Our new Experience workshop
A week full of gastronomy!

In this workshop we will visit the makers of our local products. We will of course taste these ingredients and we will make dishes with these products ourselves.

Our Experience Workshop!

book this workshop workshop

This is our follow-up workshop for those who want to delve into Italian gastronomy. You can do this workshop perfectly if you have not (yet) attended our other workshop. You have 5 course days in this whole 7 day week. You spend part of the time in the kitchen and we also visit producers and makers. With their ingredients we get to work and we learn all about these Italian specialties. A broad view of modern Italian cuisine. This week is therefore a little more “busy” than our other workshop.
We give these special workshops in the following weeks:

2020, June 13 to June 20
2020, September 05 to September 12
2020, October 3 to October 10

Saturday – arrival

The apartment is ready for you from 2 p.m. You can spend this day exploring the area, for example walking to the church tower of Rocca Corneta. You can also take a dip in the swimming pool or have a drink on the terrace.

If you arrive a little later…

Don’t worry about groceries. The welcome package includes local specialties to make a simple meal of your own (with of course a nice bottle of wine). Before going to sleep, build your own fire in your fire place and enjoy the peace and quit of our resort.

Saturday – arrival

The apartment is ready for you from 2 p.m. You can spend this day exploring the area, for example walking to the church tower of Rocca Corneta. You can also take a dip in the swimming pool or have a drink on the terrace.

If you arrive a little later…

Don’t worry about groceries. The welcome package includes local specialties to make a simple meal of your own (with of course a nice bottle of wine). Before going to sleep, build your own fire in your fire place and enjoy the peace and quit of our resort.

Sunday – second day of your holiday with Stefania’s lunch

Start the day with a Italian breakfast (cappuccino and brioche).

In the afternoon, Steffie makes an abundant welcome lunch from modern Italian cuisine. You get to know the rest of the participants at the table. The rest of the day you are free and you can do your shopping in or from the other local shops or supermarkets.

Sunday – second day of your holiday with Stefania’s lunch

Start the day with a Italian breakfast (cappuccino and brioche).

In the afternoon, Steffie makes an abundant welcome lunch from modern Italian cuisine. You get to know the rest of the participants at the table. The rest of the day you are free and you can do your shopping in or from the other local shops or supermarkets.

Monday – Tribute to the fresh organic vegetables, today we are going to get vegetables from the soil at our organic farmers by the river.

Today is the first experience day. We walk to the organic vegetable farm “Le Cascate” at the bottom of the mountain by the river. Here we collect seasonal vegetables and take them back to our kitchen. Today we make our own lunch from these vegetables with of course local delicacies. Marco will serve matching wines.
A 0 kilometer lunch!
(If you don’t feel like walking, no problem; skip the walk).

Tuesday – Visiting a real Balsamico and Parmigiano producer.

Today a “food tour” and we taste products that are among the best in the world. We visit Parmigiano D.O.P. producer Dismano and Aceto Balsamic producer Ca del Non. Here you can smell, view and taste the real Aceto Balsamic vinegar and we learn how this special Italian product is made from A to Z. Mariangela comes from a line of Balsamic makers and she is our hostess today. This day includes lunch near the Acetaia.

Tuesday – Visiting a real Balsamico and Parmigiano producer.

Today a “food tour” and we taste products that are among the best in the world. We visit Parmigiano D.O.P. producer Dismano and Aceto Balsamic producer Ca del Non. Here you can smell, view and taste the real Aceto Balsamic vinegar and we learn how this special Italian product is made from A to Z. Mariangela comes from a line of Balsamic makers and she is our hostess today. This day includes lunch near the Acetaia.

Wednesday – Today we work in the kitchen with the ingredients we bought.

Today we use the ingredients that we bought yesterday for you. We will taste these in combination with other local products. Which Balsamic vinegar fits best with which dish. An extensive food tasting with typical regional ingredients such as Prosciutto Crudo, the real Mortadella from Bologna and of course Parmigiano and various vegetables. Balsamic vinegar will also turn out to be a good ingredient in desserts.