Andrea is in charge of feasting. He was taught to cook in the traditional Italian way by his father, the celebrity chef Rudi Silvestri. Fortunately, he enjoys sharing his talents with family and friends.
From the first coffee of the morning (Romcaffe) to the last night-cap (Amaro di Vernelli from Muccia, or, for the very brave my own Sloe Gin) we try to source all our food locally. We are members of a cooperative which supports small farmers in the production of organic food. They provide beautiful flavoursome ingredients which put even Italian supermarkets in the shade.
Lots of vegetarian options…..
… this isn’t one of them. Shame you can’t smell the truffle burgers
Andrea cooks regional food in a farmhouse style which allows the ingredients to speak for themselves. Local wines, which seldom make their way abroad are Verdiccio, Lacrima di Morro and Rosso di Conero. You will enjoy some new tastes (perhaps wild boar or summer truffles), as well as some old favourites. Vegetarians will enjoy the freshness and the variety our produce. If you have dietary requirements, such as glucose or lactose intolerance, please let us know and we can easily incorporate it into our meals
Please note – we do not have a professional kitchen and therefore in the instance of life threatening allergies we cannot guarantee no cross contamination.
Josh (background, non painter but dedicated foodie) says I should definately be ‘bigging up the food’, I’m not sure how to do that until they invent scratch and sniff internet. It won’t be long
As the fame of Andrea’s cooking spreads far and wide, we have received several enquiries about holidays without the painting (I have decided not to take it personally, some people simply don’t know that they need to draw yet).
We are happy to accommodate for the price of a non-painting partner.
... fresh egg tagliatelli / lasagna
Wild boar and polenta
Light the oven....
... build the pizza......
...apply heat..
remove...
... enjoy
Stuffed guinea fowl, roast potatoes, beans and frigitelli
Slightly blurred, after dinner extended selfie
The 'go to' cheese guy, Castelraimondo market
Pasta Vongole
Final dinner at Pappafo
Moira, Australia
Shirley UK
Wish I had done this course before I did the others, I wouldn’t have needed to search further afield.
Karyn, Canada
Rob, UK
Pete, UK
my progress has been so much more than I had hoped for.
Anna, Australia
Gera, Australia
Alan , Scotland
Marianne & Bjorn, Norway
Rona, UK
Rosemary, UK
Carole & Steve, UK
Sandra, UK
Jan & Anthea, UK
John and Alison, Guernsey
Srinath & Vasanta, UK
Tricia,NY, USA
Richard, UK
Jan, UK
Sanni, Finland
Johan, Finland
Val, UK
Wijitha, UK
Kirsty, UK
Pat, Canada
Mo, Australia
Andrea is in charge of feasting. He was taught to cook in the traditional Italian way by his father, the celebrity chef Rudi Silvestri. Fortunately, he enjoys sharing his talents with family and friends.
From the first coffee of the morning (Romcaffe) to the last night-cap (Amaro di Vernelli from Muccia, or, for the very brave my own Sloe Gin) we try to source all our food locally. We are members of a cooperative which supports small farmers in the production of organic food. They provide beautiful flavoursome ingredients which put even Italian supermarkets in the shade.
Lots of vegetarian options…..
… this isn’t one of them. Shame you can’t smell the truffle burgers
Andrea cooks regional food in a farmhouse style which allows the ingredients to speak for themselves. Local wines, which seldom make their way abroad are Verdiccio, Lacrima di Morro and Rosso di Conero. You will enjoy some new tastes (perhaps wild boar or summer truffles), as well as some old favourites. Vegetarians will enjoy the freshness and the variety our produce. If you have dietary requirements, such as glucose or lactose intolerance, please let us know and we can easily incorporate it into our meals
Please note – we do not have a professional kitchen and therefore in the instance of life threatening allergies we cannot guarantee no cross contamination.
As the fame of Andrea’s cooking spreads far and wide, we have received several enquiries about holidays without the painting (I have decided not to take it personally, some people simply don’t know that they need to draw yet).
We are happy to accommodate for the price of a non-painting partner.
Josh (background, non painter but dedicated foodie) says I should definately be ‘bigging up the food’, I’m not sure how to do that until they invent scratch and sniff internet. It won’t be long
... fresh egg tagliatelli / lasagna
Wild boar and polenta
Light the oven....
... build the pizza......
...apply heat..
remove...
... enjoy
Stuffed guinea fowl, roast potatoes, beans and frigitelli
Slightly blurred, after dinner extended selfie
The 'go to' cheese guy, Castelraimondo market
Pasta Vongole
Final dinner at Pappafo
Moira, Australia
Shirley UK
Wish I had done this course before I did the others, I wouldn’t have needed to search further afield.
Karyn, Canada
Rob, UK
Pete, UK
my progress has been so much more than I had hoped for.
Anna, Australia
Gera, Australia
Alan , Scotland
Marianne & Bjorn, Norway
Rona, UK
Rosemary, UK
Carole & Steve, UK
Sandra, UK
Jan & Anthea, UK
John and Alison, Guernsey
Srinath & Vasanta, UK
Tricia,NY, USA
Richard, UK
Jan, UK
Sanni, Finland
Johan, Finland
Val, UK
Wijitha, UK
Kirsty, UK
Pat, Canada
Mo, Australia
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