n an elegant Roman country home you will learn the basics of Italian cookery in a fabulous gourmet kitchen. Each day’s lesson will be followed by a delicious lunch or dinner.

• Learn the basics of making great Italian pastas — from fregnacce to timbale to pappardelle and more. 

• Rome’s lively outdoor markets abound with fresh produce in all colors, shapes and sizes. Learn how to prepare some of those exotic vegetables, with names like agretti, cardi, puntarelle and Roman artichokes. 

• Risotto is one of Italy’s most flavorful and versatile dishes. Learn how to make several risotto dishes, including the extraordinary Risotto allo Champagne (a fabulous New Year’s Eve dish!), Risotto alla Milanese or Risotto Nero, made with squid ink. 

• Limoncello! Lemon Creme! Fragolino! These are just a few of the divine after-dinner liqueurs you will learn to prepare. 

• Served with freshly baked bread and a glass of wine, Italian antipasti can become a meal in themselves! Colorful, thinly sliced vegetables lightly grilled or roasted and smothered in olive oil are a mainstay of any antipasto buffet. Also enticing are Acciughe al Limone (fresh anchovies with lemon), Olive Ascolane (deep fried stuffed olives), Antipasti di Mare (delicious fresh seafood salad) and, of course, the simple but flavorful Bruschetta (toasted fresh bread with the most delectable toppings). 

• Depending on regional specialties, the assortment of desserts that complete Italian meals is overwhelming. Learn to prepare some of the best: Tiramisù (literally “pick me up,” perhaps THE classic Italian dessert), Montebianco (a “mountain” of chestnut cream), Crostata di Ricotta (made with Italy’s famous cheese), or Semifreddo (a Bolognese ice cream and custard dessert). 

 • Learn to prepare seafood dishes such as Polpettielli Affogati (stewed baby octopus), Sarde a Beccafico (sardines stuffed with raisins and pine nuts), Acqua Pazza (fish simmered in a rich broth of tomato and wine), or whole salmon stuffed with seafood and roasted to perfection.

• Learn to prepare an assortment of main courses: Osso Buco in gremolata (stewed veal shanks with lemon), Coda alla Vaccinara (oxtail ragout), Anitra alle Prugne (duck with prunes) or Faggiano alle Olive (pheasant with olives).


Participants who sign up for the eight-course series receive an Italian recipe booklet and a hand-crafted platter at the end.