Showing posts with label italian culinary vacations. Show all posts
Showing posts with label italian culinary vacations. Show all posts

Saturday, 5 July 2025

Guido's Nonna's recipe: Linguine with Pesto alla Genovese

 

Guido's Nonna's Recipe: 

Linguine with Pesto alla Genovese - Serves  6

Ingredients: 500 g (1 packet) of linguine pasta (La Molisana brand is recommended).

For the sauce: 1 large bunch of fresh basil leaves, 1/3 of a clove of garlic, handful of pine-nuts, 60 g of Grana Padano cheese, extra virgin olive oil, pinch of salt.


Method: (using a blender): To prepare pesto, put basil leaves, pine-nuts, Grana Padano and Pecorino cheese, 1/3 of a clove of garlic and a  pinch of salt into the blender with a little extra virgin olive oil. Blend until smooth (or chunky, if preferred), then add more olive oil.


Cook Linguine aldente, put it back in the pot after draining and mix in with sauce and a little butter. Stir all together. Serve immediately.

Buon appetito!



Thursday, 15 August 2024

Mid August in Italy - A time for holidays and the Toffia Music Festival

Mid- August is the time of year that many Italians take their holidays. Going to the mountains or to the sea to enjoy family time and relief from the hottest days of the Italian Summer.

Small family run businesses close with the sign "Chiuso per Ferie" with the dates that they are away for, firmly stuck on the closed security door. 

 
The Sabine Hills is well known for it's Summer time music and food festivals and Italians come from near and far to celebrate together. So while most Italians are on holidays, those who have stayed closer to home will come together with family and friends to enjoy wandering around the local medieval hilltop villages, such as Toffia, listening to live music, appreciating the local artists and artisans, and absorbing the wonderful atmosphere.

We are in the midst of Toffia's 25th annual Riviviamo il Centro Storico Festival. The energy is electric as all the locals come together (after many months of preparation) to help put on this festival every year. It is quite unlike any other festival in the area. Here are some photos to give you an idea of what the Toffia Festival is all about.

Toffia village set with lamps_this year's theme

Book presentation, with live music_violin played

Local artist's watercolour of Toffia

Street performers on stilts and local musicians

local young band playing in the medieval streets

Performance of play written and acted by Toffia residence

Thursday, 13 April 2023

Medieval villages, unspoilt natural beauty, fine food and authenticity: The Rieti province.

 

Toffia is one of the medieval hilltop village in the province of Rieti

With history beginning 2,600 years ago and its unspoiled landscape dotted with ancient medieval villages and monasteries, the Rieti Province, part of the Lazio Region directly north of Rome, is an exciting destination for the independent traveller. Part of its charm is due to the lack of mass tourism which you often encounter in other Italian areas. Authenticity is what the Rieti Province is all about.

The early inhabitants of this area of Italy were the 'Sabines', a highly civilised population that thrived in this region, east of the River Tiber. The Sabines left some truly refined art from 600 BC, including gold jewellery, greek-inspired pottery and bronze chariots. Most of these precious items are today found in Fara Sabina Archaeological Museum. The Romans took over the Rieti province and the Sabine Hills in 290 BC. Cities were built or improved and still today this is one of the most interesting areas of Lazio from an archaeological point of view. During the middle ages the Rieti province grew prosperous and became densely populated, which explains why there are so many 1,000 year old villages built on hilltops for defence.

With 2.5 million olive trees in the Sabine Hills, extra virgin olive oil is the main production

The culture of olive oil is all important for the Rieti province and there is evidence that people have been producing the "green gold" here for at least 2000 years. Olive groves literally cover each and every hillside, with windy roads and pathways making their way between the old, majestic trees. The beauty of the landscape is often associated with Umbria, and in fact Rieti and its territory was once considered part of this region and under Perugia's rule until the 1930's. The Rieti province and the Sabine Hills are amongst the greenest areas of Italy, due to the abundance of water springs, rivers and lakes. It's main aqueduct, called "Peschiera" is one of the largest in Europe and provides pure spring water to three quarters of the City of Rome and of course to the Rieti province as well. The large availability of pure clean water is a blessing for those working in agriculture, and in particular to a young generation of 'neo-rurals', who have recently moved from the city to start organic agriculture in this area.

Lakes are mostly to be found in the east part of the province, the most popular one being the lake Turano. Its clean water makes Turano a great destination for day excursions especially in summer where you can swim, take a rest on the shores and enjoy lunch or dinner on the lakeside.

