From Ornella's kitchen

But the culinary week is not only about visiting places, seeing things and tasting. The "heart" of our culinary weeks are the cooking lessons with Mamma Ornella!

Here is sample from her traditional Umbrian kitchen:

Coniglio di Buonricordo

Rabbit  „Sweet Memories“

For 4 persons

Ingredients: 1 rabbit, opened up to the chest and intestines removed, olive oil, white wine, rosemary, fennel pollen, garlic.

For the filling: rabbit and chicken liver, garlic, rosemary, fennel pollen, 3 – 4 potatoes, salt,  pepper, white wine.

For the filling: Chop the rabbit liver, sautee in oil with garlic, rosemary, fennel pollen and potato cubes. Add white wine, salt and pepper. When the potatoes are half cooked, fill the rabbit with the filling and sew it up. Roast  the rabbit in a casserole in oil,  with  rosemary, garlic and fennel pollen. In the beginning keep the casserole covered with a lid. When the rabbit is slightly roasted, add white wine and continue to let cook on low flame without lid  for about 1 ½  hour.

Serve with fresh bread and a mixed salad.

Buon appetito!

And what do our guests say?

What we experienced at La Rogaia was a treasure chest of culinary highlights from Ornella´s repertoire of Umbrian cuisine, accompanied by excellent wines from the region. The excursions to different places in Umbria and Tuscany. especially the truffle hunt with a tasting of truffle specialties, were great! Yet La Rogaia doesn´t mean cooking only. Annette and Wolfgang created in tedious legwork an oasis of rest in the idyllic Umbrian landscape.
Conclusion: A vacation exceeding all our expectations that makes you wish to come another time.
Monika and Robert from St. Valentin, Austria, September 2015