Cooking week · Umbria

Wine & Cooking Under the Tuscan and Umbrian Sun, Soriano

WhereUmbria, Italy

Length7 nights

Next departureApr 10–17, 2027

Price$6,795 per person (early bird $6,095), land only

GroupUp to 18 guests

StyleCooking week

Run byCulture Discovery Vacations

A week of hands-on cooking based in a hill village north of Rome, where guests live in restored village homes and cook in an 18th-century farmhouse kitchen. Days alternate classes with wineries, small towns and local family meals across three regions.

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What you will do

Several full cooking classes plus wood-fired pizza and limoncello cream
Fresh ricotta and pecorino with a local shepherd
Grappa distilling at the villa
Wineries in Montalcino and Montepulciano and an olive mill
Truffle hunt, grape or olive harvest depending on season
Ceramics factory in Deruta, Assisi, Orvieto, Pienza and Viterbo
Private tour of Proceno Castle and Bomarzo's Monster Park
Party night with music and dancing

Before you go

Eat the region first, then cook it. Everything here is free and saves to your trip.

The food of UmbriaWhat to eat and drink, and where to start, region by region across Italy.The Best 100One hundred restaurant dishes with a home version to cook this week.

Who leads it

Carla

Kitchen and pizza

Helps run the kitchen and pizza night.

Katia/Katiana

Cooking instructor

Teaches classes; her family tavern hosts one dinner.

Maria Grazia

Dinner host

Hosts one of the local-home dinners.

Day by day

Day 1
Arrival in Soriano nel CiminoShuttles from Rome Fiumicino airport and Orte train station; drinks in the piazza, porchetta street food, a shopping run for tomorrow's class and a welcome dinner in a cave trattoria.
Day 2
First cooking class and OrvietoCook a five-course lunch at an 18th-century farmhouse kitchen while a shepherd demonstrates ricotta and pecorino; afternoon in Orvieto.
Day 3
Pienza and MontepulcianoPecorino tasting in Pienza, lunch at a Vino Nobile winery and a cellar tour in Montepulciano.
Day 4
Second class, grappa and ViterboAnother cooking class, grappa distilling at the villa, an evening in Viterbo and dinner at the instructor's family tavern.
Day 5
Brunello and Proceno CastleVisit a small organic Brunello winery in Montalcino (possible grape harvest in season), then tour Proceno Castle and dine there.
Day 6
Deruta and AssisiCeramics factory in Deruta with an optional wheel session, lunch and visit in Assisi, then a party night at the villa.
Day 7
Monster Park, olive mill and pizzaBomarzo's Monster Park, an olive mill and winery lunch, then pizza and limoncello-cream classes and a farewell pizza dinner.
Day 8
DepartureEarly morning shuttle via Orte to Fiumicino airport.

Itineraries can shift with weather, season and host availability.

What is included

Included

7 nights in a private village home
20 meals: 7 breakfasts, 6 lunches, 7 dinners
All cooking classes and food costs; apron and recipe book
Wine with lunches and dinners
Daily excursions and entry fees; bus transport during the week
Transfers from Rome FCO or Orte station on the published schedule
English-speaking host and guides

Not included

Airfare
Personal expenses
Minibar or bar charges outside planned activities
Alcohol beyond planned menus
Room upgrades

Practical details

Where you base: Soriano nel Cimino (Lazio), with day trips into Tuscany, Umbria and Alto Lazio
Where you stay: Nine restored village homes near the central piazza, assigned by guest needs: 1-2 bedrooms, private baths, kitchens, A/C, heating, TV and mostly free Wi-Fi. Some involve stairs (one has an elevator); housekeeping mid-week only.
Group size: Up to 18 guests
Pace: A mix of classes, drives and sightseeing, with village stairs.
Arrival and departure: Shuttle from Rome Fiumicino airport at 11:30 and Orte train station at 14:00 on Day 1; early-morning return shuttle Day 8 (leaves Soriano about 6:15).
Who it suits: Travelers who like to live like locals in a village and want a lot of cooking plus easy day trips to several wine regions.

Good to know

2027 departures run April to September (e.g. Apr 10-17, May 15-22, Jun 5-12, Sep 11-18)
Itinerary may change for weather, closures and season
Ask the operator about dietary needs before booking.
Deposit (20%) due at booking, balance 90 days before departure; deposit refundable only if cancelled within 50 days of booking and more than 180 days before departure; later payments non-refundable; 'cancel for any reason' insurance strongly recommended.