Join a thematic cooking course with Chef Ennio Barbieri at the restaurant of our Caravanserraglio agriturismo. The courses are for everybody with a passion for cooking and good food.

From € 460,00 per week.

The course is inclusive 1 week accommodation at the Caravanserraglio agriturismo in Le Marche, 2 cooking courses, 1 excursion, 2 dinners and 1 brunch.

Detailed Itinerary

Antipasti, erbe e pesce.

Pasta, risotti e dolci.
Vino, olio, formaggi e legumi nella tradizione dell'autunno.

Professional (Italian) cooking

Antipasti: the origin lies in the Latin name ante pastum, and can be interpret as an appetizer. The romans as a matter a fact had the habit to start their banquets with these light snacks, especially invented to stimulate the appetite.

Today these recipe’s are suitable for brunches, afternoon snacks and small receptions. You will be suprised to see how many varieties are possible knowing some basic rules, the ingredients and the fantasy to interpret them.

You learn about the use of aromatic herbs and spices and the preparation of vegetables. The products used come from our and other organic farms and are chosen with the greatest care.
This hands-on cookery course introduces you to the preparation of Italian fish dishes - with special attention to mediterranean fish. It includes a visit to the big fish market at Civitanova at the Adriatic coast; learning the art to compose the menu depending on the fresh fish available at that day, and to use the ingredients in a simple way in order to maintain the characteric taste in a typical Italian interpretation.

Vino, olio, formaggi e legumi nella tradizione dell'autunno.

Extra virgin olive oil, wine and cheese form a fantastic unity and a simple way to have a delicious high quality food-experience. This course introduces you to the different products of Le Marche and of Italy in general. You can participate at the gathering of the olives, visit the frantoio where the olives are squeezed in the traditional way and follow all the other stages of the manufacture and production. The same with the grape harvest and vintage of the Vino Novello.

In the past pulses or edible seeds - present in the pods, rich in protein, vitamins and other energetic qualities - were considerated as ‘food for the poor’. Today pulses are re-valued and rediscovered. This course will accompany you in the tradition of the preparation of pulses and vegetables in the Italian kitchen and will learn you to interpret the use of pulses in a new and fantasy-full way.

This course is for everybody who is playing with the thought to dedicate him/herself professionally to cooking, or is already doing so, or has the dream to do so. It concerns the organization of the kitchen, the choice of the menu, the raw materials and the selection of wines.