Tuscan Cooking, Wine & Food Weekend
at Farmhouses and Homes in the Spring
Tour #ASW

Sample Itinerary
Tour dates and prices
To Reserve

Region: Tuscany

Setting:

You'll spend your weekend in the Tuscan countryside between San Miniato and Castelfiorentino.
Due to its strategic location on the Florence-Pisa road and the Via Francigena--the pilgrims' route to Rome,
emperors lived in San Miniato. Part of the fortress, a 12th century palace and cathedral, and Palazzo Bonaparte reflect the old glory. The gentle hills going south to Castelfiorentino are a quilt of forests, fields and olive groves.

In the hills near Castelfiorentino sits your country hotel, a 200 year old farmhouse and barn lovingly renovated by owners Massimo and Susanna. Their family owned and managed a hotel for four generations in Florence, so they know how to pamper you. They have six beautiful apartments with one, two or three bedrooms combining Tuscan rustic decor and modern conveniences, a swimming pool with views over the hills, a tennis court, small library of art and history books, a gazebo in which to read and a good restaurant.

Cooking Teachers Bartolo is the chef for his country hotel near Castelfiorentino. He is a wonderful cook, born in Sicily and an expert on historic cuisine.

Sample Dishes You Could Create: Etruscan "farro"--spelt soup Carabaccia--Tuscan onion soup Rice croquettes Potato gnocchi with mushroom sauce or with pesto Pumpkin gnocchi Hand made pasta: tagliatelle with ragu, tortelli stuffed with spinach and ricotta, ravioli with meat stuffing Pasta alla Norma--spaghetti with eggplant Etruscan style wild boar Papero al melarancio--Sweet orange goose Roast pork loin country style with sage Guinea fowl with figs Baccala (cod) Pisa style Castagnaccio--chestnut pie Biscotti with fig jam Torta di pere--Pear cake Cenci cookies (carnival knots)   Group Size: 2-8 Type of Class: hands-on

Thursday
Private transfer from Castelfiorentino train station on the railway line from Pisa airport and Florence.
Arrive from 5 pm onward, get settled at your country hotel. 8:00 Welcome dinner at home in your hotel restaurant.

Friday:
Tour to 3000 year old Volterra high on a plateau, a fascinating town famous for Etruscan art and museum and alabaster art work. You'll discover Etruscan, Roman and Medieival history and art. Lunch at a typical restaurant in Volterra.

Afternoon visit to an excellent winery for a tour and wine tasting.

Evening cooking lesson with Chef Bartolo on recipes from the Renaissance and traditional Tuscan cuisine.
Dinner of your creations.

Saturday:
Morning hands-on cooking class by home-cook Emanuela, based on traditional recipes and saffron specialties. Lunch of your creations.

Excursion to San Gimignano, famous for its medieval towers and white Vernaccia wine. Surrounding countryside is very lovely! The beautifully preserved medieval centre has a variety of piazzas, churches with frescoes by Ghirlandaio (MIchelangelo's teacher) and Gozzoli, palaces and cafes where you sit back with a glass of Vernaccia and watch local life go by.

Dinner at your hotel.

Sunday:
Morning cooking class by Loredana on hand-made pasta and mediterranean sauces. Lunch of your creations at the farmhouse.

Afternoon visit in San Miniato in the old and modern parts to see all its treasures.
Departure around 5:00 p.m.

2008 Dates	2008 Prices Per Person
April 17 -20 May 1-4 May 8-11 May 15-18 May 22-25 June 5-8 June 12-15 June 19-21 June 26-29 July 3-6 July 10-13 July 17-20	1200 Euros, about $1668 CAD, $1716 US Single Supplement: 120 Euros. Includes: 3 nights accommodation with private bathroom Daily breakfast 3 hands-on cooking classes all meals Daily guided excursions Roundtrip transfer to and from San Miniato train station Taxes and service Not Included: wines with dinners

To Reserve:

Reservation policy: In order to confirm your space the booking form and deposit must be faxed to us 7 days from when you received it. Otherwise we may cancel your space on the cooking tour. We will only re-confirm your space once we receive your booking form and deposit.

Deposit: 50% of the tour price is due at the time of booking.

Balance due: balance due no later than 60 days before the start date. If the balance is not paid 60 days before the course starts, the school reserves the right to cancel the booking.

Cancellations and Refunds:
Deposit: 80% of the deposit is refundable no later than 30 days of the start of the tour.
29 days or less deposit is non refundable.

Final payment: 40% is refundable no later than 14 days of the start of the tour. 13 days or less tour payment is non refundable.

No exceptions for any reason including personal emergencies. Cancellations must be made in writing by the person who signed the booking form and will be effective from the date the school receives the cancellation notice. There is no refund for leaving the program early or arriving late.

Prices may be affected by international exchange rates fluctuations.

Do you have questions? Just e-mail or call "Mama" Margaret Cowan

E-mail: margaret@italycookingschools.com
Phone: 1-800-557-0370 or 604-681-4074 (Pacific Time)

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