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RHODE SCHOOL OF CUISINE - VILLA LUCIA

About the location: The main structure of Villa Lucia dates back to the year 500, while later additions and beautiful frescoes reflect the artistic period of the 18th century. Recently featured in a book of elegant Lucchesi villas and formal Italianate gardens, the walled garden of Villa Lucia will delight you with its extensive grapevine pergola, ancient grottos and fountains, swimming pools and tennis court.

In the autumn of 2002, the Rhode School of Cuisine will operate their cooking school in the beautifully renovated Coach House of Villa Lucia. The Coach House has lovely views from the towers of Lucca to the charming farmhouses and olive groves on Monte Pisano. The spacious rooms have our top quality beds and en-suite bathrooms. The tasteful renovation includes antique furniture and wardrobes, and the curtains and bedspreads are of specially selected designer fabrics. The Coach House has six bedrooms, a large demonstration kitchen with beautiful frescos, a separate dining room and salon each with its own fireplace, and a fourth open plan reception room. On sunny days, you will dine ‘al fresco’ in the garden under the shade of an old cherry tree. Although the Coach House is over 200 yards from the main villa, you can take a stroll through the garden to get a glimpse of the works. You may even get a chance to view the restoration of the amazing old frescoes by the trained students and professors of the Universitata di Firenze.

Villa Lucia will serve as your “home base” for exploring one of the most beautiful regions of Italy. The wooded foothills and meadows are carpeted with wild flowers in the spring and filled with magnificent colour and fungi in the autumn. Pisa and Florence are less than an hour away.

The Italian cooking school includes interesting cultural excursions. Explore Lucca’s maze of pedestrian streets within its walls, stopping in unique shops selling food, trinkets and clothing, interspersed among the churches and other medieval buildings with their striped marble Romanesque façades. Visit Florence, where the displays of cheeses, salamis, vegetables, and fruit are works of art in of themselves. You will discover Vinci with a visit to the Home of Leonardo and a private tour of the Taccini Brothers’ studio, well-recognized ceramic artists, as featured in Bon Appetit.

About the lessons: The Italian cooking classes are set up in an intimate, hands-on manner, so that complete novices can sit along side professional chefs, yet both be educated and amused. Our chef Giancarlo Talerico will patiently teach you the skills and techniques required to prepare beautiful Italian cuisine in a relaxed and enjoyable environment. Giancarlo's warm personality will make you feel comfortable and fully capable of producing some of Italy's most famous dishes.

Originally from Milan Giancarlo graduated from the Institui Alberghiero di Stato and spent the following few years working in exclusive restaurants in this exciting Italian city. After leaving Milan he joined a cruise line company for many years as a top chef and gained extensive insight and knowledge into international cuisine. Returning to Italy, Giancarlo's rich Italian background and desire to master areas of Italian cuisine were nurtured at the Maestro Di Casa in Milan. His use of traditional methods that have been handed down from generation to generation epitomizes the essence of great Italian and true Tuscan cuisine. Giancarlo believes that cooking is not about following recipes but about your senses and love of food. His love of great food and passion for imparting his culinary knowledge on to others makes him a key team member in our cooking school in Italy.

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He will help you unravel the mystery of selecting the finest, freshest ingredients available. You will learn to differentiate between various olive oils and balsamic vinegars and use them appropriately. With this knowledge of ingredients, you will make full Italian meals: antipasti, soups, assorted primi piatti of pasta, risotto, pizza, secondi piatti of meat, poultry, and fish, various vegetable contorni, and many delicious dolci including Tiramisu and biscotti. You will recreate the flavours and aromas of traditional Tuscan cuisine with pizzas, breads and roasted meats cooked in our wood-burning oven. New “traditional” techniques adapt these recipes for the modern home kitchen and barbecues.

