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 Florence-May  2017

6 nights  

 May 1-7  

$3,500 Four Star Hotel

$2,800 Bed and Breakfast

$2,400 Apartment

+ $300 single supplement

 

Picture yourself in class in a state-of-the-art cooking school in the most important market in Florence, the Mercato Centrale di San Lorenzo. The mercato was renovated and transformed into an incredible center for foodies which now includes the Lorenzo de Medici cooking school, where you'll be taking your class. For our class, the chef will take a page out of the recipe book, Science in the Kitchen and the Art of Eating Well, the great-grandfather of Italian cookbooks, by Pellegrino Artusi, a passionate Florentine cook and racconteur who wrote his book here in Florence in the late 1800's

 

Imagine getting a deeper understanding of the historic center of Florence and nourishing your knowledge of its culinary legacy as you stroll through its winding stone streets, tasting, smelling, internalizing the glorious history of Florence.  Our guide will tell you the incredible stories of ancient family rivalries and power that seem to come alive at every corner. 

 

Just some things we'll do:

 

  • drive to the medieval towns of the Chianti region, such as Castellina, Gaiole, and Greve.

  • savour the Brunellos, Super Tuscans, Chiantis, and Vernaccias at hilltop wineries.

  • meet Dario Cecchini, butcher extraordinaire from Panzano, who believes in the ethical treatment of animals. To quote him: “... Having respect of the animal, of its life, of its death, and using everything to the very last tendon with conscience... ” We'll feast on the special Bistecca alla Fiorentina grilled in front of us at this world famous macelleria.

  • make our own pasta and eat it with a special cinghiale (wild boar) sauce typical of the Tuscan countryside.   The cinghiale was the favorite meat in the Etruscan cuisine and Tuscans have a multitude of recipes for its use in sauces, stews, cured meats, etc.

  • dinner at the members only Teatro del Sale where local Florentines congregate. Dyed-in-the-wool Florentine Chef-owner, Fabio Picchi, well known for his world class restaurant Il Cibreo, will dispense his passionate philosophy of cooking, as well as his abundant self-serve Tuscan dinners at Il Teatro del Sale which often include performances by local artists.

  • stop in Siena, Florence's bitter rival in the 1400s, where we'll have the famous Sienese almond pastry, the ricciarelli.

  • opportunities to taste gelato at the best Florentine gelaterias.  Ice cream will never be the same for you!

  • visit to Venchi's, for chocoholics to sample Venchi's very special gianduiotti, a type of chocolate mixed with ground hazelnuts, with a texture and flavor that is hard to duplicate.

 

This trip is a special one featuring an ensemble of unique hands-on culinary experiences that we have carefully selected for you, along with the background story that will make it unforgettable for you.

It's important to sign up as soon as possible as our groups are small, between 6 and 8 persons. Let us know now of your interest in participating so we can put you down. 

 

 

Terms

  • Capacity is limited to 6-10 persons.

  • Deposit of $500 per person is required to make a reservation to confirm the Culinary Event week.

  • Reservation balance of payment is due 10 weeks prior to travel.

  • Tour does NOT include airfare.

 

After we confirm a specific week and tour, a non-refundable $500 per person deposit will confirm the event week.

We recommend traveler's insurance for an unexpected cancellation. http://www.travelguard.com