APRIL 17th, 24th and MAY 1st, 2010

(versione italiana)

Fresh, hot bread.  A rush of old memories.   Who can resist the smell of it, or the temptation to rush into the baker’s and buy a slab of hot pizza bianca?

My grandfather had a clever saying on how to remember where the sun rises and sets.  “It’s like bread”, he’d say in his thick yiddish accent. “It rises in the yeast and it sets behind the vest.”

Although small bakeries are getting harder to find in the big cities, we are fortunate to live in a part of Italy where people still make home-made bread that stays fresh for days, baked in their outdoor wooden-burning ovens.

And that’s an experience we’d like to share with you: a hands-on experience; kneading the dough, baking the pizzas and brushing off the loaves of casareccio - mixed with laughter, friendship and fine food.

With the collaboration the Mustilli family, famous for their exceptional Falanghina and Aglianico, Savour the Sannio invites you to spend a weekend in the region where, in addition to learning a few local recipes you will also taste the region’s superb wines.

My grandmother used to say, “If you can bake bread, you can make a living”. Come and learn from locals.

Calling all vegetarians! This is the perfect outing for you!

PROGRAM-Day One (Saturday)

-Arrival in Sant’Agata dei Goti and check-in at the Agriturismo Mustilli

-Welcome aperitivo in the gardens of the Mustilli home for a tasting of their latest wine: Spumante di Falanghina.

-Lunch and wine-tasting at Palazzo Rainone. Owner and enologist Leonardo Mustilli will explain the process of making wine today and guide us through a tasting of his renowned Falanghina and Aglianico.

-Visit to the 16th century wine cellars hewn into the tufa rock.

- Preparing the bread and kneading the dough.
- Cooking lesson: Pancotto.  A traditional recipe made with dried bread, vegetables and extravirgin olive oil.
-Preparation of the wood-burning oven and baking of the bread.
-Dinner with at the Mustilli wine bar

PROGRAM-Day Two (Sunday)
-Breakfast
-Visit to the outdoor market
-Guided tour of the city.

PRICE
Adults: 185,00 euro per person with double room occupancy
Children ages 0-3: Free  (you pay only for their meals)
Children ages 3-6: Half price.

Price includes:

- double room occupancy with breakfast
-Welcome aperitivo
- Three course lunch with bottled wine
- wine-tasting
- bread-baking and cooking lessons
- Visit to the Mustilli winery and wine museum
- Dinner with music
- personal guide and interpreter
- Guided tour of S. Agata dei Goti

Click here to read about last year’s tour.

To reserve your place contact Barbara Goldfield at barbaragoldfield@savourthesannio.com or call 0823.953663 or 347.1416866

This exclusive event is limited to no more than 8 people per date.  The B&B requires two weeks advance notice so please sign up immediately to reserve your place.
We must reach a minimum of 6 people to hold this event.

DIRECTIONS BY CAR TO S. AGATA DEI GOTI FROM ROME
1. take the AI motorway south towards Naples and exit at CAIANELLO (125km from the Roma Sud tollgate).
2. take the SS 372 Telesina (first right) towards Benevento.
3. after 35 km take the exit for S. Agata dei Goti and Naples.
4. you will now be on the Fondo Valle dell’Isclero  (call us at this point.  You are about 15 minutes away)
5. Take exit for Sant’Agata dei Goti.  Follow this road to its natural end, then take a left and then a right.  This winding road will take you to the central square of Sant’Agata where we will be waiting for you.

By respecting all the speed limits the trip should take no more that 3 1/2 hours.

FROM NAPLES take the A1 Motorway north and exit at Caserta Sud.  Follow the signs for Benevento and Telese. After passing the Carolino Aqueduct, take the second exit marked Sant’Agata dei Goti. (call us at this point.  You are about 5 minutes away)  Follow this road for 5 km, then turn left, cross the bridge to central square of Sant’Agata where we will be waiting for you.

This entry was posted on Wednesday, March 18th, 2009 at 5:20 pm and is filed under Cooking School, Food, Recipes, Sights, Slow Travel, Tasty Tidings: Culinary Adventures in the Sannio, Terre di Conca, Tours and Events. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.