatini di pollo con salvia, aceto e
        capperi (Umbria)
    • Hand made pasta tagliatelle with pork cheek , leeks, eggs and black pepper/ Tagliatelle fatte a
        mano con sugo di guanciale di maiale, porri, uova e pepe nero (Lazio)
    • Stewed wild boar with red wine and cocoa powder/ Cinghiale in padella con il vino rosso e cacao
        (Tuscany)
    • Chick peas with rosemary, pork fat and sheep cheese/ Ceci con il rosmarino, grasso di maiale e
        pecorino (Umbria)
    • Spicy spinach with garlic, extra virgin olive oil and hot pepper/ Spinaci ripassati con aglio, olio e
        peperoncino (Lazio)
    • Ricotta flan with almonds/ Sformatino di ricotta con le mandorle (Umbria)
    • Cinnamon and mascarpone gelato/ Gelato di mascarpone e canella (Tuscany)

1:00 p.m. Lunch at Zeppelin with wines and coffee/ cappuccino
3:00 p.m./ 6:00 p.m.: Visit to Pecorino Cheese Factory “Alta Tuscia” with cheese tasting;
       Visit Civita, “The Dying town”
6:30 p.m. Visit to a local farm and dinner at “Trattoria Peppe” in nearby Canonica, Orvieto
Day 5 Monday:

 7:00 a.m. TRIP TO TUSCANY: Meet at Zeppelin and depart on bus to Montalcino, Tuscany,
            the land of famous Brunello, one of the top red wines of Italy!
  9:00 a.m. Stop for breakfast: Pecorino, Porchetta and fresh bread in Pienza, Renaissance town of Pius II
10:00 a.m. Arrive at Cantina Banfi and tour the largest producer of Brunello with professional English
tour guide.
12:00 p.m. Visit Enoteca Castello Banfi, Poggio alle Mura. Welcome drinks served!
 1:00 p.m. Lunch at Taverna Banfi with Tasting Menù:

Sformatino di ricotta e zucchine con salsa al pecorino / Ricotta and zucchini flan on Pecorino sauce
Wine: Centine Bianco 2010
Tagliatelle al ragù di chianina / Home-made tagliatelle with "Chianina" beef ragout
Wine: Rosso di Montalcino 2009
Costata di manzo con patate arrosto / Roast sirloin steak with rosemary flavored potato
Wine: Belnero 2007
Selezione di pecorini con miele e pinoli / Selection of Tuscan sheep cheese with honey and pine nuts Wine: Brunello
di Montalcino 2006
Pinolata senese con salsa al Florus / Siena pine nut cake with Florus sauce
Wine: Florus 2008

3:00 p.m. Transfer to Modena
4:30 p.m. Check in at Hotel in Modena
5:00 p.m. Free to explore
8:00 p.m. 5 course dinner at a local restaurant, tasting Crescentine, Prosciutto di Parma, Culatello,
Salame di Felino, Coppa, Gnocchi fritti, Ravioli….… Drinking Malvasia and Lambrusco!!!


Day 6 Tuesday

7:00 a.m. TRIP TO PARMA Meet at the hotel restaurant for breakfast
8:00 a.m. Transfer to Parma
9:15 a.m. Meet with our guide in Parma and visit:
    • Parmigiano Reggiano producer with tasting of the most famous cheese of Italy and, probably, of
        the world!
    • Prosciutto di Parma producer with salumi and cured meat tasting,
    • Farm Ermete Medici, producer of the unique Balsamic Vinegar and Lambrusco with Balsamic
        Vinegar tasting.

