Esperienze

We take you on a discovery of our cuisine, we start from appetizers (olives seasoned in various ways), we move to the first courses (hand-made durum wheat pasta, ricotta ravioli topped with pork / tomato sauce), then to the second courses (arancini, stuffed chicken , the rabbit alla Chiaramontana), and finish off with desserts made with local ricotta, accompanied with grape must (“cuddireddi”) and some almonds or honey.

The cooking workshops can be accompanied by a gastronomic / historical / cultural educational course, which illustrates the link between food and our history, civilisation and territory. The courses conducted by our chefs are held weekly or biweekly. The duration is from 2 to 4 hours depending on the complexity of the recipes.