7-Day Italian Culinary, Wine, and Gelato Making Tour

Italy’s central region of Abruzzo retains an unspoiled ambiance accentuated by endless stretches of the Adriatic coastline and the wild, rugged terrain of the Apennines Mountains. Rock walls lead to dramatic peaks. Turquoise waters lap against opulent white, sandy beaches. Historical monasteries and castles rise out of the hillsides with prestigious walls. Your flight lands at Rome’s Fiumicino Airport, where your private transfer greets you upon your arrival. You pass towns that continue to maintain the enchanting look of their medieval facades, while nestled in the isolated hilltops.

The blend of secluded towns and sprouting castles lends credence to the legend that Abruzzo is the ancient center of magic in Italy. The Ruins of Ocre Castle are perched on an outcrop on the foundations of a Roman acropolis. The standing walls wrap around the ruins of a village and lead to a 14th-century church. The steep, craggy cliff overlooks the verdant valley leading to the snowcapped peaks of the Apennines. You reach your gorgeous accommodation at the heart of Vasto, which overlooks the shimmering waters of the Adriatic Sea.

The medieval center reflects the fashion and architecture of the 15th century. The breeze carries hints of the briny aroma of the water blending with the herbaceous grasses on the outskirts west of town. The golden shoreline glints in the fading sunlight and you can see the lighthouse crowning Punta della Penna Harbor. Cafes set out tables and chairs along the cobblestones of the charming center at Piazza Rossetti. Indulge with an introduction to the traditional cuisine of the region at dinner with a multi-course meal, beginning with Mussels of Vasto, which consists of mussels stuffed with breadcrumbs, garlic, and parsley in a blend of olive oil, lemon juice, and tomato sauce.

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In the morning, the aroma of pizzelles drifts out of a local bakery. The waffle cookies contain an array of vibrant flavors, from anise to lemon zest, displayed amongst the croccante, nougats made of almonds, and caramelized sugar. At breakfast, you find comfort in the refreshing flavor of a decadent espresso. The breeze carries a subtle aroma of the sea and you can view the turquoise hues of the Adriatic from around the narrow lanes of the medieval city center.

Your guide introduces you to a local woman of Vasto, who is eager to introduce you to the process of crafting the special cuisine of Abruzzo. You begin by learning to make the traditional pasta of the region. You make a mound of flour and dig a crater at the top that resembles a volcano. You follow your instructor by cracking eggs into the crevice you made and whisking the ingredients together to make the dough. After the dough rests, you make a roll out the dough and pass it through a chitarra pasta maker to make long, thin strands of pasta.

You begin to create the meatballs and sauce to accompany the chitarra noodles, filling the kitchen with the aroma of garlic, basil, and pepper. At the end of the lesson, you have a stunning array of Bruschetta with meat sauce, pasta alla chitarra with meatballs, and a sweet cookie with coffee to end the meal. You continue into town with a guide after lunch and stroll along the Loggia Amblingh, a gorgeous promenade overlooking the coastline’s crescent. The cool breeze brushes over the cobblestones carrying the scent of the sea below, accentuating your view over the water from the comforts of the lookout.

In the morning, you find the comforting sweet aroma of parrozzo, a traditional cake from Abruzzo, drifting through the bakery doors with the image of the almond and chocolate cake filling the display windows. You relish the balance of a sweet brioche with strong espresso for breakfast. After an early meal, your guide leads you down to the harbor to board a typical trabucco, a fishing machine crafted out of acacia wood with long arms suspended feet above the water carry the narrow mesh nets.

Your guide introduces you to the intricate fishing system by showcasing the way the wide nets dip into the water with the flow of the fish. The trabucco is erected at a depth of at least 20 feet around a rocky coastline. Winches propelled by a collection of fishermen help lower the nets into the water. After touring the intricate workings of the fishing platform, you partake in a fascinating cooking class, which emphasizes the delightful seafood caught fresh each morning.

Traditional ingredients, such as anchovies, clams, and octopus, create a scintillating variety. The aroma of garlic and olive oil mixes with the aroma of the Adriatic Sea. You can hear the water lapping against rocks along the coastline. Create a soup stock with celery, carrot, onion, and a bay leaf before bringing the water to a boil, followed by simmering the octopus. As the meat soaks, you begin to marinate the anchovies in red pepper and olive oil, allowing the fish to grow tender and juicy. At the end of the class, you have created a series of dishes, none more notable than the octopus in tomato sauce over a bed of polenta. In the afternoon, you travel to a dairy farm in the Abruzzo hills to learn the craft of making delicate and creamy ricotta cheese.

