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Get a taste of true Italian cuisine as you participate in a cooking class dedicated to learning the art of hand making authentic pasta and pasta dishes. You will discover the amazing flavors of Abruzzo as you enjoy an exclusive dinner, based on the pasta prepared by you, and a delicious breakfast, where you will be able to taste local specialties. You will also relax as you taste some of the best wines and enjoy the breathtaking views of the vineyards and the Gran Sasso. Forget about the daily routine and come visit this beautiful Italian region; you will be glad you did!
Upon your arrival, you will be welcomed by the friendly staff and taken on a guided visit of a local wine cellar. After your tour, you will have a handmade pasta cooking class, where you will learn about one of the oldest traditions of the region. Once your class is finished, you can relax in the garden while you taste some of the best wines. In the evening, you will have a special dinner based on the pasta you prepared during your cooking class paired with other savory local specialties. You will spend the night on site.
On Sunday morning, you will enjoy a breakfast that captures the local sweet and salty specialties of the region before your departure.
On Saturday, you will visit a local wine cellar.
This retreat will take place in Loreto Aprutino, Pescara, Italy. Located at a short distance from the sea, Abruzzo is a land filled with vineyards and olive groves, where you will find spectacular views of the Gran Sasso.
Abruzzos cuisine is multifaceted because of how varied the region and its cultures are. On one hand, there is the evolution of shepherding and farming recipes, those prepared by the poor folk of the mountain and foothill areas, a cuisine of simple, yet tasty mutton dishes, soups and broths, cheeses, and herbs; on the other hand, the refined bourgeois menus of Teramo, which enhance basic flavors to achieve more elaborate results such as timballo di scrippelle, mazzarelle, and virt.
There is also a shoreline cuisine, less evocative of Abruzzo, perceived as a region of mountains and protected areas but no less important, as there are 130 kilometers of coast that offer a variety of seafood in uncomplicated, tasty recipes, combined with the range of vegetables grown on the hillsides shielding the Adriatic. Abruzzos cuisine continues to advance, taking cautious, measured steps in the direction of modernity without sacrificing its true identity, the truth of its flavors and tradition.