Torre del Cornone cooking course
The purpose of our courses is to analyze and understand, very briefly, the reasons behind the different typical recipes in inland Abruzzo, and show the close link between landscape, resources and local food.
We will explore six main fields in the production and supplying of raw materials:
Open cereal fields, far from the villages, for production of cereals, potatoes and beans;
Vegetable gardens near the houses, for production of beans, vegetables, aromatic herbs, often integrated with small family raising of pigs, chickens, rabbits;
Vineyards, olives and other trees plantation for better use of land on mountain slopes;
Forests and unfarmed land as production areas for wild plants (wild vegetables, asparagus, hop, nettle), fruits, berries and wild animals;
Pasture land on mountain areas with cheese and meat;
.Supply from markets and trades
We will also see the solutions traditionally adopted for food processing (olive mills, grain mills, etc.), and those adopted by households for food preparation.
Starting from these six production/supply fields of raw materials, we will learn how to prepare simplest food and their more complex versions, reserved for parties, festivals or richer tables.
We will learn some food preserving techniques and use of aromatic plants.
We will also discover some specific and special aspects of this area, such as saffron and truffles, which will guide us to discover how traditional wine and food are “adapted” to the various historical periods, becoming an attraction for gourmets.
We will not have only one cook, as a course teacher, but we will organize the courses in various houses and restaurants, by also discovering the meaning and importance of family traditions and individual creativity in food preparation.
People who will teach their art and secrets to us are selected as representative witnesses of the above food production domains.
Each day will be divided in two section: one is dedicated to visits and collection of raw materials, while the second – after a good “siesta” after lunch – will be spent for the actual cooking lessons. During the course, we will prepare the food for many of our meals, which will be open – if we want – to local friends who “evaluate” the results of our work.
Other short cooking classes pattern cooking class program