Oranges and lemons grow in abundance around the countryside of Abruzzo, filling the westerly breeze with the enticing aroma of citrus. Chestnuts grow in the trees and cherries dangle from the branches. The morning is yours to indulge in the beauty of the landscape and the charms of the medieval town of Vasto at your leisure. For a relaxing time, you can make your way down the cliff-side to the long sandy beach below near the lighthouse at Punta Penna.

The quiet nature reserve offers views of the trabucchi working to catch the prawns and snappers off the coast. The sand is hot beneath your feet and the water is cool against your skin. You make your way to the medieval castle of Roccascalegna in the late morning to visit the sensational medieval castle, which overtakes the slanted rock above the town of Chieti. In the afternoon, your guide leads you to the historic grounds of San Giovanni in Venere Abbey, located at 350 feet above sea level on a hill facing the Adriatic Sea. The basilica was erected in the 13th century over the foundations of a preexisting convent. Opposite the church façade, your guide points out the three apses.

Arab architectural influence shaped the mullioned windows along the arcade. Marble decorates the Moon Portal and the Women’s Portal. The reliefs depict scenes from the life of John the Baptist, conveyed with realism and personality. The aroma of pine emanates from the trees growing around the estate. Orange trees give a zesty scent to the air as olive trees drop their fruits to the ground. At sunset, the sky layers with orange, crimson, and violet above the rugged hills and hilltop villages of Abruzzo.

The saccharine aromas of the morning return to Vasto with the sunlight. The Adriatic Sea shimmers with turquoise hues against the rugged cliffs and promontories of the coastline. Farms in the countryside bustle with grazing cows and sheep. The morning is once again yours to indulge in the beauty of the landscape and seaside at your leisure. Wander along the scenic walkways around the Punta Aderci Nature Reserve or venture to the Castello Caldoresco for a touch of cultural history.

The renaissance structure was erected in the 14th century, incorporating elements of an ancient Roman structure upon which the castle was built. The beauty of the city and the surrounding landscape gave way to the nickname “Athens of Abruzzi” in the 16th century. An arcade wraps around the courtyard and a terrace branches out from the eastern apartments. The main apartment faces the water. After exploring the grandeur of the castle grounds, you make your way to a private gelato making class to learn the art of crafting the perfect sweet treat.

You follow your instructor by placing milk and cream into a saucepan over medium heat. You use a thermometer to keep track of the temperature to prevent overheating your liquid before placing the hot mixture into an ice bath. You pass the mixture through a sieve before churning it and letting it sit in the freezer to rest. At the end of class, you have a rich, creamy, and delectable gelato flavored to perfection. You are eager to take the recipe home with you to relive the delicious tastes of Italy whenever you please.

At breakfast, you find a delicious, sweet jam made from table grapes known as Uva di Tollo e Ortona. You spread the saccharine and smooth flavors over a buttery warm brioche at breakfast and sip your frothy cappuccino before heading into the countryside. You arrive at an estate known for its olive oil production. During harvest, you can find nets spread across the floor beneath the olive orchard spanning 75 acres. Men and women stand on ladders or rustle the trees with long poles, tending to the fruit on the branches to drop the olives down to the nets below.

A briny and herbaceous aroma drifts through the countryside. Locals refer to olive oil as liquid gold, due to its delicious and subtle flavors shaped by the soil and coveted around the Mediterranean. Your guide leads you along the grounds to view the mill in which the workers press the fruit into the oil. In the tasting room, your guide pours a sample of the three most common types of olive oil, regular, virgin, and extra virgin.

You dip pieces of bread into the extra virgin olive oil and notice the creamy texture and almost nutty flavor. You sample uniquely infused oils consisting of garlic, chili pepper, or lemon, noticing the way the hints of olive accentuate the rich spices. The sunlight glows over the yellow and golden color of the olive oil. You continue to a vineyard to sample the distinctive flavors of Abruzzo wine before returning to Vasto for a pizza-making lesson. The class begins with your instructor, teaching you the proper methods to make proper pizza dough.

At breakfast, you bask in the flavors of Abruzzo once more, indulging in the aroma of the waffle cookies and chocolate nougat decorating the window display around town. You take another glance at the panoramic view of the Adriatic Sea. After time in the orchards, you easily find the aromas of lemon and orange lingering amongst the sea air. You are eager to return home with the recipes from your time in Abruzzo to make the gelato, pizza, pasta, and seafood you have indulged in during your time in Italy. After breakfast, your private transfer greets you at the hotel, ready to lead you back to Fiumicino Airport in Rome. The renaissance castle at Celano resembles a country manner but protected the countryside as a stronghold since before the Roman Empire. The turrets cast a shadow over the hills as you return.