La Tavola Marche - Farm, Inn & Cooking School, Italy

The ultimate family farm stay in Italy with a kid-friendly cooking class!

2026-02-27T15:01:00.003+01:00

Back by popular demand…

THE FAMILY WEEK
August 6-13, 2026

Holidays with the kids can be difficult to plan- finding that compromise between keeping them entertained, but at the same time finding something appealing for the adults is never easy. But everyone is happy at our farm, inn and cooking school - especially during The Family Week when there are other kids to play with at the pool, and other parents to drink with at night at the farmhouse under the stars!

Enjoy a hands on family pizza class, picking veggies in the garden, farm to table dinners, a market tour and optional wine tour, with plenty of time to hike the trails surrounding the farmhouse or just relax by the pool deep in the Italian countryside - all while staying in a spacious 2 bedroom and 2 bathroom apartment in our 500 year old farmhouse!

Day 1 - Arrival: Welcome Dinner with local superiore wines

Day 2 - Morning: Market Tour/Tasting & Lunch | Garden Tour, Laid back evening with Italian themed quiz night, snacks, light dinner & wine

Day 3 - Relax at the Pool or Explore the Area | Evening Pizza Party Class with the Wood Oven

Day 4 - Lunch at the Farmhouse | Evening to Explore

Day 5 - Full Day to Explore: Visit Fano & the Adriatic Beach (we can make beach club reservations for your family) or visit the Furlo Gorge, Frassassi Caves, Urbino or Gubbio for example!

Day 6 - Optional Family Friendly Wine Tour with transportation, visit to 2 wineries and lunch | Light Dinner at the Farmhouse

Day 7 - Relax, Explore, take a hike. | Farewell BBQ Dinner

Day 8 - Departure

7 nights in a spacious 2 bedroom, 2 bathroom apartment with a kitchen/living room

Welcome Dinner - a gorgeous farm to table meal on the night of your arrival served with local wine

Garden tour & veggie picking

Pizza Party Cooking Class - everyone joins in - as we fire up the wood burning pizza oven! Dinner includes salad & dessert with local house wine

Market Tour, Tasting & Lunch this is so much fun for every age! We eat our way through Apecchio our neighbouring village - stopping at our friends cured meat & aged cheese warehouse for a tasting & short lesson on how it's done here, then we walk the market, sample porchetta, and then big proper Italian lunch in hidden in the hills above town!

Italian themed quiz night with aperitivi, snack and light dinner

Total = 4,900 Euro for a family of four with 2 children 12 years old or younger

RSVP for The Family Week

If you can’t stay a week, we understand - check out the details and dates for our
3 Night Summer Special

Featured in National Geographic Traveller | Culinary Collection 2026

2026-01-12T09:41:00.002+01:00

The inaugural Culinary Collection by National Geographic Traveller (UK) is here, and it brings together some extraordinary food experiences INCLUDING 12 Gourmet Adventures and drum roll… featuring our Annual Whole Hog Butchery & Curing Workshop!

We are proud to be included in this incredible list of culinary experiences from around the world!

"Our cover story, Gourmet Stays, spotlights 12 standout escapes redefining the modern gastronomic getaway... Le Marche, Italy where every cut of an animal is honored, and where centuries old butchery traditions still hold pride of place. At La Tavola Marche, these come alive through immersive retreats run by master butchers. The standout is the four-night Whole Hog Workshop, a hands-on journey into Italian pork...." Read the full article and issue by National Geographic Traveller UK

View this post on Instagram

A post shared by National Geographic Traveller (@natgeotraveluk)

Overnight , Thin Crust Pizza Dough Recipe

2024-06-11T11:21:00.000+02:00

This is Jason's new favorite pizza dough recipe he has been using for a few years now. It is adapted from Flour, Water, Salt, Yeast (a fantastic bread baking book!).

Overnight Pizza Dough
Thin-crust pizza

Recipe makes five 340 gram dough balls.
Bulk fermentation: about 12 hours
Proof time: at least 6 hours
Sample schedule: Mix at 7pm, shape into dough balls at 7am the next morning, and make pizza that evening!

Ingredients:
White flour 1,000 grams or 7 3/4 cups | Baker’s Percentage = 100%
Water 700 grams or 3 cups, 90 degrees F - 95 degrees F (32 degrees C - 35 degrees C) | Baker’s Percentage = 70%
Fine sea salt 20 grams or 1 tbsp + 3/4 tsp | Baker’s Percentage = 2%
Instant dried yeast .8 grams or Scant 1/4 tsp | Baker’s Percentage = .08%

Procedure:
Pour 700 grams of water 90 -95 degrees F (32 - 35 degrees C) into a container. In a separate small container place the yeast. Add about 3 tablespoons of the water to the the yeast and set aside.

The Autolyse: Combine the flour with the remaining water into a large tub. Mix by hand until incorporated. Cover and let rest for 20-30 minutes.

Stir the yeast mixture with your fingers, then pour it over the dough. Use a small piece of the autolysed mixture to wipe the remaining yeast goop from the container, then throw it back in the tub.

Knead by hand or machine, until the gluten is developed. If you are kneading by hand, wet your working hand before mixing so the dough doesn’t stick. (It’s fine to rewet your hand 3 or 4 times while you mix if you need to.)
Halfway through the kneading procedure, sprinkle in your salt.

Place dough back in the tub and allow to rest for 15 minutes.

After the rest, it’s time for the stretch and fold. Dump the dough on the board.
Reach underneath the dough & grab about a quarter of it. Gently stretch this section of dough and fold it over the top to the other side of the dough. Repeat 3 more times. Place it back in the container to rest, you can repeat the stretch & fold if you like after another 15 minute rest.

Bulk Fermentation:
When the dough is 2-3 times its original volume, about 12 hours after mixing, it is ready to be divided into balls.

Making the dough balls:
Cut the dough into five pieces, each about 340 grams. (You can eyeball it or use a scale.)
Shape the dough into medium-tight rounds.

Place in proofing box and into the fridge to retard the final prove for at least 6 hours or leave out in ambient temperature and the dough is ready in about 3 hours.