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Taste of Umbria
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| Staying in Montefalco
Visiting
Spoleto, Assisi, Perugia, Orvieto, Norcia and Deruta as well as
private homes, farms and villas
Call 1 300 65 66 79 (Australia) to reserve a place |
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The landscape comes to the table in this grand tour of Umbrian wine, oil &
of course cooking which is famous for recipes rooted in ancient tradition
and strong, simple flavours.
Whatever the ingredients, the accent
is always on the genuine flavours and aromas that arise naturally from the
scenery around.
The region produces some of the finest natural produce
in Italy. Making use of the exceptional local olive oil, truffles and the
distinctive Umbrian wines, the regional specialities offer connoisseurs much
to enjoy. There are splendid 'pecorino' cheeses made from sheep's milk, and
the salami and cured meats made from truffle-eating wild boar are famous
throughout Italy.
The whole of
Umbria beneath 600 metres in altitude has a climate and geography
particularly suited to the cultivation of the olive. The oil is an essential
ingredient of Umbrian cooking. One of the most delightful days today we
spend having a picnic
spread on the nets under the olive trees on a beautiful hill overlooking the valley of Umbria across to Assisi.
The Sagrantino dry red won Italy's award for the
best wine of 1998. This unusual grape grows only between medieval Montefalco
and the old Roman town of Bevagna, and its production in local monasteries
can be traced back to the early middle ages. |
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A guided discovery of the culinary heritage
of Central Umbria |
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8 Cooking classes based on
traditional regional recipes |
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Representative
meals at selected local restaurants |
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A truffle hunt in the forest near Spoleto |
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Cellar tastings of Montefalco's award
winning Sagrantino wines |
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A visit to Deruta, Italy's ceramics capital
since the 14th century |
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An exploration of the local artisan cloth
weaving in Perugia and Montefalco |
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Visit to a local olive oil grower and mill |
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While in Umbria you will be staying at the
Fabrizi estate
located just outside the
walls of the medieval hilltown of Montefalco in Umbria. The accommodation is ideally situated for our
visits to nearby towns and villages. Four of the farm buildings were
converted into high quality accommodation, with a swimming pool. There
are twenty rooms. All have their own bathroom and private entrance.
Meals are held in a pleasant dining room and there are lounge areas in
two of the buildings. There is a garden and terrace with spectacular
views across the Valley of Umbria to Assisi, Trevi and Spoleto. This is
often used as an outdoor eating area but is also a wonderful place to
read or just take in the sun. The rooms are not air-conditioned, but the
thick walls and shady trees keep the temperature pleasant even on hotter
days. The region also produces some of the finest natural produce in
Italy. The estate is still a working farm producing its own wine and
olive oil which are used to prepare the delicious simple meals which are
such a feature of the tour. |
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Please note, This is a preliminary itinerary and will be
altered to accommodate seasonal activities, local festivals
or the availability of guides or lecturers. However the
essential content of the itinerary will remain the same. The
final version of the itinerary will be presented on arrival.
B L T D means that breakfast, lunch, tastings and/or dinner
will be included that day.
Day 1 Sun Rome to Montefalco
L D
You will be met at Rome's Leonardo da Vinci Airport at
Fiumicino at 10.30am. A private air-conditioned coach
will transfer you to Montefalco. After lunch on the estate we
travel up to the medieval town of Montefalco where you will
be introduced to the food, wine and artisan traditions of
the town including a wine tasting in a private cellar.
Welcome drinks and dinner at the
family run enoteca in the town's delightful
piazza.
Day 2 Mon
Markets & Villa
Cooking Class 1,
Bevagna, B L D
Today is market day
in Montefalco so there is a walk around the town to
experience the atmosphere. The cooking class is at a local
villa just near the marketplace.
You will develop skills in making a complete Umbrian meal
from antipasti, through to dolci, including fresh pasta
in its local variation, 'strangozzi' with its interesting
definition as 'priest strangler. In the afternoon we visit
Bevagna and then travel directly to dinner
on the vine covered terrace of a local winery, one of
the family run smaller cellars that characterize the wine
making traditions of the area.
Day 3 Tue
Cooking Class
2,
Norcia
B L D
In the morning we travel to our cooking
class
in a private home | | |
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