As well as some of the more complicated dishes there are several simple and delicious recipes all complied in the recipe manual each student receives at the beginning of the week. The manual also contains a wealth of information such as a glossary of Italian cooking terms, conversion tables and a list of the recipes you will prepare, cook and eat during your week.

The school staff all speak English and will make sure you are entertained or completely relaxed depending on your mood. They have a genuine interest in making this a special experience for you. They understand that this is first and foremost a holiday. The theme is Italian cuisine, and it’s offered in abundance, but never at the expense of enjoyment.

Highlights

7-nights accommodations, hands-on cooking lessons, transportation for scheduled excursions, food, wine, airport or train transfers from Pisa or Florence. All rooms have bathrooms or shower rooms en-suite. Prices include all food and wine consumed at the school. Each student will receive a customized apron, a cookbook filled with the recipes of the week, and a certificate of culinary achievement. Rates exclude restaurant visits, museum or site tickets, and airfare.

*During 2003 spring weeks in Tuscany, due to popular demand we have decided to run our cooking school vacations in the beautifully renovated Coach Houses at Villa Lucia at a discounted rate. The accommodation is of high standard with bathrooms en-suite and first class decoration.

Tour Itinerary

Day One- Saturday

Fly into Pisa or Florence airport and arrive at Villa Lucia by midday. You will enjoy a welcome buffet lunch prepared by your chef, Gian Carlo Talerico.
1:30 - 3:00pm Buffet Lunch

* Crostini Toscani (toasted bread with mushroom, tomatoes, etc)
* Antipasto misto all Italiana (selection of Italian salamis and prosciutto)
* Caprese con pomodoro e Mozzarella (layered tomatoe, mozzarella & basil)
* Lasagnette al Pesto (home style pasta sheets, in a creamy Pesto sauce)
* Involtini Toscani (chicken escalope stuffed with sage and cheese)
* Patate al Latte (baked oven potatoes in milk and topped in cheese)
* Verdure alla griglia (grilled vegetables)
* Insalata mista (mix salad)
* Formaggi misti (mixed cheese platter)
* Rotolo alle mele (apple Tart)
* Frutta di stagione in bellavista (fruit bowl)

3:00 - 3:30pm Meet Eilidh at the beautiful frescoed grand entrance at 3:15 for a walk of around the charming historic village of Vorno.
3:30 - 4:30pm Welcome drinks in the garden pergola where Eilidh will present to you our philosophy of a flexible and relaxed vacation. You will discuss the program for the week and any special interests you may have.
4:30 – 5:30pm Free time to relax before your first cooking lesson of the week.
5:30 - 7:30pm Optional hands-on cooking lesson and preparation of dinner:

* Insalata mista con concasse di pomodoro e cipolla condita con olio d’oliva e limone, servita in un cestino di parmiggiano ...whew (organic lettuce with tomato concasse and onions in a vinegar dressing on a basket of parmesan cheese)
* Corona di Salmone scozzese al forno servita con capponata di verdure fresche con salsa di vino bianco ( Slow oven baked Scottish salmon with a routatouille of fresh vegetables in a white wine sauce).
* Soffice cuore di cioccolato con gocce di crema vaniglia (Warm soft “Chocolate Heart” cake with a drop of vanilla sauce).

8:00pm Dinner in the dining room, with a lighted fire on cool evenings.

Day Two- Sunday
8:00 - 9:30am Breakfast available
9:30am - 12:30pm Hands-on fresh pasta cooking lesson and preparation of lunch:

*Maccheroni Toscani
* Tagliolini con salsa al pomodoro e all’ arrabbiata (tagliolini with tomato sauce and spicy sauce)
* Ravioli alla Fiorentina(home made ravioli)
* Tagliatelle al pesto (tagliatelle with a pesto sauce)
* Panzanella (tomato and bread salad)
* Sorbetto al limone (lemon sorbet)

