Cook & Live with an Italian Family on Their Farm and Wine Estate
in Friuli Venezia Giulia
Tour # DFC6

Sample Itinerary
Tour dates and prices
To Reserve

Region: Friuli Venezia Giulia

Setting:

Friuli Venezia Giulia is one of Italy's undiscovered regions for tourists and gourmets alike. Slovenia lies to the east, Austria to the north and the Veneto region to the southwest. Its wines rival those in Piedmont and Tuscany with world class wines in eight DOC areas. The region's cuisine mixes middle European, seafood, mountain fare and Italian with dishes like: potato gnocchi with plums, minestra with beans, potatoes and sauerkraut, fish soup served with white polenta, frico (a crisp cup of Montasio cheese with soft polenta and sauteed pancetta inside) and strudel. You'll savour the famous San Daniele prosciutto and genuine peasant dishes based on grains, pasta, beans, leafy greens, polenta, cheeses, sausages, game dishes and sweet desserts like Gubana, an exquisite cake with a filling of dry fruit and grappa.

A few years ago, I heard Fred Plotkin, long time food author, resident of Italy and author of "La Terra Fortunata: The Splendid Food & Wine of Italy's Great Undiscovered Region" (Friuli Venezia Giulia) say that the best food in Italy was in the Riviera, Emilia-Romagna and Friuli Venezia Giulia, and the best wines of Italy in Piedmont, Tuscany and Friuli Venezia Giulia.

Live and Cook on a lovely, peaceful farm & wine property
The area, Colli Orientali del Friuli, is famous its great classic wines, as well as for its scenic countryside dotted with castles, idyllic villages, beautiful hills and breathtaking valleys. A lovely, peaceful atmosphere!

You live and cook at a cosy country retreat on a hillside, about 13 km from Udine and one hour from Venice, surrounded by vineyards, woods and meadows in the Friuli hills, at the base of the Julian Alps. You'll enjoy views of the plain stretching to the Adriatic Sea and relaxing in the meadows in the farm's hills. A little river good for swimming flows in front of the estate which also has a swimming pool and a practice golf course.

The farmhouse has nine rooms and four apartments. The restaurant serves food only to the guests. The farm has gardens, animals, vineyard and wine cellars. The nearest village, Ravosa, is 1 km away and has a grocery and cheese making co-op where farmers bring in their milk to get cheese made.

This charming farm follows organic and bio-friendly practices to make its different varieties of organic wine (Chardonnay, Tocai Friulano, Pinot Bianco, Merlot, Cabernet Franc and Sauvignon, Refosco and the rare and precious Picolit) and farm produce, which are used to prepare genuine dishes at the cooking school.

Get to Know an Italian Family on Their Farm
Business partners Lucas and Paul own the property. Luca is Italian but worked in England for several years in the hotel and catering management field. He speaks good English, while Paul is from New Zealand and lives in Italy. Both are very nice and welcoming. They work a lot in the vineyards and around the farm and make their own wine. Lucas' mother, Idanna and sister, Susanna are some of your cooking teachers who also work in the restaurant. A professional chef, Rina also works in the kitchen.

Cooking lessons take place in the farmhouse's well-equipped kitchen on the ground floor of a typical Friulian rustic home. They make all meals with fresh ingredients and products from the estate: veal, beef and lamb (reared free at pasture), chicken, duck and turkey (reared outdoors), eggs, garden grown seasonal vegetables and fruit, field mushrooms and herbs. A neighboring farm supplies salami and different types of vegetables, and they buy hand made cheese from the local dairy.

Tour Director
During your week, you'll explore this fascinating region with Sonia and/or her staff. Sonia, born and raised in the Friuli, opened her tour company in 2000 and wants you to experience the best her beautiful region has to offer in history, art, culture, nature, cuisine and wines. She personally visits and chooses all the destinations and services to give you the best in comfort, charm, efficiency and interesting activities. She lived in the USA, England and Australia and speaks perfect English, fluent French and Spanish.

Cooking Teachers You'll cook with three teachers. Idanna is 69 and got married at the age of 19. Susanna (46) and Luca (42) are her children. Idanna's life long passion has been cooking all her adult and married life. Her specialities are from traditional Italian cuisine as well as regional Friulano cuisine. The farm and B & B with restaurant has been running for 9 years now, during which she has worked in a professional kitchen (as opposed to her own kitchen) and taught many cooking lessons. Susanna prepares the jams that get served at breakfast and the tomato preserves. Lucas, who has worked in the hotel and catering business take turns with his mother and Rina, a professional chef, in running the kitchen.

