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Private tour
Cooking experience in the heart of Abruzzo: learn to do "La polenta rognosa" in Pettorano sul Gizio
The skilled craftsman's method for preparing this dish entails cooking it for an hour and a half in a copper vessel using a wooden utensil. Following this recipe precisely with skill can enable you
<p style="line-height: 1.6; margin-top: 0.5em; margin-bottom: 0.5em;"><font color="#57646f">Meeting point: <a href="https://goo.gl/maps/S5xsnQ4wKvwQ8Rva7" target="_blank">Il Torchio Restaurant Pettorano sul Gizio (AQ)</a></font></p><p style="line-height: 1.6; margin-top: 0.5em; margin-bottom: 0.5em;"><font color="#57646f">You will learn how to create this polenta dish and discover how to replace traditional copper cauldron methods in modern kitchens by creating a range of authentic and healthy local foods that will satisfy both carnivores and locals, offering a range of opportunities for those seeking take some food photographs. You will have already understood that ours is a typical local cuisine. We are in the middle of a courtyard in the heart of the village, inside the room there is still an ancient lever pressure from the 1600s. </font></p><p style="line-height: 1.6; margin-top: 0.5em; margin-bottom: 0.5em;"><font color="#57646f">Polenta di Pettorano is unique in Abruzzo, for the corn flour we use and for the artisanal processing of the past; mix receipt and a half in the copper cauldron with the wooden rod, the solid and non-liquid consistency is cut into slices by a very thin thread with delicious béchamel called "Rognoso" a base of pecorino and fried bacon.</font></p><ul><li style="line-height: 1.6; margin-top: 0.5em; margin-bottom: 0.5em;"><font color="#57646f">Drink welcome</font></li><li style="line-height: 1.6; margin-top: 0.5em; margin-bottom: 0.5em;"><font color="#57646f">Cooking lesson</font></li><li style="line-height: 1.6; margin-top: 0.5em; margin-bottom: 0.5em;"><font color="#57646f">Complete lunch with freshly made polenta queen of the table</font></li></ul>
€ 60
Show Cooking: the realization of Cecio Ripieno
"Ceci Ripieni" are a typical Abruzzo's cake, very popular even at Christmas time.
<p><a href="https://goo.gl/maps/L1kCoWmKtdtpE8mJ8" target="_blank">Meeting point: Il Mattarello bakery Campo Di Giove (aq)</a><br></p><p>Demonstration lesson on making stuffed chickpea with Slow Food (Navelli chickpea and solina flour) with explanation of the raw materials used and creation of the recipe lasting approximately 40 minutes.<br></p><p>- Delivery of the teaching handout through the recipe procedure</p><p>- Tasting of hot stuffed chickpea accompanied by Abruzzo punch</p><p>- Packaging consisting of n. 6 Stuffed Chickpeas</p>
€ 20