Cucina Povera II: an immersion in rural life April 2024
Thursday, 11th April to Sunday, 14th April 2024
Our second Food Symposium extravaganza returns this April.
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.
Charlotte Horton is co-owner and winemaker at the castle.
Avinash Shasishidhara
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 Palihill London.
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.
Monica Patino is an internationally acclaimed cook from Mexico who has moved near the castle and runs a small hotel and restaurant.
Luisa Gozzi is an accomplished cheesemaker and is currently making cheese at the castle and ageing it in a cavern under the cellars.
Day 1 – Thursday, April 11
Arrive Afternoon at Castello di Potentino
Cooking together and dinner
Mexican cucina povera with Monica Patino from La Casa di Virginia, La Taberna del Leon
7pm
Introduction to the history of the region and wine with our host and winemaker Charlotte Horton.
Day 2 – Friday, April 12
*Optional visit to local farm to milk sheep with 45 minute walk to vegetable garden.
Departure 9am with cars
Departure From Castle – by foot – 11am:
Foraging Walk to Potentino’s vegetable garden and open air cheese making with local cheesemaker Luisa Gozzi
Picnic lunch at ‘Orto’ with food gathered from the vegetable garden with Cristiano
4pm - Return to Castle by car or by foot
Free time to explore the grounds
6pm Cheese tasting with makers and shepherds – lets talk about sheep
Cooking together and dinner: Judy Harman from Ristorante Groto di Corgnan
Day 3 – Saturday, April 13
10am - Baking with Helen Underwood
11:30am - Cooking with Avinash Shashidhara – Pali Hill, London
1pm Lunch
Albanian cooking with Ervelina Palushi, Uran Palushi and Asia Chirdo
Tuscan Butchery with Fabio Borgoni - Sausages and all the rest
Feast or ‘Merenda’ with disco by CHOTIS (Charlotte Horton and Otis Spinger)
Day 4 – Sunday, April 24
Big Breakfast of local ingredients.
Optional extra day
Transfer back to Rome & flight home
[We reserve the right to make changes to this timetable if necessary]
If you are in the area and would like to join in for the cooking and meals, you are more than welcome- please contact Charlotte for prices. charlotte.horton@potentino.com
Board and lodging at Castello di Potentino
All cooking sessions
Meals
What's not included
Flights
Transfers to and from Potentino (can be booked as an extra)
Prices
Prices vary by room choice and number of guests sharing the room.
A single person from € 1540.
Two people sharing a room from €1345 per person.
Three people sharing a room from €1280 per person.
Please note
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 Alexander Greene alexander.greene@potentino.com