While the climate is generally mediterranean with mild winters and warm, sunny summers. As you move towards the east of the region the territory becomes more mountainous, with the highest point reaching Monte Terminillo, 2,217 metres above sea level. Terminillo is a winter resort that is fully equipped for ski holidays during winter, while in summer it can be a refreshing escape from the heat, and is especially popular with Rome's inhabitants. Because of the variety offered by its geography, this province of Italy is a hiker's heaven. You can chose easier walks through valleys or more challenging hikes to the top of hills and mountains from where you can enjoy majestic views over the whole region.

Last but not least, the Rieti province has great culinary traditions. Apart from the DOP (Protected Designation of Origin) olive oil which is light and flavoursome at the same time, this is the land of pecorino cheese and ricotta, produced from fresh sheep's milk. The local producers also take pride in their cured meats, including prosciutto, capocollo and, above all, guanciale (cured pork cheek), an essential ingredient of Carbonara and Amatriciana pasta sauces. Wine production is also gaining momentum in terms of high quality, popularity and awards.

Spectacular views and tasty local produce to delight your senses

Monday, 26 October 2020

The magical medieval village of Toffia- Video


Toffia, a medieval hilltop village, dates back to 940AD is nestled in the Sabine Hills, just north of Rome, Italy. This little village, population over just over 1200 residents, has an active community. Toffia is best known for it's music and food festivals held over the Summer period. 

Toffia is unknown to mass tourism and continues to offer an authentic taste of Italian life. Come along and 'live like a local' in joining Convivio Rome 4 and 5 Day Italian Cooking Holidays where you will be staying in one of the recently renovated homes within the historic walls. Let Chef Guido and Sally, from Convivio Rome, bring Italy alive for you.

For more information: info@conviviorome.com

Bookings now being taken, (with fully transferable deposit) for 2021 and 2022. 










Monday, 10 February 2020

THE BEST OF ITALY: AMALFI COAST, CAPRI AND ROME, published in Escape travel magazine

Published in 'Escape*', an Australian wide travel magazine: 
Find out what Jane Armitstead,  an Australian freelance travel writer, wrote about her experience with Chef Guido and Convivio Rome. 
A guided tour of the medieval village of Farfa, is part of your Convivio Rome cooking day and culinary vacation

We hope Jane's article will inspire you to come along and visit us in this beautiful and unspoilt Italian countryside, just north of Rome.
Here is an extract from her article: 
"Among Italy’s most humble charms is how it’s ancient world bares such influence on the current lifestyle. This isn’t just seen through legends and landscapes but through the country’s next greatest obsession, food.
Even though the food culture is ever-changing, centuries-old recipes are still being used. There’s no better way to get to the heart of this tradition than to make it yourself.
An hour north by train from Rome is the little-known Sabine Hills, a place blissfully lost in time in the Italian countryside, dotted with medieval villages.
I’m in the family kitchen of husband and wife team, Sally and Guido, an Australian expat from Sydney and an eighth-generation Roman, who call this region home.
They’ve been letting people in on their secret hideout by hosting cooking classes for the past 16 years.
Out their kitchen window, I lose myself in the rolling mountains and the fields of endless olive groves....."
To read the full article,  called: "THE BEST OF ITALY: AMALFI COAST, CAPRI AND ROME " Just scroll down the article to find out about Jane's first visit to this area and her cooking-touring experience with us.
P.S. We welcome freelance journalists to join us and write about their Convivio Rome experience in hope that it will inspire others to join in the fun. We did not know that Jane Armitstead intended to write this article at all. This article was a wonderful surprise. Thank you, Jane.
*Escape  (as described by their website) "appears as a Sunday lift-out in News Corp newspapers across Australia and, along with our website, will help you plan your next dream holiday."

Thursday, 19 December 2019

Torta di Mele (apple cake), from Guido's Nonna's cookbook

Cooking guests learning Torta di Mele during Chef Guido's cooking class
My favourite Italian cookbook is called 'Il Talismano della Felicita' (The Talisman of Happiness) and was written in the 1920s by a Roman lady called Ada Boni. Her cooking lessons were favoured by the Roman aristocracy of the time and her book is a true bible of Italian cuisine. This recipe for 'Torta di Mele' comes from an early edition of 'Il Talismano', which I inherited from my grandmother. It is deliciously moist, because the apple slices are 'sunk' inside the cake mix. Locally grown apples have just come into season. They are so juicy and full of flavour  I often make this cake when we have friends over for afternoon coffee.


torta di mele (Guido's grandmother's apple cake)
TORTA DI MELE
100g of butter, 135g of sugar, 2 eggs, 135g of flour, 12g baking powder (not if you use self-raising flour), bread crumbs, 1 and a half to 2 apples (depending on size), icing sugar, a pinch of salt.

