Eating

Day 9 (#3): Rome and a Week of Cooking Classes in Castro Dei Volsci, Italy, September/October 2025

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Casa Gregoria – Pizza Party

By Paul Bryers

Our week at Casa Gregoria concludes with the World Famous Pizza Party, expertly hosted by Greg, Pasquale, and Chef Luca.

The entire Casa Gregoria team has demonstrated exceptional hospitality and professionalism, making this a truly unforgettable experience.

I highly recommend this culinary experience.

I look forward to visiting the soon-to-be-opened cooking experience at the group’s new venture, the Venetian Palace.

Next, I will spend four nights in Rome at Palazzo Montefredine; a brief respite before departing for ….

Day 9 (#2): Rome and a Week of Cooking Classes in Castro Dei Volsci, Italy, September/October 2025

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Espressioni d’Arte – Watercolors

By Paul Bryers

Intense 1 hr 45 mins!

Quite pleased with the outcome.

My painting is reminiscent of Canaletto on a good day, Sergio Cerchi on a bad day.

In either case, my mother will undoubtedly be delighted with this original, which is what matters.

Day 9 (#1): Rome and a Week of Cooking Classes in Castro Dei Volsci, Italy, September/October 2025

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Arte Orafa – Jewelry Making

By Paul Bryers

What a great experience! Making our own jewelry from scratch.

It works up a bit of sweat but very worthwhile as the metal turns from brass to a shining band of memories wrapped around my slender finger.

Day 8 (#3): Rome and a Week of Cooking Classes in Castro Dei Volsci, Italy, September/October 2025

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Casa Gregoria – Full Menu

A simpler but full menu tonight after our full day at the Abbey and Wine Tasting.

Day 8 (#2): Rome and a Week of Cooking Classes in Castro Dei Volsci, Italy, September/October 2025

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Nuns

By Paul Bryers

There are Nuns, and then there is the Flying Nun….Lisa la suora volante…

Day 8 (#1): Rome and a Week of Cooking Classes in Castro Dei Volsci, Italy, September/October 2025

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Visit to Montecassino Abbey

By Paul Bryers

It was an arduous, winding journey up the mountain on treacherous roads to the abbey.

The drive was particularly daunting due to the narrow, serpentine roads and steep inclines, which were further complicated by the presence of occasional reckless bus drivers. The Grim Repear backoned a few times. As someone who is not fond of heights, I found the experience particularly unnerving and I may not recover.

However, the Abbey of Montecassino provided a tranquil respite for our pilgrimage. It is exceptionally beautiful, boasting a splendor that is impressive yet restrained. No

No wonder the Popes visit frequently.

Day 7: Rome and a Week of Cooking Classes in Castro Dei Volsci, Italy, September/October 2025

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Casa Gregoria – Visit to Prosciuttiera and Full Menu Night
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By Paul Bryers

We commenced the day with an extensive journey over varied terrain, through alternating sun and rain.

Eventually, we reached a renowned prosciuttiera, where we gained insight into the process of transforming porky piggies into prosciutto.

The establishment specializes in smoked and spiced cured meats. I loved the smokey smell of the smoking rooms.

Following our return to Casa Gregoria and a brief repose, we prepared a full dinner.

Our culinary skills were indeed impressive as we prepared and cooked our way through the enticing menu.

The fishing touches to the Italian wedding soup were the little meat balls and the small pasta squares.

Preparing the carrot, onion and garlic sauce for the first pasta…

And then the pasta itself….

Super yummy!

Chef Paulo smiles…

And then smiles again…

And then the second pasta…

And sauce from Chef Luca…

Yummy again!

And finally – puffs with cream.

Lisa and I are happy with our culinary arts

Meanwhile, the weather outside has changed for the worse….

Day 6 (#2): Rome and a Week of Cooking Classes in Castro Dei Volsci, Italy, September/October 2025

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Casa Gregoria – Anti-Pasta Night
https://italyculinaryholiday.com/

By Paul Bryers

Our cooking class commenced at 4:30 pm, and I arose at 4:50 pm. FFS!

Cosí, following a swift application of makeup, I rushed downstairs to a warm reception.

Unfortunately, I missed the opportunity to stuff some mushrooms, prompting the instructor to jokingly remark, “Per favore non schiacciare i miei funghi!”

We prepared an array of anti-pasta dishes, in addition to the stuffed mushers, all of which were exquisite. See the blackboard.

Given the substantial amount of food we consumed, I am now retiring to bed, feeling quite satiated and fat as a very fat thing at 8:30 pm…

Day 6 (#1): Rome and a Week of Cooking Classes in Castro Dei Volsci, Italy, September/October 2025

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Buffalo Mozzarella, Fassonova Abbey, and Terracina

By Paul Bryers

Following breakfast on the verandah, surrounded by the mists swirling in the valley below…..

…..we proceeded to sample Water Buffalo Milk Mozzarella. The buffalo appeared content while chewing, whereas the youngsters seemed somewhat anxious. The cheese was exquisite.

Next, we visited Fossanova Abbey, renowned for its association with St. Thomas Aquinas.

We then headed to Terracina for lunch on the beach.

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Day 5 (#2): Rome and a Week of Cooking Classes in Castro Dei Volsci, Italy, September/October 2025

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Casa Gregoria – Pastry night

By Paul Bryers

The photographs tell it all.

We prepared a number of delicious pastries ……

….and then helped Chef Luca with the spinach and porcini risotto.

Great fun! And then we ate..

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