Join Chef Patrizia and her family in the countryside of Assisi as they open their family recipe book and share traditional Umbrian recipes, dating back to the Etruscans. Hands-on cooking classes teach you how to prepare recipes from the region, while immersing you in the history of a land called Italy’s Green Heart. Visit the garden and pick seasonal ingredients that are used in the cooking class. Much of the organic produce used during the cooking classes is from the farm.
In the cooking class, Chef Patrizia will teach you how to make Umbrian fare, including antipasto, pasta, a main course and dessert. Learn how to prepare the classic stringozzi pasta or umbrichelli in salsa di Trasimeno, pasta with perch fillets, shallots, garlic and chilli pepper or spaghetti col rancetto, bacon, cherry tomatoes and fresh pecorino cheese. You will learn and make faro and fagoli, soups and salads. Traditional main courses include roasted fresh artichokes, wild asparagus with truffles, and sweet chestnut soup. You will learn about the region’s breads, pan caciato, pan nociato, pane di Strettura and the unsalted bread of Terni. Desserts include cakes made with almonds and candied fruit, or a delicious crostata. One favorite dessert is the Assisi rocciata, a kind of pastry strudel in the shape of a spiral or brustegnolo, a classic sweet bread from Umbria’s peasant tradition. Cooking is simple, hearty and always organic.
As you wander around the property, visit Patrizia’s farm where she raises horses, rabbits, chickens and pigs. From her farm, she produces organic ham, salami, pecorino cheese and ricotta. From her bees she creates honey and from her fruits she makes jams. And in the autumn, the extra virgin olive oil that Umbria is so well known for, is made from organic olives that are pressed the old fashioned way.
Chef Patrizia leads each class creating Umbrian stringozzi or strangozzi—a thick pasta served with spicy sauce and sausage— or handmade lasagna with asparagus or fresh artichokes. Main courses include, rabbit Cacciatora, roasted pork, goose, duck, and drunken chicken, slow cooked in local wine. Vegetarian options are available on request. Pasta is often shaved with truffles, both black and white. These precious tubers found on her farm are used to top pasta, salads, frittate, artisan cheese and dessert.
Cooking classes are hands-on and kept to small groups of up to 8 guests. Following each cooking class, guests enjoy the foods that were prepared in class. Everyone dines together. Local wine and water is included.
- Hands-on cooking class, preparing an appetizer, first course, second course and dessert. Lunch or dinner follows including the foods prepared in class. A toast of wine and water included.
$170 per person.