Experience Le Marche!
Discover art, culture, wine, cuisine, Truffle, cuisine,
and typical products of this beautiful region.
Courses and sensory experiences rediscover your senses.
Taste the wine, the cuisine and the typical products of Le Marche.
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- INDIVIDUAL COOKERY COURSE: dir. Alessandro Gentilucci
- COOKING COURSE A GREAT SUCCESS!!!!
- Corso di cucina del territorio, sapori unici ed indimenticabili
- The Truffle Unveiled
- Wine Tours: The Discovery of Verdicchio di Matelica from euro 125
- Gastronomic Tour of Unique Flavours of an uncontaminated Region from euro 180
- Outlet Visits for Shoppers
- Culture, Art and Nature
- I prodotti tipici, di Claudio Modesti
Corso di cucina del territorio, sapori unici ed indimenticabili
The territory so rich in food and wine products is the natural cradle for a cookery course which values the uniqueness of the products.
With the course being led by Dr. Claudio Modesti, you are immersed in a world of flavors typically Italian, which are closely related to the area.
The course aims to show clear and simple regional cooking techniques and can be of 3 or 5 days. The goal is to teach the techniques and to demostrate to the preparation typical Italian dishes to participants.
In small groups the participants will acquire the hands on manual skills and techniques necessary to produce dishes of extraordinary effect and unique taste.
TWO DAY WEEKEND SPECIAL FROM EURO 249
This special 2 day weekend wine and cookery course is designed to introduce participants to Marchigiana products.
- DAY 1: Introduction to sensory analysis, presentation of tasting of local wine and other products and preparation of an evening meal
- DAY 2: Introduction to preparation of traditional meat, pasta and pizza dishes and special introduction to the art of combining wine with various receipes.
THREE-DAY COURSE: FIRST LEVEL
- DAY 1: Pasta. Make fresh pasta by hand especially gnocchi, ravioli, and the typical Marchigiana dish vincisgrassi.
Prepare traditional condiments and sauces with ragu and eat whats prepared for lunch or dinner.
Optional visit to the sensory center to rediscovery participants senses can be arranged. - DAY 2: Meat. Prepare recipes of meat typical of the region, cooking stew, traditional recipes: Lamb meals of Hunter Fabriano variety, Marche braised beef, chicken potacchio. An optional wine tour and visit to farm for tasting and vineyards.
- DAY 3: Combination Day. Learn to combine dishes with the right local wine with explanation, practice and analysis of your senses. This is day to discover the flavors of meats and cheeses and their effects on wine.
FIVE-DAY COURSE: SECOND LEVEL
The first three days of this course are from the FIRST LEVEL course with the following additional 2 days:
- DAY 4: Historical. Preparation of wheat,maize, meats and cheeses dishes of the Vallesina, and instruction of pairing with wine. A special day covering tradional, little known, and historical meals.
- DAY 5: Pizza. Study of the technique, preparation and cooking of the traditional Pizza.