16 – 23 October 2012
The attractive village of Cannero lies on the shores of Lake Maggiore, an area well-known for its delicious food and excellent wines. October is a month to discover and feast on local, seasonal, dishes while visiting colourful markets and wine producers. Autumn vegetables, juicy fruits, funghi, and sweet chestnuts (marroni), are just a few of the ingredients to be found during this week of discovering local dishes.
The head chef, Giuseppe Saglio-Ponci, joined Hotel Cannero after experience under Hans Nussbaumer at the Kulm Hotel, St Moritz, and in Tuscany and Japan. Now back in his native Piedmont, he is keen to develop his style combining traditional local dishes with contemporary fusion. He will demonstrate and assist during each course and join us to visit Luino market.
Participation in the kitchen is encouraged but not essential and recipe sheets will be provided. The group will be small, 12 people.
The welcoming Hotel Cannero is owned and run by Signora Gallinotto and her family. Comfortable and relaxing, it lies on the lakeside with beautiful views across the lake to the mountains. We enjoy dinner each evening in the restaurant.
Itinerary
DAY ONE – TUESDAY 16 OCTOBER
Morning flight to Milan Malpensa airport where you will be met and transferred to the hotel. Time to relax before an introduction by the chef in the kitchen and a short talk on the week’s programme while enjoying an aperitivo.DAY TWO – WEDNESDAY 17 OCTOBER
After breakfast we leave by lake ferry to Luino, accompanied by Giuseppe. An enormous weekly market takes place with a mouth-watering food section. The chef will accompany us and point out seasonal produce, encourage us to taste the cheeses, hams and salami, and purchase ingredients for the afternoon’s course. Free time over lunch to visit the market. Return to Cannero by ferry in time for the first cookery course in the afternoon, with the emphasis on antipasti. Dishes prepared are then enjoyed for dinner.DAY THREE – THURSDAY 18 OCTOBER
Morning visit to the Alessi shop next to the main production factory, perhaps to be tempted by contemporary Italian design or to find a special utensil. We visit the lakeside Villa Taranto late morning, returning to the hotel for the afternoon’s course. Today Giuseppe explains the secrets of preparing risotto in different ways – and it is the season for porcini and various funghi.DAY FOUR – FRIDAY 19 OCTOBER
We leave Cannero to visit the Rovellotti wine growers in the hills above the town. Antonello Rovellotti will show us the different varieties of grapes and how they are cultivated before we visit the Cantina in the historical centre of Ghemme. A tasting of their wines follows, with cheese and salami nibbles. Light lunch before our afternoon visit to a nearby cheese maker who specialises in various types of gorgonzola. Return to Cannero late afternoon.DAY FIVE – SATURDAY 20 OCTOBER
Time to relax in the morning before we take the lake ferry to the delightful village of Cannobio for a wine tasting at the vaulted Bava family cantina on the lakeside before lunch. Return to Cannero by boat for the afternoon cookery course with the chef. Giuseppe shows us how to make pasta with sauces and fillings before we then prepare our own dishes, under his supervision, to be enjoyed later at dinner.DAY SIX – SUNDAY 21 OCTOBER
Ristorante La Perla, in the mountain village of Trarego, surrounded by chestnut woods, is the perfect venue to enjoy polenta, a real local dish. Alfredo will delight in demonstrating its preparation before we sit around the table for lunch – polenta con spezzatino e formaggio, a mountain speciality. After lunch we shall have time to explore the village before returning to Cannero by minibus or on foot through the woods, which could be quite therapeutic! (optional). Early evening wine tasting in the hotel’s vaulted Cantina with Giuliana. At dinner Raphaele, the head waiter, demonstrates how to prepare a flambée dish for dessert, which will then be enjoyed by everyone.DAY SEVEN – MONDAY 22 OCTOBER
In the morning we visit the renowned baker in Cannero for a demonstration of how to prepare different biscuits, amaretti being a local speciality. The Iancianco family are originally from Sicily and are all involved in the family business, baking bread for the village, looking after the shop and preparing cakes and biscuits. After lunch Giuseppe will carry on the theme, inviting us back into the kitchen to show us the art of making desserts.DAY EIGHT – TUESDAY 23 OCTOBER
Depart after breakfast for Milan Malpensa airport for the return flights.
Tour Costs
Airflight, Hotel and Itinerary costs £1420pp
Accommodation based on 2 people sharing
Half board with private shower/bathroom
Dinner each evening/2 lunches
Supplement- single use of double room £190
Lake view supplement £160pp sharing
To extend your stay £105pp day/sharing hb
Taxi to airport £125
Activity Level:
Hands on in the kitchen if desired,some walking.
Additional Information:
Perhaps add a few days beforehand to relax?