Sunset in Sant'Agata

“Molte grazie per tutto! You guys not only showed the beautiful and historical country that is Italy, you showed me the reason why the Italians are known throughout the world as kind, generous and warm with guests. I will never forget S. Agata, the experience at Berardino’s, staying at Anita’s house, cooking with Maria and how graciously both of you showed me around as if I was part of your family. Thank you from the bottom of my heart!”

I wish Ken and I could have discovered your beautiful little town several years ago instead of just a few months before our departure from Italy.  I do hope our paths will cross again when we return to Italy in several years.  I love your tours because you offer something that is not normally offered… I will always treasure the “Knead to Know” bread class. I am hoping to find a way to have a brick oven in Minnesota.

Tuesday, February 10, 2009

Terre di Conca

Remember a few weeks back when I posted about Savour the Sannio’s Black Pig Event? Well it went off this past weekend. And despite ugly weather at Terre di Conca, we enjoyed ourselves immensely. The restored casale is gorgeous. Thick stone rooms are warmed with decadent textiles and delicate accessories. The enormous fireplace was kept roaring by guests who stepped up to stoke the fire and fan the flames. The guest list was varied, a few Americans, Brits, and Italians, but all were interesting, warm and friendly. I would happily spend another afternoon with them.

Federico headed up a caravan to the Convento dei Lattani where we were able to walk under vaulted ceilings depicting various saints and their martyrdom. It was absolutely lovely.

Back at Terre di Conca Chef Beradino had been very busy. His antipasti menu alone included his famous la stringata and 7 other dishes! (They were; Insalata di Rinforzo (’fortified’ salad), Pizza rustica con porri e patate (Pastry pie with leek and potatoes), Frittata con porri (leek omelet), Verza e patate con stringata (cabbage, potatoes and stringata), Pancotto con broccoli (cooked bread with broccoli-raab), Pancotto con fagioli (cooked bread with beans), and Crema di fave con cicoria di campo (broad beans pureé with wild chicory).) Our table was quite smitten with the broccoli-raab.

But let us not forget what we came for, some pig eating! And for this Chef Beradino dished up Tracchie (spare ribs) and Maialino al forno (roasted pig). I think we were all members of the clean plate club after this!

Thank you Barbara and Federico (and Sabra) for hosting this fun event. I look forward to planning more adventures with Savour the Sannio in the coming weeks .(Buffalo mozzarella tours, wine tastings, ceramic towns, silk communes, oh the options are endless!)

To view my flickr photo set, click here.

The Sannio Experts:
American Barbara Goldfield and her Italian husband Federico Studer, are welcoming, friendly people who live in the Sannio and know its history and its secrets. They are a vital resource to anyone who wants to visit the Sannio, and indispensible to those who don’t feel comfortable speaking Italian. They will plan an itinerary tailored to your interests, take you on tours of the vineyards, olive oil presses, or hike with you through the beautiful wooded hills. They are affiliated with an important cooking school, run by chef Bernardo Lombardo at Terra Conca, one of the most prestigious restaurants in Italy, and can help you plan a cooking vacation at the school. You can even stay on the grounds of the restaurant and farm, in charming rooms decorated with antiques.
Their website is loaded with great photos and information:
www.savourthesannio.com

Terre di Conca

“That was the most inspirational trip I have been on! The time spent in Campania was the best food experience I have had in a long time.  I hope that we can get raw materials good enought ot really impact on flavours.”

“The tour was amazing and the experience one never to be forgot.”

“I thouroughly enjoyed it and learned so much.”

“Another really enjoyable programme.”