Abruzzo Cibus Culinary Tours was founded by Massimo Criscio who returned to his roots from corporate America to follow a passion for good food, wine and genuine hospitality.
The tours and cooking experiences his company offers are based in the family's historical residence Palazzo Tour d'Eau in Carunchio, province of Chieti.
The palazzo also offers private accommodation in six rooms, so the kitchen, restaurant and staff can be dedicated exclusively to your family or group.
The cooking classes are held in the exclusive cooking demonstration kitchen of the Palazzo Tour D'Eau.
Class sizes are limited to a maximum of 8 people, so each participant has their own space to work in while participating in the demonstrations.
You will learn to cook recipes that are not only delicious but they are part of the classic Italian cuisine and can be easily made back home. Your guide to the secrets of homemade pasta and exquisite dessert recipes will be Cheryle while Dino, the Palazzo Tour d'Eau's chef, will introduce more expert dishes.
Fun, family, and friendship are emphasized as you watch, discuss, and sip your wine.
SHORT FOOD AND TOURIST TOURS OF ABRUZZO
Abruzzo Cibus also specialises in short tours in Abruzzo which include cooking lessons and culinary experiences across the region and into Molise.
4 day culinary tours, 7 day tours and customized tours can be booked, as well as a very special program for culinary professionals (see below) who want to expand their skills in a remarkable setting in the heart of Abruzzo.
If you dont want to take an actual cooking class, then no problem, the tours can still be enjoyed with lots of local food and wine.
PROFESSIONAL COOKING WORKSHOPS
Aimed at culinary professionals and chefs, these hands on sessions will reveal the secrets of authentic Abruzzese cuisine.
They are directed by chef Dino Paganelli who trained at the renowned Villa Santa Maria, and Cheryle Molino who has over 20 years of experience in the industry.
All workshops are limited to 8 participants during which classic Italian dishes will be revisited and new ways of thinking about Italian cuisine proposed. Examples culinary courses for Pros includes:
- New fresh pasta types in a variety of colors and shapes
- Preserving vegetables with oil, vinegar and pickling brine
- Renaissance confitures, eg. pear, red onion and peperoncino preserve
- Innovation with flavored salts
- Wine jellies to accompany aged cheeses
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