Culinary & Wine Tours> Italy> Rhode
School of Cuisine - Villa Lucia
Italy: Rhode School of Cuisine -
Villa Lucia
Tuscany, Italy - 6 nights
 Experience an
unforgettable week of culinary instruction, gourmet food, fabulous
company and beautiful accommodations and surroundings at the
Villa Lucia and Rhode School of Cuisine. Join in cooking lessons with your chef or just relax around the grounds and enjoy the
beautiful view. In the kitchen there will be lots of opportunity to
learn new techniques or build upon your own cooking experience.
Just the name “Tuscany” fills the imagination with the wonders that
are found here. Tuscany is everything and more than one could ever
expect. The wandering hillside is scattered with century old buildings,
vineyards and olive groves. This is the origin of the wines that
kiss our lips and the food that is as unspoilt as the scenery. The
cuisine found in Tuscany is different from other parts of Italy
because it has not been tampered with by modern ways. You will learn about the origins of Tuscan food and
some classic “Italian” dishes.
 Villa Lucia consists of three separate properties set in extensive
gardens within a private walled Tuscan Estate of over four acres.
The main villa has nine bedrooms, including two three-room premier
suites. Casa Joshua and Casa Cameron each have six bedrooms. All
three units have their own luxury kitchens, reception rooms and
private terraces. All rooms have ensuite bath or shower.
Villa Lucia is situated in the village of
Vorno, a
10 minute drive from Lucca, a 30 minute drive from Pisa and
approximately 50 minutes from Florence.
Your Day
Your day will begin with a breakfast of fruit, pastries, cereal,
juice and coffee and depending on your mood you can either dine
inside or outside in our beautiful garden. Each day will be a
balanced mix of hands on Italian cooking classes, cultural
excursions and time to relax and enjoy the beautiful property and
surrounding countryside. Each cooking class is followed by lunch or
dinner.
Introduction to Wine Tasting in Tuscany
The leisurely and relaxed meals are served to you either “al fresco”
in the courtyard or by candlelight in the villa’s elegant dining
room. The meals are paired with a proper wine, including some of
Tuscany’s most noteworthy. Your dinners will be complemented with
Chianti Classicos, Brunellos and other succulent wines from the
region of Tuscany.
 Your introduction to wine tasting in Tuscany will include some of
the revolutionary Super Tuscans, such as Sassicaia, Tignanello,
Castello dei Rampolia and Ornellaia. During the wine
tasting you will hear the story of the Gallo Nero, which defines the
Chianti region. You will learn of the different varieties that
create this region, including Sangiovese which has survived the
Super Tuscan revolution of the late 1970s when a small group of
Tuscan wine makers began to experiment with the new French grape
varieties and new methods. The wine makers replaced their massive
old casks with new barriques of French oak, while planting trendy
international varieties alongside Sangiovese, the ancestral source
of Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano.
‘Super Tuscans’ have reached heights of prestige, as affirmed by
triumphant recent tastings in New York and London. – The New York
Times
Your Italian Cooking Classes
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 will patiently teach you the skills and techniques required to
prepare beautiful Italian cuisine in a relaxed and enjoyable
environment. You will feel comfortable
and fully capable of producing some of Italy's most famous dishes.
 You will be helped in unraveling 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.
Our 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.
At the end of the week you'll receive your very own Rhode School of
Cuisine Certificate, certifying your participation and completion of
one of our Italian cooking classes.
Sunday
Fly into Pisa or Florence airport and arrive at Villa Lucia by midday.
 2:00 - 3:00pm
Welcome Cocktails and canapés.
3:00 - 3:30pm
Meet Paz at the beautiful frescoed grand entrance at 3:15 for a walk
of around the charming historic village of Vorno.
3:30 - 4:30pm Paz
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 – 6:30pm
Free time to relax before your buffet dinner.
6:30 - 6:45pm
Introduction to your Chef for the week.
6:45pm Buffet
early dinner
Monday
 8:00 - 9:30am
Breakfast available
9:30am - 12:30pm
Hands-on cooking lesson and preparation of lunch
1:00pm-2.00pm
Lunch served on the terrace
3.00pm Free time
to relax around the villa.
4.30pm – 5.15pm
Free time to visit the Pisa market
6:00pm Hands-on
cooking demonstration and preparation of dinner
8:30-9:00pm
Free-time before dinner
9:00pm Dinner
Tuesday
8:00 - 9:00am
Breakfast available
9:10am Meet
outside 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 ‘Buca di Sant’Antonio’ in central Lucca
3:30pm Depart
from Piazzale Verdi to return to the Villa or option to stay until
5pm
5:30pm Arrive
back at the villa in time to prepare for class.
