DAY 1: Bergamo

Arrival at Orio Al Serio Bergamo airport, transfer and check in at the hotel. Dinner and accomodation at the Hotel.


DAY 2: Scanno – Sulmona

2 Day Scanno e SulmonaAfter Breakfast, transfer to the airport and flight to Pescara. We initiate the visit to the old village of Scanno: town situated in the Abruzzo region of central Italy. Part of the town falls within the boundaries of the Abruzzo, Lazio and Molise National Park, the big attraction to the south of Scanno. As a traditional Italian hill town in a very scenic location – surrounded by the forest covered hills of the Apennines – Scanno is becoming quite established on the tourist trail in the region and is a popular destination in both summer and winter. The town is also a classified most beautiful village of Italy. After We continue with the visit of the chocolate company Pan dell’Orso.
Continuation to Sulmona and after lunch visit the old museum company of Pelino – a vast display of antique machinery that helped in the production of confetti. The museum was founded by the family Pelino in 1988 and is intended to celebrate not only the illustrious history of the company Pelino, but also the other ancient artisans who have contributed to the fame of Sulmona from the late medieval period onwards.
Dinner and accomodation.


DAY 3: L’Aquila

Day 3 L'AquilaArrival at L’Aquila and visit two chocolate and bakery Companies: Cioccolato Glober Dolciaria, a local factory who began its activities in the world confectionery from 1970, and since then, has worked with the constant search for new tastes and sweet combinations and passion, and Dolci Aveja an old bakery of traditional sweets, commonly known as “amaretti”, pastries made of sugar and almonds, without flavors. In both companies, students will participate to the production process, chocolate tasting and workshop and they will prepare their own sweets. Companies are well known all over the world.
Lunch at a Country farm. After lunch, we continue to old nougat company Nurzia. “Flli Nurzia” founded in 1835: the traditional nougat Nurzia is well known all over the world and it is still prepared according to the ancient original receipt. Customers and clients from foreign countries come to visit the lab and watch the production process, under the owner’s family control. Nougat Nurzia it’s prepared still in the old laboratory attached to the store – coffee (a jewel of liberty architecture and one of the precious jewels in the city of L’Aquila), with ancient systems of working, with great attention to the selection of raw materials high quality (selected cocoa, Italian hazelnuts and honey), with the same meticulous attention passed down from ancestors.
Visit to the bakery company Artemisia Liquori, a company who mixes tradition and innovation, and is known at international level. Elegant and fashioned in the packaging, this company is always interested in innovation and new markets.
Continuation to the old city of L’Aquila. The foundation of L’Aquila was closely associated with agitation for self-government on the northern borders of the Regnum Siciliae, which became increasingly turbulent after the death of the Emperor Frederick II. Round about the middle of the 13th century about 70 of the inhabitants of the castles, lands and villas of Amiterno and Forcona moved to the new city. The peculiar circumstances under which L’Aquila was founded determined the essential character of the city: each castle was assigned an area of land on which to build houses, a church and, in the church-square, a public fountain.
Dinner and accommodation.


DAY 4: Perugia

Day 4 PerugiaAfter breakfast transfer to train station and departure to Foligno changing in Terni.
Arrival at Perugia and lunch in Università dei Sapori – National Center for Culinary Education and Culture – workshop in food design and chocolate.
Training course of Italian artisan ice cream. It was during the Italian Renaissance when the great tradition of Italian gelato began. The famed Medici family in Florence sponsored a contest, searching for the greatest frozen dessert. A man named Ruggeri, a chicken farmer and cook in his spare time, took part in the competition. Ruggeri’s tasty frozen dessert of sweet fruit juice and ice (similar to today’s sorbet) won the coveted award, which immediately put Ruggeri in the spotlight. The news of Ruggeri’s talent traveled quickly and Caterina de Medici took Ruggeri with her to France. Caterina was convinced that only he could rival the fine desserts of French chefs – and had to make his specialty at her wedding to the future King of France. n the late 1500s, the Medici family commissioned famous artist and architect Bernardo Buontalenti to prepare a beautiful feast for the visiting King of Spain. Using his culinary skills to present an elaborate and visually pleasing display, Buontalenti presented the King of Spain with a creamy frozen dessert that we now call gelato. Buontalenti is considered the inventor of gelato. But it was Francesco Procopio dei Coltelli, a famous restaurateur, who made gelato famous all over Europe. Procopio moved from Palermo to Paris and opened a café that soon became the hub for every novelty, from exotic coffee, to chocolate, to a refined gelato served in small glasses that resembled egg cups. The Procope, as the café was known, soon became hugely successful and gelato spread throughout France and into other parts of Europe.
Accomodation in hotel and dinner.


