- The fortified villages of Sabina
- Wooded hills and high pastures
- The palazzetta in Casperia
- A Roman villa and one of the oldest olive trees in central Italy!
- The Abbey of Farfa
WE RECOMMEND: Extra nights in Casperia (see below for cookery course), in Misciani to relax by the pool or go foraging, at Mompeo for Stefano's gorge and Roman villa, and of course in Rome, at Roberta's B&B.
EATING AND DRINKING: In the Restaurant Terra di Pa' in Contigliano, on your first night, Giorgio suggests their signature dish - "Terra di Pa" - fresh vegetables of the season with small pieces of tender lamb, all sautéed with long or short pasta, paired with Montepulciano di Abruzzo - not a local wine but one he thinks works well with this dish, and also with a second course of meat or cheese. Mauro and Ornella at Il Fienile say "Your guests appreciate a lot our home-made maltagliati (irregular pieces of pasta, made with spelt and wheat flour) with tomato sauce, olives and wild fennel; we propose our organic home-made wine: the white one is Grechetto and Trebbiano; the red one is Montepulciano di Abruzzo and Sangiovese. They like them (particularly the red one)!" Elisabeth at Le Mole sul Farfa says: "A typical 'primo' is stringozzi con pesto di mandorle e pacchino - fresh pasta with a pesto of almonds and garlic, served with cherry tomatoes. A good wine with it is Grechetto di Todi, a white wine from Umbria. A dessert that I often make and has always success: Torta di cioccolato e noci: chocolate cake with almonds and walnuts, served with fresh whipped cream."
At La Toretta in Casperia, you can stay an extra day learning to prepare a traditional 4 course meal with an antipasto a primo, secondo with contorno and dolce! The primo is always pasta made from scratch (no machines) so slow pasta making which is a lot of fun and a workout; with the fresh pasta you would then make stuffed ravioli, or fettucine or pasta alla chitarra, with a light fresh sauce. As members of the slow food movement they try to provide organic products with no food miles (or kilometres), which would therefore vary according to season; a light meat course would be served after the pasta with a local veg, usually daughter Jennifer's award winning tiramisù for desert. They serve good quality wines from Lazio with the meal, always D.O.C. These cooking lessons are offered with a minimum of 4 participants, but you can often join a group if necessary (supplement €80 per person, including lesson, full 4 course dinner, wines and an after dinner liqueur; courses subject to availability).