13:30 p.m. Picnic lunch at the farm
 3:30 p.m. Leave Parma to Orvieto
 7:00 pm “Game Dinner” at Fausto Morrano di Orvieto
Day 7 Wednesday:

8:00 a.m./ 1:00 p.m. Cooking Class 3:
Lecture: The Revolution of new ingredients from the New World in Italian Cuisine of Renaissance
Hands-on:
    • Tomato bread soup/Pappa col pomodoro (Tuscany)
    • Fish and shell fish soup/ Cacciucco Livornese (Tuscany)
    • Potato dumplings with lamb ragout and cherry tomato sauce/ Gnocchi di patate con sugo di
        agnello e pomodorini ciliegini (Lazio)
    • Stuffed Guinea hen with prunes, sage and black olives/ Faraona disossata con prugne secche,
        salvia e olive nere (Umbria)
    • Eggplant parmigiana with sheep cheese/ Parmigiana di melanzane con il pecorino (Umbria)
    • Fried zucchine blossoms with anchovies and fresh cow cheese/ Fiori di zucca fritti con acciughe e
        formaggio vaccino fresco (Lazio)
    • Dark Chocolate mousse with toasted hazelnuts and Sambuca sauce
    • Zabajone gelato with raisins/ Gelato di zabajone e uva passa (Lazio)
    • Trifle/ Zuppa Inglese (Tuscany)

1:00 p.m. Lunch at Zeppelin with wines and coffee/ cappuccino
3:00 p.m./ 4:00 p.m. Visit the hidden city, “Orvieto Underground”
6:00 p.m./ 7:00 p.m. Wine Seminar and Tasting-2: 5 wines of Piedmont, Veneto and Friuli
7:30 p.m. Dinner at Zeppelin Restaurant with wines and coffee/ cappuccino


Day 8 Thursday:

7:30 a.m. TRIP TO PERUGIA AND ASSISI: Meet at Zeppelin to go to Perugina, the most important
chocolate company in Italy! Visit the Chocolate Museum and the Factory, with chocolate tasting!!!
9:00 a.m./ 12:30 p.m. Chocolate class: cioccolatini, croccantini and more!!!
1:00 p.m. Group lunch with wines and coffee/ cappuccino
2:30 p.m./ 6:00 p.m. Visit Assisi, the land of S. Francis- the Patron of Italy; Wander the town and taste
local pastries: “Rocciata”, “Torcolo” and “Brutti Buoni”
8:00 p.m. Dinner at Zeppelin Restaurant with wines and coffee/ cappuccino
Day 9 Friday:

8:00 a.m./ 1:00 p.m. Cooking Class 4:
Lecture: Fresh and dry pasta in Italian Cuisine tradition, wheat varietals, methods, shapes, classification.
Hands-on
    • “Torta al testo” focaccia on the grill with cicory and sausages Classic (Umbria)
    • Hand made “Tagliolini” with black truffle sauce/ Tagliolini al tartufo nero (Umbria)
    • “Bucatini” with guanciale, onions and cherry tomatoes with roman pecorino/ Bucatini all’
        Amatriciana (Lazio)
    • Hand pressed fresh pasta “ Schiaffoni” with eggplant and sausages/ Schiaffoni di acqua e farina
        con melanzane e salsiccia(Lazio)
    • Filled pasta “ Ravagioli”with pork shoulder, spinach and cow cheese with nutmeg/ Ravagioli con
        la spalla di maiale, spinaci e caciotta con la noce moscata (Tuscany)
    • Hand rolled thick noodles “Umbrichelli” with wild boar ragout/ Umbrichelli con il ragù di
        cinghiale (Umbria)
    • “Maltagliati” fresh pasta with sausage and porcini mushrooms/ Maltagliati con le salsicce e
        porcini (Tuscany)
    • “Christmas” rigatoni with walnuts, chocolate and cinnamon/ Rigatoni con noci, cioccolato e
        cannella (Umbria)
    • “Tiramisù” con cioccolato e caffè (Tuscany)
    • “Fresh fruit gelato”

1:00 p.m. Lunch at Zeppelin with wines and coffee/ cappuccino
3:00 p.m./ 4:00 p.m. Wine Seminar and Tasting-3: 5 wines of Campania, Puglia and Sicily
5:00 p.m. BBQ at Lorenzo’s farm with wines


