Vegetarian experience the Mediterranean way....in Abruzzo
$55.79 per guest
$55.79 per guest
Dinner 7 pm - for tours of the bee hives and olive groves 4 pm
Dinner 3 hours - tour and dinner 6 hours
2 to 6
English and Italian
A diet with a name that conjures up memories of suppers in the sunshine, the Mediterranean diet plan celebrates the fresh, colourful produce of a region that boasts an enviable life expectancy. Hence why it has been heralded as one of the world’s best diets – but what makes Med cuisine so healthy?
What is a Mediterranean diet?
The diet plan consists mostly of fruit, vegetables, whole grains, pasta, rice and olive oil, with a moderate amount of cheese, wine, yogurt, nuts, fish, eggs, poultry and pulses, and meat thrown in.
In the past meat was considered a luxury in Abruzzo that only a few could afford, hence proteins came from other sources such as pulses. Today, we can say without a doubt that these type of proteins are much healthier.
Therefore, it is so easy to conjure up a fantastic meal without meat or fish....the options are endless.
Tocco is a small medieval town tucked away in the Maiella and Morrone Mountains. My home is in the historical centre. If we are lucky and the weather is nice, eating in my inner courtyard is a real treat.
We did both the vegetarian experience and the pasta making course and really enjoyed both. It was lovely to visit Tocco and we were made so welcome in Connie’s home; it was more like cooking with friends! The food was beautiful and we really enjoyed learning about Abruzzo’s food culture. Thank you so much to Connie and all the family (including Vee!), we hope to be back soon!!
Connie (ma anche Concetta per gli amici) è arrivata in Abruzzo, aTocco da Casauria, giovanissima e amante della Coca Cola e delle patatine fritte (e mi fermo qui!). Nel corso del tempo, grazie all'influenza di Nicola ma anche all'ascolto degli antenati, toccolani e marsicani, ha completamente rivoluzionato il suo posizionamento gastronomico. Scoprendo una genuina vocazione per la cucina e per l'ospitalità, ha studiato, si è messa alla ricerca delle materie prime e le ha trasformate in magnifici piatti, preparati con sapienza e allegria, offerti con gioia e soddisfazione. Antico e moderno, tradizione e innovazione si combinano in maniera sublime nella cucina di Concetta. Così ha superato tutti noi, che ora possiamo solo sperare di essere suoi invitati.
A speachless experience Last summer we decided to visit this little medieval town - Tocco da Casauria- in the middle of Abruzzo region and to have just very traditional food. Connie offers genuine, tasty and fresh local food, homemade pasta courses and a unique visit to the olive groves as well as to the apiaries of her husband's and son's farm. Nothing better could we ask for. Food spoke for itself: freshness, very authentic flavors straight from the garden, perfectly cooked by Connie's ability but most of all passion and kindness. Hope to come back soon and enjoy them!
My daughter and I were taken to Connie's in September 2018. It was a very enjoyable evening. She and her family were most hospitable and really made us feel at home. We ate in her cosy, well equiped kitchen and Connie chatted with us while she prepared our food. All the dishes were regional fayre, made with local, seasonal ingredients. We also consumed generous quantities of excellent local wine. Our hostess is an excellent cook with an extensive knowledge of the cuisine of Abruzzo. I lost count of the number of courses but they were generous and we left, that evening, feeling happy and well fed.
I ate with Connie and her family and what a experience it was. Connie cooks like an angel, her family are welcoming warm and friendly. She is fluent in Italian and English and uses them to make a visit to her house very memorable, both for her cooking and herself. Connie is a larger than life character who explains what she is doing and makes it interesting. She cooks traditional Abruzzese cuisine which is tasty and satisfying. She can teach you how to make pasta from scratch, I had a lesson in making pasta and then using it to make ravioli which was sooo good. Connie is old-school and knows all the old ways of providing food and drink for discerning palates. Connie's family produce honey and lean towards things organic. I loved dining with Connie and I think you will too.
Connie is a magnificent cook and brilliant teacher with a genuinely warm and welcoming nature, her belief in simplicity truly does make her lessons replicable. Thoroughly enjoyed my day in a beautiful family friendly environment. Great way to spend a day, would do this again in a heartbeat!