- Continental Breakfast
- Room service
- Free High-Speed Internet
- Free parking
Photos of Hotel Pennile
TripAdvisor Reviews Hotel Pennile Ascoli Piceno
Travel Blogs from Ascoli Piceno
... cheese & fresh trout.
Chef Filippo had us cut up the oranges into segments for the panna cotta. Jeff & I had actually learned how to cut an orange in segments in our cooking class in Paris a few months earlier & knew Jeff loved this task. The oranges were from southern Italy.
Next we were each given a whole trout to fillet & debone. Unfortunately, our knives were not that sharp, which made for a messy task. ...
... he headed straight to the kitchen of the hotel, was there until late at night & then had to get up & teach our class. You could tell that he was very passionate about food & enjoyed what he did.
Chef Filippo brought out a large slab of pork, placed it on a cutting board & started adding bacon (porchetta) & fresh herbs, then he rolled the pork up. Today we were learning how to use kitchen string to tie the pork & it ...
... was nice to get up & have people to talk to. At home when Jeff is away, I only have Bear & Copper to chat with, I knew I was going to miss these mornings.
We made our way to the cooking class & put our aprons on. The couple who joined us for truffle hunting were now with us. Today we were making fresh tagliolini pasta with a Norcina sauce, roasted lamb, roasted potatoes with rosemary & chocolate molten cup ...
... day. Jeff & I start out with a cappuccino & chit chat with everyone, followed by a plate of the local fruits, meats, cheeses & baked goods.
At 9:30am Tiziano arrived at the hotel to pick us up in the red bus & whisked us away to the town of Assisi, which was a little over an hours drive. The scenery along the way was breathtaking, with medieval hilltop towns perched on hills along the way.
When we arrived at Assisi, our tour ...
... house. We entered a beautiful courtyard and through the front door to a large room with stone arched walls, another beautiful dwelling. It was a chilly, foggy morning & they had a fire going in the old fireplace. The room was dimly lit and at the far end of the room was a long table set up with ten cutting boards, recipe packets on each one and fresh vegetables lined down the center of the table. Chef Fillipo was waiting for us, he was in his early 30's & ...