Day 10 Saturday:

8:00 a.m. / 1:00 p.m. Cooking Class 5:
Lecture: Life in the Italian Woods and in the countryside: Truffles and their classification, Mushrooms and
Wild Asparagus, Wild Boar and Deer, Beef and Pork....
Hands-on
    • Wild boar patè “Bruschetta”, Tuscan style/ Bruschetta con magro di cinghiale (Tuscany)
    • Fried “Polenta” with black truffe and goat cheese/ Polenta ripassata con il tartufo nero e caprino
        (Lazio)
    • Stew Deer with Black truffle/ Daino stufato con il tartufo nero (Umbria)
    • “Chianina” Beef tenderloin with Porcini mushrooms and Rosemary/ Filetto di manzo con i funghi
        porcini al rosmarino (Tuscany-Umbria)
    • Asparagus risotto with creamy cheese/ Risotto agli saparagi e crema di formaggio fresco (Lazio)
    • Roast Potatoes with wild fennel and garlic/ Patate arrosto al finocchio selvatico e aglio (Tuscany)
    • “Mascarpone” mousse with wild strawberries and lemon glaze (Umbria)
    • “Maritozzi” pastry with whipped cream (Lazio)
1:00 p.m.Lunch at Zeppelin with wines and coffee/ cappuccino
Free afternoon
7:30 p.m. Gala Dinner at Zeppelin Restaurant with the diploma presentation, printed recipes and group
pictures


Day 11 Sunday:

Transfer to the airport and back home!




             EXPERT OF ITALIAN CUISINE
         2 WEEKS OF STUDY ABROAD PROGRAM IN ORVIETO, ITALY



Diploma of “Expert of Italian Cuisine” 1ST Level” issued by the
Government of Regione Umbria in cooperation with European
Community: 14 days of Italian Cuisine hands-on classes, wine seminars,
workshops and tours of the best culinary treasures of Italy!




                                        HANDS-ON COOKING CLASSES

    • 6 hands-on cooking classes preparing classic recipes of the Umbrian, Tuscan and Lazio
        repertoire, 6 course menus with mineral waters, wines, spirit and liquors, coffee or
        cappuccino!

    • 6 hands-on baking and pastry class preparing classic breads, pastries, desserts and
        gelatos from all over Italy!

    • 5 wine seminars with professional English speaking Sommelier, tasting and studying
        wines from: Piedmont, Lombardy, Trentino Alto Adige, Friuli Venezia Giulia, Veneto,
        Emilia Romagna, Tuscany, Umbria, Abruzzi, Lazio, Campania, Puglia, Sicily, Sardinia

    • 4 cheese seminars with tasting, discovering the cheese world of Italy: cow, sheep, goat,
        only the best from our farms!
                                       HOUSING & MEALS

• 13 nights at 4 Star Hotel in the center of Orvieto, double or single occupancy, free Wi-Fi,
       breakfast included.

•     All meals are included, with mineral water, wines and coffee.




                                      EXCURSIONS and WORKSHOPS

    • Day walking tour of Orvieto: The Farmers Market, The Duomo, Orvieto Underground,
       Torre del Moro, S. Patrick’s well, Etruscan Tombs

    • Professional chocolate class at “Perugina” and trip to Assisi

    • Truffle Hunting with Giovanni and his dogs Lilla and Diana

    • Workshop at Banfi Winery in Montalcino, visit of the Castle with wines tasting and lunch,

    • Workshop in Parma at Parmigiano Reggiano factory with tasting

    • Workshop in Parma at Prosciutto di Parma producer with tasting

    • Workshop at Balsamic Vinegar and Lambrusco producer Medici Ermete Family in Reggio
       Emilia.

    • Workshop at Bartolomei Extra Virgin Olive Oil Mill with oil tasting

    • Workshop at Oreto Butcher with salumi tasting

    • Workshop to Alta Tuscia Pecorino cheese factory

                                          INSURANCE

•     Participants are covered by Caremed Gold travel Insurance for luggage loss and damage;
      accidents, health and dental

                                        TRANSPORTATION

•     Airport transfers.

