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Cooking is culture, conviviality and creativity, and a cooking class is the funniest way to learn about the traditions of the county you are visiting. It is possible to have a private teacher to come to your villa or it is possible to attend a cooking class in a resort in the South of Umbria, near Todi, the Fattoria di Vibio.

At the Fattoria di Vibio, qualified experts will lead you to discover the typical food of Umbria and the cooking classes can be held in a single day or can last up to 3 days, for an unforgettable experience, where fantasy is the best dressing for creating a successful recipe!

Fattoria di Vibio

1/10 Raspberry juice

9/10 Champagne

1 Teaspoons of granulated sugar

1 Teaspoon of lemon juice

Serve with

Veal tartare: veal fillet, extra virgin oil, salt, pepper, lemon juice

Fassone tartare: fillet of Fassone from Piedmont, extra virgin olive oil, salt, pepper, egg yolk, lemon juice

Hazelnut “tonda gentile” grain

Slice of grilled zucchini

Flake of white truffle from Alba

Delicate and delicious, the amberjack tartare is an elegant and chic dish that will satisfy even the most discerning palate.
The unique taste of the raw fish with citrus fragrance combined with a salad of oranges and fennel is something superfine for those who love and want to experience a valuable tartare appetizer.
Amberjack, with its lean and delicious meat is perfect for this type of recipes and it perfectly matched also with the smooth taste of the avocado or with delicate vegetables like courgettes: its flavor is exalted but never covered.
The preparation of the tartare is very simple and easy: the only real strength is the freshness of the fish!

Ingredients
• 1 pink grapefruit
• 1 lemon
• 4 oranges
• 500 gr of fresh amberjack fillet
• 2 fennels
• 5 blades of chives (minced)
• salt
• pink pepper
• extra virgin olive oil

Directions
Cut the amberjack fillet into strips, then into small cubes and place them in a bowl.
Peel the pink grapefruit and the oranges: cut the fruits into slices and keep aside two slices for each citrus, to be reduced into cubes.
Stir the diced amberjack, add salt and 6 grains of crushed pink pepper, mix gently.
Grate the lemon skin and keep it aside. Squeeze half lemon and pour the juice into a glass. Add 1 pinch of salt, pepper and 4 tablespoons of olive oil. Mix everything thoroughly with a fork and set aside this citronette.
Wash, clean and cut the fennel into thin slices with a mushroom slicer.
Place at the bottom of your plate a base of fennel alternating it with citrus slices seasoned with a teaspoon of citronette.
With the help of four rings create 4 tartares and put it over the fennel and citrus salad.
Season with a dash of citronette, complete with a pinch of chopped chives and the grated lemon skin.

Serve immediately and enjoy!