What a cooking school!!

Only those participating to the weeks scheduled at Fié allo Sciliar (Alto Adige), will have the exclusive chance and the unforgettable pleasure to meet the world known chef Luis Agostini and his beautiful and modern school, "Condito", in Bolzano, where he will receive our guests as a perfect host as well as the only one, among the famous chefs, who shares his recipes wih everyone willing to learn his secrets...

The Condito school kitchen

Two of the four half-day cooking lessons will be given in the original kitchen of the XIVth century Maso Grottner, an exclusive ancient building recently restored and opened only for special clients.

The Grottner entrance hall

The Grottner new kitchen

The Grottner old patio

The Grottner XIV century kitchen

The Grottner first luxury suite

The Grottner second luxury suite

Al dente ...

Bucatini Amatriciana
Serving: 4

• 100 g pancetta, diced
• Extravergin olive oil, for brushing
  
• 1 onion, thinly sliced
  
• 1 fresh chilli, seeded and chopped
  
• 500 g tomatoes, peeled, seeded and diced
  
• 350 g bucatini pasta
• 40 g pecorino cheese, freshly grated
  
• salt

Brush a flameproof casserole with oil, add the pancetta and cook over a low heat until the fat runs. Add the onion and cook, stirring occasionally, for 5-6 minutes until lightly browned. Add the tomatoes and chilli, season with salt, cover and cook for about 30 minutes. Cook the bucatini in a large pan of salted,boiling water until al dente, then drain and toss with the sauce in a warm serving dish adding the pecorino cheese.

Jump ... jump

Roman Saltimbocca

Serving: 4

• 100 g prosciutto slices, halved
  
• 500 g veal escalopes
  
• 8-10 fresh sage leaves
  
• 50 g butter
  
• 100 ml dry withe wine
  
• salt

Saltimbocca means "jump into the mouth".
Place a half-slice of prosciutto on each escalope, put a sage leaf on top and fasten with a cocktail stick. Melt the butter in a fying pan and cook the veal over a high heat on both sides until golden brown. Season with salt, pour in the wine and cook until it has evaporated, then remove the cocktail sticks and serve.

A mediterranean recipe

Pasta alla Norma

Serving:4

• 350 g spaghetti
• 2 Aubergines (eggplant)
• 4-5 ripe tomatoes
• 1 onion
• 1 clove of garlic
• fresh basil
• seasoned ricotta or pecorino cheese (for grating)
• extravergin olive oil

Once sliced, the aubergines are to be sprinkled with coarse salt, placed under a weight and left for the juices to run out. Sautè the chopped onion, the crushed garlic ad a few basil leaves in 4-5 tablespoons of oil in a saucepan. Toss in the tomatoes, roughly chopped, with a pinch of salt and reduce it all gently (15-20 minutes). Rinse the aubergine, dab dry and brown with olive oil in a frying pan. Boil the spaghetti in salted water, drain al dente and stir into the tomato souce, dredging with grated seasoned ricotta cheese. Add the aubergine, diced finely, a couple of sliced basil leaves and another liberal sprinkling of cheese.

A perfect combination

As soon as you enter "Mediterraneum", you can immediately realize that our cooking school in Rome is a perfect combination between a professional kitchen and your own one at home! In fact the philosophy of Tasteof.it is that everyone attending our courses will be able to cook any recipe, when back home.

All participants will be involved so that the "lesson" will actually be a moment of amusement and friendship making.

Practical lessons will be alternated with short theorical moments, so to learn the essential of italian cooking.





We will use only fresh products in our recipes and we will go together to choose and buy them directly from the farmer's market, on the "outdoor" lesson on thursday.


And of course, we will joyfully taste everything we cooked, together, at the and of each lesson!

www.mediterraneumlab.it

Campo dei Fiori, a Roman market

Destination of the Roman cooking course, Campo dei Fiori is a rectangular square near Piazza Navona in Rome, on the border of rione Parione and rione Regola. Campo dei Fiori, translated literally from Italian, means "field of flowers." The name, no longer appropriate, was first given during the Middle Ages when the area was actually a meadow.



Here, on 17 February 1600, the philosopher Giordano Bruno was burnt alive by the Roman Inquisition because his ideas were deemed dangerous and all of his work was placed on the Index of Forbidden books by the Holy Office. In 1887 Ettore Ferrari dedicated a monument to him on the exact spot of his death: he stands defiantly facing the Vatican, reinterpreted in the first days of a reunited Italy as a martyr to freedom of speech.

The demolition of a block of housing in 1858 enlarged Campo dei Fiori, and since 1869 there has been a vegetable and fish market there every morning.









The ancient fountain "la Terrina" (the "soupbowl") that once watered cattle, resited in 1889, now keeps flowers fresh. Its inscription: FA DEL BEN E LASSA DIRE ("Do well and let them talk") suits the gossipy nature of the marketplace. In the afternoons, local games of football give way to set-ups for outdoor cafés. At night, Campo dei Fiori is a popular meeting place for young people, both Italian and foreign.

Aeolian beauty

Salina is the greenest of the seven Aeolian Islands. Un unforgettable experience is here waiting for you. You will learn the secrets of Sicilian cuisine; you will swim in the crystal blue sea and explore the rich and wilde nature of the island. You will be surprised by Salina's people warm and kind hospitality, the same way you will be from the taste, the quality and the freshness of its sea and land products.

The ingredients of this magic and dreamlike holiday are: the sun and the sea, the vulcans, the capers, the tomatoes, the wilde fennel and malvasia...

Boat shelters near Pollara beach

Rocks and clear sea

Rinella gulf

Fishermen's wooden boats

Walking up to Monte Fossa delle Felci

The sight from the top of Monte Fossa delle Felci looking at Lipari and Vulcano islands

Caper's flowers

Salina is the second largest of the seven Aeolian Islands, after Lipari. The island is formed by six inactive volcanoes, the two youngest and tallest of which are named Fossa delle Felci ("Fern Hollow") (962 m) and Monte dei Porri (860 m). In the Hellenic Age, the island was named "Didyme" (Δίδυμη), a Greek name which refers to the two mountains as "twins". The modern name comes from the production of sea salt which was performed at the southern tip of the island. Salina is the most fertile of the Aeolian isles, and grapes grown on Salina are used to make Malvasia wine. The island also exports capers and caperberries internationally. The island was inhabited as far back as the Bronze Age and has been developed and then abandoned many times over the subsequent millennia.
Areas on the island, including the two mountain peaks, were designated as a natural reserve in 1981. There are currently approximately 2300 residents living in Salina. Michael Radford's film Il Postino was partly shot on Salina.

Our guests will stay in a real aeolian style hotel very close to "casa del vento", a XIX century house base of our social meetings