• Il Torchio - Immerse yourself in the traditions of Abruzzo every day and discover the secrets of the cuisine of Pettorano sul Gizio.
  Welcome drink
  Cooking lesson
  Complete lunch with freshly made polenta queen of the table

• Lunch
• Dinner

• Polenta Rognosa - White sauce called “Rognoso” made with pecorino cheese and fried bacon

You’re going to learn to craft this polenta dish and understand how to adapt the conventional copper cauldron techniques for contemporary kitchens. By doing so, a variety of authentic, delightful local dishes that can cater to both meat-eaters and vegetarians will emerge. This offers a multitude of possibilities for food photography enthusiasts. You would’ve grasped by now that our style of cooking is deeply rooted in local traditions. We’re situated within a prestigious courtyard at the center of the town, and inside our premises, there is an old lever press, a relic from the 1600s, still standing.

Specific to the Abruzzo region, the Pettorano Polenta is a one-of-its-kind, owing to the distinct corn flour we use and the traditional craftsmanship. Stirred for an hour and a half in the copper cauldron with a wooden stick, it attains a firm and non-runny texture. Cut into slices with a very fine wire, it’s served with a delectable white sauce named ‘Rognoso’ - a pecorino cheese and fried bacon based delicacy.

For a full refund, cancel at least 24 hours before the scheduled departure time.