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PROGRAM
2007
March,
4-10 (six nights)
THE
WARM ITALIAN WINTER
Hot meals for cold days. Soups,
"pasta" dishes, "zabaione" and "tirami su"
March,
25 - 31 (six nights)
THE SPRING IS HERE!
Traditional Italian recipes focused
on Spring products
April,
8 -14 (six nights)
TASTING THE SPRING!
First tasting of asparagus,
artichokes, strawberries and free range eggs
April,
22 - 28 (six nights)
May,
6 - 12 (six nights)
May,
20 - 26 (six nights)
SPRING IN FULL
BLOOM
With Garden
Tours at Villa Lante, Isola Bisentina etc.
From the vegetable garden to real
wonderful blooming gardens and flowers festivals.
June,
3 -9 (six nights)
June,
17-23
UNDER THE ETRUSCAN
SUN
Creative recipes focused garden
products and fresh cheese
July,
1-7
August,
5 - 11 (six nights)
SUMMER
INSALATA
From the organic garden,
refreshing and healthy "insalata" and colorful vegetable
dishes
September,
2 - 8 (six nights)
TOMATO
FEAST
Focus on the red ripe fragrant
tomato. From the pasta sauce to the jam
September,
23 - 29 (six nights)
October,
7 - 13
WINE
AND PORCINI MUSHROOMS!
Preserves for the Winter, and the
best "peperoni" and eggplants recipes
October,
21 -27 (six nights)
November
4 - 10(six nights)
November,
11 - 17 (six nights)
TIME
OF THE GOLDEN OIL
With
olive harvesting and visits to the mills!
Pick
olives, bring them to the oil mill, and taste the the new "extra
vergine" organic olive oil : an unforgettable experience
December,
9 - 15 (six nights)
WAITING
FOR AN
ITALIAN
CHRISTMAS
Traditional recipes from North to
South Italy. An old style Christmas dinner
For
a different program - shorter, without transfer, without sightseeing or
for non-cooking partner etc - please ask and it will be customized on
request.
Email
laura@caponetti.com
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SAMPLE
OF A WEEK
This
is just a sample: we can customize
your program on request.
Our prices include everything exposed in this sample.
 DAY
1
Arrive at International Airport of Rome (Roma
Fiumicino) where you will be met and taken by car or minibus to
Tuscania. Dinner at Casa Caponetti.
After dinner a night tour of Tuscania, with a caffè and gelati stop.
 DAY
2
Morning shopping in town to see the market and
choose food. Cooking lesson followed by lunch.
After lunch a short walk around the Casa Caponetti estate to see the
private etruscan necropolis, through the meadows and through the olive
grove. During the walk, gathering of wild herbs, fruits and vegetables
in season. Another cooking lesson followed by dinner.
After dinner talk about the history and tradition of Italian cooking:
from the Etruscans and Romans to nowadays. What has changed and what has
not.
 DAY
3
Morning: visit to the Isola Bisentina (a beautiful private island with
architecture from XVI century) and its garden. Lunch by the lakeside in
a typical "trattoria".
Afternoon: a three-hour cooking lesson followed by dinner.
After dinner, a talk about local dishes and traditions.
 DAY
4
Morning tour of Tuscania to visit the two Romanesque Basilicas and the
archaeological Museum. Food shopping. Lunch at Casa Caponetti including
tasting local cheeses, hams, sausages and particularly
"ricotta".
Afternoon: the dinner-cooking lesson. Dinner with a talk about wine and
olive oil.
 DAY
5
Relaxing morning: visit to the thermal spa of the Terme dei Papi, to
swim in the wonderful pool where once the Romans and the Popes used to
bathe. On to Viterbo, via an ancient Etruscan road carved in the tufa
rock, and to its medieval town center. Lunch in a typical restaurant.
Afternoon: a three-hour cooking lesson followed by dinner.
 DAY
6
Morning: shopping in an outdoor food market. Quick cooking lesson
followed by lunch.
Afternoon: a two-hour cooking lesson preparing preserves to take home.
Late afternoon: trip to Tarquinia and dinner at the seaside at a
mouthwatering fish restaurant. Way back, via a marvelous ice-cream maker
inTuscania to enjoy the ice-cream and chat.
 DAY
7
Morning dedicated to recipe gathering. Farewell lunch.
Afternoon: departure to Rome.
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