Walking, trekking & cooking classes in Sulmona
Abruzzo people have retained a strong bond between their land with what they cook, and how they live. This bond between nature, food, and good health acts as the blueprint of our fully supervised Legacy Experience aimed at families and small groups of up to 15 people. In what is known as Europe’s greenest region, Abruzzo is truly a gastronomic and walker’s paradise.
Due to COVID situation all our experiences are cancelled for 2022.
4-day & 7-day Cooking Classes
750€ / 3 nights
1400€ / 6 nights
Prices are inclusive per person
We have brought together some of Sulmona’s top Chefs to share with you their secrets on how to prepare Abruzzian food. You will learn how to make and cook pasta, bread, pizza and polenta in their restaurants; spend a day on an agritourisme and cook locally reared lamb straight from the farm, go truffle hunting and then cook what you dig up; visit a vineyard and olive grove and get to understand the importance of a nutritionally balanced Mediterranean diet on health and wellbeing.
4-day & 7-day Walking Trail
750€ / 3 nights
1400€ / 6 nights
Prices are inclusive per person
We focus on four walking routes: History Trail, Freedom Trail, Spiritual Trail and Ski-trek Trail.
Each Walk is customised to your specific requirements, age or level of fitness. There are over 150 walking trails covering 700km of lush countryside to choose from. All share the magnificent vistas of untamed wilderness interspersed by isolated castles, ancient abbeys, and medieval settlements. You will encounter dense forests, caves, gorges, waterfalls and crystal-clear mountain lakes. Dubbed “the greenest region in Europe, Abruzzo truly is a walkers paradise.Your Legacy Experience is fully escorted in luxury transportation. You will dine in the Region’s best restaurants and sample the Region’s finest wines.
“The uniqueness of Legacy’s Italian Cooking Week was not its lost-in-time location, the wonderful people, the fantastic restaurants and wineries we visited or the magnificent vistas of the Abbruzian countryside. It was the opportunity of being taught by some of the region’s best chefs. I loved it”.