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7 Day Culinary Tour and Cooking Vacation in Pico, Province of Frosinone

Dimora Nenà, Nena al Borgo Castello, Via XXIV Maggio, 15, Pico, Frosinone, Lazio, Italy

Exclusive Cooking Vacation in Italy

If you are planning your long vacation in Italy and would like to spend a few days in a small oasis of peace and tranquility, between Tuscany and Rome, to the north, and the Amalfi Coast, Naples, Pompeii to the south, this is the place, stop here!

Enjoy a full immersion in the traditions of the best Italian cuisine, delight in tailor made cooking lessons and have fun on the exclusive culinary excursions and visits discovering authentic treasures of history, art, culture and nature that belong to the immense Italian heritage, in short, authentic "goodies."

Highlights

  • 4 cooking classes with wine
  • Tasting of traditional and local products
  • Oil mill visit with extra virgin olive oil tasting
  • Cheese farm visit and wine tour with tasting
  • Cultural tours of Pico, Anagni, Alatri, the enchanting village of Sperlonga and Old Gaeta
  • Visits to Basilica of Santa Salome and the Holy Stairs, Civitavecchia, Lake of Posta Fibreno
  • Lunch and 6 dinners at Nenà
  • 6 nights accommodation

Styles


6 days with instruction
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Accommodation

Albergo Diffuso

Dimora Nenà, part of Nena al Borgo Castello, is the main residence. Built on the medieval city walls, the antique country house maintains its historic feeling with its original floors and wood ceilings to rediscover the charm of tradition. The antique furnishings and decorations bring back the time-honored sensation of a warm welcome and hospitality.

The rooms, furnished with care and with antiques, are overlooking the picturesque alleys of the village and you can enjoy a panoramic view over the green hills of the natural park of Aurunci Mountains.

You will stay in the same house in which your Italian cooking class takes place. The accommodation is in a charming suite or apartment based on double occupancy. For individual travelers, the accommodation will be in a charming double room based on single occupancy.

Program

Day 1

  • Late morning, arrival at Nenà.
  • Welcome drink, staff presentation, and introduction to the program and itineraries
  • Welcome lunch, with tasting of selected wines and served with local products (cheeses, salami, olive oil, and others)
  • In the afternoon, tour of Pico: the medieval village, the Farnese Castle, the churches, the history, food, and gastronomic traditions
  • In the late afternoon, cooking class number 1
  • Dinner with the dishes cooked by the participants in the course

Day 2

  • Excursions to Anagni, Piglio and Alatri: The road of the Cesanese del Piglio D.O.C.G. wine tour between medieval villages and ancient castles
  • After breakfast, depart from Pico
  • Arrival at Anagni, visit the cathedral, crypt, and old town
  • Transfer to Piglio for the wine tour
  • Wine tasting with traditional and local products
  • After lunch, transfer to Alatri and visit to the town of cyclops and the Acropolis
  • In the afternoon, transfer to Pico
  • In the late afternoon, cooking class number 2
  • Dinner with the dishes cooked and prepared during the class

Day 3

  • Excursions to Sperlonga and Gaeta: Buffalo mozzarella, ricotta and cheeses and the Riviera of Ulysses, a land of myths and heroes Ulysses and Aeneas, between history and legend
  • After breakfast, depart for the Pontine Coast and a visit to a farm that produces buffalo mozzarella, ricotta, and cheeses
  • The owner will tell and show you how to produce mozzarella.
  • Tasting of products and possibility to eat cheeses and freshly made products
  • With even in the mouth the taste of buffalo milk, transfer to Sperlonga (optional: visit to the Roman Museum and the Cave of Tiberius)
  • Visit the enchanting village of Sperlonga, one of the most beautiful villages of Italy
  • Transfer to Gaeta and lunch with the specialties of Gaeta, in a typical restaurant
  • After lunch, visit of the Split Mountain and The Turk’s Cave as well as tour in the Old Gaeta
  • In the afternoon, transfer from Gaeta to Pico.
  • Dinner at Nenà

Day 4

  • Excursions to Veroli, Casamari, and Arpino
  • Arrival in Veroli, visit the Basilica of Santa Salome and the Holy Stairs, the Roman Calendar, the cathedral of Saint Andrew, and its treasure
  • Lunch in a typical restaurant
  • Departure for Abbey of Casamari and guided visit to the monastic complex
  • Departure for Arpino, the hometown of Cicero, and guided visit to the pre-roman Acropolis "Civitavecchia" with the medieval tower of Cicero, the old historical center and the cathedral
  • In the afternoon, transfer to Pico
  • In the late afternoon, cooking class number 3
  • Dinner with the dishes cooked and prepared during the class

