COOKING COURSE

Eno-gastronomy (Food and wine), in Ogliastra, still very connected to nature and culture of its places, is unique and inimitable and this province and is considered a desirable destination by the most refined gourmets.

The traditional Ogliastrian cuisine is based on the land and farming products is essential but at the same time very various. Also, the way of cooking is still linked to the old traditions: the original custom in Ogliastra of roasting/ cooking goat, sheep and piglet, a rite of age-old tradition handed down to the present day. This land is famous for hams and the well-known cheeses, in addition to culurgiones, home-made stuffed ravioli, and the “coccoi prena”, flat bread stuffed with potatoes, cheese and spices.
Also significant is the confectionery tradition consists of a variety of recipes handed down through generations from mother to daughter and jealously guarded, each one tied to special occasions.
Not to forget the wine of Ogliastra, the most famous among them is the Cannonau, but also “s’abba ardenti” (burning water), this ‘brandy’ is both used as alcoholic beverage as a remedy for the treatment of various diseases. Our course is a full immersion into all of the typical culinary characteristics. A trip lasting 6 days to discover the products and how to cook them best following the archaic rituals. A gastronomic journey along the paths of cultural tastes and traditions. One week to know and learn how to make the most typical dishes starting from raw materials and ways to produce them in accordance with the traditions.

See our packages and feel free to contact us for any further information, customization, different durations or combinations

In collaboration with one of the leading specialized service companies the Hotel Villa Selene proposes the following package:

Program

Day 1 - Arrival and transfer from the airport (Cagliari or Olbia or Alghero) to Lanusei, pretty town in the heart of Ogliastra. Accommodation in the hotel

Day 2 - Itinerary of culurgiones, the pastry and the cooking in various ways. In the morning visit of the winery in Tortolì for knowledge of typical wines of the area and the best combinations. At 3 p.m. start of practice course.

Day 3 - "itinerary" of pork, the ideal size of its presentation. In the morning lesson on how to choose the raw material and preparation, combined with the wines. At 3 p.m. start of practice course.

Day 4 - "itinerary" of traditional focaccia. In the morning the story, and raw materials, combined with the wines. At 3 p.m. start of practice course.

Day 5 - "itinerary" sheep: the sheep in coat. In the morning arrival at the fold start of practice course, lunch on site.

Day 6 - "itinerary" of traditional sweets. In the morning, history, traditions and customs, the necessary raw materials and the combination with the wines. At 3 p.m. start of practice course. 8.30 p.m. typical dinner and delivery of certificates.

Day 7 – DEPARTURE

After breakfast in the hotel transfer to the airport.

Information

Type: Cooking course

Periods: April and October

Minimum 8 participants

PRICE PER PERSON

• - April and October 640 Euro

Includes:

• - 6 nights on half board (breakfast and dinner) in double room
• - theoretical and practical course on cuisine and pastries typical of the area,
• -transfers to the winery and the fold

Not included – transfer airport/hotel/airport, a/r flight, lunches, extras, , anything not specified under “includes”

Optional services – single room supplement € 12