Autochthonous refers to a variety of grape from a specific terroir. In other words, a particular type of grape adapted to a specific soil and geography, as well as to tradition. Italy is one of the countries with the most autochthonous grapes in the world - and there are 545 registered varieties for making wine! Each one has its distinguishing quality and story. The Italian producers have started to revive these vines, some of which were almost extinct, and produce wines from them, just like the old times.
In this workshop, we will learn about some of these grapes, and their traditions – we will taste the wines, and meet the producers who make them. Printouts will be handed to help facilitate learning during lessons, wine will be tasted and there will be visits to wineries. Let’s dive into the wine world of Italy and see and taste why this country is so special!
Additionally, our workshop dates coincide with the annual Cantine Aperte festival, which is one of the most important wine events of the year! At the festival, the seasons new wines are unveiled and vineyards open their doors to all who are eager to taste the new vintage. It is the good fortune of this workshop that the event falls of the first day of our activities – and we will attend the event! It is an amazing celebration and will be a great way to kick off the workshop.
Throughout the week-long experience, participants will be housed in the remarkably well-preserved Umbrian hill town of Monte Castello di Vibio. The workshop package is all-inclusive, providing welcome and departure services and airport transfer from the Rome Fiumicino, Leonardo daVinci Airport (FCO). Aboard our comfortable private bus, single occupancy accommodations with spectacular views, 3 meals per day Monday-Thursday, Prosecco brunch and dinner on Saturday.
The workshop includes daily tastings and winery visits as well as lunch at a Michelin-recommended restaurant, Il Frantoio, in Assisi and other meals at noteworthy vineyards. Finally, our “off-campus” meals will include a dinner at the renowned Torre a Cona vineyard, where we will be treated to a tasting of their wines and an extraordinary 6-course dinner!
Of course, throughout your stay, 24/7 access to facilities and 24/7 bi-lingual support are provided.
Those who have time might also consider the adding the additional 4-day tour: Little-known Wines of Campania, June 4 – 7, which will commence at the end of this workshop.
Sketching a Pig is a hands-on exploration of traditional butchery and charcuterie methods, flavors, and foodways of central Italy, centered around the full utilization of the animal - nose to tail!
Join Nathan Gilmour and Chef Rece Hogerheide in Umbria for a week-long deep dive into the traditions and foodways of Umbria with a focus on handcrafted salumi, fire cookery, and the bounty of the land. Participants should be ready to assist in the butchering of a thoughtfully sourced pig and wild boar as well as with many traditional preparations that come with the early spring harvest. During this week, we will experience a full nose-to-tail processing of a hog, from breaking down the carcass, to salting, to tying, and of course, tasting as much salumi and product as we can. This is one of the top places in the world to experience all these amazing traditions
and products in one place - Umbria is truly home to some of the best salumi, wines, cheeses, and forageable plants in the world. Expect this week to be very hands-on with lots ofopportunity for participation and ample time to discuss methods and practices in the ideal setting.
During your stay, you will be housed at a beautiful and grand, 17th c. villa, located on a forested mountain overlooking Tiber valley. Surrounded on all-sides by olive groves, carefully kept lawns and grand cypress trees, hedges of lavender and rosemary grace the landscape, with a vegetable garden for guest use - the setting is idyllic.
The stately villa itself is completely gated and fenced and features unique architectural elements, such as beautifully painted beamed and brick domed ceilings, terracotta tiled floors, stone walls, unique fireplaces, arched doorways and wooden-shuttered windows, all complemented by the stylish furnishing and decor throughout. The designer kitchen features the most elegant contemporary appliances and features. The main house sleeps ten (four bedrooms, all en-suite). In addition, a stone cottage and sleeps 4 in 2 bedrooms, with a separate bathrooms, and provides several sitting and relaxation areas in addition to a very comfortable main lounge. A large upper terrace includes a shaded area, perfect for dining and appreciating spectacular sunsets and mountain views. The lower patio surrounds a magnificent infinity pool. The villa is a stunning property that will provide unforgettable experiences and memories that will last a lifetime.
Your workshop package is all-inclusive, providing welcome and departure services and airport transfer from the Rome Fiumicino, Leonardo Da Vinci Airport (FCO) aboard our comfortable private bus. All materials and fees for the course are included, except international airfare and meals on excursion days unless otherwise stated.
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For millennia, the peoples of the Italian peninsula have produced salumi and cheeses famous throughout the world. Today an incredible array of these products is to be found in Italy. Showcasing and paring the extraordinary flavors of this bounty is one of the unique challenges presented by this incredible array of ingredients in seeking to prepare beautiful and delicious charcuterie boards with a cohesive flavor profile.
Our objective in this workshop is to expose participants to wide range flavors and textures of the cursed meats and cheeses of our region of Umbria - arguably, one of the most famous in the country for these products. Being introduced to these flavors begs for insights into how they can work together with fruits and vegetables, bread and wine, a unified, whole experience of deliciousness!
We are most fortunate as our guide in in this adventure is none other than famed connoisseur, restaurateur, sommelier, distinguished professor, and advisor to producers - Antonio Andreani! A professor at the famed, University di Sapori in Perugia, Antonio's expertise and skill as a taster is matched only by his delightful personality, warm sense of humor and his genuine passion for the experience of food and wine. Join us for a workshop and that will change the way you experience food and wine and perhaps change your life!
Our journey appropriately begins with how to taste and how to use taste and texture to enhance flavors and create new experiences. Four mornings will devoted to tasting and lecture: getting familiar with the flavor palette of traditional meats and cheeses, as well as wines, then getting to know traditional combinations while experimenting with innovations. Afternoon will be spent with producers of these products: farms and vineyards, cheesemakers and the famed Norcini (butchers and salumi-makers) of Umbria. We will observe the work of these masters and sample their products. On Friday, we will visit the town of Norcia itself, from which all butchers carry the name of Norcini (all belonging to Norcia)! In Norcia we will visit several shops and producers and then move on to the town of Spello famous for its olive oil.