Mix butter and sugar with a wooden spoon until smooth. Mix in 2 egg yolks, then add flour and baking powder (you can use self-raising flour instead). Add a pinch of salt to enhance flavour. Add 2 firmly whipped egg whites. Grease a cake tin with butter and sprinkle with bread crumbs. Pour cake mix in the tin. If the mix is too thick you can add some milk or some plain yogurt. Cut apples into thin slices push them vertically into cake mix, so they will stand upright. Bake for about 40 min. at 150 C. Pronto in Tavola!

Monday, 4 November 2019

Foraging with Guido - wild mustard.

From the same family as rocket (arugola) and a wild relative to broccolini, broccoli, cabbage and many others from the 'brassica' group, wild white mustard is flowering now in Italy. It can be added to a salad or eaten by itself with olive oil and salt. Delicious and full of natural goodness!






Wednesday, 30 October 2019

Chicken Cacciatore (Pollo alla Cacciatora)


Pollo alla Cacciatora
 Super simple and absolutely delicious....


Chicken Cacciatore Pollo alla Cacciatora - Serves 6

Ingredients: 1.2 kg  of chopped organic chicken, rosemary, sage, bay leaf, onion, garlic, celery, carrot, extra virgin olive oil, tomatoes, salt, pepper, white wine, olives .

Method: Gently fry the finely chopped vegetables in extra-virgin olive oil until onion is translucent. Roast the garlic until golden and then throw it away. Brown the chicken separately in another pan. Add browned chicken, herbs, tomatoes and olives (optional) in the same pan. Add a little white wine and let it reduce. Add salt. Let chicken cook on low heat in a covered pan. Serve hot, with a fresh salad on the side.
Buon appetito!

For more information about Guido's Day cooking classes and Convivio Rome Italian Cooking Holidays, contact me on info@conviviorome.com



Tuesday, 19 February 2019

Discount Offer on your Convivio Rome Italian Cooking Holiday - Video


Book BEFORE February 28, 2019 for 10% discount OFF
your
3 & 5 night Convivio Rome Italian Cooking Holiday

Live-like-a-local in an ancient Italian village, , , + much, much more. The medieval village of Toffia, with just over 1,000 residence is a near in . All accommodation and all/most meals are included in your Italian cooking holiday package.
Learn more, email us on: info@conviviorome.com
Website link: www.conviviorome.com

Thursday, 24 January 2019

The beautiful Sabine Hills captured - Guido's story.

Sabina, the Sabine Hills, a non-touristy area close to Rome, is quintessential Italy.

Every time I look out from my kitchen window, I am captured by the magic of this ever changing view I have before me. The vast expanse of agricultural land, medieval hilltop villages, ancient monasteries, olive groves, change in clarity and colour within one day and with the seasons.
View of our home, olive grove and valley below
I fell in love with the Sabine Hills ('Sabina') area when I was a child. When I was young, my father used to take me around the Roman countryside on weekend excursions to locate the finest cheeses and wines. Baskets of fresh ricotta were prepared in front of us by the local shepherd and loaves of wood-fired sour dough bread were bought hot from the bakery. It was an incredible education. 

Sunset as seen from our home terrace in the Sabine Hills
These experiences led me to return to this area to buy a home, in the medieval hilltop village of Toffia, to settle with Sally, my Australian wife, and our daughter. We have been living here in the Sabine Hills for over 13 years, and my passion for this region lead me to share this area with guests from all over the world. We have been offering Italian cooking classes and cooking holidays, wine tours and olive tours, within this area since we moved here, opening our family home in hope that you too, will be captured by the magic of this beautiful  and non-touristy countryside that is only 40 minutes away from Rome, yet feels like worlds away. 
Selected images from Instagram : conviviorome.Italy
More information about our Cooking Classes, 3 and 5 night Italian Cooking Holidays , Half Day Olive Tours and Half Day Wine Tours, in the Sabine Hills can be found on the following websites. If you wish to ask me anything about this beautiful area or any of the activities, experiences or holidays we offer, please just contact me: info@conviviorome.com



Tuesday, 15 January 2019

La Ribollita - perfect winter soup


Ribollita soup, thanks to Taste for this image

It's finally winter here and this is the perfect time for comforting soups, such us Ribollita ('boiled again'), so called because it's even nicer you have it heated up the day after. It's a very traditional dish in Central Italy and it's sometimes called Acqua Cotta ('cooked water'). I made Ribollita yesterday and had it today for lunch with a bunch of friends. Delicious! Here is the recipe. You'll need a big pot.