Sample Dishes You Could Create: Some sample August dishes: Risotto with zucchini Parsley meatballs in parmigiano cheese sauce cake of bread and chocolate Mixed roast veal with parmesan White chocolate panna cotta (cooked cream like flan) Veal with parsley, anchovy & garlic sauce Fresh & grilled vegetables, salads, cheeses, fruit strudel Great Beef & mushroom pie with home-made peperonata Dry fruite cake (contains hazelnuts & almonds). Group Size: 4-8 Type of Class: hands-on

Day 1
Arrival at Udine train station. Transfer to the farm by private vehicle.
Check-in and free time to explore the surroundings before your cooking lesson #1 followed by dinner of your creations.

Day 2
Breakfast: fresh croisants, pastries & breads, home-made conserves & yogurt, fresh whole cows' milk, locally-pressed juices, fresh fruit, farm eggs.

Guided visit of enchanting, medieval gem of Cividale del Friuli, on a river in the eastern foothills of Friuli and founded in 54 BC by Julius Caesar. Now it's known as the capital of the Colli Orientale wine district and its top wines, as well as its delicious food like Gubana, an exquisite type of strudel filled with apples, pine seeds and raisins. The town has a lively atmosphere around the narrow, cobble stone streets leading to the charming main square. Lunch at an agriturismo followed by a visit to a winery.

Afternoon: Cooking class # 2 on 3-4 different recipes followed by dinner of your creations at home.

Day 3
Full-day free for independent sightseeing in Venice. Sonia is glad to offer assistance in suggesting things to do, and places to visit. Return to the farm for dinner.

Day 4
Morning: Visit to a local dairy to see how cheese is made followed by a visit to a farm which produces delicious salami, local sausages and grape pickled vegetables.

Mid-morning break in a “Cantina” to sample some good wine, visit the vineyards and cellars. Return to the farmhouse for lunch, served "al fresco" or in the main dining room.
Afternoon: Cooking class # 3 followed by dinner.

Day 5
Morning: Guided excursion to a local open-air market to purchase fresh products for class. Return to the farmhouse for you cooking class # 4 followed by lunch.

Guided excurstion to Trieste, the capital of Friuli-Venezia Giulia, set between the blue waters of its gulf, green hills and white rocks of the Carso plateau. From the coast road, you'll see the splendid Miramare Castle. Brief stop at the romantic residence of Maximilian from Hapsburg and Charlotte from Belgium. In Trieste's centre visit the Capitol Hill with ancient Roman ruins, admire the Castle and the Cathedral of San Giusto, stroll around a lovely Old Town and an elegant seafront adorned with 19th-century neoclassical palazzi.

Return to your farmhouse dinner.

Day 6
After breakfast, check-out at your leisure, taking with you lots of great recipes, new skills and ideas to prepare at home what you've learned during this unforgettable culinary experience!

Guided visit of Udine, an enchanting city in the heart of Friuli with a distinctive Venetian flavor. Its beautiful castle located on a hilltop offers wonderful views over the town and the unique countryside with the gorgeous Alps on the background.

Reluctant departure.

2008 Dates		2008 Prices Per Person
Dates by request for a min of 2 people year round except September & October.		2-3 people 1465 Euros, about $2344 CAD, $2344 US 4 people 1355 Euros, about $2168 CAD, $2168 US Single supplement: none! Includes: 5 nights accommodation with en-suite bathroom Daily breakfast 4 hands-on cooking classes 3 lunches and 1 dinners, including drinks Daily guided excursions 1 independent excursion to Venice (r/t transfer from farmhouse to Udine train station, r/t train ticket from Udine to Venice, train schedule and tour suggestions in Venice included) Roundtrip transfer to and from Udine train station Taxes and service Not Included: meals other than stated & anything not specifically mentioned under "included"

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: 25% of the tour price is due at the time of booking. Deposit is non refundable.

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: Cancellation fees are as follows:
- 10% of the full amount from the date of confirmation up to 60 days before departure
- 50% of the full amount from 59 to 45 days before departure
- 75% of the full amount from 44 to 30 days before departure
- 100% of the full amount from 29 days to date of departure

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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