Cooking With Chef Roberto™

Journey off the beaten path and into the land of Ciociaria for an extraordinary culinary adventure! Nestled in the corner between the regions of Lazio, Molise and Abruzzo just outside the hustle and bustle of Rome this part of the Italian Countryside is steeped in tradition and culture, as well as culinary heritage. Since ancient times, this region has been an integral part of history as well as one of the main centers for agriculture and production. We take you on a culinary excursion through Ciociaria and into the medieval town of San Donato Comino, as the land lends itself and its traditions to both chef and foodie for an incredible and unforgettable experience.

Your home away from home during your stay is the most wonderful working farm which extends over 40,000 sqm with 550 assorted fruit trees, a vegetable garden along with other crops, the endlessly fascinating beekeeping and farmyard animals which all make for the best homegrown ingredients for your Cooking Classes.

Cooking Classes

Manuela, your host, will bring you into the kitchen for hands on Cooking Classes with Chef Roberto each afternoon, where Fettuccine, Gnocchi and Polenta are just a few of the mouthwatering specialties on the menu! While the menus vary seasonally to provide the best fresh seasonal ingredients, each menu is as appetizing as the next. The farm and picturesque grounds surrounding the property are abound with fresh fruits, vegetables, mushrooms, forest berries and flowers. During your cooking adventure Chef Roberto will show you how to use such delectable ingredients such as Tartufo di Campoli-local truffles, fagioli cannellini di Atina-fresh white beans from the nearby town of Atina, fresh artisan cheese from the town of Villa Latina of cow and sheep, Extra Virgin Olive Oil from San Donato Val di Comino and of course, wine from the Val di Comino. Chef Roberto’s desserts are a specialty- and dessert & pastry making classes available upon request.

Ciociaria & The Val di Comino

‘Ciociaria‘ was the name adopted by a fascist movement for the province of Frosinone when it was created in 1927, some say that the name comes from the primitive footwear of its inhabitants called “ciocie.” These “ciocie” still remain a traditional symbol of this area and are worn by folk group members or on historical feast days. Ciociaria has s full calender of food fairs, entertainment events and music festivals, as well as a variety of traditional feasts. Religious, country and rural traditions are still strong and alive. The celebrations of the patron saints with the processions, the performance of bands and groups, the illuminations and fireworks, the fairs and popular games, the palios and tournaments among the towns quarters witness the desire of the Ciociarian people to preserve the authenticity of their peasant culture with their typical costumes, music, rituals and gastronomy. The Val di Comino, also known as the Via Romantica della Ciociaria (the Romantic Way of Ciociaria) really has something different and special about it. Whoever decides to come here should prepare themselves to have a very special experience with days full of flavors and fun, discovering antique values but surrounded by modern comforts.

Lazio

Rome and the region of Lazio, the heart of the Roman Empire, are as central as you could be in Italy and because of this you will find cuisine influences from both north and south but also some notable differences particular to the region. While most of Italy balances its cooking between butter and olive oil, Rome prefers matured pork fat called strutto. The vegetables grown in the surrounding volcanic soil are said to have a distinct and unique taste and sheep and suckling lamb become speciality dishes. The Romans take their traditions very seriously. With a common saying, “Bread and Water are fit only for a dog”, every home proudly serves the very best, fully confident that their tradition truly is the best. With knowing skills the Romans do indeed select the best from north and south and create from it a distinctive regional cuisine. Discover a region of not only fantastic and incomparable cooking but also fascinating nature and environment; wide beaches, great pinewoods, gentle hills and expansive plains. A land rich in artistic monuments and brings to mind the long and extraordinary history of this region. It is enough to think of the splendid Villa Adriana in Tivoli, the seventeenth-century Palazzo Barberini in Palestrina and the cathedral in Anagni. The same grandiose style is reflected outside of Rome too in the Abbeys of Montecassino and Fossanova, and the monasteries of Subiaco.

Accommodations

Manuela welcomes you to her “agrifarm”, an oasis of harmony and serenity settled in the hillside in the heart of Ciociaria. Delicate colors, bleached wood furniture and natural textiles decorate every room to welcome you into a warm and relaxing atmosphere. The rooms, with adorable names like The Bee, The Ladybird, The Butterfly and the Dragonfly, each one different from the next, enjoy ample private terraces with a splendid view over the orchards and are equipped with every comfort: mini-bar, TV-LCD, Sky TV and PayPerView, high frequency wi-fi, telephone, safety deposit box and hair dryer. Not to mention the views, the grounds and outdoor swimming pool. Chef Roberto’s wholesome and innovative kitchen follows the seasons and is full of elaborate plates from the chef using products from their own land and of the area.

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Itinerary – 5 days, 4 nights

Day 1: Arrival and Welcome Dinner

• Arrival and Check in
• In the evening enjoy a welcoming dinner proposed by the restaurant.

Day 2: Vineyard Tour & Cooking Class 1

• Breakfast is served
• In the morning Visit to a Local Vineyard to learn about the production of the local wines of the region. Tasting included.
• Lunch on your own.
• On return roll up your sleeves for Cooking Class 1. Enjoy the foods you made in class for dinner following the lesson, local wine selection by the sommelier included.

Day 3: Truffle Visit & Cooking Class 2

• Breakfast is served.
• In the morning, Visit to the Truffle Grounds, to learn about the truffle hunt process and the use of truffles in the modern Italian cuisine. The White and Black truffles that grow in the Campoli Appenino area proudly compete with truffles from more famous areas of Italy and the world.
• Lunch on your own
• Return in the afternoon for Cooking Class 2. Dinner follows on the foods prepared in class.

Day 4: Pastry Visit & Cooking Class 3

• Breakfast is served
• In the morning, visit the famous pastry shop in the center of Alvito and learn about their legendary Torrone, nougat, made with honey, almonds, pistachios, hazelnuts and more.  Optional: Continue for a visit to the Organic Cosmetics maker with the possibility to mix your own purely natural cream.
• Return in the afternoon for your final Cooking Class 3. Dinner follows with the foods prepared in class, local wine selection by the sommelier included.

Day 5: Departure & Arrivederci

• Breakfast is served.
• Check Out, Arrivederci e a presto!