Walking & Cooking - If you enjoy good food, walking in stunning scenery and fancy learning some authentic cooking skills, our walking and cooking holidays have all the right ingredients!
Taught by a local chefs, you’ll get hands-on cooking lessons for a mouth- watering insight into Italian cooking and culture, with a delicious end result! All levels of ‘chef’ are welcome - these holidays are all about exploring Abruzzo and delving into its gastronomic secrets!
Here's an Italian walking holiday with lessons in local cooking. Our 'Walking & Cooking' holidays are based at the recently refurbished Antico Borgo B&B in Caramanico Terme or in the Marisa's Farm House in Decontra Village, well known to many for its excellent hospitality. Around there's some excellent walking and on three days we'll return from our walks in the afternoon and head for the kitchen to prepare dinner.
During our stay we'll mix (relatively) easy walking, some sightseeing and some insight into - and practice at - Abruzzo cooking, to provide an active holiday full of local interest.
On one day we'll visit Sulmona - beautiful city, full of colour, culture, art and architecture.
Tucked away within the Majella National Park is the tiny traditional village of Decontra, its rustic buildings surrounded by meadows and mountains, and perched at the lip of a great gorge.
The Village is ideally situated for walking, with many routes setting out from the village itself. Choose between high mountains, lush meadows or deep gorges.
Decontra Self Catering Accommodation - 'The Hen House' is a 17th Century Cottage. Recently refurbished, in the rustic mountain village of Decontra (830m absl), in the Heart of Majella National Park.
* * * WE RECOMMEND BOOKINGS AT LEAST FOUR MONTHS IN ADVANCE as In high season (from June to September)
• Sulmona Tour
• Local Wine Tasting tours
• Hands on cooking classes
• Simple recipes that you can make again back home.
• Always small groups of max. 6 people.
• Explore the Majella National Park
PRICE FROM: € 675
Land only Price inclusive of:
* Accommodation in Decontra or Caramanico Terme
* Abruzzo Cuisine Introduction Dinner
* 3 organised walks.
* 3 Cooking Lessons and Dinner
* Picnic Lunch - on Organised Walk days - Delicious Deli Style
*Wine Tasting Tour Day
* 24 h Local Manager support
WHEN TO VISIT
The Majella National Park Park offers its visitors a scenery of extraordinary beauty in every season:
late in Spring flowers and trees blossom - this is the best time of the year, together with Autumn, to visit ancient villages and hermitages.
Summer is the best season to walk along the paths. October is enchanting with its multicolored beech woods and it preludes to winter and its suggestive snow-covered landscapes.
Rich nature, old traditions and archeological findings contribute to make the Mount Majella territories a perfect place for excursions and trips.
There are regular flights by Ryanair from Stansted * and worldwide to Pescara in Italy which brings you to within an hour’s drive of the magnificent Majella National Park
Pescara Airport is now offering direct flights from London, Paris, Barcelona, Brussels, Frankfurt, Kiev, Moscow, New York and Toronto as low cost flights.
Rome Chiampino is only a 2.3 hours drive.
From / To Airport Transfers available on requiest. Additional charge may apply.
TAGLIATELLE ALLA CASA MIA
These are rather like broad tagliatelle and I prepared the dish like this…
Roast about 10 cherry tomatoes cut in half, in olive oil with 5 garlic cloves and a
sprinkle of dried chili for twenty minutes. Halfway through the roasting, add some
small whole mushrooms.
Meanwhile bring some water to the boil, add salt and the tagliatelle.
After 5 minutes, add a handful of baby spinach leaves and cook for a further 6 minutes.
Serve the pasta with the roasted, tomatoes, garlic and mushrooms.
Total preparation and cooking time 25 minutes.
TOMATO & BASIL SOUP
Peel and chop the garlic cloves and the onion. De-seed and chop the long sweet red pepper. Melt the butter in a large saucepan and add the onion, garlic and sweet red pepper. Cover and simmer gently stirring now and then until the onions are soft – about ten minutes.
Meanwhile, cut the tomatoes in half, splitting where the stalk was. Cut out a V to remove the hard stalk remnants and roughly chop the tomatoes. Add them to the other ingredients and bring everything back to a simmer. Add the dry basil, salt and pepper, cover, and let it all stew gently for about 20 minutes stirring occasionally.
Add the chicken stock and simmer gently for another ten minutes.
Remove from the heat and now blend all the ingredients in a liquidiser or with an electric hand blender. Return it to the saucepan, taste and adjust the seasoning if necessary.
Stir in 50ml of double cream saving 25ml for presentation. Serve with some torn fresh basil leaves and a swirl of cream. Revel in the taste, consume luxuriously then relax for ten minutes.
Take the dog for a walk....
4 Garlic Cloves
1 Long Sweet Red Pepper
12 Medium Size Tomatoes
2 oz or 50g Butter
250ml Chicken Stock
75ml Double Cream
1 Desert Spoon of Dried Basil
Some Fresh Basil
¼ Tsp Ground White Pepper
1 Level Tsp Sea Salt
We invite you to come sit at our table and share our wine for an authentic Abruzzese Experience.