Course of Mediterranean Cooking

In cooperation with IPSAR MIGLIORINI School of Finale Ligure

Cooking course (arrival on Sunday)

I day (Sunday):
Arrival at the rail station of Finale Ligure, then by minibus to the hotel, welcome drink. Programme explanation, with information about the visits, main typical products such as Ligurian Wines (Vermentino, Pigato, Lumassina, and Rossese), extra virgin olive oil and pesto (basil sauce). A brief explication about Finale ligure history. Dinner, slides on the territory .

II day (Monday):
Breakfast in hotel; Excursion to Final Borgo and Perti. Visit to an olive oil mill. At 6.00 PM cooking course at the IPSAR School of Finale Ligure and dinner with dishes prepared during the lesson.

III day (Tuesday): Breakfast in hotel.
Excursion to Toirano: first stop to Toirano medieval centre and visit to the Caves of S. Lucia Inferiore and Basura.
Second stop in Balestrino. Lunch in a typical restaurant.
Third stop Castelvecchio di Rocca Barbena and visit to a wine cave producing Pigato.
Fourth and last stop in Zuccarello. Return. At 6.00 PM cooking course at the IPSAR School of Finale Ligure and dinner with dishes prepared during the lesson.

IV day (Wednesday):
Breakfast in hotel.
Excursion to Imperia hinterland.
First stop Dolceacqua, visit to a farm producing Rossese. We carry on to Pigna and then to Triora where we will take lunch in a typical restaurant.
Tasting of Bruss, typical Triora bread and Becca (cheese ).
On the return stop in Taggia and visit to an olive-mill where we can buy typical products such as "pesto", "Taggia olive pâté". Return to Finale Ligure.
At 6.00 PM cooking course at the IPSAR School of Finale Ligure and dinner with dishes prepared during the lesson.

V day (Thursday):
Breakfast in hotel . Excursion to Noli (ancient " See Republic "); Second stop in Verezzi.
Return in hotel. At 6.00 PM cooking course at the IPSAR School of Finale Ligure and dinner with dishes prepared during the lesson.

VI day (Friday):
Breakfast in hotel . Excursion to Cinqueterre.
Lunch in a typical restaurant with "sea and mount Hors-d'oeuvres" (fish and mushrooms), pasta "trenette al pesto", "linguine al cortoccio", fish and garniture "branzino alla ligure", "torta Pasqualina", "verdure ripiene" and the typical wine of this area (Sciachetrà)
Return in hotel for dinner.
Certificate of attendance issue .

VII day (Saturday):
Breakfast in hotel and departure from the rail station of Finale Ligure.

 

"From 22 october to 28 october
OFFER: 420.00 € a person (in DOUBLE ROOM); "

Supplement single room 15.00 € a day

 

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