In Umbria, only a short distance from Perugia and Lake Trasimeno, rises Monte Solare, associated from ancient times with the cult of Apollo, the sun god. Here, among olive groves, vineyards and woods, stands the old, noble Villa of Monte Solare. Today many of the villa's original characteristics remain: large fireplaces, walls decorated with murals, ancient terracotta floors and period furnishings.

Enjoy a five day getaway in the Umbrian countryside at Villa Monte Solare, learning all about the region's culture and cuisine. Your instructor for the week is Nicola Fanfano, an exciting young chef who is passionate about cooking and its history. Chef will lead hands-on cooking lessons in the mornings, focusing on traditional Umbrian cuisine. The lessons will feature preparation of an entire Italian meal and will feature local ingredients and recipes. Groups are very small-from two to six people, assuring plenty of individualized attention. In the afternoons you have the option of taking part in Monte Solare's wonderful spa program. There is horseback riding and golf nearby.

Day One (Sunday)

Arrival on your own at Villa Monte Solare.Welcome drink and presentation of the programme. Gourmet dinner at our restaurant “Dolium”.

Day Two (Monday)

After breakfast, you will start your first cookery class at 10.00am. The hands-on course provides an excellent insight into the preparation of exquisite regional dishes as well as traditional cooking methods. Here are some of the recipes that you may prepare:

• -3 Types of traditional bruschetta
  -Tagliatelle homemade pasta with tomato and basil
  -Farfalle homemade pasta with courgettes and bacon ragout
  -Umbrian Lamb stew with truffle served with roast potaoes and swiss chard
  -Tozzetti cookies (better know as Cantucini) served with “Vino Santo” (sweet wine)
  

The course will last 3 hours and will be followed by a joint meal.

Day Three (Tuesday)

The third day is dedicated to great Umbrian wines. After breakfast drive to Torgiano and visit the Lungarotti Foundation’s wine museum, one of the most excellent in the world. Giorgio Lungarotti was the first wine producer to export Umbrian wines all over the world, but his fame has grown enormously because of the importance of the collections shown in his museum. Subsequent to the visit of the museum, enjoy a wine tasting in the “Osteria del Museo” which is close by. In the afternoon we suggest that you explore Montefalco, home to the famous “ Sagrantino” wine, and Bevagna. The charming medieval towns will provide for plenty of opportunities to try and acquire great wines, like Sagrantino “secco” and “passito”, along with locally made products. Dinner at our restaurant “Dolium”.

Day Four (Wednesday)

After breakfast, you will enjoy your second cooking class. Here are some of the dishes you may prepare:

-Typical Umbrian “Torta al testo” bread with ham and salsicce (Italian sausages)
-Caramelle (stuffed homemade pasta) stuffed with white meats served with butter and sage
-Ravioloni (stuffed homemade pasta) stuffed with ricotta cheese and spinach with fresh tomato sauce
-“Tagliata” of marinated beef (typical dish from Perugia area) with mushrooms and green salad
-“Panna cotta” pudding with fruit/ chocolate or caramel sauce (according to season)
The lesson will last three hours and is followed by lunch. At the end of the course clink glasses with the chef, who will provide you with a specific recipe booklet on what you have learned.

Day Five (Thursday)

After breakfast, morning check out and departure.