Fattoria del Colle cookery school
Authentic farmhouse with large fireplace. Kitchen with modern equipment for teaching
HELLE POULSEN TESIO
Helle is a Danish-Italian chef and wine- and- food writer author of 14 books and numerous radio and TV programmes on the culture of Italian gastronomy for the Danish and Scandinavian market. She divides her time between the cookery school at Fattoria del Colle and the Roman school Atavolaconlochef , where she herself has studied.
She is the gastronomy consultant for the Assessorato Agricoltura-Regione Sicilia for the Scandinavian market and she collaborates with www.agrodolce.it in the creation of tutorial gastronomy videos.
Helle Poulsen Tesio’s Italian cookery course at Fattoria del Colle offers those who adore cuisine the opportunity to learn how to make bread with mother yeast, how to use fresh vegetables and old spontaneous herbs picked from the garden, cook in the pan, grill or bake them or even make tasty and fragrant sauces or souffles.
The participants will prepare hand made pasta such as the typical local pinci, traditional old recipies for pies made with extra virgin olive oil, as well as icecreams.
And finally find out how the local traditional and poor kitchen was naturally vegetarian, more than one can imagine.
A particular attention is payed to gluten free diets, if requested.
Price € 144,00 per person
For groups made up of a minimum of 8 and maximum of 14 guests
€ 15.00 per person supplement for groups of 6.
Times of the courses
Included in the price: 1-day Italian cookery course (in English, Scandinavian or Italian), 1 meal with the prepared dishes with water and wine included, informative material and diploma, guided tour of Fattoria del Colle winery and the estate, a wine tasting and an extra virgin olive oil tasting
Not included in the price: Beverages not foreseen in the program and other extras.