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"Femmes D'aujourd'hui" 27 août 2009

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The Sunday Times Travel Magazine - July 2009

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"Making Limoncello" by Torre newman May 2009

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I Sabroso Spring - Summer 2008

My Dad Ate My Homework

Cooking lessons for kids are fun and teach the whole family how to eat well By LILLIAN KENNETT- 31st October '05

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United Travel Getaway in New Zealand

Nov. 2007

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the Observer Guardian

Sunday December 31 2006

Tom Hall of Lonely Planet answers your questions about worldwide travel and suggests to join us for a vegetarian week culinary experience

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November '06 by Jo Swinnerton

Photographs by: Lisa Sacco

Cooked to Perfection

A European cooking getaway lets you escape from the same old kitchen routine

...and if you head for a European kitchen, you could find yourself rolling out pasta in a 16th-century Italian farmhouse... with a picturesque view from your kitchen window...

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In October 2001, when we were at "I Castagni" we had part in the BBC TV programme "Holiday Swaps".

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January 2006 we had our own insight into the glamorous world of televisions when we agreed to take part in the SKY program "Italia più".

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SAS NORGE June 2007

the in flight magazine for Scandinavian Airline Systems

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MAD&venner - travel section.- København

Our location and Cooking courses has been featured in May '05 in the

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"Piccoli Chef in questo angolo di paradiso" - 8 Dic.'05

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October '05 issue in -SAS Braathens Magazine- the in flight magazine for Scandinavian Airline Systems

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UtileFutileMagazine Francesca Maria Bersani

"Due Italiani elogiati dal TIME" 14 Nov. '05

travel.timesonline.co.uk

High Life Magazine - February 2007 edition

Review of the Month - Readers write

I've just returned from a four day gourmet cooking holiday near Civitavecchia, north of Rome. We lived with an Italian family in their restored farmhouse at Fontana del Papa. In this unspoilt area of Lazio.

Claudio and Assuntina warmly welcome visitors from all over the world, not only to sample real Italian food but to cook it. During our stay we learned the all-important art of making pasta and using homegrown or local ingredients, we cooked zucchini and truffle sauce, strozzapreti, simple biscuit and semifreddo with amaretti and bitter chocolate.

Slaving over a hot stove has never been so rewarding. Italians love their food and we gained a real insight into the link between food and a sense of culture and pride. Orlagh Sheils - Edinburgh

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Martha Bakerjian Italy for Visitors

The New York Times Company September '06

Fontana del Papa Italian Cooking School and Lodging

Cooking at Fontana del Papa

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"...after just a few hours here, I felt I was with friends. Thanks Assuntina, Claudio!" - Andrew Purvis - The Daily Telegraph- London - the press: " Kneading Gnocchi With The Nigellas"

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