•     Workshop and local transfers

•     Flight fare NOT included

                                      OTHER INCLUSIONS
    • School jacket / apron

    • Use of cellular phones (minutes to be purchased by participants)

    • Use of printers, computers and Wi-Fi at Zeppelin restaurant and hotel

    • Printed book of recipes

    • Diploma of Istituto Culinario “Lorenzo Polegri Food & Wines”

        # Participants                         Cost per person
              6 – 12                   € 3,600 double occupancy
                                        € 3,950 single occupancy


                                             SCHEDULE

Day 1 Thursday:

Arrival at Rome Airport in the morning, transfer to Orvieto and to the lodgings.
1:00 p.m. Lunch at Zeppelin Restaurant for a meeting with the participants; introduction of the program.
3:00 p.m. / 6.00 p.m. Free to explore the town of Orvieto!
6:00 p.m. Wine Seminar and Tasting 1: Piedmont and Lombardy with Barbera, Barolo, Barbaresco,
Dolcetto d’Alba, Franciacorta, Bonarda.
8:00 p.m. 4-course dinner at the Zeppelin Restaurant with wines and coffee/ cappuccino


Day 2 Friday:

8:30 a.m./ 12:30 p.m. Cooking Class 1:
Lecture: Ancient Greeks, Etruscan civilization and Roman Empire, the origins of Italian Cuisine
Hands-on:
    • Farro soup with sausages / Zuppa di Farro (Triticum Dicoccum) con salsiccia (Umbria)
    • Fava bean and wild fennel spread with pecorino/ Crema di fave al finocchio selvatico e pecorino
        (Lazio)
    • “De Lasanis” the first form of lasagna from Marco Gavio Apicius (Ciociaria-South Lazio)
    • Traditional Porchetta with liver and herbs/ Traditional Porchetta con fegato ed erbette (Umbria-
        Lazio)
    • Beans with sage and tomatoes/ Fagioli “all’ uccelletta” (South Tuscany)
    • Artichokes with garlic, wild mint and anchovies/ Carciofi alla Romana (Lazio)
    • Tart with ricotta and hazelnuts/ Crostata con ricotta and nocciole (Lazio-Viterbo)

1:00 p.m. Lunch at Zeppelin with wines and coffee/ cappuccino
3:00 p.m./ 6:00 p.m.: Baking & Pastry Lab 1
    • Focaccia with rosemary and sea salt/ Focaccia con rosmarino e sale grosso (Tuscany)
    • Ciabatta Romana with green olives and hot pepper/ Ciabatta Romana con olive Verdi e
        peperoncino (Rome)
    •   Ring shaped cake/ Ciambellone dolce (Umbria)
    •   Almond cookies/ Biscotti con le mandorle (Tuscany)
    •   Chocolate truffles/ Tartufi di cioccolato (Umbria)

6:00 p.m./ 7:30 p.m. Cheese seminar 1 : Toma, Taleggio, Gorgonzola, Malga, Robiola, Stracchino,
7:30 pm Dinner at Zeppelin Restaurant with wines and coffee/ cappuccino


Day 3 Saturday:

8:00 a.m./ 1:00 p.m. Walking tour of Orvieto:
Visit Orvieto’s Farmers’ Market and experience local produce at its best!
Stop at “Scarponi,” the best pastry chef in Orvieto for some cappuccino and pastry.
Tour “Orvieto Underground,” an amazing visit of the hidden caves and grottos.
Climb the Torre del Moro
Aperitif at Foresi winery and visit of the old cellar.
1:00 p.m. Lunch at Zeppelin Restaurant with wines and coffee/ cappuccino.
3:00 p.m./ 7:00 p.m. Walking tour of Orvieto, part 2: The Etruscan Tombs, the amazing S. Patrick’s Well,
Duomo of Orvieto with the famous frescoes of Signorelli
7:15 p.m./ 8:30 p.m. Wine Seminar and Tasting 2 : Veneto, Trentino alto Adige and Friuli Venezia Giulia
with Bardolino, Soave, Lagrein, Teroldego, Riesling, Refosco e Grave.
8:30 p.m. Dinner at Zeppelin Restaurant with wines and coffee/ cappuccino


