Date: 15th-20th October 2018 | Teacher and Assistant Chefs: Pasquale Valente and Yukiko Yoshida
Location: Azienda Agricola Biodinamica “Al di la Fiume”, Bologna, Italy
Spaces: 16 Participants Only
£825 Early bird offer: £795 (not including air fare*)
Book now to take advantage of our early bird discount, and save £30!
Root Camp is heading abroad for the second year running, to a brand new venue in Italy. We’ll be hosted at an organic farm and vineyard in Bologna, with lush green hills and ancient orchards. October is a great chance explore the bounty of harvest, and we will use the produce we gather to cook seasonal and regional dishes. Italy has a tremendous culinary heritage and this course will be a great way to learn some of the Italian classics that have become popular all over the world, whilst being immersed in the food and culture of the region.
The farm is in the heart of the Appennino Tosco-Emiliano, a national park in the north of Italy with strong culinary traditions such as: Prosciutto di Parma, Culatello, Mortadella, Parmigiano reggiano, tortellini and l’aceto Balsamico di Modena.
We will spend half our time cooking with local chef, Pasquale Valente, who has experience in a variety of Italian regions. All teaching will be in English, though this is a perfect chance for language students from both the UK and Italy. Recipes will be seasonal, economical and easy to replicate – and will include some more ambitious recipes to challenge and inspire!
We will be focusing on traditional cuisine from the whole of Italy – all of which is perfect for the early autumn. Think risottos, tortellini and pizza, perhaps using some of the truffles, mushrooms and cured meats that the region is famous ! All Root Camp participants will go home with a set of kitchen skills to underpin their enthusiasm for cooking, as well as a folder of all the recipes they have made.
The other half will be spent outside, working with local growers and producers. Activities will include some of the following: Working in the vineyards, tending to the vines; harvesting produce in the fields; making local preserves; making sausages and cured meats on the farm. We will include a range of evening trips and activities, such as a visit to a local parmesan maker, a tour of a balsamic vinegar producer, and our regular foodie film night. We’ll spend the last evening with a campfire and some games to round up the week!
We will be travelling to Bologna as a group, with the Project Manager, Sanjay, accompanying all participants. He will travel from London to Stansted Airport via the Stansted Express, escorting any participants who are also making the same journey. He will greet the whole group at check-in, and fly with them to Bologna. Once we arrive in Bologna, it is a short train ride to the farm, where we will stay for the week. Sanjay will accompany the group back to the UK, and again travel back to London with anyone making the same journey.
*Flight times and further details for transport will be announced in May, so that you can book the best price tickets (currently, £60 return flights are available with Ryanair). You will need to book your own flights, and arrange transit to an from the airport – we’ll take care of everything else! Please do not book any flights until your place on this course is confirmed!
The programme is work in progress. In the meantime, if you have any questions, don’t hesitate to contact us: email@example.com
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