Sunday to Saturday

A week, made by hand.

One kitchen, one long table and six nights at Elaios. The cooking sessions listed below are hands-on: antipasti, fresh pasta, a regional main course, pizza in the wood-fired oven and pastries. Between them the days go out into Tuscia — a town on a ridge, a Renaissance palace, an olive producer, an Etruscan necropolis — and come back for dinner.

7 days · 6 nights · Tuscia, Italy

Dates & prices

The week, day by day

Seven days, Sunday to Saturday. Each row gives the day at a glance — where it goes, what is cooked, how the evening ends — and opens hour by hour with the full programme.

The published programme, day by day: outings, cooking sessions and meals.
Day	Out and about	In the kitchen	Around the table
Day 01SundayArrival	Out and aboutAirport pickup and private transfer to the estate, then check-in.	In the kitchen—	Around the tableWelcome aperitif outdoors and the first dinner together.
Morning / afternoon Arrival Guests are met at the airport and brought to the estate by private transfer. Check-in, room assignment and free time to settle in, rest in the garden or walk among the olive trees. Late afternoon Welcome aperitif Served outdoors, with local wines and small traditional tastings. Bruschetta with new olive oil Artisan pecorino cheeses Cured meats Evening Dinner Dinner prepared with ingredients from the estate or local producers, followed by the presentation of the week's programme and culinary activities.
Day 02MondayCivita di Bagnoregio and wine	Out and aboutCivita di Bagnoregio, then a guided wine tasting and lunch at Cantina 3 Botti.	In the kitchenAntipasti class, 17:30.	Around the tableBreakfast at the estate, tasting lunch, dinner with the dishes you made.
08:30 Breakfast at the estate Homemade cakes, yoghurt, fresh fruit, artisanal jams and local products. 09:30 Departure for Civita di Bagnoregio A village on a tuff hill, reached only by a long pedestrian bridge. Narrow medieval alleys Ancient golden-stone houses The main square and the church of San Donato Views over the surrounding clay cliffs 12:30 Wine tasting lunch at Cantina 3 Botti Guided tasting of local wines — mineral whites, full-bodied reds and refined labels — paired with a meal among the barrels, with the producer telling the story. A selection of cured meats and cheeses Traditional first and second courses Homemade dessert 17:30 Antipasti class A hands-on class on traditional appetisers: gourmet bruschette, stuffed vegetables, classic meatballs, savoury flans and regional recipes. Evening Dinner Dinner together, eating the dishes prepared during the class.
Day 03TuesdayPalazzo Farnese and main courses	Out and aboutPalazzo Farnese at Caprarola, then a traditional lunch in a local restaurant.	In the kitchenCooking class on regional main courses, 17:00.	Around the tableBreakfast, lunch out, dinner from the class.
08:30 Breakfast at the estate 09:30 Departure for Palazzo Farnese, Caprarola A Renaissance masterpiece designed by Vignola: a majestic pentagonal residence. The monumental circular courtyard The Scala Regia Frescoed halls with myths, maps and astronomical cycles Italian-style gardens with fountains and water features 12:30 Traditional lunch in a local restaurant Tuscia dishes such as pappardelle with wild boar, mushroom fettuccine and rustic main courses. Afternoon Return to the estate Free time to rest or walk in the countryside. 17:00 Cooking class: traditional main courses Regional main dishes: fresh pasta, braised meats and countryside recipes. Evening Dinner Tasting of the dishes prepared during the class.
Day 04WednesdayCanino oil mill and EVO cuisine	Out and aboutA full day at Canino: from field to mill, tasting and menu design.	In the kitchenHands-on cooking class around extra virgin olive oil, 12:00–14:00.	Around the tableBreakfast at the estate, lunch with the dishes prepared, then a debrief.
