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Using fresh, seasonal ingredients from the region of Umbria, you will make a variety of vegetable antipasti; primi piatti of pasta, riotti, crespelle, polenta; secondi piatti of veal, lamb, duckling, fish or game and even cinghiale (wild boar); contorni of seasonal vegetables; dolci, including Spoleto's own crescionda, (a delicious tart), zabaglione, biscotti and much more. Taste fresh porcini mushrooms, fresh Umbrian black truffles, a treat from the region, cheese, and extra-virgin olive oil from local olive oil producers.
To end each morning class is our luscious pranzo (lunch) that we make together in our kitchen and restaurant accompanied by regional Umbrian wines and mineral waters (Tulia, Nocera Umbra, etc.). Last year our chefs made all the special desserts for a concert given by the opera singers. Included in our program are rare opportunities to visit: the Carletti oil pressing operation, a small frantoio operated by a delightful family for four generations, and Deruta, the Umbrian town dedicated entirely to its magnificent ceramics.
Classes are kept small, to create a setting where students fully participate and receive individual attention. Recipes range from simple casalinga (home-style) to professional, restaurant quality, with plenty of special creations by Eros, all giving ample opportunity to expand and perfect one's culinary skills. Your entertaining back home will be so much better!
Don't pass by this special opportunity to dine and cook in one of Italy's most magical settings, rich in culture and heritage, that offers the finest of Italian food and plenty of entertainment.
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