Italian Food Artisans
Chefs’ Tour
February 20-26, 2005
Sunday: Chiusi (Dinner)
After we meet at the Chiusi train station (halfway between Florence and Rome), we will make a short visit to a traditional olive oil mill, then head for a short cooking demo and dinner at the Mulin Vecchio near Cetona. Here we begin our discussion of the artisanal Italian pantry with explanations and tastings of olive oils, vinegars, capers, and pasta.
Overnight at Poggio Etrusco
Monday: Parma/ Salumi (B, L)
Drive to Parma. Today, a discussion regarding EU and USDA controls of artisanal foods. In Polesine Parmense, meet Massimo Spigaroli, President of Culatello di Zibello Consorzio and chef/owner of Al Cavallino Bianco. We'll taste the exquisite culatello and have a tour of the production of Culatello di Zibello.
After check-in to the hotel, you will be on your own for lunch followed by some free time in Reggio Emilia
We will have a hearty dinner at a trattoria in the historic center.
Overnight at La Posta
Tuesday: Parma/ Parmigiano-Reggiano cheese (B, D)
We get an early start this morning to visit Caseificio Notari. This caseficio (cheese dairy) produces Parmigiano-Reggiano in the traditional way it has been made for 700 years using and old breed of cows, the Vacche Rosse. These cows, phased out of commercial use due to a low yield of milk, produce a milk that is high in protein and allow the cheese to age longer for an incredibly rich cheese.
Lunch on your own and free time in Parma.
Dinner will be at a classic restaurant in Modena.
Overnight at Canalgrande Hotel
Wednesday: Modena /Traditional Balsamic Vinegar (B, D)
This morning, Pamela presents an overview of balsamic vinegar. Before arriving to the Canalgrande Hotel, we will stop for a visit to Acetaia Leonardi, producer of traditional balsamic vinegar. Francesco Leonardi will guide us through the process of making traditional balsamic vinegar to understand the difference between the industrial product that we find on every supermarket shelf (made with wine vinegar and caramel additives) and the truly traditional balsamic vinegar made with cooked grapes and aged in wood for at least twelve years. Lunch on your own and free time in Modena
Dinner will be at a countryside trattoria outside of Modena.
Overnight at Canalgrande Hotel
Thursday: Bologna/ Fresh Pasta (B, L, D)
Morning: hands-on cooking class/ classic pasta of Bologna with Alessandra Spisni of La Vecchia Scuola. Alessandra is an award-winning pasta-maker. She will share her secrets, also for the classic Ragu Bolognese. After lunch, we will visit the market streets of Bologna.
Farmhouse dinner at Villa Gaidello.
Overnight at Villa Gaidello
Friday: Florence and Tuscan wines (B, D)
This morning we head back to Tuscany. We make a stop in Florence where you will have free time and lunch on your own.
Back in southern Tuscany, in the evening we head to the medieval village of Monticchiello where we will be hosted by Daria Cappelli, wine master and owner of Enoteca La Porta. Our farewell dinner will include appetizers of Cinta Senesi (the precious breed of local pork), a farro soup (an ancient grain), and Chianina, the famous Tuscan beef. Daria will guide us through a lesson on the spectrum of wines in Tuscany. She will also discuss wine pairing with food.
Overnight at Poggio Etrusco
Saturday
Departures after breakfast. Return by train to Rome at your leisure.
This itinerary may be subject to last-minute changes due to weather, seasonal conditions, and serendipity
Italian Food Artisans
Via del Pelago 11
53045 Montepulciano (SI) Italy
Tel/Fax (39) 0578 798 370
www.FoodArtisans.com
Pamela@FoodArtisans.com
US office:
27 W. Anapamu Street #427
Santa Barbara, CA 93101
voice mail (805) 963-7289
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