08:30 Breakfast at the estate A relaxed breakfast before a day dedicated to extra virgin olive oil. 09:00 Arrival in Canino In the heart of ancient Etruscan land, birthplace of one of Italy's finest extra virgin olive oils. 09:00 – 10:30 Introduction to high-quality olive oil, from field to mill Olive cultivation and harvesting Milling processes Aromas, flavours, defects and strengths Differences between excellent and common oil 10:30 – 11:15 How to taste olive oil, and how to taste a dish A guided sensory tasting of five estate extra virgin olive oils plus one commercial oil, to understand aromas, balance, defects and quality differences. 11:15 – 12:00 Menu design How a menu and a dish are built around extra virgin olive oil: pairings, structure, balance and coherence. 12:00 – 14:00 Hands-on cooking class Preparing the dishes designed during the morning, with techniques that bring out the oil. 14:00 – 16:00 Lunch Lunch together with the dishes prepared. 16:00 – 17:00 Debriefing and review A guided discussion of the techniques and questions of the day, then the return to the estate.
Day 05ThursdayTerme dei Papi and pizza day	Out and aboutA morning at Terme dei Papi, Viterbo — or a guided tour of Viterbo's historic centre on request — and lunch in a nearby trattoria.	In the kitchenPizza-making class, 17:30.	Around the tableBreakfast, lunch with a wine tasting, pizza party in the evening.
08:30 Breakfast at the estate 09:30 Departure for Terme dei Papi, Viterbo A morning at the monumental thermal pool of 40°C spring water. Relaxing baths Natural mud treatments Additional treatments upon request Time in the thermal park 12:30 Lunch in a nearby trattoria Simple dishes made with local ingredients, with a wine tasting. On request, the morning at the thermal baths can be replaced with a guided tour of Viterbo's historic centre. Afternoon Return to the estate Rest and free time. 17:30 Pizza-making class Dough, rising and stretching, traditional and gourmet toppings, baked in the estate's wood-fired oven. Evening Pizza party An informal evening tasting your own pizzas, with music under the stars.
Day 06FridayEtruscan Tarquinia and pastries	Out and aboutThe painted Etruscan tombs (UNESCO) and the archaeological museum at Tarquinia, then lunch by the coast.	In the kitchenPastry masterclass, 17:30.	Around the tableEarly breakfast, lunch out, farewell dinner.
08:00 Breakfast at the estate Slightly earlier, to allow for the departure. 09:00 Departure for Tarquinia Access to the ancient underground tombs, with frescoes whose colours are still vivid after 2,500 years, then the archaeological museum in Palazzo Vitelleschi — sarcophagi, statues, ceramics and artefacts of Etruscan life. Banquets and dances Hunting scenes Mythological creatures 13:00 Lunch in a traditional restaurant Coastal cooking: fresh fish, Lazio specialities and local desserts. Afternoon Return to the estate 17:30 Pastry masterclass Traditional desserts: cookies, crostate, tiramisù, ciambelloni and local specialities. Evening Farewell dinner A celebratory dinner with refined dishes and selected wines to close the week.
Day 07SaturdayFarewell	Out and aboutTransfer to the airport.	In the kitchen—	Around the tableA last breakfast together.
08:30 Shared breakfast A final breakfast together, sharing photos, memories and impressions of the week. Transfer Airport transfer

Hands-on cooking sessions across the week. Programme timings may vary for organisational reasons.

Antipasti, pasta, pizza, pastries.

Hands-on cooking runs through the week: antipasti, fresh pasta and regional dishes, an olive-oil menu at Canino, pizza and pastries.

Hands slicing vegetables on wooden boards at a long worktop.

Fresh pasta being rolled and cut on a floured wooden board.

Floured hands above a bowl of flour, with fresh ravioli on a wooden board.

A breakfast table with coffee, bread, jam and fruit in morning light.

How the days are put together

This is the published programme. The order of the days can change with the season, opening times and the producers' own calendars.

Arrival and departure days are travel days, with the welcome dinner at one end and breakfast at the other; which meals fall on those two days is confirmed with your written offer. Thursday is Terme dei Papi, or Viterbo instead on request.

Who leads the cooking sessions, the language they are taught in and the level they are pitched at are confirmed for your week before you commit — write and ask rather than assume.

Some outings involve walking, uneven ground and steps, at Civita and at the Etruscan tombs in particular.

Dates & prices The places in detail