Day 4 Sunday:

8:30 a.m./ 12:30 p.m. Cooking Class 2:
Lecture: Middle age in Italian cuisine and the birth of the Mediterranean Cuisine
Hands-on:
    • Traditional Ribollita (Tuscany)
    • Chicken liver patè with sage, vinegar and capers/ Patè di fegatini di pollo con salvia, aceto e
        capperi (Umbria)
    • Hand made pasta tagliatelle with pork cheek , leeks, eggs and black pepper/ Tagliatelle fatte a
        mano con sugo di guanciale di maiale, porri, uova e pepe nero (Lazio)
    • Stewed wild boar with red wine and cocoa powder/ Cinghiale in padella con il vino rosso e cacao
        (Tuscany)
    • Chick peas with rosemary, pork fat and sheep cheese/ Ceci con il rosmarino, grasso di maiale e
        pecorino (Umbria)
    • Spicy spinach with garlic, extra virgin olive oil and hot pepper/ Spinaci ripassati con aglio, olio e
        peperoncino (Lazio)
    • Ricotta flan with almonds/ Sformatino di ricotta con le mandorle (Umbria)

1:00 p.m. Lunch at Zeppelin with wines and coffee/ cappuccino
3:00 p.m./ 6:00 p.m.: Baking & Pastry Lab 2
    • Snail shaped bread with pancetta and sheep cheese/ “ Lumachelle” di pancetta e pecorino
        (Umbria-Orvieto)
    • Onion and sundried tomato Pizza/ Pizza con le cipolle e i pomodori secchi (Lazio)
    • Cinnamon and mascarpone gelato/ Gelato di mascarpone e canella (Tuscany)
    • Hazelnut and almond cookies/ “Brutti Buoni” (Tuscany-Umbria)
    • Pear flan/ Budino di pere (Umbria)
6:00 p.m./ 7:30 p.m. Cheese seminar 2 : Asiago, Puzzone di Moena, Provolone, Grana Padano,Caprino
della Carnia, Parmigiano Reggiano
7:30 p.m. Dinner at Zeppelin Restaurant with wines and coffee/ cappuccino


Day 5 Monday:

7:00 a.m. TRIP TO TUSCANY: Meet at Zeppelin and depart on bus to Montalcino, Tuscany, the land
of famous Brunello, one of the top red wines of Italy!
9:00 a.m. Stop for breakfast - Pecorino, Porchetta and fresh bread in Pienza, the ideal Renaissance town
of Pius II
10:00 a.m. Arrive at Cantina Banfi, the largest producer of Brunello. Professional tour, in English.
12:00 p.m. Visit Enoteca Castello Banfi, Poggio alle Mura; Welcome drinks served!
12:30 p.m. Lunch at Taverna Banfi :
Tasting Menù:
Sformatino di ricotta e zucchine con salsa al pecorino
Ricotta and zucchini flan on Pecorino sauce            Wine: Centine Bianco 2010

Tagliatelle al ragù di chianina
Home-made tagliatelle with "Chianina" beef ragout        Wine: Rosso di Montalcino 2009

Costata di manzo con patate arrosto
Roast sirloin steak with rosemary flavored potato       Wine: Belnero 2007
Selezione di pecorini con miele e pinoli
Selection of Tuscan sheep cheese with honey and pine nuts Wine: Brunello di Montalcino 2006

Pinolata senese con salsa al Florus
Sienese pine nut cake with Florus sauce              Wine: Florus 2008

