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| Foraging for wild radicchio under the Castle of the Sheep Herder |
Fields of wild radicchio ready to be picked, young nettle perfect for tongue tingling ravioli, rich & creamy artichoke risotto - the flavors of Spring in Le Marche. Learn to cook with the seasons - artichoke risotto, asparagus with salsa verde, grilled wild radicchio crostini with cherry tomatoes, stinging nettle & ricotta ravioli, delicate frittata with wild greens & aged traditional balsamic vinegar.
29 March - 2 April 2012 (4 Nights) from 490 Euro/ Person
4 nights accommodations, guided wild edible walk, 2 half day cooking class with apron & cookbook gift, two meals with wine, five course dinner and breakfast daily. (Price based on apartment PESCA, double occupancy.)
For more details: info@latavolamarche.com
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