Day 5

  • Excursions to Atina, Alvito, and the Lake of Posta Fibreno or Lake of Cicero
  • Culinary tour number 3: Cabernet di Atina D.O.C. wine and flavors from the past: Wine and truffle tour in the Comino Valley
  • After breakfast, depart from Pico
  • Arrival in Atina, visit the historical town.
  • Transfer to visit a prestigious cellar where an expert of the house will tell the company's story as well as the methods of production of wines and talk about the "art of wine" and the "secrets" to produce a great wine
  • Among the wine barrels in the cellar, enjoy a tasting of D.O.C local wines served with delicious local produce.
  • Depart for Alvito and lunch in a typical restaurant
  • After lunch, transfer to the Lake of Posta Fibreno or Lake of Cicero
  • In the afternoon, transfer to Pico
  • In the late afternoon, cooking class number 4
  • Dinner with the dishes cooked and prepared during the class

Day 6

  • Excursions to the Pastena Caves, Pastena museum, and Terracina
  • Culinary tour number 4: Extra-virgin olive oil
  • After breakfast, depart from Pico
  • Arrival at the Pastena Caves, guided visit
  • Transfer to Pastena and visit the Museum of Rural Life and the Olive Tree.
  • Transfer to Terracina, on the coast, and lunch with the sea food specialties of Terracina in a local restaurant
  • After lunch, visit the old town of Terracina.
  • Depart for a visit to an oil mill (frantoio) and tasting of extra-virgin olive oils
  • In the late afternoon, transfer to Pico
  • Farewell dinner with the specialties prepared by the cooks

Day 7

  • Breakfast
  • Check-out and departure of guests from Pico and Arrivederci

Included excursions

1 full-day culinary excursion to Anagni, Piglio, Arpino, wine tasting with traditional and local products

1 full-day culinary excursion to Gaeta, Sperlonga, Fondi, lunch in a typical restaurant included

1 full-day excursion to Veroli, Casamari Abbey and Arpino, lunch in a typical restaurant included

1 full-day culinary excursion to Atina, Alvito and Posta Fibreno Lake, wine tasting, lunch in a typical restaurant included

1 full-day culinary excursion to the Pastena Caves, Pastena, Terracina, extra-virgin olive oil tasting, lunch in a typical restaurant included

Location

Only 1-hour drive from Rome and Naples! Pico has a strategic position, being easily reachable from Rome, that is just over 1-hour drive, and from Naples and the Amalfi Coast. The A1 motorway is 20 minutes drive from Pico, the train station Isoletta-San Giovanni Incarico is just 15 minutes. The beaches of Sperlonga are only 30 or 40-minute drive. Inland, always in 30 minutes, you can reach the Abbey of Montecassino.

Food

This package includes daily breakfast and lunch on the day of arrival with wine and beverages, homemade liqueurs tasting, and coffee. Six dinners will also be included with the dishes cooked and prepared during your class, wine and beverages, tasting of the homemade liqueurs, and coffee. House wine, soft drinks, tea, and coffee are freely available.

What will you learn in your cooking classes?

  • Fettuccine

Guess what? If you have flour in your kitchen, you can make pasta. Right now. Got eggs too? You have everything you need to whip up a batch of silky-smooth fettuccine.

  • Lasagna

The chef will teach you how to make the traditional lasagna with besciamella sauce, mozzarella cheese and the famous ragù bolognese in which a certain magic happens as beef and aromatic vegetables slowly cook down with wine, tomato paste, and broth.

  • Carbonara

The chef will explain the real technique that requires the use of egg yolk mixed with pecorino cheese and cured pork cheek. The local products, the famous Picinisco's pecorino sheep cheese, which boasts a long tradition starting in the 17th century and Salerman cured pork cheek with its spyce and flavorful taste, make Nenà Al Borgo Castello's recipe (as well as Amatriciana and Gricia ) a " sensory experience."

  • Gnocchi di patate

Homemade gnocchi recipe is simple, delicious and incredibly fun to make. Once you have learned get your kids involved in making this wonderful family dinner. The secret ingredient? Leonessa potatoes and passion.

Tasty and exquisite, mainly of a yellow color, potatoes from Leonessa are one of the most important typical products of the Sabina area. Their smooth skin and large and robust tubers are the result of ideal climatic conditions and traditional growing techniques. This is why potatoes from Leonessa are a versatile product which can be put to perfect use to make excellent gnocchi; thanks to the fact that they absorb less water during cooking.

