Off The Beaten Path Culinary Experience in Molise - 7 Days/ 6 Nights
Cooking classes will be held by professional chefs. The cooking is fresh and traditional. A combination of hands-on cooking and demonstrations, talks and tastings. So much more than just a cooking class. The class will undertake food preparation for full lunch and dinner to include starter, main course, second course and dessert with wine, discovering the secrets behind authentic Italian dishes and wine pairings.
We have a great passion for “love of the land” foods, art, landscapes, people, places where every detail tells a story. We have put together a special itinerary for you along with professional cooking classes to discover unique recipes that can be made once back home for your family or your clients. Molise, Italy’s last great unknown, promises to be a real, authentic, creative and warm Food & Wine Experience by the Adriatic coast, off the tourist map. A region full of secrets and authentic good food, recipes handed down from family to family.
Day 1 – Transfer From Rome Airport (FCO) To Termoli
Airport pick up at Fiumicino International Airport in Rome at 1:00PM and then transfer to Termoli. The drive is approximately 3.5 to 4 hours. We will have an interesting journey through the mountains and villages of Molise, set in the lush and green nature, which amaze for the beauty of the places, history and culture. Check-in at Residenza Sveva, an
Albergo Diffuso that offers a unique hospitality concept, where restored rooms are tucked throughout the historical streets of the old town, providing the authentic experience of
living like a local, alongside hotel comforts. In the evening, we will enjoy a multi-course Welcome Dinner, with traditional local Food and Wine, and learn about the exciting week
ahead.
Day 2 – EVO Tasting + Lunch + San Martino in Pensilis Village + Dinner
MORNING
After Breakfast, we will move to an important Old Estate, one of the most beautiful places of Molise countryside, where an award-winning Extra Virgin Olive Oil is produced, sold all over the World, in the most important specialty shops. We will be guided through the Estate, owned by an ancient Italian noble family, by visiting the 70 hectares olive grove,
with different cultivars, and the olive mill to learn how Extra-Virgin Olive Oil is made: from the olive harvest to the bottling. We will have a guided Evo Tasting and learn how to
recognize an authentic Extra Virgin Olive Oil from a mediocre one as well as learn how to cook a delicious dish using citrus or infused Extra Virgin Olive Oils. Lunch in the garden at
the Estate.
AFTERNOON
In the afternoon, on the way back, we will have a stroll in the Medieval Village of San Martino in Pensilis, nestled on the green hills of Molise, with its beautiful landscape,
Churches, Baronial Palace. San Martino in Pensilis is also the place where Pampanella, Molise Street Food, is produced and we will try to discover the secrets of this recipe, linked
to a centuries-old tradition. Dinner in Termoli.
Day 3 – Cathedral Visit + Cooking Class-Lunch + Winery
MORNING
After Breakfast, we will wander into the heart of Termoli’s historic village and visit the Cathedral of Santa Maria della Purificazione, a 12th-century masterpiece were it is
possible to admire ancient Roman elements and the revered tombs of Termoli’s Patron Saints. After the tour, our first three course hands-on Cooking Class will start soon with the
expert chef. We will learn the secret of traditional regional cuisine and then sit back and enjoy a delicious lunch featuring our very own creations.
AFTERNOON
After some rest in the afternoon, we will go to visit a well-known Winery in the countryside, to taste Tintilia, a wine whose uncertain origin are lost in the mists of time, produced only in Molise. Tintilia is loved for its neatness and cleanliness of aroma and because it is extremely smooth; never excessive, never impetuous and bulky, but always elegant and tough at the same time, right for Good Food. Dinner at the winery, with typical products from the land.
Day 4 – Fonderia Marinelli + Caseificio Visit & Cheese Tasting + Dinner
Morning
After Breakfast, we will move to Agnone village in the north of the Molise region. We will visit the oldest artisan Bell Foundry of the World – Pontificia Fonderia Marinelli – where
unique Bells are created for the Vatican City and sold all over the world; we will be surprised by the bell production techniques and emotions that they can present us. After
the Bell Foundry, we will meet an extraordinary family, that has been making cheese for 12 generations and won many important Italian and International awards. We will visit the
“Caseificio” and learn about “transumanza” as well as the old-world production of fresh mozzarella and Caciocavallo, a stretched-curd cheese made from cow’s milk, crafted
using techniques unchanged since antiquity. Private Cheese Tasting at Lunch. It will be a unique tasting experience, discovering amazing stories linked to cheese and America.
AFTERNOON
Back to Termoli. Free time to relax. Dinner in town.
