Wherever you look, whether it is across the Marta river valley, or towards enchantingly close Tuscania with its medieval towers, you will feel sheltered from modern life and immersed in the wonderful Etruscan landscape.

Tuscania is in the heart of Italy, in Latium at the border of Tuscany and Umbria: one hour from Rome, two from Florence.
Ideal centre for discovering the beautiful hill-towns of central Italy like Orvieto, Siena, Viterbo, the lakes of Bolsena and Bracciano, the enchanting Maremma, Tuscania is surrounded by a land kissed by the Goddess of Fortune.

From our garden, we have this view of Tuscania, one of the oldest hilltowns of Italy: three thousand years of history, with an unspoilt medieval town center.
And, all around, no factories, no pollution, mild weather, clean air and unforgettable landscapes.
Nearby, the sea, the Lago di Bolsena, the Thermal Spa: a perfect place for a good holiday.

Laura Caponetti Brezzi's background as hotel and restaurant consultant (i.e. Villa D'Este at Cernobbio, or Costa Smeralda Hotels), a degree in Italian Gastronomic History, and years of practical application, give her a unique pedigree to teach the secrets of her own cooking and of Italian "eating culture".
Each and every day she supervises all the family's and guest' meals.
This means 15 years of experience: cooking, teaching and creating every day a different meal rich of culture. She also has a good knowledge of herbs, wild fruits and vegetables wich she uses to prepare mouthwatering dishes, "marmellata" and other preserves coming from the "wild" or from her own "orto" (the vegetable garden is one of the passions of her life!).

In her classes, Laura teaches the real "quick and easy" Italian every-day cooking. The dishes, tasty but light yet subtly home-flavoured, are based on the rich traditions and art of Italian cookery.

What you'll learn.

During the lessons, according to the season, you shall prepare wild figs preserves, cannelloni filled with nettles and ricotta cheese, mint smelling omelettes, hazelnuts biscuits, tagliatelle al pesto, zuppa with pecorino cheese, or the wonderful "timballo del Gattopardo" as described in the book and seen in the movie with Alain Delon and Burt Lancaster.

It's a huge tantalising pie made with sweet pastry, filled with cooked pasta -maccheroni or penne- and every sort of delicious filling like small chicken meatballs, green peas, meat gravy, pinenuts, boiled eggs, diced ham, mushrooms, and the more, the better.

From the basic of Italian dishes to the historical recipes, step by step you shall taste the flavour of culture passing through the ages with the fantastic progress which leads from Pompeian to the next century cookery.