6:00 - 8:30pm
Hands-on cooking lesson and preparation of dinner
9:00pm Dinner
Wednesday
7:00 - 8:00am
Breakfast available
8:15am Meet in
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 the local cafés.
12.45pm - 1:45pm
Lunch in Vinci, birthplace of Leonardo Da Vinci
2:00pm - 3:00pm
Optional visit to the museum of Leonardo Da Vinci.
3:30pm Visit to
the famous Tacchini brothers where you will see them produce fine
pieces of ceramic art.
4:30pm - 6:30pm
Return to the villa and free time
6:30pm-8: 30pm
Hands-on cooking lesson and preparation of dinner
9:00pm Dinner
Thursday
8:30am - 9:30am
Breakfast available
 9:45am Trip to
Tenuta di Valgiano for wine-tasting and a delightful lunch. The
villa is situated 250m above sea level on a hillside 10km north-east
of Lucca. You will also have the opportunity to taste olive oil and
balsamic vinegar.
The Tenuta’s 16
hectares of vineyards stand on a terrace of pebbles and clayey,
alberese rocks. The Sangiovese grapes are grown along the edge of
the alberese soil which allow it to maintain its aromatic
properties. The Merlot grape is cultivated in the clayey soil where
it can maintain its fineness and elegance. Only the Syrah grape can
achieve structure and perfume amongst the sandstone pebbles.
Traditional methods are used in the cellars and technological
interference is kept to a minimum.
4:30pm Arrive
back at the Villa.
6.30 – 8.30pm
Cooking Lesson
Friday
 8:00am – 9:30am
Breakfast available
10:30am-1:00pm
Cooking lesson and preparation of buffet lunch
1:30pm-2:30pm
Lunch
2:30pm-5:30pm
Free time to take a stroll through the olive groves, play tennis,
swim, go shopping or to simply relax as you wish.
6:00 – 8:00pm
Hands-on cooking lesson and preparation of dinner
8:15pm Champagne
Graduation Ceremony in the large demonstration kitchen
8:30pm Formal
dinner
Saturday
Depart for the
airport before noon. Thank you for sharing a special week with us.
Alla prossima
volta!
**Individual
details, menus etc may of course vary from time to time.
| BOOKING INFORMATION |
| 2008 FEES PER PERSON |
DEPOSIT |
Premiere Suite
Culinary Student/US$3995
Gourmet Guest/US$3495
Deluxe Room
Culinary Student/US$3195
Gourmet Guest/US$2695
Superior Room
Culinary Student/US$2995
Gourmet Guest/US$2495
Single Occupancy
Culinary Student/US$450
Gourmet Guest/US$450
|
After availability is confirmed, a non-refundable deposit of
30% per person and the completed and submitted
registration form will secure your reservation. Deposit
is payable
at the time of booking and booking will not be accepted without a
deposit being made. Final payment is due in full ten weeks prior to your
arrival date. If the balance remains unpaid, we reserve the right to cancel
the booking and retain any deposit paid. |
| 2008 DATES |
INCLUDED |
SPRING
March 8-15 *Special Red Wine Diet Week
April 6-12
April 13-19
April 20-26
April 27-May 3
May 4-10
May 10-17 *Special Red Wine Diet Week
May 18-24
May 25-May 31
June 1-7
June 8-14
AUTUMN
September 7-13
September 14-20
September 21-27
September 28-October 4
October 5-11 (*Fully Booked)
October 12-18
October 19-25
October 26-November 1
November 2-8
|
*Six (6) nights' accommodation
*Six (6) hands-on cooking lessons
*All food and wine consumed at the
school
*Transportation for scheduled excursions *Airport transfers from Pisa
or Florence *Each student will receive a customized apron, a cookbook filled with
the recipes of the week, and a certificate of culinary achievementAirfare,
entrance fees to various museums and sites, lunches, selected restaurant visits and personal expenses are not included. |
For further inquiries or to register, click here.
CANCELLATION POLICY
Cancellation must be made in writing and any such notice will
become effective from the date of receipt. We reserve the right to
charge cancellation fees as follows:
Up to 56 days prior to departure date: 30% payable
Between 55 and 32 days prior to departure date: 60% payable
31 days or less prior to departure date: 100% payable
Travel insurance is highly recommended.
CLIENT REMARKS
|
