A typical itinerary for a gastronomy holiday to Abruzzo

Absolutely everything mentioned in the following itinerary is included in the price of the holiday. Many of our guests do not spend any money while away!

Day 1

Welcome drinks & check into Villa Danilo

After landing in Pescara we drive into the heart of the Majella National Park to our hotel, Villa Danilo. Here you will be given a warm Abruzzo welcome by your hosts Pesquale, Gino and head chef (and your tutor) Jon Franco. To celebrate your arrival they will serve you a delicious selection of local amuse–bouch, antipasti, wine and Prosecco. Afterwards you can freshen up in your own room and take advantage of the hotel’s spa. At around 6pm we meet by the pool for an aperitif before sitting down to an exquisite dinner accompanied by a selection of the region’s finest wine.

Day 2

Cooking class, amuse-bouche demonstration at Villa Santa Maria and lunch

This morning we join head chef Jon Franco in the kitchen for a class on making gnocchi, sauces and a selection of local dishes that you won’t find in any recipe books! Before lunch we visit the medieval town of Villa Santa Maria (home to the patron saint of chefs). Here we have a class on making amuse-bouche, while sampling a variety of local Prosecco.

Truffle hunting, truffle cooking class and an exquisite truffle dinner

This afternoon is spent at the hotel, either enjoying the pool, the spa or simply propping up the bar. At around 4pm we put on our walking books and head into the woods for a late afternoon truffle hunt with one of the area's most famous hunters and his dogs. Returning to the hotel with the truffles that we find (hopefully) Jon Franco will give us a class on cooking with truffles. Dinner tonight is an exquisite feast consisting of various truffle dishes.

Day 3

Abruzzo coast and cooking with seafood

This morning we check out of Villa Danilo and head to the coast. Here we have the chance to visit a trabochi (a rickerty old fishing pontoon jutting out in to the Adriatic). Here we will have a class on cooking with seafood and feast on a delicious seafood lunch on the trabocchi.

Wine tasting at Mascherelli’s baronial mansion

After lunch we drive to our second hotel. On the way we stop at wine producer Gianni Mascherelli’s impressive baronial mansion. Here we have a wine tasting class and sample some of Macherelli’s most celebrated wines.

Home cooked dinner at Hotel Cape

After arriving at our hotel we meet owner Nicola and his mother Rosanna (your tutor). Tonight Rosanna will cook us up a feast using recipes that have been in the family for generations. And if we’re lucky, and get her drunk, Rossana might share her secrets with us!

Day 4

Porchetta lesson and lunch

After breakfast we drive to a nearby agriturismo (a farm with a restaurant that can only sell produce made on site). Here we will learn how to make a porchetta. A porchetta is a moist boneless pork roast arranged carefully with layers of stuffing, meat, fat, and skin. It is then rolled, spitted and roasted traditionally over a wood fire.

Honey tasting at Roccacalegna castle and dinner at Cosimo’s agritourismo

After a leisurely afternoon at the hotel we drive to Roccacalegna, a medieval castle perched perilously on a rocky outcrop. Here we will have some early evening aperitif and a honey tasting session where we can sample honeys infused with saffron, truffles and fruits of the forest. Dinner tonight is at one of the region’s most celebrated agriturismos.

Day 5

Pasta making and goodbyes

After a leisurely breakfast Rosanna kindly shows us how to make fresh pasta the Italian way! Before we sit down to eat the fruits of our morning’s labour, there is time to ask Rosanna any final questions about the secrets of Italian cooking. But soon it’s time to check out of the hotel and say our farewells to Nicola and Rosanna, as we head back to the airport and arrivederci!