Our last Perugia cooking lesson with Tita and Nonie in 2006 was pizza-oriented, and involved Tita's father, the oven master. It was a marvellous session, but we decided this year to expand our Umbrian cooking skills.Good decision. We started with a staple: torta (a flatbread) al testo (the griddle) which was great fun to make, and after splitting, allows for endless stuffings. Cheese of many sorts; greens, like arugula; sliced sausage, prosciutto. Excellent for snacks, antipasti, or even a meal. We then progressed through the making of several other courses, with much hands-on time, accompanied by snacks and wine. A dinner with Tita and Nonie, the fruits of our labour (and more wine), and lively talk of the Italian tax system was a great finale to an Umbrian cooking afternoon.
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