Menu
Menu
During the week the guests can live the experience by harvesting the olives and taking part to their transformation in a high-quality organic olive oil.
The week is enriched with more activities such as a cooking class to learn how to make the handmade pasta, sightseeing of interesting places on the coast side or in the hinterland, guided wine tasting with sommelier and a mini class for learning how to recognize a high-quality olive oil.
At the end a special evening with a Calabrian-starred Chef: they can take part in a unique cooking show and taste the special dishes that the Chef will prepare just for them at his restaurant which was mentioned by the New York Times in the list of the 52 Places to Go in 2017.
Valid all year, except Christmas and Easter
The price includes :
The price does not include:
Price per person in Cad $ Dollars.
Minimum 2 passengers (Double Occupancy)
All rates and hotel availability subject to change
DAY 1
Arrival at agriturismo in Maida (CZ) and overnight.
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DAY 2
Breakfast.
Sightseeing of Cosenza, the Northern city in Calabria: a walk in the old part of the town, with a stop at the medieval Cathedral which is an UNESCO heritage.
The second part of the visit is in the modern side of the town along its high street which hosts the Open Air Museum MAB with several statues made by important artists such as Manzù, Giorgio De Chirico, Salvator Dalì, Mimmo Rotella, Sosno. Don’t miss the new “San Francesco di Paola bridge” which was projected by the famous Spanish architect Santiago Calatrava. In the afternoon free time at leisure for shopping.
Dinner and overnight at the agriturismo.
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DAY 3
After breakfast, depart for a day trip to Tropea which is named the Pearl of the Tyrrhenian Sea. It’s charming medieval historical centre is located on a terrace at about 70 meters above sea level and is the best-known Calabrian resort, with its walls, its towers, its gates and its sandy white beach.
In the afternoon transfer to Pizzo Calabro, next to Tropea: it lies along the slopes of a wonderful promontory overlooking the Tyrrhenian sea and has got an Aragon 15th‐century castle where Joachim Murat, Napoleon’s brother‐in‐law and King of Naples, was imprisoned and then sentenced to death in this castle.
Pizzo is also renowned for the “tartufo” ice cream (truffle, so called for its shape and color which looks like a black truffle): the hazelnut and chocolate ice‐cream covered with cocoa powder was created by Pizzo ice cream makers and now it’s exported to the whole Calabria and in some Italian regions.
Very interesting in Pizzo is the Church of Madonna di Piedigrotta: it’s inside a cave on the beach and where the sculptures were carved from the rock inside.
Return back to the Agriturismo: dinner and overnight.
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DAY 4
After breakfast, cooking class at the Agriturismo: a lesson about the “scilatello alla ’nduja“, a typical Calabrian dish with handmade pasta. They learn how to knead the different species of flours, the creation of the “scilatello” by a typical “ferretto” (an iron tool) which helps you to give it the right shape. Then the sauce for flavoring the pasta.
Lunch with the dishes prepared during the cooking class.
In the late afternoon, guided tasting of 3 Calabrian wines by a sommelier.
Overnight at the Agriturismo.
DAY 5
Breakfast.
Half day dedicated to the activity of the olive harvesting at the Agriturismo and the transformation into organic oil. Light lunch with the products of the farm.
In the afternoon, mini class of olive oil tasting: how you can recognize a good quality olive oil. Dinner and overnight at the Agriturismo.
DAY 6
Breakfast. Departure to the starred chef’s restaurant in Catanzaro which was named by the New York Times in its list of the best place to go in 2017: cooking show and lunch with a 7‐course tasting menu with an aperitif and pastries with wine strictly from the territory.
In the afternoon, guided visit of Scolacium Archaeological Area, one of the best preserved in Calabria, surrounded by a wonderful olive grove.
Return back to the Agriturismo: dinner and overnight.
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DAY 7
Breakfast. Trip back home.
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When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.
