Journey off the beaten path and into the land of Ciociaria for an extraordinary culinary adventure! Nestled in the corner of Lazio, Molise, and Abruzzo, just outside of bustling Roma, this land is steeped in tradition, and rich in culture, as well as culinary heritage. Since ancient times, this region has been an integral part of history as well as a center for agriculture and production. Chefs Anna and Antonietta take you on a culinary excursion through Ciociaria and into the medieval town of San Donato Comino, as the land lends itself and its traditions to both chef and foodie for an incredible and unforgettable experience.

Nonna’s Cucina

Chefs Anna & Antonietta bring you into the kitchen with hands on cooking classes each afternoon at the villa, where Fettuccine, Taccunelle, Gnocchi, and polenta are just a few of the mouthwatering specialties on the menu! While menus vary seasonally to provide the best fresh seasonal ingredients, each menu is as savory as the next. The farms and land surrounding the Villa are abound with fresh fruits, vegetables, mushrooms, forest berries, wines, homemade cheeses, truffles, olive oil and more! On your cooking adventures in the kitchen, you will be using such delectable ingredients as tartufo di Campoli, local truffles, fagioli cannelloni di Atina (white beans from the nearby town of Atina,) fresh sheep and cow milk cheese from the town of Piscinisco, locally made extra virgin olive oil from San Donato Val di Comino, and of course wine from the Valle di Comino. Local ingredients such as these are the key in creating the traditional recipes of this region as Anna & Antonietta guide you through the culinary traditions. Each cooking class lasts approximately three hours, and dinner follows with the foods prepared in class, along with delicious a selection of wines from the Comino Valley to complement the foods made in class. The sommelier is on hand to discuss wine pairings.

Ciociaria

The land of Ciociaria, lying in the central Italian region, has no actual borders. Ciociaria generally lies in the province of Frosinone, an eastern part of the province of Rome, and its name is derived from the Roman word cioce, a traditional leather sandal worn in ancient times by inhabitants of this area, and which can still be seen in the sagre and festas throughout the region.

Ciociaria’s countryside is full of ancient abbeys including Casamari, and Montecassino, as well as medieval villages, and picturesque castles such as the Castle of Monte San Giovanni Campano, and the Ducal palace of Alvito. The scenic landscape flows through Lakes Posta Fibreno and Canterno, pours into the National Park of Abruzzo, Lazio and Molise, delves deep into the caves of Pastena and Collepardo, and steams out of the natural thermal baths of Fiuggi and Varrone. Ciorciarias’ countryside all at once captures and marvels all the senses, making for an incredible journey.

Comino Valley

The Comino Valley’s geographic position has made it a melting pot of cultures, traditions, and people. Spirituality courses through the heart of the Valley, where the Benedictine monks made the Montecassino Abbey their home at the end of the first millennium. It became a dukedom of Alvito under the dominion of the Gallios, feudal lords hailing from Como. During World War II, the Comino Valley was also the site of an important battle which broke the Gustav line that had been holding the allied forces in their march north to liberate Italy. A breathtaking landscape holding a rich history sets the scene for an unforgettable trip.

Accommodations

Enjoy your stay in a medieval Villa that spills out over the Comino Valley of San Donato. Behold the intricate portal and majestic stone staircase which demonstrate the workmanship of skilled craftsman whose ancestries are rich in sculpting tradition. Flowing with simple elegance throughout, the Villa rooms are furnished with a private bathroom, hairdryer, telephone, TV, and minibar. Spacious common rooms, make for the perfect spot to sip a steamy espresso or taste one of the specialty local liqueurs such as nocillo, walnut liqueur, or rosolio, rose petal liqueur. At guests leisure, step outside the villa doors and onto the tennis and boccie courts for a game or two.

Legend has it, as construction on the Villa was coming to a close, the workers ran out of water to use for the building. The wealthy and generous Lord Grancassa, whose Villa it was, opened his wine cellar for his workers to use the wine in place of the water, enabling them to blend the water and finish building the Villa. Full of kindness and warmth, Lord Grancassa shared his wealth with Bishops and beggars alike, always welcoming both humble and powerful men to his Villa.

Itinerary: 5 days, 4 nights

This program is available 12 months per year. You can check in and start your program on any day of the week.

Day 1: Arrival & Welcome Dinner

• Arrival and check in.
• In the evening, welcome dinner in the Villa restaurant.

Day 2: Vineyard Tour & Cooking Class 1

• Breakfast is served.
• In the morning, visit to a local vineyard to learn about the production of the local wines of the region. Tasting included.
• Lunch on your own.
• Return to the Villa in the afternoon for your Cooking Class 1 with Chefs Anna and Antonietta. Enjoy the foods you made in class for dinner following the lesson, local wine selection by the sommelier included.

Day 3: Truffle Visit & Cooking Class 2

• Breakfast is served.
• In the morning, visit to the truffle grounds, to learn about the truffle hunt process and uses of truffles in modern Italian cooking. The white and black truffles that grow in the Campoli Appenino area proudly compete with truffles from more famous areas of Italy and the world. 
• Lunch on your own.
• Return to the Villa in the afternoon for your Cooking Class 2 with Chefs Anna and Antonietta. Dinner follows on the foods prepared in class, local wine selection by the sommelier included.

Day 4: Cooking Class 3

• Breakfast is served.
• The morning is free to explore as you like in the area. Any number of excursions can be suggested and/or arranged at the Villa, including nature walks to the national park, visits to the olive mill or local farm, visits to the nearby archeological sites, museums and more. 
• Return to the Villa in the afternoon for your final Cooking Class 3 with Chefs Anna and Antonietta. Dinner follows with the foods prepared in class, local wine selection by the sommelier included.

Day 5: Departure

• Breakfast is served.
• Departure & Arrivederci!