The invitation
Ten days in the Italy that raised her.
Silvia Colloca has spent part of almost every year of her life in the Abruzzo mountains, the region her mother never left. As a kid, that meant long summers with family in the hills. A decade ago, before the cookbooks, it meant a season chasing the same hamlets for a television series that's still, all these years later, the most successful thing she's made. Now she's bringing you into it. The family who taught her to ride horses are the same local butchers she's known since she was a child, and by the time the horses are back in the barn, they'll walk you through how a proper salami actually gets made. You'll eat in the kitchens her cameras found long before anyone else thought to look, in hamlets so far from the usual route that a coach to Rome, Florence or Venice would never think to stop. She isn't showing you an idea of Abruzzo. She's showing you hers.
This is the Abruzzo Silvia knows, and for ten days it becomes the Abruzzo you will know too. From Rome, move into the mountains around Santo Stefano di Sessanio, then down to the Adriatic coast, where Silvia will join for the heart of the journey: cooking side-by-side in the kitchen, sharing aperitivo and conversation in the hills, and gathering for a final dinner accompanied by a special performance from Silvia herself.
This is Abruzzo through Silvia's eyes, a region shaped by family, tradition, hospitality and unforgettable tables.
The invitation
Ten days in the Italy that raised her.
Silvia Colloca has spent part of almost every year of her life in the Abruzzo mountains, the region her mother never left. As a kid, that meant long summers with family in the hills. A decade ago, before the cookbooks, it meant a season chasing the same hamlets for a television series that's still, all these years later, the most successful thing she's made. Now she's bringing you into it. The family who taught her to ride horses are the same local butchers she's known since she was a child, and by the time the horses are back in the barn, they'll walk you through how a proper salami actually gets made. You'll eat in the kitchens her cameras found long before anyone else thought to look, in hamlets so far from the usual route that a coach to Rome, Florence or Venice would never think to stop. She isn't showing you an idea of Abruzzo. She's showing you hers.
This is the Abruzzo Silvia knows, and for ten days it becomes the Abruzzo you will know too. From Rome, move into the mountains around Santo Stefano di Sessanio, then down to the Adriatic coast, where Silvia will join for the heart of the journey: cooking side-by-side in the kitchen, sharing aperitivo and conversation in the hills, and gathering for a final dinner accompanied by a special performance from Silvia herself.
This is Abruzzo through Silvia's eyes, a region shaped by family, tradition, hospitality and unforgettable tables.