1:00pm-2.00pm Lunch served on the terrace
2.30pm Meet in the garden pergola for the guided tour of Pisa. Optional guided tour by Gabriele Calabrese to visit the Leaning Tower of Pisa in the Campo dei Miracoli, which also includes the Duomo and Baptistery. Begun in 1173, the Torre Pendente began to tip before the third story was completed, but construction continued and was eventually completed in 1350.
4.30pm – 5.15pm Free time to visit the Pisa market
6:00pm Arrive back at Villa
6:30pm Hands-on cooking demonstration and preparation of dinner:

* Crema di patate con profumo di tartufo bianco (potatoe soup with scent of white truffle)
* Branzino alla mediterranea su letto di patate guarnito con fette di pomodori, cipolle e foglie di basilico al Cartoccio. (Mediterranean style Sea bass on a bed of potatoes with tomatoes, onions and basil all cartoccio.
* Cantucci con Vin Santo (Italian biscuits with Vin Santo)
* Preparazione della crema pasticcera fritta (preparation of deep fried custard)

8:30-9:00pm Free-time before dinner
9:00pm Dinner

Day Three- Monday
8:00 – 10:30am Breakfast available. Free morning to relax and enjoy the coach house, the formal gardens and ancient grottos, and the village of Vorno.
11:00 - 1:00pm Hands-on cooking lesson and preparation of lunch

* Fiori di zucca fritti (deep fried zucchini flowers)
* Salvia dorata (deep fried sage leaves)
* Risotto allo zafferano (Saffron Risotto)
* Fantasia d’insalata (Salad with arugula. Tomatoes, asparagus and pesto dressing).
* Crema pasticcera fritta (deep fried custard)

1:00 - 3:00pm Lunch
3:00 - 4:00pm Free-time
4:00 - 5:00pm Tasting of fine Italian wines, olive oil and balsamic vinegars. Your chef, Gian Carlo, who is attaining his Sommelier degree in Italy, will make the wine presentation. Eilidh will discuss the process of pressing olive oil and you’ll discover for yourself the amazing difference in flavors between first and second press. You will sample the sweetness of aged balsamic vinegars and discover the essence of these delicate vinegars from Modena
6:00pm-8:00pm Hands-on cooking lesson and preparation of dinner:

* Melanzane alla parmigiana (Baked eggplant with Parmesan cheese)
* Petto d’Anatra caramellizzata al miele con salsa al Vin Santo servito con purè di patate e insalata di rucola (Caramelised roasted duck breast with Vin Santo sauce on a bed of fluffy potatoes and dressed in rocket)
* Gelato alla Vaniglia (Home made vanilla ice-cream)

8:00 - 8:30pm Free-time before dinner
8:30pm Dinner

Day Four- Tuesday
8:00 - 9:00am Breakfast available
9:10am Meet in the garden pergola sitting area to depart for a guided tour of Lucca
9:30am- 11:30 You will have a guided tour through the city of Lucca by Cristiana. Lucca is known as a city of no galleries, but many churches with 100 in existence at the end of the Middle Ages. The city became a colony of ancient Rome in 180BC and bordered the Etruscan country. The survival of the Anfiteatro from these Roman times is due to Nottolini, the architect who built the aqueduct between Lucca and Pisa and who also is responsible for the current aspect of Villa Michaela. The name of the church San Michele in Foro indicates that it stands beside a Roman forum. In the 12th-13th centuries, Lucca was the center of a thriving silk and wool trade and rivaled Florence in power and wealth. The proof of this abundance is the many churches and the wall of protection around the old city.
11:00am-1:30pm Free to explore or shop at your leisure
1:30pm Lunch at the “Oliva Restaurant” in central Lucca
3:30pm Depart from Porta San Pietro to return to the Villa.
3:45pm Arrive back at Villa with time to relax
6:00 - 8:30pm Hands-on cooking lesson and preparation of dinner:

* Coda di gamberi in padella al rosmarino con fagioli cannellini al peperoncino (Sautéed Jumbo prawns with Tuscan cannellini beans and fresh herbs)
* Gnocchi di Patate “alla mediterranea” con sugo di carciofi olive nere e pomodori secchi e foglie di basilico.(Gnocchi of potatoes “alla mediterranean” with artichokes, black olives, sundried tomatoes and fresh basil)
* Panna Cotta con sciroppo di frutti di bosco. (Panna cotta with coulis of fruits of the forest).

