Oil in cooking |
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“Extra Virgin Olive Oil of Chianti Classico DOP. The crushing of the Olives and the Oil in cooking” We are able to run this course once a year, during the crushing of the olives, in November. MondayMorning Afternoon Guided tour of the property (vineyards, wine-making cellar and ancient Castle cellars) and wine-tasting. Dinner at the Castle restaurant, “Il Cavaliere.” TuesdayMorning Cooking lesson: Starters with Extra Virgin Olive Oil Sauted emmer cake with scampi Aubergine flan and Pecorino with tomatoes and oil Afternoon Crushing and Grinding of the olives Dinner at the Castle restaurant, “Il Cavaliere.” WednesdayMorning Cooking lesson: first courses with Extra Virgin Olive Oil Ravioli all’olio with Porcini mushroom salad Tagliatelle with Bottarga (tuna roe), citrus fruit and oil sorbet
Afternoon Crushing and Grinding of the olives Dinner at the Castle restaurant, “Il Cavaliere.” ThursdayMorning Cooking lesson: Main courses with Extra Virgin Olive Oil Fillet of pork with spinach and the Castle’s Extra virgin olive oil Turbot in taggiasca olive and caper sauce Afternoon Crushing and Grinding of the olives Dinner at the Castle restaurant, “Il Cavaliere.” FridayMorning Cooking lesson: Desserts with Extra Virgin Olive Oil Hot chocolate pudding with extra virgin olive oil heart Citrus olive oil cake with Vin Santo Zabaglione Afternoon Seminar on Wine/Cheese combinations: we explain how to match the four main categories of wine with the four main categories of cheese. Candlelit dinner in the Castle Saturday Departure All participants will receive 2 bottles of ‘New Oil.’ |