DAY 5: Perugia – Dulcinea – Perugina Museum Factory

Day 5 PerugiaThe visit starts with Dulcinea craft artisan chocolate factory and a lesson with the Maestro Vinicio about production of territorial pralines with olive oil – wine – zafron.
After lunch in medieval village, we continue with the visit of Perugina Museum factory – discover the most famous Italian chocolate pralines company in the world. Perugina was founded in Perugia proper in 1907, though didn’t begin producing its signature “Bacio” (kiss) chocolates until 1922. This chocolate and hazelnut treat (a sphere of gianduja, topped by a whole hazelnut and glazed with a layer of dark chocolate) was originally called “Cazzotto” (punch) because of its irregular fist shape. then it was renamed and added the tiny slips of paper printed with pithy romantic aphorisms which make the chocolates so distinct…and such a huge commercial success.
Perugina’s Bacio chocolates, as well as their other chocolate and candy products, are still made in their sprawling modern factory on the outskirts of Perugia.
After this sweet stopping, continuation to old city center of Perugia. Lifted by a hill above a valley patterned with fields, where the River Tiber runs swift and clear, Perugia is Umbria’s petite and immediately likeable capital. Its historic centre rises in a helter-skelter of cobbled alleys, arched stairways and piazzas framed by magnificent palazzi (mansions).
History seeps through every shadowy corner of these streets and an aimless wander through them can feel like time travel.
Back in the 21st century, Perugia is a party-loving, pleasure-seeking university city, with students pepping up the nightlife and filling cafe terraces. The hopping summer event line-up counts one of Europe’s best jazz festivals. Together with its spiritual sister, Assisi, Perugia is a candidate for European Capital of Culture 2019.


DAY 6: Perugia – Assisi– Silvi

Day 6 AssisiAfter breakfast, we start by visiting the rest of the city center of Perugia and then we will continue by exploring Umbria with the visit of Assisi and the cathedral of Saint Francis, one of the most important places of Christian pilgrimage in Italy. The basilica, which was begun in 1228, is built into the side of a hill and comprises two churches known as the Upper Church and the Lower Church, and a crypt where the remains of the saint are interred.
In the afternoon departure to Silvi (in Abbruzzo), where there will be a “Sweets Welcome” (to be organized in the Hotel roof garden): Institutional welcome and meeting with a delegation from School and Municipality. Tasting of sweets productions from local enterprises.


DAY 7: Silvi – Atri

DAy 7 Silvi AtriWe start with a meeting with peers from the Vet School A.Zoli. Cooking laboratory “It’s cooking time!” in the school kitchen, which is actually rent in a Hotel, (history and method of a traditional local sweets recipe). Tasting of the typical sweets made together. Continuation to the Roman City of Atri (choice of places to visit according to time available); we will Discover the local production and taste of Pan Ducale Cake: this cake simbolizes the town of Atri and the Abruzzo Region. For almost five hundred years the city of Atri was seat to the dukedom of Acquaviva. In 135, upon arrival of the Duke to the city, the citizens of Atri offered him “almond pizza” the traditional cake of Atri. The Duke enjoyed this cake so much that he ordered it to be present at his table every day, and he did in such way that in those times it would be become known in other territories, since he sent it as a gift to every noble family with which he entertained relations. The people of Atri decided to change the name from “almond pizza” to Pan Ducale. The tradition was maintained throughout all five hundred years of the Acquaviva reign over the city of Atri. Still today, Pan Ducale maintains the nobility and, at the same time, the mark of the common people on this magical and delicious cake.

After this delightful tasting, we’ll visit to the former Saila Liquorice brand which was an internationally known brand in the seventies/eighties and now it is part of the international brand Leaf Italia. Silvi history and economic development is strictly linked to licorice production.

Accomodation and dinner. The group will depart the day after from the Pescara airport.

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