3:00 p.m. Visit to the “Glass Museum G. Mariani”
4:30 p.m. Transfer to Modena;
7:00 p.m. Check in at hotel in Modena
8:00 p.m. 5 Course Dinner at a local restaurant tasting Crescentine, Prosciutto di Parma, Culatello,
Salame di Felino, Coppa, Gnocchi fritti, Ravioli, Beef tenderloin with balsamic braising…Drinking Malvasia
and Lambrusco!!!
After dinner free to explore


Day 6 Tuesday

7:00 a.m. TRIP TO PARMA: Meet at the hotel restaurant for breakfast
8:00 a.m. Transfer to Parma
9:15 a.m. Meet with our guide in Parma and visit:
   • Parmigiano Reggiano producer with tasting of the most famous cheese of Italy and, probably, of
        the world!
    • Prosciutto di Parma producer with salumi and cured meat tasting,
    • Farm Ermete Medici, producer of the unique Balsamic Vinegar and Lambrusco with Balsamic
        Vinegar tasting.
13:30 p.m. Picnic lunch at the farm
 3:30 p.m. Leave Parma to Orvieto
 7:00 pm “Game Dinner” at Fausto Morrano di Orvieto


Day 7 Wednesday:

8:30 a.m./ 12:30 p.m. Cooking Class 3:
Lecture: The Revolution of new ingredients from the New World in Italian Cuisine of Renaissance
Hands-on:
    • Tomato bread soup/Pappa col pomodoro (Tuscany)
    • Fish and shell fish soup/ Cacciucco Livornese (Tuscany)
    • Potato dumplings with lamb ragout and cherry tomato sauce/ Gnocchi di patate con sugo di
        agnello e pomodorini ciliegini (Lazio)
    • Stuffed Guinea hen with prunes, sage and black olives/ Faraona disossata con prugne secche,
        salvia e olive nere (Umbria)
    • Eggplant parmigiana with sheep cheese/ Parmigiana di melanzane con il pecorino (Umbria)
    • Fried zucchine blossoms with anchovies and fresh cow cheese/ Fiori di zucca fritti con acciughe e
        formaggio vaccino fresco (Lazio)
    • Dark Chocolate mousse with toasted hazelnuts and Sambuca sauce
 1:00 p.m. Lunch at Zeppelin with wines and coffee/ cappuccino
3:00 p.m./ 6:00 p.m.: Baking & Pastry Lab 3
    • Roman bread rolls/ Pane Rosetta di Roma (Lazio)
    • Fried flat bread with Rosemary and sugar with cinnamon/ Tortucce fritte con il rosmarino e con
        zucchero e cannella (Umbria)
    • Zabajone gelato with raisins/ Gelato di zabajone e uva passa (Lazio)
    • Roman donuts with vanilla custards/ Bomboloni fritti con la crema (Lazio)
    • Trifle/ Zuppa Inglese (Tuscany)
6:00 p.m./ 7:30 p.m. Cheese seminar 3: Ricotta, Pecorino Toscano, Pecorino di Pienza, Caprino, Caciotta,
Marzolino, Fossa, Pecorino di Norcia.
7:30 p.m. Dinner at Zeppelin Restaurant with wines and coffee/ cappuccino




Day 8 Thursday:
7:30 a.m. TRIP TO PERUGIA AND ASSISI: Meet at Zeppelin to go to Perugina, the most important
chocolate company in Italy!!! Visit the Chocolate Museum and the Factory, with chocolate tasting!!!
9:00 a.m./ 12:30 p.m. Chocolate class: make cioccolatini, croccantini and more!!!
1:00 p.m. Group lunch with wines and coffee/ cappuccino
2:30 p.m./ 6:00 p.m. Visit Assisi, the land of S. Francis the Patron of Italy, tasting of local pastries
“Rocciata”, “Torcolo” and “Brutti Buoni”
8:00 p.m. Dinner at Zeppelin Restaurant with wines and coffee/ cappuccino


Day 9 Friday:

