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Off to Cooking School

January 4, 2020

As all my friends know, I’m an enthusiastic cook, and have enjoyed various cooking schools. To cap off 2019, three friends and I ventured to Abruzzo, a lesser-known region of Italy on the Adriatic, for a week of culinary adventure during the olive harvest.

The school and our accommodations were headquartered at Palazzo Tour d’Eau at the top of Carunchio, a village of 500 souls about 3 ½-4 hours east of Rome.OLYMPUS DIGITAL CAMERA

The palazzo dates from the 17th century, and was abandoned for fifty years before a retired Italian diplomat bought it and, with his son Massimo and daughter Christina, gutted it and turned it into a recreational cooking school with comfortable sleeping rooms. Ours was the last group of the season, and was comprised of sixteen people, easily accommodated in the teaching kitchen.

Our first excursion was to an olive farm, where we picked olives in the traditional way, raking them off the trees, then tasted several EVOOs.

On a typical day we would rise for breakfast, then have class from about 10:30-12:30. After a short break when the staff cleaned the prep table and turned it into a dining table, we’d eat what we prepared. After some free time in the afternoon we’d gather for dinner and lots of wine.  Other days we might take an outing in the morning and cook around 5:30. Christina had things impeccably planned so our days were full but not overwhelming. The ever-present and always pleasant Tony served us breakfast, assisted with the classes, drove us on our excursions and tended bar; while Sarah mostly assisted in the classes and served dinner. Some of us took a soap-making class from her one afternoon, which was a fun diversion.

Dino was the quintessential chef, generous in his instruction and fun to be around. Below are the gnocchetti (baby gnocchi) and pork and pancetta ragu we made, along with our delicious individual tiramisus.

 

Friday was pizza night, and what fun it was! We started with a salad pie of baby arugula, tomatoes, mozzarella, olive oil and balsamic vinegar, then made about ten different variations. It was a real party night, with a friend, Marco, playing his accordion, then Dino, Christina, Tony and Sarah serenading us with a medley of Italian tunes.

Tony, Me, Christina

More later with photos from the region.

2 Comments
  1. Oh, what a tasty trip! The location, the camaraderie, and the food all go so well together!

    Like

  2. I’m replying after many wonderful visual captures Diana I can hear and feel as well! You’ve just added to our bucket list! Italy is always a favorite!👍🏻👏👏👏😘

    Liked by 1 person

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