Ribollita (serves 6 or more)
800g of fresh borlotti or cannellini beans (or 300g of dried borlotti or cannellini beans), 400g of fresh, ripe tomatoes or tinned tomatoes, 1 black cauliflower (almost impossible to find!) or 1 quarter of a regular one, 1 quarter of a cabbage, 500g of beet (similar to spinach but milder flavoured), 1 carrot, 1 celery stick, 1 red onion, parsley, basil, extra virgin olive oil, salt, pepper, parmigiano reggiano (parmesan) cheese.

If you are using dried beans, they need to be soaked for 24 hours, then boiled in 2 litres of water, a pinch of salt and a little olive oil. Finely chop the onion and fry in oil until translucent, then add tomatoes, beans (if fresh with 1 litre of water, if dried add with its own cooking water). Chop all the remaining vegetables roughly and add the to the soup. Add salt and boil for at least two hours. Add more water if necessary. Serve in a bowl on top of a slice of toasted country bread. Finish off with parmigiano, a little olive oil, pepper and chopped parsley and basil (if available). E' Pronto!


Sunday, 6 January 2019

Toffia, Toffia, Toffia: my discovery of this medieval village in the heart of the Sabine Hills

Many of our cooking guests, ask me, Why Toffia? How did you discover Toffia? Why did you choose to settle here? Yes, it is a beautiful medieval hilltop village close to Rome, but is it also one of many in the Sabine Hills....so again, why Toffia?
Toffia, dates back to 930AD and is perched on a ridge. Absolutely breath-taking
My Story: Being born and brought up in Rome, and living on the northern side of Rome, my family used to travel to this area for excursions to purchase the famous Sabina DOP extra virgin olive oil, the cured meats and the wonderful arrange of pecorino (sheep) cheese. So my introduction to the Sabine Hills started when I was young and always related to the wonderful quality food that was found in this region.
The beautiful and very green Sabine Hills, peaceful and relaxing, great for country walks
My discovery of Toffia came later when I took Sally,  who later became my wife, on excursions to rediscover the wonders of Sabina and the Rome countryside. On one of these many excursions we stopped to visit the historic centre and to enjoy a pizza making festival. I always had fond memories of that day, and how the village seemed so alive and the locals so friendly.
Toffia has many food and music festivals from May to October
So eventually, when we were looking to purchase a home near Rome, we settled on Toffia. We bought an apartment in the heart of the historic centre, near the main church, perched on one of the higher parts of the historic village, with amazing views over the olive groves, mountains and unspoilt valleys below. It was just magical.
View from our home, your accommodation, in Toffia
Spectacular views over unspoilt valleys from Toffia
We now use our home as accommodation for our 3 and 5 night Italian Cooking Holidays, in hope that our cooking guests will also discover the magic of this ancient Italian village, only 40 kms from Rome.

Toffia is one of the most unspoilt, lively and better kept medieval hilltop villages in Italy. It is conveniently situated between Rome and Umbria and is full of  ancient restored palazzos, churches and small piazzas  from which it is possible to admire sweeping views of olive groves and vineyards in the surrounding valleys. As other villages in the region, Toffia’s beauty has not been yet discovered by mass tourism and retains all its authenticity.
Toffia
Toffia was built in 930 AD on a ridge and it raises dramatically above two very green valleys. In medieval times two rival Roman aristocratic families, Orsinis and Colonnas, fought over Toffia for centuries. Our accommodation, Casa Convivio Rome, stands on the side once ruled by the Colonna family! Toffia is within Sabina or Sabine Hills, a region famous for its excellent 'DOP' olive oil. Many festivals, including art and music festivals, are held in Toffia between May and September.
Toffia, inside the historic centre
When you join us for a 3 or 5 night Convivio Rome Italian Cooking Holiday: We offer a free pick up and return service from our local train station, called Fara Sabina-Montelibretti
View from our Cooking School and home over the Sabine Hills, near Rome
General Information on Toffia
Travel times and transport to Rome: 
- By car: 35 minutes to the Rome's ring road (metropolitan area) via A1 motorway or 50 minutes to the very centre of Rome (Spanish Steps).
- By car and train (park and ride): 15 minutes to Fara Sabina Train Station, then 37 minutes to central Rome (Tiburtina Station).
- By bus from Toffia + train:  about an hour in total.
Travel times to Umbria:
-  By car: 30-40 minutes to the Umbrian "border".
Services in the village: mini supermarket, post office, pharmacy, doctor's studio, butcher shop, hardware store, theatre, infants and primary school, free afternoon child care, linen shop, library.
Theatre: it's set in a restored former 14th Century church and offers regular performances, live music, cinema, art exhibitions, poetry reading and various courses.
Just in case, you never wish to leave: The following courses and classes are available at the theatre: yoga, ceramic, dance, theatre, music classes for children and adults.
Sports field (covered): available for different sports, including free volleyball and football classes for children.
English speaking community:  The authenticity and natural beauty of the Sabina region and the village of Toffia and its close proximity to Rome have recently started to attract a small number of English-speakers as full-time residents and holiday makers.