8:30 a.m./ 12:30 p.m. Cooking Class 4:
Lecture: Fresh and dry pasta in Italian Cuisine tradition, wheat varietals, methods, shapes, classification.
Hands-on:
    • Hand made “Tagliolini” with black truffle sauce/ Tagliolini al tartufo nero (Umbria)
    • “Bucatini” with guanciale, onions and cherry tomatoes with roman pecorino/ Bucatini all’
        Amatriciana (Lazio)
    • Hand pressed fresh pasta “ Schiaffoni” with eggplant and sausages/ Schiaffoni di acqua e farina
        con melanzane e salsiccia(Lazio)
    • Filled pasta “ Ravagioli”with pork shoulder, spinach and cow cheese with nutmeg/ Ravagioli con
        la spalla di maiale, spinaci e caciotta con la noce moscata (Tuscany)
    • Hand rolled thick noodles “Umbrichelli” with wild boar ragout/ Umbrichelli con il ragù di
        cinghiale (Umbria)
    • “Maltagliati” fresh pasta with sausage and porcini mushrooms/ Maltagliati con le salsicce e
        porcini (Tuscany)
    • “Christmas” rigatoni with walnuts, chocolate and cinnamon/ Rigatoni con noci, cioccolato e
        cannella (Umbria)
 1:00 p.m. Lunch at Zeppelin with wines and coffee/ cappuccino
3:00 p.m./ 6:00 p.m.: Baking & Pastry Lab 4
    • “Torta al testo” focaccia on the grill with cicory and sausages Classic (Umbria)
    • “Tiramisù” con cioccolato e caffè (Tuscany)
    • “Cannoncini” fried dough shells with ricotta and candied orange (Umbria)
    • “ Tortino di Riso” Rice small tart with vanilla and lemon zest (Tuscany)
    • “ Fresh fruit gelato”
6:00 p.m./ 8:00 p.m. Wine Seminar and Tasting 3: Tuscany and Umbria with Solaia, Sassiccaia, Tignanello,
Sagrantino, Cervaro, Orvieto Classico, Muffato, Vin Santo.
8:00 p.m. Dinner at Zeppelin Restaurant with wines and coffee/ cappuccino




Day 10 Saturday:

8:30 a.m./ 12:30 p.m. 8:30 a.m./ 12:30 p.m. Cooking Class 5:
Lecture: Life in the Italian Woods and in the countryside: Truffles and their classification, Mushrooms and
Wild Asparagus, Wild Boar and Hare, Pheasant and Deer
Hands-on:
    • Wild boar patè “Bruschetta” Tuscan style/ Bruschetta con magro di cinghiale (Tuscany)
    • Fried “Polenta” with black truffe and goat cheese/ Polenta ripassata con il tartufo nero e caprino
        (Lazio)
    • Stew Deer with Black truffle/ Daino stufato con il tartufo nero (Umbria)
    • “Chianina” Beef tenderloin with Porcini mushrooms and Rosemary/ Filetto di manzo con i funghi
        porcini al rosmarino (Tuscany-Umbria)
    • Asparagus risotto with creamy cheese/ Risotto agli saparagi e crema di formaggio fresco (Lazio)
    • Roast Potatoes with wild fennel and garlic/ Patate arrosto al finocchio selvatico e aglio (Tuscany)
    • “Mascarpone” mousse with wild strawberries and lemon glaze (Umbria)
 1:00 p.m.Lunch at Zeppelin with wines and coffee/ cappuccino
3:00 p.m./ 6:00 p.m.: Baking & Pastry Lab 5
    • Pizza lab with the peel!
    • “Maritozzi”, pastry with whipped cream (Lazio)
    • Tuscan “Zuccotto”, semifreddo with sponge cake and Alkermes (Tuscany)
    • “Panettone”
    • “Pandoro”
6:00 p.m./ 7:30 p.m. Cheese seminar 4: Pecorino Romano, Pecorino Abruzzese, Scamorza, Silano,
Caciocavallo, Mozzarella di Bufala, Ragusano, Silano, Fiore Sardo.
7:30 p.m. Dinner at Zeppelin Restaurant with wines and coffee/ cappuccino


