| A
fabulous week long, hands-on gourmet cooking experience
set in the lively seaside resort of Finale Ligure in the
Western Riviera. This Enchanting Liguria cooking holiday
provides a perfect opportunity for you to get an authentic
taste of what this region has to offer. Traditional Ligurian
Cuisine is taught at a local cooking school and classes
are suitable for all levels, from beginners to the more
experienced chef. This tour has been designed to include
a mix of hands-on practical sessions, food & wine tasting
and visits to local producers.
Finale
is an ideal place both for history and art lovers and for
those who enjoy trekking, walking and biking through the
Ligurian countryside. Its several pathways and bicycle tracks
are an interesting way to enjoy the wonderful Riviera and
it offers many other sporting activities such as free climbing,
diving and paragliding. Finale Ligure is one of the most
beautiful places to see along the Riviera delle Palme, not
only for its crystal clear sea and wide sandy beaches, but
also for its richness in history and natural vegetation.
Day 1 - Sunday
Arrive independently at the railway station of Finale Ligure,
transfer by minibus to the hotel. Check in and enjoy a welcome
drink.
Spend your afternoon learning about the main typical products
of the Region such as the Ligurian Wines (Vermentino, Pigato,
Lumassina, and Rossese), extra virgin olive oil and pesto
(basil sauce). A brief talk on the history of Finale Ligure
and the tour highlights will be given before dinner.
Day
3 - Tuesday
Our first stop is Toirano, we visit the Caves of St. Lucia
and Basura (“of the witch” in Ligurian dialect
) where in 80,000 BC, Lower and Middle Palaeolithic inhabitants
lived and fought giant cave bears on a regular basis. Admire
the pastel-coloured stalactites and footprints before heading
to the near village of Balestrino for lunch in a typical
restaurant.
We continue to Castelvecchio di Rocca Barbena to visit a
wine cave producing “Pigato”.
Fourth and last stop is Zuccarello, with its well-preserved
main street lined with lovely porticoes and gates on either
end. Return to hotel.
At 6pm transfer to your cooking class then dine on dishes
prepared during the lesson.
Day 5 - Thursday
Excursion to Noli, an ancient Sea Republic, with a 12th
century castle, fortifications and towers.
We continue to Verezzi with a dramatic setting over the
sea of walled terraces, thick with olive trees, vineyards
and almond trees.
Return to hotel.
At 6pm transfer to your cooking class then dine on dishes
prepared during the lesson.
Day 7 - Saturday
Breakfast before departure, transfer to Finale Ligure rail
station. Transfers to airport can be arranged on request. |
The 3* hotel is situated in a quiet location only 900 metres
from the sea and a short walk away from the historical medieval
town centre. The hotel, originally an 18th Century monastery,
still maintains its untouched character. The three floors
are served by a lift and the rooms have private facilities,
TV and telephone.
The restaurant, an ample air-conditioned room offers a cuisine
rich of local dishes and wines. The hotel has a large garden,
a swimming pool and private parking. The free "shuttle
service" and the bike rent guarantee the quick connection
with the seaside.
Day
2 - Monday
We take an excursion to the medieval village of Finaleborgo.
Its 14th Century walls, churches and castle, represent the
oldest and most fascinating town area. Next stop is Perti,
with its limestone cliffs and before returning to the hotel,
we visit an olive oil mill.
At 6pm, transfer to your cooking class then dine on dishes
prepared during the lesson.
Day
4 - Wednesday
Today we start our gourmet trail discovering the Imperia
hinterland.
First stop is Dolceacqua, and its much-photographed humpbacked
bridge, that fascinated the artist Claude Monet. Here we
visit a farm producing “Rossese“ wine. We carry
on to Triora via Pigna where we will take lunch in a typical
restaurant and indulge in a tasting of Bruss, typical Triora
bread and Becca (cheese). Triora is a pretty, cobble-stoned
village but in the past was linked with witches, superstition
and the black arts.
On the return, we stop in Taggia, a striking walled town
with handsome palaces, noble houses and a beautiful baroque
church. Tour of an olive-mill where we can buy typical products
such as "pesto" and "Taggia olive pâté".
Return to Finale Ligure.
At 6pm transfer to your cooking class then dine on dishes
prepared during the lesson.
Day
6 - Friday
Today we visit the Unesco World Heritage Site of the Cinque
Terre. Admire the cultivated terraces of vineyards, olive
groves and dry stonewalls and the beautiful five villages
built on the cliffs.
Lunch in a typical restaurant with "sea and mount Hors-d'oeuvres"
(fish and mushrooms), pasta "trenette al pesto",
"linguine al cartoccio", fish and garniture "branzino
alla ligure", "torta Pasqualina", "verdure
ripiene" and the rare wine of this area “Sciacchetrà”.
Return to the hotel for a farewell dinner.
Certificate of attendance issued.
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Buon viaggio and arrivederci.
From 1 March to 8 April 2006 and
From 16 September to 4 November 2006
£515 per person based on double occupancy
Single occupancy available for an additional £85
Deposit £300
What’s
Included:
6 nights accommodation with breakfast in a 3* hotel
Transfers to and from the railway station to the hotel
1 welcome drink on arrival
2 Dinners in Hotel and 4 dinners at the cooking school
4 cooking classes
Certificate of Attendance
Transfers by mini-bus to/ from excursions
What’s
Not Included:
Flights
Lunches during the excursions
Drinks
Entrance fees to caves and/or museums
All that is not specified in the “what’s included”
Tips and baggage service
Insurance
Sample
Of Cooking Programme:
Monday
Tagliolini al pesto – Tagliolini with basil sauce
Coniglio alla ligure – Ligurian Rabbit
Fagiolini alla genovese – Genoese string beans
Gobeletti – Biscuits with jam
Tuesday
Focaccia di Recco – Recco Focaccia with cheese
Farfalle verdi con pomodoro Concassè – Pasta
“Green Farfalle” with tomato sauce Concassé
Verdure ripiene – Stuffed vegetables
Amaretti – Macaroons
Wednesday
Farinata di ceci – Ligurian chickpeas flour savoury
pie
Farinata bianca – Ligurian wheat flour savoury pie
Risotto ai carciofi – Artichokes Risotto
Acciughe ripiene – Stuffed anchovies
Chifferi – Typical Almond biscuits
Thursday
Torta Pasqualina – Swiss chard pie
Pizza
Pan del Pescatore – Fisherman panettone
Friday
Certificate Of Attendance issued
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