Cucina Povera IV: a weekend of hands on cooking APRIL 2025
Thursday, 10th April to Sunday, 13th April 2025
Our fourth Food Symposium extravaganza returns this April, and we are thrilled to welcome chefs from Japan, India, Moorish traditions, Italy, Mexico, and Great Britain, each bringing their own unique interpretation of Cucina Povera.
WHAT IS CUCINA POVERA?
In all my years living in rural Italy (over 30 now!), I’ve found the best food isn’t the elaborate dishes of fine dining but what’s known as Cucina Povera— ‘poor’ cooking — humble, resourceful, and deeply flavourful cooking. Once born out of necessity, this simple, seasonal, and waste-free approach has ironically become a sought-after and often expensive cuisine worldwide, now recognised as the cornerstone of the Mediterranean diet.
At its core, Cucina Povera is about making the most of what’s available—nothing wasted, everything valued and unpretentious in its essence. It contrasts sharply with Cucina Ricca, the lavish cooking of the nobility, which prioritised wealth and display. The extravagant cuisine of the Medici courts, for example, was later absorbed into French gastronomy when Catherine de Medici married Henry II—taking with her not just refined recipes but, legend has it, even the fork. Meanwhile, Cucina Povera remained in the hands of everyday people, evolving through necessity rather than excess.
For centuries, it was women who shaped and preserved this culinary tradition. They managed the household pantries, rationed ingredients, and mastered the art of preserving food, ensuring their families thrived. Their ingenuity turned simple ingredients into nourishing, flavourful meals—an act of both survival and pride. Communities held in high esteem those who made the best bread, the most flavorful preserves, or the most delicate pasta, passing down techniques through generations. Even today, these traditions spark debates in villages over whose tortelli or pumpkin pickle reigns supreme.
Too often, we encounter Cucina Povera in a refined, restaurant-ready form, detached from its roots. This weekend, we’re paying tribute to the countless generations who crafted this extraordinary tradition—not as chefs chasing trends, but as home cooks who understood the power of thrift, skill, and common sense. Expect a hands-on, pile-into-the-kitchen cooking jamboree, celebrating not just great food but the wisdom, resilience, and creativity behind it.
To whet your appetite... a quick video.
Charlotte Horton is co-owner and winemaker at the castle.
Rosie Sykes
Rosie Sykes is a British chef, food writer, and menu consultant known for her work in sustainable and accessible cooking. She has cooked in renowned kitchens under Joyce Molyneux, Shaun Hill, and Alistair Little, gaining acclaim at The Sutton Arms in London. A former columnist for The Guardian, she has authored cookbooks like The Kitchen Revolution and Every Last Bite, which focus on reducing food waste and cooking on a budget. Rosie also works as a development chef for restaurants across the UK, championing thoughtful, seasonal food.
Luisa Gozzi
Luisa is an accomplished cheesemaker and is currently making cheese at the castle and ageing it in a cavern under the cellars.
Judy Harman
Judy Harman, an Australian home cook, discovered Groto de Corgnan in 1999 and became a devoted guest for 16 years. When its founder, Giorgio Soave, planned to retire in 2015, she took over the restaurant, embracing its traditions and commitment to seasonal, locally sourced Italian cuisine. Now leading Groto de Corgnan, she continues to celebrate the culinary heritage of Valpolicella.
Carlotta de Leo
Carlotta de Leo is a young chef with Sardinian heritage. She has worked in the world of cuisine internationally but has returned to her roots and is immersed in the world of traditional rural food currently working at a Malga – a mountain shepherd’s retreat in the north of Italy.
Simonetta Pisano
Simonetta Pisano is Sardinian, has taught in food and nutrition education and is Carlotta’s mum. She is an excellent cook and has been making Sardinian biscuits for us at the Castle.
Sam and Sam Clarke
Sam and Sam Clark are the successful husband-and-wife team behind Moro. Having spent their honeymoon exploring the flavours of Spain and Morocco, they opened Moro in Clerkenwell, London, in 1997. Since then the restaurant has enjoyed unequalled reviews and accolades, and the Clarks have opened Morito, an intimate tapas bar, with branches in Clerkenwell and Hackney.
Yuki Gomi
Yuki Gomi is a Japanese chef, food writer and cookery teacher. Her mission is to educate and share just how simple, nourishing and delicious Japanese food can be. Her first book Sushi at Home was published in 2013 by Penguin, and taught readers a more accessible way of making sushi.
Helen Underwood
Helen Underwood is an award-winning artisan baker specialising in sourdough. She has been running very successful baking retreats at the Castle for several years.
Avinash Shashidhara
Avi is an old friend of Potentino. A chef with more than 18 years of experience in Michelin starred kitchens including Hibiscus and 10 years at the River Cafe London.
He is currently working as a head chef at Pahli Hill London.
Mónica Patiño
Chef Mónica Patiño of La Taberna de León, Casa Virginia is an internationally acclaimed cook from Mexico who has moved near the castle and runs a local hotel and restauran.
Thursday, April 10
- Early afternoon arrival at Castello di Potentino
- 5PM - Cooking together for dinner with Rosie Sykes, British chef
- 7PM - Evening Wine tasting and introduction to the castle with Charlotte Horton, followed by Great British dinner
Friday, April 11
- 10AM - Cheese Making with local cheesemaker Luisa Gozzi using fresh sheep’s milk to make ricotta, pecorino, mozzarella and more
- 12AM - Judy Harman of Groto di Corgnan, tortelli making lesson
- 1PM - Tortelli Lunch with cheese tasting
- 3PM - Sardinian surprise with Carlotta di Leo and Simonetta Pisano
- 5PM - Cooking together for dinner with Sam and Sam Clarke of Moro, London
Saturday, April 12
- 10AM - Cooking together for lunch with Yuki Gomi of Yuki’s Kitchen making handmade Udon Noodle Soup (with our feet!)
- 3PM - Biscuits and Baking with Helen Underwood of The White Cottage Bakery
- 5PM - Cooking traditional non-gluten flatbread together for dinner with Avinash Shashidhara of Pahli Hill, London and Mónica Patiño of La Taberna de León, Casa Virginia.
- 8PM - Evening performance from local mountain singers Cardellini del Fontanino followed by dinner by Avinash
Sunday, April 13
- Breakfast and departure
- OPTIONAL trip to house of Chef Mónica Patiño for Mexican lunch
- 8PM - Sumptuous feast of leftovers
If you would like to stay for dinner and an additional night on Sunday, please contact Heather heather.percival@potentino.com
Please note: While the programme is broadly outlined here, timings and events may be subject to change.
If you are in the area and would like to join in for the cooking and meals, you are more than welcome- please contact Heather heather.percival@potentino.com
What’s included
- 2 full days and 3 nights
- Board and lodging at Castello di Potentino
- Meals
- All sessions and activities
What’s not included
- Flights
- Transfers to and from Potentino
Prices
Prices vary by room choice and number of guests sharing the room.
A single person is from €1,640
Two people sharing a room is from €1,475 per person.
Three people sharing a room is from €1,380 per person.
Please note (deposits and booking queries)
If you would like to pay a deposit
The payment system asks for payment in full. If you would rather pay a non-refundable 25% deposit at the time of booking, please enter the code DEPOSIT25 at checkout. The final payment will be due one month before the start of the course.
If you have any issues booking
Sometimes, it takes a few attempts to clear the cart if you need to make any changes to your room selection etc.
If you have any issues at all, please contact Heather Percival heather.percival@potentino.com