Day 11 Sunday:

Free Morning!!!
1:00 pm Lunch at Zeppelin with wines and coffee/ cappuccino
Free afternoon!!!
BBQ dinner in the Countryside at Lorenzo’s Farmhouse


Day 12 Monday:
6:30 a.m./ 8:30 a.m. Truffle Hunting!!! With Giovanni the Hunter and his dogs, Lilla and Diana
9:00 a.m./ 11:00 a.m. Workshop at “Caseificio Alta Tuscia” Dairy Company, cheese and ricotta making,
with a lot of tasting!
11:30 a.m./12:30 p.m. Visit of Oreto Brothers artisan butchers, the best Porchetta makers of Umbria!!!
With a lot of cured pork meat tasting.
1:15 p.m./ 3:30 p.m. Lunch at agriturismo Casanova of Merli’s Family, on the lake of Corbara
4:00 p.m./ 5:30 p.m. Workshop at Bartolomei Extra Virgin Olive oil Mill in Montecchio with tasting
6:30 p.m./ 8:00 p.m. Wine Seminar and Tasting 4: Lazio, Marche and Campania with Est Est Est, Aleatico,
Greco di Tufo, Aglianico, Verdicchio, Rosso del Conero.
8:30 p.m. Dinner at Zeppelin Restaurant with wines and coffee/ cappuccino


Day 13 Tuesday:

8:30 a.m./ 12:30 p.m. 8:30 a.m./ 12:30 p.m. Cooking Class 6:
Lecture: Sustainability and Food industry in Italy; Authenticity and Identity of Italian products;
Consortiums of Producers and DOP, IGP, DOC, DOCG, IGT classification.
Hands-on:
    • Bruschetta with 4 Extra Virgin Olive Oil DOP
    • “Castelluccio” Lentil soup with sausages and rosemary / Zuppa di lenticchie di Castelluccio con
         salsicce e rosmarino (Umbria)
    • “ Zolfino” Beans cream with pork rind and sage/ Crema di Fagioli Zolfino con le cotiche del maiale
         e salvia (Umbria)
    • “Cinta Senese ” brazed pork shoulder with Sangiovese and fine herbs/ Spalla di maiale di Cinta
         Senese brasata con Sangiovese ed erbette (Tuscany)
    • “ Coda alla Vaccinara”/ Stracotto of ox tail (Lazio)
    • Deep fried “ Baccalà” / Baccalà fritto (Lazio)
    • “Biancomangiare” Almond and vaniglia/ Almond, milk and vanilla dessert (Tuscany)
1:00 p.m.Lunch at Zeppelin with wines and coffee/ cappuccino
3:00 p.m./ 6:00 p.m.: Baking & Pastry Lab 6
    • “Calzoni” and “ Panzerotti” (Lazio – Tuscany)
    • “Pesche”, baked pastry in the shape of a peach (Umbria)
    • “ Semifreddi”(Tuscany- Umbria)
    • “Fresh fruit cake” (Umbria)
    • “Crostata di ricotta” Tart with ricotta ad chocolate (Lazio)
6:00 p.m./ 8:00 p.m. Wine Seminar and Tasting 5: Puglia, Calabria, Sicily and Sardinya with Primitivo di
Manduria, Negroamaro, Nero d’Avola, Cirò, Moscato di Trani, Cannonau, Argiolas.
8:00 p.m. Farewell Gala Dinner at Zeppelin Restaurant with wines and coffee/ cappuccino with
Certificate Ceremony and final group picture!!!



Day 14 Wednesday:
6:00 a.m. Meet at Zeppelin for Transfer to Rome Airport

				
DOCUMENT INFO
Shared By:
Categories:
Tags:
Stats:
views:40
posted:7/24/2011
language:English
pages:29