The regional cuisine, quick and easy to cook,  is based on great and fresh ingredients as one of the best Italian olive oils which here  plays a starring role,  extraordinary vegetables,  quality meats, seafood. There is of course much more to taste : fresh and dry pasta;  breads, legumes, cold cuts and the meat dishes of  "quinto quarto    " ( fifth quarter), which was destinated to workers while  prime quarter of the meat  went to the Pope and nobility, second quarter  to the clergy, third quarter to the bourgeoisie, fourth to the soldiers.


  • Where: Rome and Castelli Romani wine district, Rieti and the Sabina area, Frosinone and the Ciociaria region
  • Duration: from 1 day till 3/4 days
  • No of participants: from 6 till 30 participants