Foodies’ Spring: discovering Italian regional cuisine in Umbria

After a “Foodies’ Autumn”, ALMA dedicates the new spring term to food lovers, and organizes eight weekends for travellers with a passion for good food and good wine, from the end of March to the end of June. “Foodies’ Spring” includes cooking courses to learn about regional Italian recipes at the relaxing “Le Tre Vaselle Wine & Spa Resort” ( Torgiano, on the rolling hillside of Perugia, in collaboration with Lungarotti (, the leading Italian wine company.

Umbria is not a random choice, for this region represents an ideal location for a traveller and gourmet. The whole territory is dotted with wineries, olive oil mills producing one of the best Italian products, production sites for pork cured meats and cheeses from the territories of Norcia and Valnerina.

The program will take place on the following weekends:

  • March 30th to April 1st, and May 11th to 13th: fresh pasta, focusing on the different types of dough and preparation techniques;
  • April 13th to 15th and June 8th to 10th: meat-based second courses, with a special focus on cooking techniques, spit-roasting and jugged meat preparations;
  • April 20th to 22nd and June15th to 17th: pizzas, flatbreads and focaccias;
  • April 27th to 29th and June22nd to 24th: the sweet temptation of Umbrian and Central Italian bakey desserts, with a focus on the types of dough, leavening and baking.

Every weekend includes two nights (breakfast included) at “Le Tre Vaselle Wine & Spa Resort”, a cooking course with tasting menu lunch, a Food& Art Italian Experience kit with teaching materials, free entrance to Spa and swimming pool and guided tour to the Wine Museum in Torgiano. 

For reservations and info: tel. +39 0521/525290 and e-mail:

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created:martedì 24 gennaio 2012
modified:giovedì 26 gennaio 2012

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