Monday, January 16

Cooking with Spring’s Wild Edibles in Le Marche, Italy

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.)

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