The course take place in the kitchen of the Sanctuary of Montenero. This is where the women from the town of Riomaggiore once prepared dishes for the celebrations of the Feast of Our Lady. The course will be conducted by the restaurant chef who will reveal the century old culinary secrets of the area.

Day 1:
Arrival during the afternoon at the Sanctuary of Montenero. Settle into the recently restored surrounding cottages. Free time to enjoy the magnificent views of the Cinque Terre coastline from the area surrounding the Sanctuary. Dinner at the Sanctuary restaurant. Overnight stay.

Day 2 – 3:
Breakfast. Course begins at 10.00 through to 12.00 assisted by qualified personnel from the Sanctuary restaurant participants are taught recipes and preparation techniques of the culinary specialties of the Cinque Terre.
In the afternoon participants are free to visit the five villages using the internal public transport system of the Park.

Visits of particular gastronomic interest are:

• The anchovy salting centre in Monterosso – Here it is possible to observe the artisan preparation of the products as well as sample the finished product.*
• The museum of Sciacchetra in Manarola – Observe the techniques, production and history of the celebrated local sweet wine that is obtained by drying the best quality grapes.*
• The park laboratory – see where the organic agricultural produce of the Park is transformed into finished products.*
• Olive oil mill in Volastra – see the traditional and modern methods used for olive oil production. This mill is testimony to an agricultural tradition that is deeply rooted in the territory, and is still in use today.*
  * by appointment only.

Day 4:
Breakfast. Course from 10.00 through to 12.00. Course concludes and participants are free to depart.

Includes:
Accommodation in the cottages of Montenero, 3 full boards, cooking course total 6 hours with interpreter, 3 day Conque Terre Train Card.

Not Included:
Lunch on day 1, drinks at meals and anything not specified under ‘Includes’.