Late morning arrival in Rome airport, Meet & Greet by our Tour Leader and then transfer in a deluxe bus to a hotel located in Sabina district.
A stop en route is planned at a winery, one of the best in Latium, producing excellent red and white wines. There you will have a guided wine tasting accompanied by a bite. Arrival at the hotel and 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 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 such as rosemary and sage; vegetables fried in batter; 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 owners . Return to hotel for the overnight rest.
Sabina. BB in htl. and drive to the Amatrice mountain area, homeland of excellent cheeses (visit to a dairy and tasting) and of the famous Amatriciana spaghetti or bucatini pasta - an ancient shepard's dish. You will hear it's interesting history and learn how to prepare this exquisite pasta 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, pepper or spicy peperoncino , salt, freshly grated "Pecorino" sheep cheese. You will of course taste it, together with other local food, incl. abbacchio - very tasty milk-fed lamb roasted to tenderness seasoned with rosemary , sage and garlic, or "scottaditto" grilled chops.
Afternoon visit of Rieti, regional capital, Roman site in 300 B.C., the city of origin of the Flavia family who gave birth the emperors Vespasian, Titus, and Domitian, geographical centre of Italy - "The navel of Italy" (Ubiculus Italiae). You will also visit the "underground city" following a special and very unusual itinerary.
Return to htl. for time at leisure.
Light dinner and overnight in htl.
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, 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.
Late afternoon 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, Cimino, Sorate and Amiata mountains. 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. In the evening, with the help of experts, you will be able to prepare some of the most important dishes of the Nun's epoch, and appreciate tastes from distant past during the dinner that will follow.
Afterwards, return to the hotel for your overnight rest.
Sabina. BB in the hotel then follwed by morning tour of Sabina, visiting some of the most picturesque and interesting venues such as:
Montàsola - one of the most elevated small medieval towns in Sabina (604 m above sea level), has a stunning view overlooking the narrow Aia Stream valley and the Tiber Valley. Settled since Roman times and built probably on the ruins of a Roman villa, Cirtis de Lauri, is today, a typical mountain-top small town, with the historic centre fabulously preserved, totally pedestrian and with narrow cobbled streets, many of which are flight of stairs and vaulted.
The unique San Cataldo Church, carved out on sheer rock face, of very remote origins, certainly dating back to before the 10th century. It is an ancient and distinctive structure dedicated several centuries ago to Saint Cataldo, the miracle-working bishop of Taranto and patron of nearby village of Cottanello. The structure occupies a picturesque and evocative position, sunk into a huge granite rock, which covers it like a roof, and surrounded by woodland, olive groves and wildflowers. According to the tradition it was here that the Saint took refuge, having fled Arian persecution in Taranto.
Greccio Sanctuary carved from a cliff, this fascinating monastery is located on the site of St. Francis retreat. Its Chapel of St. Luca, in a cave, is where St. Francis made the world's first "Crib" in 1223. Nearby is his cell, including his bed of rock.
A rose garden, one of the most important gardens in the world, hosting over 4 500 different rose plants.
Light lunch en route including the local porchetta a spicy and tasty young boned pig stuffed with garlic, rosemary and other herbs, slowly roasted in a wood-burning oven, characteristic of crisp skin, served cold. It is usually sold by vendors with their typically white-painted vans, especially during public displays or holidays, and it is served with "panini".
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 cuisine, especially about dishes based on lake and river fish. Dinner based on dishes prepared together with the chef will follow.
This experience will be one of programme's highlights.
Return to the hotel for overnight stay.
Sabina. BB in hotel, then check out from hotel and depart for Fiumicino airport.
Lunch in an elegant, seafront restaurant at Fiumicino. There you will sample excellent Roman coast seafood: hors-d'oeuvres and sautéed mussels, risotto with seafood sauce, freshly caught fish grilled or served editerranean-style. Afternoon continue to airport.
On arrival check in for your flight home and depart.
End of our services.
urmet Tour in Sabin
- Where: Rome area - Sabina, Rieti
- Duration: 4 nights/ 5 days
- No of participants: from 8 till 30 persons