Itinerary
Tuscan Cooking Week.
Prices $4,555 CAD*

Day 1
Depart Friday.

Day 2 (overnight)
Saturday
Arrive Saturday morning at Florence Airport in Italy and travel to Casa dei Pipistrelli Italian Villa, about an hour from the airport (there are several options that we can recommend for your transfer).   Please let us know if you would prefer to rent a car and we’ll happily make the arrangements.  Your week begins when you rendezvous at the estate of Montestigliano and take time to settle into your rooms.  Explore the house and the property where we’ll be spending a relaxing and yet event filled week.  You can take a hike on one of the many trails through the estate, enjoy the views, and maybe take a swim in one of the several pools the estate offers. 

7:00 - An aperitif or glass of wine at your Villa in front of a roaring fire, followed by a simple dinner of fried porcini mushrooms, grilled meats and salads, will give you a chance to become acquainted and discuss the itinerary for the week.

(D)

Day 3 (overnight)
Sunday
Breakfast

10:15- Leave for a visit to the Abbey of Mount Oliveto Maggiore in the Crete Senese hills.  Mass with the monks singing Gregorian chant is at 11:00 a.m. and you can either attend the Mass or stroll around the lovely grounds.

12:30 – Casato Prime Donne winery tour.  A lovely winery in the Val d’Orcia completely run by women and owned by Donatella Cinelli Columbini, this estate makes first class wines and gives a little history of the region.

2:00 – Lunch at Boccon Divino, an excellent restaurant in Montalcino with a commanding view of the valley.

4:00 – You’ll head to the Enoteca in the Fortezza of Montalcino and have a tasting of a flight of the famous Brunello di Montalcino.

5:00 – Stop in Pienza, famous for their pecorino cheese, for a stroll through this perfect example of medieval architecture.  The town where Franco Zefferelli shot the 70’s film “Romeo and Juliet”, Pienza offers incredible views and great photo opportunities, as well as cheese tasting.

7:00 – Back to the Villa where the evening is yours to relax or go out for dinner.

(B/L)

Day 4 (overnight)
Monday
Breakfast
10:00 - Your first class begins in the main estate kitchen.  Today you’ll be learning about the basics of Tuscan cooking, with an overview of what makes it special and typically Tuscan.  You’ll make typical bread dishes like panzanella as well as braised meat dishes (rabbit in a white ragù with five Tuscan herbs and guinea fowl with vin santo), a baked vegetable sformata and poached pears.  There will also be an olive oil tasting during class where we’ll taste different extra virgin oils.

1:30 – Lunch served with local wines, followed by free time

6:00 - Leave for a visit to San Gusme and the frantoio (olive press) where you’ll see the olives being washed, mashed into pulp with an antique stone wheel and then pressed to remove the oil (activity will vary and is dependant on the time of year).  

8:00 - Dinner at Michelan star restaurant Bottega della 30 in Villa di Sesta.

(B/L/D)

Day 5 (overnight)
Tuesday
Breakfast
10:00 - Visit two farms in the area, a goat cheese farm and a farm where they raise Crete Senese pigs.  After the tour there will be a light lunch where you can taste the delicious products made on both of these estates.

1:30 - Back to the Villa where there will be an optional mushroom hunt after lunch for anyone interested in collecting our own mushrooms (activity will vary and is dependant on the time of year)!  In the hills surrounding Montestigliano, the woods are filled with many different kinds of edible mushrooms like porcini, chanterelles, hedgehogs and black trumpets.  You’ll also visit the famous Roman bridge, Ponte della Pia and the ruined abbey of Santa Lucia, half fallen down and hidden in the woods.  Whatever you find will be used in the class on Wednesday.

5:00 - Your second class will focus on making pasta and the accompanying sauces.  You’ll make ravioli stuffed with ricotta cheese and chestnuts, tortelloni with winter squash and topped with a sage and butter sauce; spaghetti alla chitarra, a thick square spaghetti cut on a chitarra, or guitar, and topped with a porcini mushroom sauce; tagliatelli topped with a wild boar ragù.  Accompanied by a fresh green salad, pannacotta with caramel follows for dessert.  

8:00 - Dinner following class, set in front of a roaring fire!                 

(B/L/D)

Day 6 (overnight)
Wednesday
Breakfast
9:00 - Visit the market of Siena where you’ll purchase the ingredients for cooking class in the evening.  The market is filled with stalls selling everything from clothes, shoes, scarves, table linens, as well as accessories and of course food. 

11:30- Walking tour of Siena with tour guide.

1:00- Lunch in Siena on your own, time to walk around and shop or sightsee.

 3:00- Return to the Villa and rest up before class starts.

 5:00- Meet in the kitchen for your cooking class, you’ll focus on soups and roasted meats.  Some of the soups you’ll make are wild mushroom with the find from the day before (seasonal), chestnut with pancetta and leek, cauliflower with rosemary, and winter squash.  You’ll roast pork with fennel seeds and serve it with sautéed fennel and carrots, all followed by authentic Tuscan cantucci (biscotti) served with Vin Santo, the special Tuscan dessert wine.

8:00 - Dinner with wine in the main dining room in front of the fire.

(B/D)

Day 7 (overnight)
Thursday
Breakfast
10:00- Big day of wine tasting in Chianti is planned.  You’ll leave at 10:30 for a special wine tasting at Dievole winery in Vagliagli, where you’ll have a tour of the estate chapel and its cellars.

12:30- Lunch at La Taverna di Vagliagli, a well-known local restaurant known for their grilled meats and vegetables.   The two owners, Andrea the Chef and Vincenzo the dining room manager, will take good care of you and make sure you’re well-fed with excellent wines to drink!

3:00 – After lunch you’ll drive further in Chianti and make a visit to the home of the Ricasoli family, reknowned for their wine history.  Castello Brolio is a beautiful medieval castle sitting high on a hill overlooking the vineyards north of Siena and you’ll have a chance to walk through the estate gardens and visit the family chapel, dating back to the 1300’s.  Afterwards you can taste the award-winning wines at the Enoteca Brolio.  Then a quick stop at Borgo San Felice, a lovely medieval hamlet, to walk around the beautifully landscaped grounds and try their excellent wines.  A stop at the Coop supermarket is planned and gives you a chance to shop for items to take home, after which we’ll head back home to our villa.  Dinner is yours to relax or head to a local trattoria or pizzeria.

(B/L)

Day 8 (overnight)
Friday
Breakfast
10:00 - Class begins for the final lunch together.  You’ll focus on risotto followed by stuffed crepes for a second course and a traditional fruit crostata.

1:30 - Lunch with prosciutto tasting and prosecco, then naps all around!

7:00 - Head to Siena for an aperitivo in the Piazzi di Campo at the Bar Il Palio and then into the Selva Contrada for their annual “Festa della Castangna”, or Chestnut Festival (seasonal).  Held outside in a quaint corner of the city, the dinner includes dishes and desserts made with chestnuts, served with excellent local wines.  It’s a wonderful evening and a chance to mingle with the local population and the members of Gina’s contrada the Selvaioli!

(B/L/D)

Day 9
Saturday
Departure.  Check-out at your leisure, taking with you lots of great recipes, new skills and ideas for your own Tuscan dinners at home!  Have a good return flight.

(B)