Abruzzo?

Parent Cafe
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<p>Anyone travelled to Abruzzo, Italy? I’m looking at a couple of companies that do culinary (cooking) tours - [Abruzzo</a> Cibus | Culinary tours, cooking classes and professional courses in Abruzzo, Italy](<a href=“http://www.abruzzocibus.com%5DAbruzzo”>http://www.abruzzocibus.com) and [Absolutely</a> Abruzzo](<a href=“http://www.absolutelyabruzzo.com%5DAbsolutely”>http://www.absolutelyabruzzo.com). If anyone has any info on them, I’d appreciate it. Or other ideas for culinary tours? Not that interested in Tuscany, but other areas of Italy or elsewhere in Western Europe (not France, though - dh doesn’t want to go there), would be helpful, too!</p>

<p>Thanks!</p>

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<p>I am going to read this with great interest, we are considering a trip to Abruzzo next fall. I’ve traveled and lived in Italy but never really been to Abruzzo. We are considering revisiting the Marches( I am very familiar with Urbino- but H has not been there) and then traveling south to Abruzzo. I’m not crazy about flying in and out of Rome. We might fly LAX/Paris/Bologna…but who knows?</p>

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<p>Contact jnm123; a year or so ago, he and his wife traveled to various places in Italy, and I know they did some cooking classes somewhere along the way. Knowing him, I’m sure he did his research very thoroughly.</p>

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<p>You’re right, Teri. We visited Italy a year ago October for our 30th anniversary. Itinerary was Chicago/Rome Fiumicino airport (FYI, what a cluster!), then direct to Catania, Sicily. Pre set-up transport about 30 km north to Taormina. Spent 3 days there, which included a private cooking class by a local restaurateur, which included shopping at a local mercato for ingredients, then back to his restaurant to prepare, then consume. Incredible experience. The Mediterranean-based Sicilian cuisine is heavy on fish, fruit, nuts, olives, vegetables, soft cheeses, and of course the cannoli-style pastries.</p>

<p>From there, flew to Florence, 4 days there. Hired an art/culinary guide who drove us to his friend’s winery in the Chianti foothills, where we prepped & cooked another stellar meal, which included chicken cacciatore with fresh porcini mushrooms (which were in season all over Italy in October), pasta e fagioli (pasta & beans), Italian beignets and a flourless chocolate torte. And we sampled some of the best wines they had to offer. In fact, after we returned, I ordered a case from them. Ironically, the freight to ship the case was more than the wine itself. We’re drinking the last of it, a 1999 Brunesco, tonight for New Year’s Eve.</p>

<p>In retrospect, the Sicilian cooking class was MUCH more hands-on–for example, I filleted a fish that had been caught that morning. In Chianti, it was more simple prep work, somewhat more socializing than education. Both were fun in their own way, but whatever class you choose, Chedva, inquire as to how much teaching is involved.</p>

<p>Finished out the trip with 2 days in Rome after taking the train down from Florence. Not enough time to take another class. Maybe next time around!</p>

<p>PM me if you are heading to either Taormina or Florence, and want my contacts.</p>