Learn about culture and history in the markets, on the farms, and at the table with cookbook author Pamela Sheldon Johns. Stay in a 400-year-old Tuscan farmhouse, participate in hands-on cooking classes, visits to Etruscan sites, cheese makers, and more. Families welcome. Second child half price.
Sunday: Welcome to Poggio Etrusco. We hope you will enjoy the grounds of our 15-acre working olive farm. During our week together, we hope you will begin to feel some of the passion of our local food artisans and understand their connection to the land. The message is pure and simple sitting at the table together, eating in season, using quality ingredients, and treating them simply. We get to know each other tonight as we enjoy a down-to-earth home-cooked meal at Poggio Etrusco. Tour Itinerary: Day 1: Monday - After breakfast, we head to Chiusi, the heart of the Etruscan world. We will take a field trip to see the Etruscan tombs, the museum, and the underground labyrinths At a lakeside trattoria, we will learn about the food the Etruscan’s might have eaten 2500 years ago. Evening free. Day 2: Tuesday - Today Chef Massimiliano will teach us make pici, the handrolled pasta of this region. While the kids are rolling out pasta (parents will help, too!), our chef will teach the parents the classic aglione sauce (tomato and spring garlic). Lunch will also include a classic braised pork loin and a wonderful white chocolate mousse. Evening free. Family Cooking Week with Pamela and Alaia in Tuscany. Day 3: Wednesday - Our morning starts with market day in Chianciano Terme to purchase the ingredients we need to prepare our lunch. After the market we will return for hands-on cooking class with a Tuscan home cook. Lina Mazzetti will help us make Ribollita. Evening free. Day 4: Thursday - This morning we will take a visit to a La Macina, a nearby antique frantoio (olive pressing mill) for a demonstration and olive oil tasting, then return to fire up our wood-burning pizza oven. Our hands-on lesson with Chef Gaetano will teach us to make the dough and properly stretch out pizza with the classic toppings. As the dough is rising, we will prepare a salad and biscotti, then eat the pizza al fresco. Evening free. Day 5: Friday - Today we explore the charming Renaissance hilltown of Pienza, famous for its Pecorino cheese. We will learn about pecorino cheese and salume from an artisanal cheesemaker, Contessa Silvia de Gori Pannellini, and stay for lunch in her historic villa. Our farewell dinner is at Tre Stelle, a local restaurant with tables in the garden and swings and slides for those who want to indulge. Note: We can pick you up and drop you off at Chiusi train station (halfway between Rome and Florence), however you might like to consider a rental car for afternoon/evening independent time. Each apartment has a kitchen, so if you are content to ‘stay home’ after the scheduled events, you can relax, swim, take walks, and cook for yourself on the four nights that events are not scheduled. Notes: Price Includes: 
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