Gourmet escapade in Sabina

1st Day

Late morning arrival at Rome airport,  Meet and Greet by our Tour Leader  and  a transfer in a deluxe bus to a hotel located on Sabina district.
There will be a stop en route at a winery producing excellent red and white wines, one of the best winery in Latium. There you will have a guided wine tasting accompanied by a bite.
On arrival at the hotel, check into reserved rooms. Time to unpack.

Early evening transfer to an elegant, de charme restaurant, one of the best in area, where you will be hosted to a welcome dinner event featuring local dishes such as:
Fettuccine ribbon pasta with typical ragout sauce and ravioli dumplings stuffed with fresh ricotta cottage cheese, typical from Rome area; chicken or game alla cacciatora (hunters' way) prepared with garlic, wine vinegar, salted anchovies, savoury herbs as rosemary and sage; batter fried vegetables; and then local desserts.

Before the dinner, you will visit the restaurant's "Bottega" and taste hams, salamis, loins of pork, sausages and other cold cuts prepared by the restaurant's owners.

There afterwards, return to the hotel for overnight rest.

2nd Day

Sabina. BB in the hotel.
Morning olive oil session in a very scenic, epoch farm located in the middle of olive groves, with a church dating back to XI century.
There you will visit an olive oil mill and learn about olive oil-making process. An expert will be on hand to explain to you the "organolettiche" characteristics of various types of oil and the importance of oil in the Mediterranean diet. A guided tasting of Sabina's DOP certificated, extra virgin olive oil will follow together with other types of olive oil.
At the end, you will be treated to a buffet of typical dishes where olive oil plays an important role, including the famous local bruschetta, (local bread grilled uniformly till golden, rubbed with clove garlic, drizzled with olive oil, salted and can be topped with a chopped fresh ripe tomato with basil); panzanella or pan molle (bread soaked in water and squeezed, seasoned with sliced tomatoes, onion, olive oil, pepper, vinegar, basil leaves, kept cool until ready to be served); olive pâté, vegetables with olive oil dressing, etc. etc. etc  You will also have a chance to take pictures of "Ulivone", an olive plant which is over 2000 years old.

At the end, drive to Rieti, a regional capital, settled by Romans in 300 B.C. The Flavia family who gave birth to emperors Vespasian, Titus, and Domitian also trace their origin to this city. It is the geographical centre of Italy - "The navel of Italy" (Ubiculus Italiae).
There will also be a guided city tour including a visit to the "underground city" following a special and very unusual itinerary.

Late afternoon transfer to a venue near Rieti where a "hands-on" cooking class will be held by one of the most interesting Italian young chefs with 1 star Michelin award.

There you will learn more about Sabina's cuisine, and especially about dishes based on lake and river fish. You will also learn how to prepare the famous Amatriciana spaghetti or bucatini pasta - an ancient Sheppard's dish - using simple ingredients as cured meat called "guanciale" (pig's jowl and cheek but you can also use bacon), olive oil, dry white wine, peeled tomato, ordinary pepper or spicy pepper, salt, freshly grated "Pecorino" sheep cheese.
Dinner based on dishes prepared together with the chef will follow.
This experience will be one of programme's highlights.

Afterwards, return to your hotel for your overnight rest.

3rd Day

Sabina. BB in htl. then,transfer to Fara Sabina, of longobard origins, set on top of a hill (Buzio hill), overlooking the surrounding green hills, rich in olive groves and from where vision is unhindered as far as till Rome. The village keeps intact its original Medieval town walls, entrance gates, steep and narrow streets, stone houses and is enriched with churches and Renaissance and Baroque-styled buildings, a very interesting Archaeological Museum, as well as an ancient Poor Clare Eremite cloister and its very unusual Museum of Silence.

Inside the monastery, where time seems literally on a stand still, ancient great works of arts in the thatch of the monastery will be exhibited exclusively for our clients. There will be illustrations and comments from an art historian to unravel the secrets of this ancient technique.
The thatched, a meek and apparently perishable material, has been used from time immemorial in Franciscan circle, purposely for its resemblance to gold in colors and shine, for the production of objects which were used to decorate the church on festive days.
An original 17th century kitchen with an archive of ancient recipe, is kept almost intact inside the monastery and it will be possible to-visit it.

At the end, continue to Farfa, a tiny village with a few dozen habitant, famous for its ancient Imperial Abbey (VI century), a very romantic Abbey built on the ruins of a pre-roman temple, one of the most famous European buildings of the Middle Ages. It had Charlemagne for its protector (the Emperor himself stopped at the abbey a few weeks before his coronation in Rome), and granted autonomy to Farfa, freeing it from subordination to all powers, civil or religious. At the height of its splendour, it owned a vast part of Central Italy. Visit the Church of Santa Maria, with characteristic fine grotesque decorations and a mosaic floor, its crypt and cloister. Important art works, archaeological pieces, 45000 antique manuscripts and engravings are hosted at the monumental abbey complex.

At Farfa, you will taste home-made typical Sabina's biscuits and the traditional "pizza fritta" - sweet, deep-fried pizza.

Lunch will be held at an elegant, seafront restaurant at Fiumicino. There you will sample excellent Roman coast seafood horse-d'oeuvres and sautéed mussels, risotto with seafood sauce, freshly caught fish grilled or served Mediterranean-style. Afternoon continue to airport.

On arrival check in for your flight home and depart.
End of our services.

  • Where: Rome area - Sabina, Rieti
  • Duration: 2 nights/ 3 days
  • No of participants: from 8 till 30 persons