Of course we won't forget about the importance of wine in this array and we will make daily vists to nearby vineyards and olive orchards as part of our itinerary.Our approach will be both fun and informative. Paired with delicious foods from our kitchen and the spectacular views fromour dining terrace - the course will provide everyone the opportunity to fully experience the richness and beauty of the Umbrian landscape as well as the excellence of its culinary and viticultural traditions.
The program is all inclusive with accommodation provided in our beautifully preserved 14 th c., medieval hill town. We provide Welcome and Departure services at the Rome/Fiumicino, Leonardo da Vinci International (FCO) airport as well as airport transfer by private bus. Using locally sourced and artisanal ingredients, three traditional meals are lovingly prepared by our kitchen staff and chef Federico Monday through Thursday. On Fridays our private bus will transport participants on two excursions: the first to the fabulous city of Florence and the second to Orvieto, which boasts one of the most beautiful cathedrals in Italy. Saturdays and Sundays, we provide an incredible brunch with fresh baked bread and pastries, a variety of eggs, cheeses, and cured meats, as well as fresh yogurt and fruit. Of course, all accompanied by terrific, chilled Prosecco! Saturday and Sunday dinner are also grill-day’s and we will enjoy savory grilled meats (including wild game), fresh vegetables, and more! All lunches and dinners are accompanied by local wine, wines from our extensive Wine List available for purchase. Our bi-lingual staff is on hand 24/7 to fill your needs.
A deep dive into the foodways, arts and culture of Umbria through hands-on learning, creation and curated experiences. Hosted and led by Nathan Colello Gilmour (Ragazzo Foods) at the International Center for the Arts in Monte di Vibio, Umbria. Program conceptualized and created by Chef Jason Osburn (Felony Provisions) and Nathan Gilmour.
For the full itinerary, click here. For more information, contact us.
Lead by Jerry Pellegrino, the chef/owner of Schola Cooking School in Baltimore, Maryland. The pleasures of wine fascinates Chef Pellegrino, as it is always paired beautifully with his cuisine. He will lead a lucky few on an intensive exploration of Umbrian wine, visiting 13 vineyards throughout the region.
He is currently the co-owner of Schola, a private cooking school, located in the heart of Baltimore’s historic Mt. Vernon district. He and his partner, Chef Amy von Lange, teach hands-on classes to a variety of students covering a vast curriculum. For 15 years, Chef Pellegrino has served as the Vice Chancellor Culinaire of the Baltimore Bailliage of the Chaîne des Rôtisseurs, certified by the Court of Master Sommeliers and often featured in cooking segments on local television. He is the co-host of the long running radio show on NPR 88.1FM, WYPR’s “Radio Kitchen”. He has been nominated various years as Chef of the Year, awarded by Baltimore’s Academy of Travel, Tourism and Hospitality and was named One of Maryland’s 50 Most Influential People in 2017. For a full list of awards and honors, head to www.scholacooks.com or download his full bio.
For the full itinerary, click here. For more information, contact us.
Chance Morgan is the founder and owner of the Native Meat Company. An accomplished chef, he began producing his artisanal meats because of an interest in utilizing regionally raised animals and exploring traditional preparations in curing and smoking meats. A renowned craftsman in this practice, his production has been compared to the finest European cured meats. On the other hand, his knowledge of American traditions, such as boudin and andouille sausage making, is equally acknowledged. These factors make Chance the ideal guide with whom to explore the world of Italian – and Umbrian - Salumi, in its extraordinary diversity and sophistication. Participants in the course will make a variety of whole-meat, as well as chopped meat types and methods, beginning with butchering the whole animal (both wild boar and domestic pigs) to curing and preserving and aging the meats. The group will travel along with the Food and Wine Tour to Florence and to Norcia in order to experience Tuscan traditions as well as the “Mecca” of cured meats from which Italian “norcini” (butchers) get their name.
Join Pastry Chef Travis Marley as we explore Italian food and culture, then venture back into the kitchen to create classic Italian desserts.
For more information, contact us.
Lead by Jerry Pellegrino, the chef/owner of Schola Cooking School in Baltimore, Maryland. The interplay between food and wine fascinates Chef Pellegrino, with his understanding of the two at the molecular level a direct result of his Doctoral work in molecular biology at Johns Hopkins University. His cuisine is simple and surprising, pairing unexpected ingredients that worked together with wine lists at all his restaurants; where diners could be swept up in Chef Pellegrino's passion for food and wine and discover the distinctiveness of ingredients and the way they work together. He is currently the co-owner of Schola, a private cooking school, located in the heart of Baltimore’s historic Mt. Vernon district. He and his partner, Chef Amy von Lange, teach hands-on classes to a variety of students covering a vast curriculum. For 15 years, Chef Pellegrino has served as the Vice Chancellor Culinaire of the Baltimore Bailliage of the Chaîne des Rôtisseurs, certified by the Court of Master Sommeliers and often featured in cooking segments on local television. He is the co-host of the long running radio show on NPR 88.1FM, WYPR’s “Radio Kitchen”. He has been nominated various years as Chef of the Year, awarded by Baltimore’s Academy of Travel, Tourism and Hospitality and was named One of Maryland’s 50 Most Influential People in 2017. For a full list of awards and honors, head to www.scholacooks.com.
For more information, contact us.
June 4 – June 14, 2020
June 26 – July 12, 2020
August 3 – August 18, 2019
Sep 6 – Sep 15, 2019
