The night before the guests arrive
Welcome lunch on Day 1
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Dessert Mango.jpg
Fish market 2.jpg
Pizza.jpg
Dessert Mango.jpg
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 A GROUP WEEK WITH CASA LUCIA

A group week* can really be whatever you want it to be! Depending on the time of year, our activities and the shape of each day will vary. Whilst there really is no such thing as a 'typical' week, we know you are keen to see if it's the type of break that works for you. So, below are some ideas based on previous group weeks that have been well received!

 

It's worth noting that if some of the group don't want to cook but DO like to eat we can arrange all sorts of other activities, (some may incur additional charges) from Art to Yoga, (couldn't quite find anything beginning with 'Z'! 

 

The group needs to be a minimum of 4 people and a maximum of 10. Prices will vary across the season, but are typically around Euros 1600 per week* per person for an all inclusive package.

* Shorter stays may be possible and prices will be quoted on request. 

Day 1

There will be aperitivi on arrival and dinner will be cooked and served by us and we'll be able to finalise details for daily activities. Depending on arrival time and the weather, we might visit a local winery for a short tour and a guided tasting, or maybe they'll bring the tasting to us. 

Please do bear in mind that we may have to swap activities, visits and days to take account of local availability, festas, (local holidays), etc. 

Day 2

A quiet (ish) day after your travels. We'll prepare a substantial brunch and  you will have time to relax before a cookery session later in the day.

Dinner tonight will feature some classic Le Marche pasta dishes with seasonal sauces and a variety of fillings.  When it comes to pasta, the combinations are endless, but we’ll make sure we include a variety of pasta types, like ravioli with oozing eggs, smoked salmon and griddled asparagus, or tagliatelle with pecorino, pear and pancetta sauce. 
 
As well as pasta, you’ll  make some delicious bread and there’ll also be a chance to turn some fresh ingredients into traditional anti pasti which we’ll enjoy before dinner -  maybe steamed artichokes with lemon salsa, polenta with cheese or sweet, tasty balsamic onions and mushrooms.
 
And we haven’t forgotten dessert.  Maybe a light and fluffy zabaglione?  A layered mocha torte or simple poached pears in wine and local speciality, Vino Cotto dessert wine?

Day 3

After breakfast, depart by minibus for a guided tour of the remains of Roman town Urbs Salvia – accompanied by a local guide.  The Roman history will influence today’s menu….Urbs Salvia used to be a Roman stronghold and is located on an old Roman road straight to the Capital.  No wonder there are many Roman influences in Le Marche cooking.

 

We’ll have lunch at a wonderful local restaurant and you'll get to sample some of the very best food Le Marche has to offer. You will help to prepare tonight’s meal and we'll incorporate some of the ideas and flavours we discovered at lunch.

Our main course might be stuffed pork or maybe a game bird if in season, accompanied by a salad of mushrooms, parmesan and celery with some toasted pine-nuts and local olive oil.  For dessert, a white ginger cheesecake may just hit the spot, or maybe a warm pear and orange cake served in milk chocolate soup. 

Day 4

Today, it's a trip to the coast. We'll visit a traditional fishmonger and see what’s looking good and sample some super fresh sea food for a light lunch.  There will also be time to stroll along the elegant streets or the promenade and take in the sea air!

Dinner tonight will celebrate fish and seafood and we’ll be looking for something to make a tasty filling for ravioli, (maybe sea bass or bream) and perhaps some squid or local shellfish to turn into a tasty main course. We'll guide you through fish filleting and prep and accompany our meal with fresh salads and vegetables. 

Day 5

After breakfast at the Villa, we’ll make dough for tonight's pizza and prep a few toppings as well.

 

Then we'll head to one of the nearby medieval hilltop towns to soak up the atmosphere and maybe sample local drink 'vino cotto', a sweet dessert wine. Or maybe an artisan gelato or other tasty treat. Maybe a visit to the hat museum at Montappone - the world hat capital. 

After a light lunch and some time to relax, we'll head over to the fabulous Casale delle Rondini where Chef/Patron Francesco will share a few tricks of the pizza trade and we'll cook using the outdoor oven for an authentic wood-fired pizza.

Day 6

It's 'all request' day - time at the villa to try out variations on recipes we have already tasted and also make some sweet treats to take home. Lunch and dinner will consist of dishes requested (and made) by you - and we'll have some suggestions to throw in as well. Maybe we'll fire up the outdoor BBQ and cook some local le Marche meats and sausages too.

Day 7

Another visit today, to a family run cheese business where fabulous Ricotta and Pecorino are made on site, you'll be able to buy some to take home and we'll have a picnic lunch with freshly made cheese! 

Then it's back to the villa to enjoy a bit of down-time before our final celebration dinner. Our last night together will be very special – a real celebration of all things Le Marche and a true treat for the senses.  We’ll be heading to one of our 'hidden gem' - restaurants off the beaten track, and not widely known in Le Marche, (or not yet, anyway).

 

We really think this will be an unforgettable evening and a great way to round off our cooking week.

Day 8 

Time to say goodbye! It's departure day - we'll adjust the breakfast schedule to suit your travel needs. Our two closest airports are Ancona and Perugia, but we can advise on other options depending on your itinerary.