We have chosen Fattoria Montelucci, a family-run country house, set in splendid isolation high in the hills. We have exclusive use of the house and its magnificent new swimming pool with its stunning, undisturbed views of five hundred hectares of woods, olive groves and Sangiovese vineyards. The estate grows its own walnuts and almonds, Figs and persimmons and its olive oil is used extensively throughout the week. Run as a small country house hotel at other times of the year, the Fattoria provides a cozy welcome in true Tuscan style.
In Italy, food, wine, seasonality and quality of ingredients are paramount. In spite of Garibaldi's best efforts at unification the regions of Italy remain unique. The food is different in every area, in fact in every town, each having its own specialties and methods of cooking. We have chosen five different regions; The Veneto, Tuscany, Umbria, Piedmont and Sicily. We have wonderful properties to stay in, where you will discover authentic regional Italian food.
Tuscany is a must when visiting Italy, one of Italy's most beautiful regions with its rolling hills, olive groves and forests. The cooking is a mixture of the sophisticated Florentine dishes of the Renaissance mingled with the rustic simplicity of country food. Chianti, Montepulciano and Vernaccia di San Gimignano wines have made this region adored throughout the world.
The world famous wines of Chianti Classico, Rufina and Vernaccia di San Gimignano will provide us with numerous opportunities for tastings and tours of vineyards. We take a day out to visit Florence, taking you on a tour of the abundant food markets, sampling truffle Crostini at Cibreo and visiting some state of the art kitchen shops - leaving free time for lunch and shopping. There is an optional visit to the Prada factory outlet and we have an afternoon in Siena with our wonderful guide who brings this unique city alive. Other optional activities include billiards and riding, and there is no shortage of beautiful countryside for walking or mushroom hunting.
The Veneto's historical connection between Europe and the Orient has produced one of Italy's most exotic cuisines. The natural irrigation of the Po Valley produces rice, maize and a wealth of pulses providing the staples for soups, polenta and many famous risottos. Classic Soave, Prosecco, Valpolicella and Amarone are produced here.
La Foresteria Serego Alighieri is our most elegant location where we run just a few courses. Each schedule is individually planned incorporating all that the Veneto region has to offer, making these very special weeks. La Foresteria is owned and run by Count Serego Alighieri, a direct descendant of Dante. The family has owned the property since 1353, and has carefully converted the lodge into eight luxurious apartments, with open fireplaces and beamed ceilings. From the avenue of ancient cypress trees, the estate's vineyards stretch out across the surrounding hillsides.
Classes take place in the large, professionally appointed kitchen, and make use of the farm's own produce such as olive oil, preserves, balsamic vinegar, grappa and wine. The autumn grapes, harvested in traditional wooden boxes, are made into Amarone and Recioto, specialty wines of the region. We will sample wines of exceptional quality, including some produced by the Count in association with his neighbor Masi. Surrounded by a beautiful garden, the estate has a relaxed calm which will enhance your holiday and your passion for fine food and wine. There will be a day to explore the unforgettable sights of Venice including a trip to the fabulous Rialto fish and fresh produce markets. We will visit the beautiful medieval city of Verona, home of Romeo's love Juliet. We also have access to the golf club Ca'degli Ulivi, only twenty minutes away.
Wine and Truffle weekend
Later in the Autumn there will be a wine and white truffle weekend with a trip to the Alba truffle market and many memorable meals in excellent restaurants to sample the white diamond. Staying in Nieve at La Contea, with a lunch at the superb Ciau de Tornavento overlooking the Gaja vineyards and sampling the great Nebbiolo wines of the region. This promises to be a gourmet's dream. There is no hands-on cooking on these trips just wonderful food, wonderful wines, the hospitality of La Contea and the majesty of the region.
Faculty Information:
Alastair Little is widely acknowledged to be one of the most interesting, innovative and exciting of the current generation of British chefs. Being largely self-taught helps make him a natural communicator of cooking techniques. He has opened his own wonderful deli; Tavola in West London.
Claudio Pecorari was born in Trieste, Italy and has lived and worked in England for the past 18 years. He has worked in the restaurant business for most of this time as a chef, teacher and consultant. His restaurants include Al San Martino, Tiberio and Cibo. He has been with Tasting Places since it started and is now moving back to live in Italy to indulge in his enthusiasm and love for his native cuisine.