Convivio Rome conduct 3 and 5 night cooking holidays in Toffia, all year round. For more information: http://www.conviviorome.com/cooking-holidays/your-cooking-holiday.html

Planning ahead: If you are planning a trip in 2019 or 2020 and cannot find suitable dates, please contact us via email on: info@conviviorome.com

Convivio Rome also conduct One Day and Half Day Italian Cooking Classes, Half Day Olive Tours and Half Day Wine Tours.

Thursday, 13 December 2018

Hot Italian Mulled Wine - Vin Brulé for the Festive Season

Image courtesy of giallozafferano.it

Italian hot mulled wine or vin brulé (the Italians use the French word) is very popular in winter time, especially at Christmas markets and during the Festive Season and New Year's Eve. We will be making vin brulé when we get together with friends to celebrate the Winter Solstice solstizio d'inverno. The Winter Solstice in Italy and for the northern hemisphere, will be on the 21st December, this year.
Being in the countryside, therefore more aware of the rhythms of the seasons, I now understand why the shortest day of the year and the longest night of the year, should be celebrated. It signals a powerful transition point between seasons and a great reason to get together with friends to celebrate that the days, from now on, will become longer.

To help you celebrate the forthcoming Festive Season and New Year with good cheer.... here is our recipe for Vin Brulé. Enjoy! 

Vin Brulé
Serves approx. 50 glasses 
Ingredients
5 litres of dry red wine ( we used the local red grape called 'Sangiovese')
1/2 litre of orange juice
125 g sugar (according to taste)
8 cloves
15g cinnamon sticks (about 5)
1 teaspoon nutmeg powder
2  or 3 large oranges, peeled and sliced

Method:
1. Pour wine and orange juice into a large saucepan. Add the sugar and mix well.
2. Add the cloves, cinnamon sticks, nutmeg powder  and thinly sliced oranges to the wine. Stir.
3. Heat gently for about 15 to 20 minutes without allowing the mixture to boil. Stir occasionally and taste for sweetness. Add more sugar if desired.
4. Serve vin brulé warm or hot  (in heat-resistant glasses).
Enjoy!


Auguri di Buon Natale e Felice Anno Nuovo

www.conviviorome.com
www.winetoursrome.com

Friday, 31 August 2018

Toffia Summer Festival. Discover this medieval hilltop village, near Rome in Italy

Toffia dates back to 930AD. When you wander around the cobbled streets you see it's amazing history come alive. Nowadays Toffia is the home to just over 1,000 residents and is one of the most active and well kept medieval hilltop villages in the Sabine Hills, near Rome. This video, taken during the Toffia Summer Festival this year, gives you a taste of our beautiful and authentic village.

You stay in the heart of these ancient walls during your 3 and 5 night Italian Cooking Holidays and Culinary Vacations with Convivio Rome. 
For our 2018 and 2019 Cooking Holiday dates can be found here.
More information can also be found on our Convivio Rome website.

Enjoy the video.




Wednesday, 8 August 2018

Martha's Visit to the Sabine Hills, just north of Rome

First stop, our local medieval hilltop village of Castelnuovo di Farfa 


It was a real pleasure introducing Martha and James, to some of the hidden villages of the Sabine Hills. We have been in contact with Martha, an Italian travel expert, for many years, but this was the first time we had a chance to show our friends around. 
 

Martha and James at Farfa Abbey with us

Martha has travelled to all of Italy’s 20 regions and is passionate about sharing her vast travel experiences with others. Find out what she wrote about her day with us in her newsletter:


Martha and James also visited Toffia, where our 3 and 5 night cooking holidays are held


Read about Martha and James visit on Martha's Italy


Thanks so much for coming along and it was a real pleasure showing you the Sabine Hills. We hope you will be back to join us again on your next visit to Italy.

www.conviviorome.com

www.winetoursrome.com