Culinary & Wine Tours> Italy> The Flavours of Tuscany

Italy: The Flavours of Tuscany
(Option: Day Cooking Classes)
Tuscany, Italy - 6 nights


Our students encompass every level from culinary beginners to accomplished chefs who come to study the unique nature
of Tuscan cuisine. Taught by three experienced, professional instructors, all classes are small in size (never more than 14) completely hands-on and conducted in English.

Your host and founder, Sandra Lotti, is an accomplished author and contributor to Italy's most prestigious cooking magazines
and also conducts private cooking lessons. She is extremely knowledgeable as well as very entertaining!

During all our classes, the school's instructional emphasis is always focused on the same three things: traditional Tuscan technique, innovative use of ingredients, and esthetic presentation. What changes is the seasonality of the food. Each course devotes special attention to pairing foods with appropriate wines.

Your Week in Tuscany

You arrive on Sunday and are welcomed with lunch served on the main lawn. The remainder of the day is yours to settle in, explore the estate and enjoy a delicious four course dinner prepared by your instructors.


Monday through Friday, lessons are held from 10:00-1:00. Classes are small, completely hands-on, and make use of all-natural, seasonally-fresh ingredients. Essential Tuscan techniques you will master include: homemade pasta, ravioli, gnocchi, pizza, focaccia, risotto, bruschette, crostini and other types of canapes, vegetable and grain soups, grilled, roasted, fried and stuffed vegetables, fish and meat preparation, sweet and savory tarts, pastries, ice creams and sorbets. Lunch is from 1:00-2:30 and features foods prepared during the mornings' lessons. Each meal consists of three courses accompanied by local wines.

Like any respectable Tuscan, you will then rest for a while, perhaps choosing to sun yourself in a comfortable chaise by the pool. Or you might prefer to stroll the grounds of the estate, pausing to pick wild herbs, photograph the hillside panoramas, or even peek in on workers harvesting grapes or pressing olives in the ancient frantoio opposite the school's kitchen.

Afternoon tours take place from 3:00-7:30 and are led by professional, English-speaking guides who will introduce you to such undiscovered treasures as Lucca (an 11th century walled city surrounded by 3 1/2 miles of perfectly preserved walls), the seaside resorts of Viareggio and Portovenere, and Pietrasanta, famous for its marble works.

Dinner each night is a glorious, candlelit affair featuring four delectable courses prepared by your instructors and accompanied by a variety of excellent local wines. One night during the week, you will be our guest at a famous local wine bar, whose owners will personally prepare an exclusive dinner, each course paired with wines from their incomparable collection. Your Tuscan experience reaches its climax on Friday night at our graduation festival dinner, where you receive a diploma certifying your newly acquired status as an "Authentic Tuscan Cook."

For further inquiries or to register, click here.



CANCELLATION AND REFUND POLICY

The cooking school reserves the right to cancel any course for any reason. If a course is cancelled, all monies will be refunded and such refund will release the school from any liability (less the $50 per person non-refundable booking fee). In order to cancel your registration, you must send written notification. Monies paid by you will be refunded less a cancellation fee determined as of the date we receive your written notice. Cancellation fees are: 60 days or more before course date, $250; 45-59 days  before course date, $500; less than 45 days before course date, 100% of monies paid. Travel insurance is highly recommended.



CLIENT REMARKS

"Dear Jo-Ann - I had a terrific week learning a variety of recipes and techniques. The hosts were friendly, highly knowledgeable and did a great job of mixing teaching with a vacation. The rooms were excellent, well kept up, clean and comfortable. We ate a wonderful variety of dishes, drank lots of good wine, saw some interesting towns in the area and had a great time. The other people on the trip were enthusiastic and fun to meet. I HIGHLY recommend this trip!!" - David K., New York, New York

"Dear Jo-Ann - What a wonderful experience! Sandra and the other chefs were so gracious and the cooking lessons were just the right blend of serious hands-on learning and lots of laughter. The estate is lovely and accommodations were charming and comfortable. Even with daily excursions, the pace was relaxes and allowed ample time for sitting by the pool, reading, and exploring the grounds. I would not change a thing!". - Jodee B., Duluth, Georgia

