Culinary & Wine Tours> Italy> The Basics of Great Italian Cooking
Italy: The Basics of Great Italian Cooking
Bologna, Italy - 6 nights
Join Mary Beth Clark, award-winning cooking teacher, chef and founder of The International Cooking School of Italian Food and Wine, for an incredible six-day journey into the essence of Italian cooking in magnificent Bologna. Participate in four wonderful hands-on cooking classes, learn special culinary techniques to create authentic Italian dishes from different regions throughout Italy and taste world- famous aged cheeses and balsamic vinegars.
You will visit the outdoor market to find the freshest of fruits and vegetables, shop in irresistible specialty stores, travel throughout the beautiful countryside of Emilia-Romagna and have private meetings with producers and chefs.
Your Week in Bologna (Bologna: Course begins Sunday afternoon with departure anytime Saturday morning.)
Day One (Sunday) - Private Tour of Bologna's Medieval Historic Center, Welcome Dinner.
Check into hotel. Get acquainted during a late afternoon Insider's Walking Tour seeing what makes Bologna so special with its beautiful basilicas, palaces and museums adorned with Romanesque and Gothic art. Alfresco dinner at Bologna's best restaurant.
Day Two (Monday) - Seasonal Harvest in Market, Class with Multi-Course Lunch...
and Truffles!
Shopping in Bologna's outdoor food market and best stores for Italian cookware and products is fascinating!
Onto the palazzo and cooking in a professional kitchen...You'll learn important classic and new-style techniques making antipasti, risotto, hearty Ragu Bolognese, seasonal main dish, vegetables and special dessert for our delicious lunch paired with excellent wines. Indulge in truffles! Evening free.
Day Three (Tuesday) -
Pasta and Gnocchi Class, Tastings Class, Food-and-Wine Lunch
 You'll make the best pasta you've ever tasted in an exclusive pasta class with our professional sfoglina! You really learn the secrets behind easily making great pasta and sauces in your kitchen. Rolling-out by hand with a wooden matterello is so much fun! Learn different cuts and shapes for seasonal pasta dishes, plus spinach pasta by machine for our Lasagna Bolognese. Easy techniques for light-as-a-feather gnocchi, too.
Tastings Class of regional extra-virgin olive oils, aged balsamic vinegars and styles of great prosciutto. Learn to select the best, storage, great serving ideas. Savor our wonderful lunch we've made paired with exceptional regional wines. Munch our homemade biscotti...
Cooking Class - Pizza, Pizza, Pizza! Evening pizza class and dinner with our Neopolitan pizzaiolo, professional pizza chef. Learn techniques for tender dough, shape, sauce, top and bake in a traditional wood-burning oven, enjoying a leisurely evening.
Day Four (Wednesday) -
Countryside Excursion in Emilia, Exclusive Estate Visits, Multi-Course Lunch
Exclusive full-day excursion, in our private coach, through lovely Emilian countryside to learn how our world-renowned regional products are made. Watching gold-medal winning cheese master stir milk in copper cauldrons, transforming it into Parmigiano-Reggiano, then tasting aged cheese with him on-site is memorable!
Traveling through Pavarotti Country - Our native artist may "serenade" us via tape as we travel near Modena to our private visit at the award-winning acetaia, learning the process for aging balsamic vinegar in heirloom wooden barrels. You'll love our luncheon at a famous farmhouse restaurant serving local organic ingredients. Evening concert or singing at the osteria?
 Day Five (Thursday) -
Sensational Mediterranean Class with Food-and-Wine Festa... You'll learn contemporary La Cucina Nuova, making fabulous antipasti, main dish with wine sauce, porcini, luscious dessert, paired with great wines and homemade liqueurs for our final Festa! Evening free for an Italian passeggiata, strolling, enjoying gelato.
Day Six (Friday) -
Countryside Excursion in Romagna, exclusive Michelin-Star Cooking Class, Grand Finale Visit artisan gallery to watch centuries-old technique of hand-painting beautiful ceramic faience and shop.
Onto our behind-the-scenes fascinating full-menu demonstration class at top two Michelin-star restaurant, rated among the best in Italy. Renowned for his La Cucina Nuova and wine cellar, your host opens his kitchen exclusively for our school. The Executive Chef privately teaches you spectacular signature dishes for our food-and-wine pairing Grand Finale.
Day Seven (Saturday) -
Morning for Shopping and Sight-Seeing
Stock up with special ingredients, regional olive oil or your very own Italian wooden rolling pin for making pasta in your kitchen, then check out by noon. Arriverderci!
| BOOKING INFORMATION |
| 2008 FEES PER PERSON |
DEPOSIT |
Standard accommodations are two people per room. If you are traveling alone, we will try to find a roommate of the same gender to share a double room with you. If unable to do this, or if you choose to room alone, you will be charged a private room supplement fee.
Double Room/US$3450 (first class hotel accommodations in Bologna)
Double Room/US$3950 (deluxe hotel accommodations in Bologna)
Private Room Supplement/US$375
(first class hotel accommodations)
Private Room Supplement/US$495 (deluxe hotel accommodations)
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After availability is confirmed, a US$350 non-refundable per person deposit and the completed and submitted registration form is required to register in the course. Upon receipt of your deposit, we will send you a confirmation, if space is available. Final payment is due in full no later than 60 days before the cooking course begins. |
| 2008 DATES |
INCLUDED |
May 25-31
September 14-20
(Bologna: Course begins Sunday afternoon with departure anytime Saturday morning.)
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*Six (6) nights' hotel accommodations (double occupancy or single occupancy with supplement)
*All cooking classes
*Most meals
*Transportation for private excursions to the Italian countryside and cities described in the itinerary.
Airfare, personal expenses, and other ground transportation are not included.
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For further inquiries or to register, click here.
CANCELLATIONS AND REFUNDS
The Cooking School reserves the right to cancel any course
for any reason. Refund of all payments received from you shall
release the Cooking School and Active Gourmet Holidays from any
liability to you. The Cooking School or its representatives are not
responsible for any other expenses incurred by you in preparing to
attend the program, including non-refundable tickets, reservations,
hotel and airfare.
You may cancel your reservation by sending
written notice to the Cooking School. Monies you sent to the Cooking
School will be returned less a cancellation fee and Active Gourmet
Holidays' booking fee, determined as of the date the Cooking School
receives your written notice. The entire course balance is due 60
days or more before the course begins.
If you cancel, the cancellation fees are as follows:
-$500 cancellation fee: 59-46 days before the course begins
-100% of monies sent is non-refundable, unless you send a
replacement, in which case the transfer fee is $250. 45 days or less
before the course begins.
If you need to cancel your current registration, transfer to
another course only within the same year, may be possible.
CLIENT REMARKS
References furnished upon request
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