Day 5 – Altilia Visit + La Piana Dei Mulini + Aperitivo Italiano in Piazza
MORNING
After breakfast, in the morning we will go to one of the most important Roman archaeological site – Altilia, the ancient Saepinum – that covers about 12 hectares and is
surrounded by defensive walls. The layout of the old town is clearly visible, and its most important structures were its temples, Forum, Basilica, Baths and its ‘Macellum’ or indoor
market. The most intact building is the Theatre, which is horse-shoe shaped and surrounded by 18th century houses built of stone. We will be fascinated by the atmosphere
and beauty of Altilia. After the visit of Altilia, we will move to “La Piana dei Mulini” that once was a Watermill. In the early nineteenth century, it became a farmhouse and a
center for the coloring of wool; then it was transformed into a hydroelectric plant. Today, La Piana dei Mulini, is a site of European Community Interest, and is supervised by the
Ministry for Cultural Heritage and Activities. At La Piana dei Mulini we will have Lunch, followed by a relaxing walk along the Biferno River. A crucial water source along the
ancient pastoral “transhumance” route: it is possible to enjoy river hydrotherapy, thanks to the fresh, pure water of the Biferno River.
AFTERNOON
Back to Termoli. Free afternoon for shopping and relaxing. Aperitif Dinner in town.
Day 6 – Vasto Visit + Trabocco Lunch + Farewell Dinner
Morning
After Breakfast, we will take a short drive to the coastal town of Vasto. Perched high above the Adriatic, this charming clifftop gem offers sweeping sea views, noble palaces,
and cobblestones alleyways. Depending on the weather and the season, we may be able to enjoy Lunch on the “Trabocco”, an old fishing house sitting in the middle of the
Adriatic sea – a very special treat. The Trabocco allows to fish without having to go to sea: taking advantage of the rocky morphology of some fish-rich areas of the coast, casting
the nets out to sea through a system of monumental wooden arms. A Lunch on the Trabocco is a very special and unique treat!
AFTERNOON
In the afternoon we will move back to Termoli. Time for packing! We will all meet for the “Ciao Ciao Dinner” in Termoli, a special farewell dinner to toast an unforgettable journey!
We will share stories and memories, a heartwarming finale to our time together.
Day 7 – Arriverderci
After Breakfast, transfer is provided to Rome’s airport (FCO). It is time to say goodbye to Molise and your new friends, in the hope of meeting each other again one day. You will
enjoy a comfortable drive through the scenic Italian countryside, reflecting on the experiences, views, flavors, and moments shared along the way.
MASSIMO TALIA - Chef Massimo Talia inherited his passion for food from his grandmother, a lover of traditional cuisine. This passion leads him to pay attention to raw materials,
transforming it into care and dedication for the dishes he creates, by combining tradition and creativity. Massimo Talia has been reconfirmed at the “helm” of the Chefs’ Union for
Molise in Italy and re-elected as regional President. Cooking will be held by his staff under his guidance and supervision.
Molise:
Molise is defined by ENIT, the national agency for the promotion of Italian tourism, a "small ancient world" thanks to a unique feature of this region: the “survival” of customs and
traditions, ancient craft activities elsewhere disappeared. Nature, history, art, ancient traditions and gastronomy are the treasures of this still unknown piece of Italy, where it is
possible to go from the sea to the mountains in just under 100 km.Molise is the last Italy’s unknown. It seems timeless, still, far from the frenzy of everyday life. That being isolated
from everyone that apparently was a misfortune, is now turning into a strong point for tourism. Always looking for "real" places to discover. A true paradise for those who love to
relax, nature, art, good food and good life.
Tour Includes:
6 Nights’ Accommodations in single or double occupancy.
6 Breakfasts, 5 Lunches, 6 Dinners with wine, water and coffee.
Double Occupancy. Single Supplement.
Cooking Class
“Caseificio” Visit and Cheese Tasting - Agnone.
Bell Foundry Marinelli - Agnone
Pampanella, Molise Street Food.
Tintilia Wine Tasting
Extra Virgin Olive Oil Tasting
Trabocco Fishing House Lunch
Altilia Archaeological Site Tour
Old Village Termoli Tour
San Martino in Pensilis Village Visit
Vasto visit
La Piana dei Mulini Visit
Private transfer from/to Rome Airport
Private mini-coach throughout the tour
All admissions as mentioned on the tour
Services of the lecturer or private local guides
*RATES & HOTELS ARE SUBJECT TO CHANGE DEPENDING ON DATES, HOTELS AVAILABILITY AND RATES OFFERED*
Flights
Travel Insurance - We highly recommend all visitors to take out full travel insurance for their trip
Beverage not mentioned in the program
Extra and personal expenses and everything not included
Important Notes:
• Early bookings are strongly advised as our Cooking Classes and Workshops fill up quickly.Recipes of the Cooking Classes may change according to the season and menus.
• All Cooking Classes are in English and will be held by Chef Massimo Talia (chef of one of the best restaurants in town) and/or his Staff.
• Tours are designed with flexible itineraries to accommodate seasonality and desired dates of travel. The itinerary and experiences provided are subject to seasonal availability
and conditions. Activities such as vineyard visits, tastings, culinary workshops, and producer tours may vary depending on the time of year, weather, and local scheduling (e.g.,
harvest periods or traditional events). Despite any seasonal adjustments, Anatolia guarantees that all substituted or modified experiences will be of equal quality, cultural value,
and professional standard.
•Mostly short transfers - 30 minutes - to one hour and a half.
•Pictures published in the Tour Presentation are illustrative.