"Dear Jo-Ann - We just had the most amazing week. It was everything we could have hoped for and more. We are already planning a "make your own pasta party" at our house to introduce friends to the very unique flavours we tried and made! We met great people and just fell in love with Sandra, Anthony, Jacob and Jennifer. They were enormous fun and we learned so much. A great treat each day were the trips out with Elena and Christine. They were so helpful, funny and well informed about the whole area and we had not realized this was all part of the deal. Jo-Ann the others who came through Active Gourmet - Ed, Cathy and Kelly were all very complimentary about the service they had received from you, as were we.  I was hugely impressed with your immediate attention to every detail and I will certainly recommend friends to your website if they are considering similar trips to ours. - Joneen and Ray S., Auckland, New Zealand

"Dear Jo-Ann - The whole week was exceedingly well organized and I felt that we had a wonderful variety of everything, the talks as well were great. You were very helpful and accommodating. All in all a great week and good value." - Claudine K., Hampshire, England

"Dear Jo-Ann - There is not a single thing that could have improved the vacation--it was wonderful--better than I could have expected! There were a number of times that your name came up, in appreciation of your assistance. You have always responded promptly to all our questions, requests, etc. and that is truly a sign of a professional! We all spoke highly of our experience with you and gave the info regarding your company (website) to the other guests. I worked in Customer Service for Delta Air Lines for 14 years, so I can appreciate excellence when I see it! Great job! Thanks, again! - Cat M., Lutz, Florida

"Dear Jo-Ann - I had a wonderful time and the cooking classes were great.  Sandra is very charming as was the estate—I would recommend this to any one who is interested in Italian cuisine." - Gail G., Toronto, Canada

"Dear Jo-Ann - Everything from arrival to departure at the school could not have been planned better. I would absolutely consider another trip with Active Gourmet Holidays and will recommend to others. Thank you for your gift. Your expression of thanks was appreciated. This estate was just perfect whether you are traveling alone, as a couple, or with friends." - Cynthia G., Staten Island, NY

"Dear Jo-Ann -Thanks for organizing a FABULOUS vacation!! It was a PERFECT week with PERFECT weather and wonderful people!!!Florence was perfect as well! We felt like royalty with our personal guide and drivers. - Ed B., Cayman Islands

"Dear Jo-Ann - Thank you so much for everything. Everyone was so accommodating and the guides were perfect as well as the transportation personnel. The cooking school, Sandra and the other 3 chefs were wonderful and I'm looking forward to showing off to my family and friends. I would without a doubt recommend this experience to all my friends. Also, I would most recommend your services as I feel you made everything run so smoothly for us. I will go back to Italy again! - Kelley P., Tampa, Florida

"Dear Jo-Ann - We learned SO MUCH during each of the 3 hour lessons. There were 4 chefs and each had us come to their area to explain what we were to do. There was no time wasted! We learned how to use sharp knives properly and chopped matchstick- size veggies first thing. Then we made bruschetta with chick peas, onion/potato soup, Nara cake, fresh egg pasta (with individual machines), gratinated fennel, hazelnut gelato, green bean souffle, double boiled vegetables, potato gnocchi in tomato sauce, sorbet, fish balls, octopus (pushed into a pan, baked and sliced, over arugula!), crayfish salad, pannacotta, tri-color ravioli (colors made from beets, Swiss chard and squid ink), farro salad w/tomato decoration, ricotta tarts, farro bean soup, biscotti, frittatas, risotto with mushrooms and 60 individual pizzas. I doubt if anyone gained weight as everything was made from fresh ingredients and nothing was deep fried. We felt guilty opening cans or having a hamburger when we got back. The tours were excellent too and the guides SO helpful and fun. Between cooking and the tours, oh, and eating (!) we were kept very busy. No trouble sleeping. The wines were very good and were flowing for every lunch and dinner. The staff never minded if the guys pulled out a bottle of grappa or limoncello after dinner." - Peter and Dianne S., Canada

"From the moment we arrived at the airport in Italy, we were treated like old friends.  Sandra and her staff were amazing! - Bernie and Ricky P., Cheshire, Connecticut