The Cooking
and Wine Tour includes:
-9
nights in 3 star superior and 4 star hotels in full board,
beverages with meals included,
-
5 practical cooking lessons of Italian
Cuisine in Tuscany, Emilia-Romagna, Liguria
and Piemontedelicious gourmet recipes with
pasta, fish, meat, desserts - both
traditional and modern recipes.
-
The
italian recipes selected are surprisingly easy to prepare, at the same
time of great effect and taste.
-
The course is based on learning "Instinctive
Cooking" with the use of fresh
herbs and the freshest ingredients.
The
course includes also :
-
Excursions to Siena,
The
Chianti Wine production area, Barolo
Wine production area
-
Visits to Prosciutto di Parma,
Parmigiano
Reggiano and Balsamic
Vinegar production facilities in the Parma
area .
Excursion
to the Cinque Terre villages
by boat weather permitting
I
hope to be able to share my love and passion for Cucina Italiana with you
and look forward to receiving your inquiries and reservations, until then...
Buon
Appetito!
Chef
Paolo Monti
Reservations
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The
cost *
for the 9 nights
package with all meals, wines and tours
included costs: €2390 per person in double
room. Single room surcharge is €
45 per night - All air tickets and transfers
to and from the airport are an additional cost, the cooking and wine tour
is subject to a minimum number of participants. Reservations
The
Program
Day
1 “Welcome Dinner”
Day
1 Arrival and Check in at Hotel Carignano in Lucca, Welcome dinner
Tuscan Style in the hotel’s restaurant |
|
Day
2 "Tuscan Specialties"
10.00 am Cooking class with
Chef Paolo Monti at Hotel Carignano, Lucca.
3 pm guided tour of Lucca
a beautiful ancient walled city, Dinner with original Tuscan specialties. |
 
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Day
3
Excursion
to the Chianti winery area near Siena, wine tasting in historic wineries
in Radda in Chianti with snacks. Afternoon Guided tour of Siena,
short tuscan cooking class with chef Serena and Dinner |
  
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Day
4
8.00 am departure
with a stop in Florence for a guided tour of main important monuments lunch
on their own. 3.00 pm Departure for Parma, Check into the hotel
and Proceed to Langhirano for a short cooking class followed by dinner
at the Castello di Torrechiara with Chef Giancarlo at the Taverna del Castello |
|
Day
5
Early
morning departure to visit a Parmigiano Reggiano Dairy to see all the stages
of the making of this wonderful cheese and tasting of the finished product
and visit a “Prosciutto di Parma” producer. Short trip to Modena to visit
an “Acetaia” to see the production of Balsamic vinegar “di Modena” and
“Aceto Balsamico Tradizionale” dinner in Parma. |
 
 
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Day
6
Departure
for “ Barolo Wine Country, Check into Hotel, Visit Marchesi di Barolo
Winery, and wine tasting Light lunch. Afternoon Cooking
with chef Alessandro Sampò and dinner |
 
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Day
7
10,00
am Cooking class with chef Alessandro Sampò and lunch, Afternoon
visit Cantine Massolino and Barnbaresco winery and dinner |
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Day
8 "Portovenere and the Cinque Terre"
8.30
am Departure for Portovenere. Check baggage into the hotel,
then board the boat (weather permitting) to the Cinque Terre villages.
We will go directly to Monterosso for wine tasting and light lunch. At
3 pm board the boat to visit Vernazza and Manarola. Return to Portovenere.
Dinner with Chef Paolo Monti at the Hotel Royal Sporting . |
 
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Day
9 10,00 am Visit the Fish Market in
La Spezia followed by a fish Cooking Class with Chef Paolo Monti,
Free
Afternoon
Dinner
at the Hotel Royal Sporting |
  
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| Day
10 "Breakfast and Departure" |
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