Giuseppe Silvestri was born and raised on Capri where he ran the family restaurant. Nine years ago he moved to London. For the last four he has been Harrod’s Head of Italian Food, prior to this he worked at Daphnes. He travels frequently, and has recently returned from America where he worked with Marcella Hazan. He is also a consultant tutor at Ferrandi, the Italian Culinary School.
Hugo Arnold has been writing for eight years and was the 2001 winner of the Glenfiddich Newspaper Cookery Writer of the Year Award for his work in the Financial Times. He has written four cookery books and teaches regularly. When not cooking, eating or writing he is usually found shopping for food.
Carla Tomasi for many years had her own restaurant in the heart of Soho, and then moved on to be head chef in a number of innovative new restaurants. She has also run her own cookery school, Turnaround Cooks. Carla has recently moved to Rome. Always in demand by magazines for her wonderful and original recipes, she has a great understanding of the history and food of Italy and is an intuitive and natural teacher.
Jeremy Lee worked along side Simon Hopkinson at Bibendum in the late 80’s and early 90’s. He then went on to be head chef at Alastair Little’s in Soho. He is now head chef at the Blueprint Cafe in London. He has a passion for food and a great sense of humour.
Maxine Clark formerly a teacher at Leith’s Cookery School, Maxine now writes for magazines such as Food and Travel, Country Living and Good Housekeeping. She is the author of seven cookery books and a food stylist specialising in Italian food. Her knowledge and teaching skills are always highly praised by guests.
Sophie Braimbridge trained at Leith’s and has worked in some of the most prestigious restaurants; Le Gavroche with Albert Roux and in California at the legendary Chez Panisse with Alice Walters. In London she has cooked for Sally Clarke at Clarkes and at the River Cafe with Rose Gray and Ruth Rogers. Her intimate knowledge of Italian and Moroccan cuisine is truly inspiring. She is a great supporter and teacher of our courses.
Other Activities:
The world famous wines of Chianti Classico, Rufina and Vernaccia di San Gimignano will provide us with numerous opportunities for tastings and tours of vineyards. We take a day out to visit Florence, taking you on a tour of the abundant food markets, sampling truffle Crostini at Cibreo and visiting some state of the art kitchen shops - leaving free time for lunch and shopping. There is an optional visit to the Prada factory outlet and we have an afternoon in Siena with our wonderful guide who brings this unique city alive. Other optional activities include billiards and riding, and there is no shortage of beautiful countryside for walking or mushroom hunting.
The coastal food is the epitome of the Mediterranean diet. The world renowned Ravida olive oil is produced at La Gurra, the family farm, and brought to town where it is stored and bottled at the villa.
We take two days out, one to Marsala and Mozia and the second to Palermo. At Marsala we visit a small independent wine producer, and then the island of Mozia, steeped in Phoenician history, overlooking the salt flats built by the Romans, where we enjoy a seafood cous cous picnic lunch. Palermo, the beautiful island capital, is being restored to its former architectural glory, honoring its 2000 years as a wealthy and powerful port.
Here we visit a market bursting with the produce of this fertile island and its surrounding seas; shop in Ironmongers Row, renowned for its range of metal kitchenware; test the best gelateria in town; street eat pannelle and arancini; and still find time for lunch. Optional trips include those to Selenunte and the Valley of Temples at Agrigento, two of the finest monumental sites outside Greece. For lazier afternoons there is a nearby beach at Porto Palo. A week here in Sicily is run on a most informal basis, reflecting the very charm and laid back style of the island itself.
Facility Information:
Run as a small country house hotel at other times of the year, the Fattoria provides a cosy welcome in true Tuscan style. It has a large, fully-equipped farmhouse kitchen with an open fire and a traditional wood-fired oven. Drawing rooms open out onto a terrace, where guests can enjoy the views over a glass of wine.
Notes:
Prices Include:
- Tuition,
- Accommodation,
- Food, wine and transfers to and from our recommended flight.
Flights are not included. Prices in US Dollars are for information and subject to change according to the exchange rate.
Also see Vacation Schools in:
Cooking schools
Europe
Italy
Email it to a friend:
Click here to email this vacation to a friend
|
, ext: 05383
