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Cooking in Italy: Wild Edibles & Bottling Wine April 22-26, 2015

   Cooking with Spring's Wild Edibles & Bottling Wine 
22 - 26 April 2015 (4 Nights) = 500 Euro/person
Fields of wild radicchio ready to be sauteed, young nettle perfect for tongue tingling ravioli, rich & creamy artichoke risotto - the flavors of Spring in Le Marche, Italy. In our farm to fork cooking classes we will collect wild edibles for both a pasta class and a five course Italian dinner party! Learn to make pasta (both cut & stuffed) with two seasonal sauces as well a complete menu of antipasti, primo (first course), secondo (main course), contorno (side dish) and dolce (dessert).  Plus this is the time of year that we refill our cantina with local wines and we need your help bottling, corking & labeling the hundreds of liters of red, white & rosè!  
Here's a look at what to expect!

Spring in Italy, Wild Edibles Cooking Class:
Jason helps guests identify the different edibles and with bags full of dandelion greens, poppy greens, grispigno & then head into the kitchen to create a rustic tart with the fresh picked wild greens, ricotta & prosciutto.
Bottling Wine & Filling our Cantina with Guests:

Every year we visit our favorite winemakers to collect hundreds of liters of wine for guests. In this short film we visit 3 vineyards & winemakers, buying 600 liters of loose wine or vino sfuso and then return to our farm to bottle, cork and label the bottles with guests!
Cooking with Spring's Wild Edibles & Bottling Wine   
22 - 26 April 2015 (4 Nights) = 500 Euro/person
Includes: 4 nights, guided wild edible walk, 2 half day cooking class with a custom hand-made apron, wine bottling, two meals with wine, five course dinner and breakfast daily, price based on double occupancy.

Don't forget...THIS IS OUR LAST SEASON!! 

La Tavola Marche (farm, inn and cooking school)
www.latavolamarche.com
info@latavolamarche.com

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