Eating the Italian Way - A Food Safari
Picinisco sits in the uncontaminated Val di Comino.
Over 200 small organic businesses have been established in the last 5-10 years. It will shortly to be confirmed as the first Bio-district in Lazio
These businesses are recognised for
- Maturano IGT
- Extra Virgin Olive Oil
- Pecorino di Picinisco DOP
- Pepperoni di Pontecorvo DOP
- Cabernet di Atina DOC
- Maiale Nero Casertane
- Truffles, Mushrooms and Mountain herbs
So this is the obvious place to enjoy genuine food, amazing natural landscapes, learning about the best basic ingredients of Italian cooking, culture, tradition and hospitality.
We will take you on a trip through our ancient, uncontaminated land to let you see where some of the best basic ingredients for your favourite foods come from. During that journey we shall share our language, the wonders of nature around us and some of the history which has formed the people.
Discover that Picinisco and Val di Comino share the bagpipe and the thistle with Scotland and learn about the origins of Haggis - our very own ‘abbeticchi’!
And if you have time to explore further, let us arrange guided visits for you to the Royal Palace of Caserta, the silk factory at San Leucio, the ancient bell boundary at Agnone or the historic port of Gaeta - and much, much more.
An amazing guided tour to discover the beauties of the National Park of Abruzzo, Lazio and Molise (1 of the 5 best in Europe - Lonely Planet), its plants and animals life. Depending on the season, you may help to pick wild mushrooms, truffles, orapi, lattughella or other natural foods to be used later in the cucina - the Italian Way.Alternatively, we can arrange for you to spend time with local shepherds to learn about their work shepherding. Or enjoy both experiences!On each day, you will take a picnic Lunch in the Mountains
Every area is defined by its markets. Atina on Monday, Sora on Wednesday and Cassino on Thursday. Let our guide escort you through these traditional and ancient markets to meet local farmers and producers (and some who buy from (a lot) further afield!
Beekeeping @ I Ciacca:
How natural is honey?It’s said that without bees to pollinate, life would be VERY different - if it existed at all! Discover the life of a bee in and out of the hive.
Pizza, Pasta and Crustelle @ I Ciacca:
Watch the experts and ask your questions to learn how these staple, local, traditional foods have become world renowned.
Olive Oil @ I Ciacca:
How do olives become extra virgin olive oil? During late October and November, olives are picked and for the very best Extra Virgin Olive Oil, taken to the local mill to be ground and pressed to make some of the healthiest oils in the world. Kept in the right conditions, EVOO will not deteriorate over very long periods. Taste the difference!
Wine Making @ I Ciacca:
Visit our state of the art wine making facility - La Cantina @ I Ciacca. Learn about Maturano - the ancient unique grape we use to make our white wine with the help of 1 of the world’s top 5 winemakers. And, of course, Taste our Wine. On request, we can also arrange visits to other Cantinas nearby.
Grain to Pasta:
Ancient Water Mill: Flour is an essential ingredient of Bread, Biscuits, Cakes, Pizza and Pasta. Let’s begin with a Visit a 15th Century Water Mill to see flour being ground. A traditional dried Pasta factory: We shall visit a factory where, since 1932, flour has been turned into the traditional dried pasta we eat at home. Fresh Egg Pasta from a shop: And then we will see how fresh pasta is made by hand
From milk, let’s learn, and also taste, how different cheeses are made - especially Pecorino di Picinisco DOP, Ricotta, Marzolino or award winning Formaggio di Capra
Prosciutto and Salumi
Dried and preserved meats are san ancient tradition and very, very tasty. Visit one of our favourite butchers to hear and learn about the meats and herbs he uses to make his Prosciutto, Mortadella, Salumi, Salsicce and lots more.
Nougat’s origin is unknown but the word “Torrone” : Latin for toasting (of hazelnuts and almonds). Alvito in Val di Comino has a tradition from the 18th century when the recipe for nougat was simply an almond paste covered with white icing. This is now interpreted in various ways by using pine nuts, pistachios or hazelnut instead of almond paste, flavouring with coffee, bergamot and other delicious natural flavours and covered the nougats with chocolate. NB. This is a seasonal product and not always available.
The easiest way to learn about the reality of plants used in natural remedies is to take a guided tour on the farms, where botanical and medicinal plants grow accompanied by a leading herbalist. This is an exclusive experience in the heart of the National Park of Abruzzo, Lazio and Molise, before visiting the nearby laboratory and shop. This is an extraordinary opportunity to discover how much man and nature can be in harmony.
Saffron, Yoghurt , Beer & Digestivi
Choose to visit some of our passionate local producers of tastes traditional and new!