A COOKING HOLIDAY IN UMBRIA (BEVAGNA)
The
cooking classes are organized in an idyllic luxurous Residence d’Epoca,
situated in the historical centre of Bevagna. At
the beginning of 1700 a Roman family, related with the great architect
Lorenzo Bernini, moved to Bevagna and let restore as its residence a
complex propriety, constituted by an elegant palace of 1600, overlooking
the remains of a roman temple and of a theatre of the Ist Century
a.d., over which were first built small fourteenth century habitations,
then, in 1500, raised up the noble residence of an important family from
Bevagna. The
residence consists of two town palaces, Palazzo Alberti and Palazzo
Andreozzi, which are connected by a picturesque innercourt.
The
fourteen rooms and apartments of the Residence are all different and
preserve most of their original fittings: antique furniture, paintings,
kitchen utensils and little things which have always been there and tell
the history of the family, the counts Angeli Nieri Mongalli, giving
a special charm to these comfortable spaces.
The
Residence has a renowned
restaurant, where the recipes for the menus are drawn from the cookbook
of Donna Maria Angeli, who wrote it at the beginning of 1900 and during
about 30 years, with the suggestions of family friends and cooks: this
cookbook talks about Bevagna and Umbria . Choosing among the menus,
you’ll allow yourself a stimulating travel towards our roots, through
recipes which evoke the memory of the taste, perfume, ingredients,
spaces and persons who prepared and ate this food with love and care.
The cookery course With chef Antonio Falcone and his team you will have the
possibility to become familiar with the best local ingredients, try out
the most authentic recipes of the Umbrian and Italian culinary
traditions and experiment with the latest methods of cooking and
preserving. Those small but invaluable 'grandmother's secrets' and the new
trends in modern cuisine meet in the themes of our cookery lessons:
bread, olive oil, pulses, meat and vegetarian dishes. A well-equipped,
modern and functionally designed kitchen in a two thousand- year-old
building will make this experience even more enjoyable and unique. You will prepare recipes using the best ingredients of the
season, producing tasty results for everyday meals or for special
occasions: refined and pleasing dishes offering a well-presented
combination of flavours and sensations. To name only some of them: pasta
dishes, like "Le strappatelle", "I picchirilli",
"I passatelli", "I cappelletti",
meat dishes, like "La
faraona farcita al Sagrantino" (filled guinea hen cooked in
sagrantino-wine), "Il pollo ripieno" (filled chicken), home
made bread, pizza , nut bread, ‘focacce’ and of course desserts, ‘crostate’
and cakes. On request: visiting a truffel showroom,
visiting a Chianina farm etc.
The four day proposal:
The three day proposal:
|
