At the Magliano Sabina ecoHostel we organize traditional cooking lessons related to seasonal cycles.
Our chef Daniela knows all the typical dishes prepared with products that our generous land offers.
Price per person 65€
- necessary ingredients
- tasting dinner for all participants
Extra guests: 25€/person (drinks included)
The lessons will be held inside the Hostel professional kitchen.
Participants will find all the ingredients necessary for the recipes, picked by Daniela, who -thanks to her experience- will select the best local products in terms of freshness and quality.
Let’s get our hands dirty!
You don’t only get to watch, you actually do things in the Hostel kitchen!
Fresh ingredients will be available and under the guidance of Daniela you will quickly learn how to handle and cook them, according to the most delicious recipes of Sabina.
Lessons will take place in the evening; you will prepare dishes on the daily menu and Daniela will unveil all the secrets to obtaining the most from each ingredient and technique: which spices and herbs to use, the correct food preparation time and procedures, etc.
And for dinner…your personal menu!
The final dinner will satisfy the preferences of all participants, who will also have the chance to invite their beloved ones, giving them the opportunity to try the dishes prepared during the day.
Based on season, and thus on the availability of the ingredients, the composition of the menu chosen by Daniela will constantly change, combining different dishes belonging to the gastronomical tradition of Sabina.
Typical dishes of the traditional Sabina cuisine
- Ciambella (hand made salted doughnut) with anise
- Pizza with frizzoli (pork fat)
- Crostini (toasted bread) with chicken liver pâté
- Beans, celery, and onions with oil and vinegar
- Panzanella (crumbled bread soaked in water) with tomatoes, onions, and basil
- Omelet with ficoccetti (wild unripe figs) or danni (garlic buds)
- Pork jowl with vinegar and sage
- Coratella (lamb entrails)
- Strozzapreti (hand made pasta) with hot tomato sauce, traditionally served on the spianatora (wooden cooking board), just as “polenta”
- Frascarelli (hand made pasta) with flour and crumbled egg
- Pasta with barzotti (boiled beans with bacon, carrots, onions, celery, and tomatoes)
- Pasta with ficoccetti and bacon
- Pasta (hand made: fettuccine, tagliolini or strozzapreti) with danni and sausage or bacon
- Gnocchi (handmade potato pasta) with castrato (mutton) sauce
- Pasta with pork ribs, sausages, and tomato sauce
- Meat rolls with ham, carrot, celery, and sage
- Agnello alla scottadito (grilled lamb)
- Deboned rabbit stuffed with ham, eggs, carrots
- Mazzafegate (typical liver sausages)
- Pan-fried sausages with olives
- Faraona alla leccarda (oven-cooked guinea fowl)
- Salted codfish with plums and olives
- Roast chicken with peppers
- Coniglio in porchetta (rabbit stuffed with ham and herbs)
- Peperonata (sautéed peppers)
- Grilled peppers
- Caccialepri and crespigni (local herbs)
- Puntarelle (chicory sprouts) with anchovies
- Ricotta cheese tart
- Sour cherry tart
- Ciambelline (small doughnuts made with anise and wine)
- Tozzetti (biscuits) with hazelnuts