Program:- 1st Night: Norcia cheese and charcuterie.
Hors D'Oeuvre: Tasting of Norcia famous cheese and charcuterie with home-made different types of breads and pies.
First Course: Penchi (home-made broad noodles from an ancient Umbrian recipe with pancetta sauce).
Second Course: Castelluccio lentils with sausages.
Dessert: Tozzetti (home-made classic biscuits) with Sagrantino Passito from Montefalco.
Wine: Lungarotti's Rubesco from Torgiano.
- 2nd Day: Cooking class from 10.00 a.m. till 13.00 p.m., followed by lunch at Convento di Agghielli.
- 2nd Night: Umbrian meats.
Hors D'Oeuvre: chicken liver croutons and pizza con gli sfriccioli (pizza with pork cracklings).
First Course: Home-made Lasagna with meat sauce.
Second Course: Mixed Roast (pork, chicken, lamb) with Brustengo (potatoes and broccoflowers).
Dessert: Walnut cake.
Wine: Olmeto Merlot from Colli Amerini
- 3rd Day: Cooking class from 10.00 a.m. till 13.00 p.m., followed by lunch at Convento di Agghielli.
- 3rd Night: Spoleto truffle. Hors D'Oeuvre: Crouton with cheese and truffle.
First Course: Home-made Tagliolini with truffle.
Second Course: Omelette with truffle and wild herbs.
Dessert: Chestnuts with chocolate and whipped cream.
Wine: Caprai's White Grechetto.
- 4th Day: Lunch at Convento di Agghielli. | |
loredana@ware.it