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Sarah M
A Truly Memorable Italian Cooking Experience in Calabria
In Italy Tours的点评
点评：From start to finish, this experience was a highlight of our time in Calabria. We were picked up just steps from our accommodations and whisked away on a short, scenic ride to a beautiful farm tucked into the countryside.
As soon as we arrived, we were greeted with warm smiles, house wines, and a gorgeous aperitivo spread that set the tone for the afternoon. The setting itself felt authentic and peaceful — the kind of place where you can immediately slow down and savor the moment.
The class was hands-on and engaging. We learned how to make fresh pasta, season and bread fish, and chop seasonal produce like fennel and red onions — all under the guidance of Chef Francesco and the welcoming farm owners. Our translator and guide, Tania, was wonderful. Having lived in New York, she spoke excellent English and helped bridge communication seamlessly between us and the kitchen team.
The menu we helped prepare was an incredible showcase of Calabrian flavors:
• Sileza lle Alici — a savory anchovy starter
• Si lega ella Nduya — a rich, spicy dish featuring Calabria’s famous ’nduja sausage
• Pollo ci Peperoi — chicken with sweet peppers
• Siletti di Orate alle monderle — sea bream fillets with toasted almonds
• Cipollo in Agnabla — caramelized onions in a sweet-and-sour glaze
• Finocchi al forno gratinati — baked fennel gratin
• Fagioli cotti nella Pignete — slow-cooked beans in a traditional clay pot
Every dish celebrated the region’s fresh ingredients and traditional techniques. The wines — both the house varieties and a local CIRÒ DOC Rosso Classico — complemented the meal perfectly, with the red standing out as particularly memorable.
Although two members of our family were unable to join due to illness, the four of us who attended had an unforgettable time. Between the food, the company, and the authentic atmosphere, this cooking class was one of the true highlights of our trip to Italy.
As soon as we arrived, we were greeted with warm smiles, house wines, and a gorgeous aperitivo spread that set the tone for the afternoon. The setting itself felt authentic and peaceful — the kind of place where you can immediately slow down and savor the moment.
The class was hands-on and engaging. We learned how to make fresh pasta, season and bread fish, and chop seasonal produce like fennel and red onions — all under the guidance of Chef Francesco and the welcoming farm owners. Our translator and guide, Tania, was wonderful. Having lived in New York, she spoke excellent English and helped bridge communication seamlessly between us and the kitchen team.
The menu we helped prepare was an incredible showcase of Calabrian flavors:
• Sileza lle Alici — a savory anchovy starter
• Si lega ella Nduya — a rich, spicy dish featuring Calabria’s famous ’nduja sausage
• Pollo ci Peperoi — chicken with sweet peppers
• Siletti di Orate alle monderle — sea bream fillets with toasted almonds
• Cipollo in Agnabla — caramelized onions in a sweet-and-sour glaze
• Finocchi al forno gratinati — baked fennel gratin
• Fagioli cotti nella Pignete — slow-cooked beans in a traditional clay pot
Every dish celebrated the region’s fresh ingredients and traditional techniques. The wines — both the house varieties and a local CIRÒ DOC Rosso Classico — complemented the meal perfectly, with the red standing out as particularly memorable.
Although two members of our family were unable to join due to illness, the four of us who attended had an unforgettable time. Between the food, the company, and the authentic atmosphere, this cooking class was one of the true highlights of our trip to Italy.
翻译：从始至终，这段经历都是我们在卡拉布里亚之旅的亮点。我们从住处出发，几步之遥便被接上车，沿着风景优美的短途路程，抵达了一座坐落在乡村的美丽农场。
我们一到，就受到了热情友好的欢迎，农场主们为我们准备了葡萄酒和丰盛的开胃酒，为下午的时光奠定了基调。农场环境本身就给人一种真实而宁静的感觉——在这里，您可以立即放慢脚步，细细品味每一刻。
课程注重实践，引人入胜。在主厨 Francesco 和热情好客的农场主的指导下，我们学习了如何制作新鲜意面、如何调味和制作面包鱼，以及如何切碎茴香和红洋葱等时令农产品。我们的翻译兼导游 Tania 非常棒。她曾在纽约生活过，英语流利，帮助我们与厨房团队建立了良好的沟通。
我们协助准备的菜单完美展现了卡拉布里亚的风味：
• Sileza lle Alici — 一道美味的凤尾鱼开胃菜
• Si lega ella Nduya — 一道浓郁辛辣的菜肴，以卡拉布里亚著名的恩杜亚香肠为特色
• Pollo ci Peperoi — 鸡肉配甜椒
• Siletti di Orate alle monderle — 鲷鱼片配烤杏仁
• Cipollo in Agnabla — 焦糖洋葱配酸甜酱汁
• Finocchi al forno gratinati — 烤茴香焗菜
• Fagioli cotti nella Pignete — 传统陶罐慢炖豆子
每道菜都展现了该地区的新鲜食材和传统烹饪技艺。佐餐葡萄酒——包括自家酿造的葡萄酒和当地CIRÒ DOC Rosso Classico红葡萄酒——与菜肴完美搭配，其中红葡萄酒尤为令人难忘。
虽然我们家有两位成员因病未能参加，但我们四个人都度过了一段难忘的时光。美食、陪伴和地道的氛围，让这堂烹饪课成为我们意大利之旅的一大亮点。
我们一到，就受到了热情友好的欢迎，农场主们为我们准备了葡萄酒和丰盛的开胃酒，为下午的时光奠定了基调。农场环境本身就给人一种真实而宁静的感觉——在这里，您可以立即放慢脚步，细细品味每一刻。
课程注重实践，引人入胜。在主厨 Francesco 和热情好客的农场主的指导下，我们学习了如何制作新鲜意面、如何调味和制作面包鱼，以及如何切碎茴香和红洋葱等时令农产品。我们的翻译兼导游 Tania 非常棒。她曾在纽约生活过，英语流利，帮助我们与厨房团队建立了良好的沟通。
我们协助准备的菜单完美展现了卡拉布里亚的风味：
• Sileza lle Alici — 一道美味的凤尾鱼开胃菜
• Si lega ella Nduya — 一道浓郁辛辣的菜肴，以卡拉布里亚著名的恩杜亚香肠为特色
• Pollo ci Peperoi — 鸡肉配甜椒
• Siletti di Orate alle monderle — 鲷鱼片配烤杏仁
• Cipollo in Agnabla — 焦糖洋葱配酸甜酱汁
• Finocchi al forno gratinati — 烤茴香焗菜
• Fagioli cotti nella Pignete — 传统陶罐慢炖豆子
每道菜都展现了该地区的新鲜食材和传统烹饪技艺。佐餐葡萄酒——包括自家酿造的葡萄酒和当地CIRÒ DOC Rosso Classico红葡萄酒——与菜肴完美搭配，其中红葡萄酒尤为令人难忘。
虽然我们家有两位成员因病未能参加，但我们四个人都度过了一段难忘的时光。美食、陪伴和地道的氛围，让这堂烹饪课成为我们意大利之旅的一大亮点。
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