9:00pm Dinner

Day Five- Wednesday
7:00 - 8:00am Breakfast available
8:15am Meet in the formal salon to depart for Pistoia market.
9:00am - 11:30pm Visit to the bustling market town of Pistoia to help the chef choose fresh produce for dinner. You will have plenty of time to explore the many piazzas and stop for a panini in a local café.
12.45pm-1: 45pm Free time to have lunch in Vinci, birthplace of Leonardo Da Vinci
2:00pm - 3:00pm A Visit to the museum of Leonardo Da Vinci.
3:30pm Visit to the famous Tacchini brothers where, you will see the famous brothers’ produce fine pieces of ceramic art.
4:30pm Return back at Villa
5:30pm-6: 30pm Free-time
6:30pm-8: 30pm Hands-on cooking lesson and preparation of dinner:

* Pasta Fagioli (thick bean soup)
* Costolette d’ Agnello alle erbe con salsa al chianti con crema d’ aglio su leeto di patate, peperoni e cipolle arrosto. (Tuscan style roasted rack of Lamb with herbs in a Chianti wine sauce and garlic cream on a bed of roasted potatoes, peppers and onions.
* Tiramisu (Soaked Lady fingers with mascarpone cream and coffee)

9:00pm Dinner

Day Six- Thursday
8:00am - 8:45am Breakfast available
8:45am Leave for an optional trip to FLORENCE (one hour drive) - a vast and beautiful monument to the Renaissance and one of the world’s greatest artistic capitals with paintings and sculptures from Botticelli, Michelangelo and Donatello. Florence first sprang to life in 59BC as a Roman colony and has since been ruled by leading noble families, the most influential being the Medici who held control for almost three centuries. By 1737 the Medici had died, leaving Florence briefly under Austrian and Napoleonic control until Italian Unification in 1860.
10:00am - 1:00pm You have the choice of a free day to yourselves with a meeting point for the trip home, or you may join your guide on a tour of the Uffizi, the Duomo and a walk round the city.
1:00 – 4:30pm Free time to lunch, tour and shop in Florence.
4:30pm Depart Florence to return to the Villa.
5:30pm Arrive back at Villa
7:30pm Meet in the formal salon for optional pre-dinner drinks where we will set off at
8:00pm to the Local Village Restaurant, Bimbotto.

Day Seven- Friday

8:00am – 9:30am Breakfast available
10:30am-1:00pm For those who wish to join us in the kitchen, we will have an optional Cooking lesson on preparing and presenting a buffet lunch.
1:30pm-2:30pm Lunch

* Pizza
* Focaccia bread
* Formaggi al Taglio (Selection of Italian cheeses)
* Antipasto all’ Italiana (selection of Italian salamis)
* Preparation of caramelized citrus tart
* Other dishes inspired by the markets delicacies of the day

2:30pm-5:30pm Free time to take a stroll through the olive groves, play tennis or to simply relax as you wish.
5:30 – 7:30pm Hands-on cooking lesson and preparation of dinner:

* Crespelle alla Fiorentina (Crepés stuffed with Spincah and Ricotta cheese)
* Pollo alla cacciatore servito con polenta (braised chicken with italian Polenta)
* Crostata di agrumi (Caramelised citrus tart).

8:15pm Graduation Ceremony in the large demonstration kitchen
8:30pm Formal dinner

Day Eight- Saturday

Depart for the airport before noon. Thank you for sharing a special week with us. Alla prossima volta!

Minimum number of participants required to guarantee a departure: 2