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It’s an appealing novelty that further enhances the hospitality of the established Antonelli San Marco winery that, for several years, has been welcoming international visitors the opportunity to taste wine and extra virgin olive oil at its place of
origin.
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Thus the idea of Cucina in Cantina came about: produce and wines directly from the land surrounding
you!
The culinary journey begins in a professional “De Manincor” state of the art kitchen in design and technology where only the best will do, along with an energy efficient wood burning
stove. The kitchen favours conviviality where passionate home cooks and knowledgeable chefs pass on the tradition of regional
cooking. The environment is that one of a friendly workshop where food and wine enthusiasts use quality seasonal
ingredients, and recognise the importance of pairing food and wine to create balance and
harmony. The large open space incorporates a dining area, while above another grander dining room with fireplace exits onto a charming
terrace.
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The Umbrian cuisine recipes |
What we offer:
A hands-on approach is favoured in the kitchen where firsthand experience is the essence to learning. Traditional cooking techniques will be revisited, such as terracotta pot cooking for dried pulses, or meats roasted and pizza baked in a wood stove. You will learn the art of making gnocchi and taste dishes scented with wild aromatic herbs and dressed with organic extra virgin olive oil.
With Home Economist Wendy Aulsebrook you will be pleasantly acquainted with Umbria’s ancestral heritage of taste – such as the dishes that are eaten for folkloristic or religious occasions, or the surprising lentils of the exquisitely simple “cucina povera.”
And
the Antonelli wines will be appreciated even more after a stroll to the cellar
and vineyards. A selection of our wines will complement the menu.
Who’s
waiting for
you in the kitchen…
A
team of expert home cooks coordinated by Wendy Aulsebrook who will direct your
attention to particular aspects of preparations.
Wendy’s
profession began in Australia as a Home Economist and Food Stylist. Her
gastronomic curiosity led her “into culinary journeys” and into firsthand
experiences with “local” eating habits. As for Umbria, she has noted that: “By
cooking alongside and sharing recipes with different people I discovered that
the best regional home cooks are the women – the only veritable sovereignty
presiding over every dining table, who are also proud to handsomely share their
culinary knowledge with a foreigner. I never tire of seeking out those genuine
products and then transporting them back into the kitchen to relish. I am
delighted of this opportunity to run Antonelli’s cooking school “Cucina in
Cantina” and in particular the novelty of it being in a winery.” And at
the end of her comment she adds, “The
future of enotourism is where the pleasures of the table are all in one place.”
>> Lessons
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