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Cooking courses - Umbria Italy
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Cooking courses

Cooking courses run for between 8 and 14 people and last from between 3 and 7 days. Double rooms with dinner during the courses cost € 140 net per person per night (including the course). Single-use rooms have an additional charge of € 30 per person.

Guests who follow the cooking courses at the Fattoria di Vibio will soon acquire a familiarity with the ingredients they will be using, which will certainly bring a touch of creativity into their every day meals. As Gabriella says, "a touch of fantasy is always an excellent spice in life and will ensure that your recipes are a success".
Gabriella


The programme courses (3/7 days)

8.30am breakfast.
9am two-hour lesson covering traditional Italian dishes and special ingredients.
11am coffee break.
11.30am free time or organised trips to local wine and food producers.
4.30pm lesson in the kitchen and preparation of a number of dishes.
8.30pm dinner followed by a discussion on the dishes prepared and the wines.
Note: prices do not include wines, bar expenses and other extras.

Guests who follow the cooking courses at the Fattoria di Vibio will soon acquire a familiarity with the ingredients they will be using, which will certainly bring a touch of creativity into their every day meals. As Gabriella says, "a touch of fantasy is always an excellent spice in life and will ensure that your recipes are a success".

Cooking lesson (1 day)

The cooking course will take place in the morning and include a theoretical and practical display in the preparation of a tomato sauce, a meat ragu sauce, the preparation of a rustic cake, a pizza, tasting of a cake, how to plate the parmigian, aubergine and vegetable pie, also the basis of preparing and creating pasta in the home, tagliatelle, gnocchi and how to make tiramisu or the pastry of Naples. The lesson begins at 09:30 and ends at 12:30.
The students are provided with aprons and a pen and paper for note taking. Halfway through the course the students are offered an aperitif accompanied by the pizza they prepared. At the end of the lesson they will have lunch composed of the dishes they prepared during the course.

One of Mamma Gabriella's more tasty recipes

Pasta e Fagioli
Dice two carrots, two celery stalks, a medium-sized onion, some slices of bacon or prosciutto and throw into hot oil in a saucepan, adding a segment of garlic, hot dried pepper to taste, a tin of pomodori pelati and some basil leaves.
Cover the saucepan and cook over a low heat for fifteen minutes. Add the cooked beans along with some of the water they were cooked in, enough for cooking 200g of egg pasta - either secche or maltagliate.
Cook for between 7 and 8 minutes, turn off the heat, stir in a generous amount of parmesan and two ladles of bean purée.


Traditional Umbrian dishes

Mixed starters of pate, cured meat, cheese, testo pizza, fried panzerottini, pizza cooked over a wood fire.

First courses
vegetable, spelt, bean or lentil soup; pappardelle with boar, pork, hare or meat ragout; ravioli stuffed with cheese with boletus cream sauce; mushroom, pumpkin or radicchio risotto with smoked provola cheese; traditional meat ragout or vegetable (artichokes and asparagus) lasagne.
Main courses
boar medallions with polenta; guinea fowl in salmì; truffled lamb; fried or cacciatora rabbit; mixed roast with sausages and broccoli.
Side dishes
grilled vegetables (courgettes, aubergines, potatoes and onions); peas and broad beans: artichokes alla romana; stuffed courgettes or aubergines with tomato and mozzarella.
Desserts
tozzetti and macaroons; cream and fruit mimosa cake; nut cake; ice cream with citrus fruit sauce.