  • Gnocchi di ricotta

You have little time and you don't have potatoes? Nenà Al Borgo Castello has the right recipe for you - homemade gnocchi ricotta cheese. It is easy, authentic and delicious! In order to make it special, they use buffalo ricotta cheese.

Buffalo ricotta is a fresh cheese produced from whey left over from the production of buffalo’s milk cheese. It is creamier and smoother than cow’s milk ricotta, with a white color and a unique delicate sweet citrusy flavor.

  • Sagne e fagioli

A plate of Ciociaria tradition that combines culture and taste, smell and color of the land; thanks to the use of Atina cannellini beans.

  • Pasta with anchovies

Its ingredients: spagnoletta tomato (better known as "casalino" that grows in the Southern Lazio region, from the hills of Itri to the seaside town of Gaeta) which has a slightly acidic flavor and is at its best in early summer. In the past the Casalino was grown in between grape vines and anchovies (that we receive fresh daily; thanks to the experienced fishmonger, Tonino) and evoke wisely the flavors of Mediterranean cuisine

  • Tiramisù

Nenà Al Borgo Castello's recipe is made authentically in the Italian way using only mascarpone cheese, sugar and egg yolk. It's really light, airy, and creamy! Great as a make-ahead dessert!

The following meals are included:

  • Breakfast
  • Lunch
  • Dinner
  • Drinks

The following dietary requirement(s) are served and/or catered for:

  • Regular (typically includes meat and fish)
If you have special dietary requirements it's a good idea to communicate it to the organiser when making a reservation

Things to do (optional)

On the day three, while transfer to Sperlonga, you will have an optional visit to the Roman museum and the cave of Tiberius.

There are culinary tours that you can choose:

  • Wine tours. Visit prestigious cellars, where experts of the houses tell the company's story, the methods of production of wines and talk about the "Art of Wine" and the "secrets" to produce a great wine! Into the wine cellars among the barrels, enjoy a tasting of high quality local wines served with delicious local produce.
  • Buffalo mozzarella, ricotta and cheeses. Visit to a farm that produces buffalo mozzarella, ricotta and cheeses.The owner will tell and show you how to produce mozzarella. Tasting of products and possibility to eat cheeses and freshly made products!
  • Extra-virgin olive oil. Visit to a traditional olive oil mill, in Italian "Frantoio", where the owner will explain and show us the oil process. Lunch in the Frantoio and tasting of the extra-virgin olive oil, along with other delicious organic products produced by the farm.
  • Cured meats, in Italian "Salumi". Visit to a farm that produces sausages, bacon, ham, salami, and other specialties. An expert will tell you about the meat processing methods and their seasoning. Tasting of products.
  • Truffles of the Val di Comino. Truffles that are harvested in the Val di Comino are of the highest quality. The use of truffles in the gastronomy is very wide: from the simple seasoning used for fettuccine and other fresh pastas, sauces (which are also already prepared) to flavor crostini and dishes, sweets made of the precious tuberous fungus. A savory taste of these dishes with truffles is a taste experience not to be missed!

What's included

  • 4 cooking classes, wine glasses included
  • 1 full-day culinary excursion to Anagni, Piglio, Arpino, wine tasting with traditional and local products
  • 1 full-day culinary excursion to Gaeta, Sperlonga, Fondi, lunch in a typical restaurant included
  • 1 full-day excursion to Veroli, Casamari Abbey and Arpino, lunch in a typical restaurant included
  • 1 full-day culinary excursion to Atina, Alvito and Posta Fibreno Lake, wine tasting, lunch in a typical restaurant included
  • 1 full-day culinary excursion to the Pastena Caves, Pastena, Terracina, extra-virgin olive oil tasting, lunch in a typical restaurant included
  • House wine, soft drinks, tea and coffee
  • Cooking kit with Nena’s recipe book and apron
  • Certificate of participation upon course completion
  • Car with driver and English-speaking guide for all the excursions indicated in the program

What's not included

  • *Airport transfers
  • *Travel insurance. It is appropriate to take out travel insurance for any risk.

How to get there

Arrival by airplane

Please book your flight to arrive at Ciampino-G. B. Pastine International Airport (CIA), Leonardo da Vinci-Fiumicino Airport (FCO), or Naples International Airport (NAP). Transfer from and to this airport is available upon request. Nenà Al Borgo Castello provides a car with driver upon request.

Arrival by train

You can use Rome-Naples railway (via Cassino line). Then, stop at Isoletta-San Giovanni Incarico train station (13 kilometers from Pico).

Cancellation Policy

  • A reservation requires a deposit of 30% of the total price.
  • The deposit is non-refundable, if the booking is cancelled.
  • The rest of the payment should be paid 30 days before arrival.

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