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Villa Crocialoni/Cuisine International

Tour Duration : 6 Days
Tour Category : Cooking School Tour, Gourmet/Gastronomy Tour

Day 1:
Arrival at Villa Crocialoni in the morning. Quick lesson of main dish before lunch: I gnudoni, dumplings of ricotta and Swiss chard, large mixed salad, bread, wine, fruit. Afternoon: rest, swim, relax. Cocktails and cooking lesson: meat, tomato and veggie sauces with pasta, cabbage, fennel, artichoke, pancetta, pepperoncino pan fry, bread, wine, cheese, fruit.

Day 2:
American breakfast. Excursion to Viareggio's fish market, fruit and cheese shopping/tasting. Lunch on beach/boardwalk at the famous Fappani restaurant. Stop off at Lake Puccini at Torre del Lago, home of Giacomo Puccini. Cooking lesson: risotto with fresh shrimp, filets of fresh sole in oil, lemon slices and parsley alla Parigina, boiled fennel in sauce, wine, bread, cheese, fruit.

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Day 3:
American breakfast. Jogging or walking in the woods if desired! Cooking lesson: Marcantonio makes bread in wood burning oven and oven cooked fagioli [their own white beans. Lunch prepared of mozzarella in carrozza with green sauce, large mixed salad, bread, wine and fruit. Rest or a trip to Montecatini or the leather factories. Cooking lesson: Salvia in bocca veal and prosciutto, stuffed artichokes, boiled cauliflower with fresh green mayonnaise, fresh pears with mascarpone and Jack Daniel;s sauce, bread and wine.

Day 4:
American breakfast. Excursion of the Florence Central market, shopping, description of cuts of Florentine meat, veggies, herbs. Lunch at Carmine restaurant in the Piazza del Carmine. Time for shopping. Cooking lesson: roast chicken in garlic and fresh sage, roast potatoes, chopped Swiss chard in red pepper and garlic, bread, wine, mixed berries in brown sugar & Jack Daniels.

Day 5:
American breakfast. Free time in the morning. Noon cooking lesson of pappa al pomadoro, grilled eggplant with green sauce, bread, wine, fruit. Afternoon trip to San Miniato , the white truffle center in the ancient hilltop town. Cooking lesson: Ossobucco, potato pure with garlic and herbs, onions in oven, fresh tomatoes al oregano in oven, bread, wine, mascarpone ice cream topped with chopped dried apricots soaked in cognac.

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Day 6:
American breakfast. Free time in the morning. Cooking lesson at noon. Arista [pork chops de-boned] alla Milanese cooked in tomato sauce, insalata with tuna, boiled eggs, anchovies, mixed lettuces, bread, wine and fruit. Departure.


Note: Tour and Tour Information are subject to change.



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