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 Casa Felice Matteucci
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Sally with Chef Valter
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Special Optional Weekend in Florence Before Chef Valter's Program
- Private van transfer from Florence Airport to the elegant Lungarno Suites located steps from the Arno River and the Ponte Vecchio.
- Two nights accommodations with fully equipped bar and kitchen and continental breakfast included.
- Dinner Friday evening at Trattoria Cammillo, one of Florence's oldest and most regarded dining establishments.
- Dinner Saturday evening at Osteria Tornabuoni, located in Florence's most elegant shopping district and noted for its fine food, wine and stunning
ambience.
- Transfer to Lucca by private van to Chef Valter's Casa Felice Matteucci
$820.00
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Sally Maraventano Presents her 55th Tour of Italy:
Cooking with the Tuscan Chef
Chef Valter Roman in Lucca
April 17-24, 2010
Join Sally Maraventano for an exciting culinary tour to Casa Felice Matteucci, a Tuscan gem tucked away among the folding Lucchese hills in Lucca. The
six individually styled double bedrooms all have private en-suite bathrooms.
The villa comprises of lavish accommodations, chef's choice kitchen, large domed dining room and sun lounge, formal lounge and TV/reading room. The villa is your home for the week. Chef Valter Roman and his charming wife Julia will guide us through our six-day hands-on cooking program in the beautiful open kitchen of the villa.
Kitchen studies are enhanced and complimented by a special touring program to some of the most enchanting and personally selected towns, markets, vineyards and other
hidden treasures of Tuscany
SATURDAY April 17
Depart for Italy.
SUNDAY April 18
Transfers from Pisa or Florence airports/train stations for arrival at the villa around midday for a welcome buffet lunch.
Buffet lunch - meet your hosts & cooking colleagues with time to settle in and relax before the first hands-on cooking lesson.
Hands-on cooking lesson with preparation of a Welcome dinner
MONDAY April 19
After breakfast a special themed cooking lesson - PASTA and its Sauces.
Lunch alfresco followed by a chef's tour of Lucca visiting gourmet suppliers and producers for tastings
Hands-on cooking lesson and preparation of dinner menu.
TUESDAY April 20
Breakfast available followed by a specially themed hands on PASTRY cooking lesson.
A boat trip along the Ligurian coast and the world heritage site of the five cliff-clinging villages of the Cinques Terre with a visit to a local vineyard
and a picnic lunch
Leave Lerici and return home for an informal pizza supper in the lively village trattoria.
WEDNESDAY April 21
Breakfast available followed by a chef's tour of the bustling market town of Pistoia to choose fresh produce for a kitchen challenge where students and chefs
work together to prepare a buffet lunch with items found at the market.
Lunch followed by free time to relax.
Hands-on cooking lesson and preparation of FLORENTINE STEAK dinner.
THURSDAY April 22
Breakfast available. Gourmet adventure in the Garfagnana stopping of at Devils Bridge at Borgo Mozzano before visiting Caseficio Bertagni, a traditional
cheese producer, making cheese from sheep, goat and cows milk. This is followed by a visit to the Antica Norcineria Bellandi who have been specializing in salamis and hams since 1945. Specially selected tasting menu
for lunch at Il Vecchio Mulino where pilgrims and travelers have stopped to eat, drink and rest since the 900's.
Hands-on cooking lesson and preparation of FISH supper.
FRIDAY April 23
Breakfast available. PASTRY and DESSERTS COOKING LESSON
Lunch followed by an afternoon in the Montecarlo Hills that surround Lucca visiting a vineyard dating back to the 16th century. Rich in minerals and
family traditions handed down through the generations, the hills of Matraia and Montecarlo are a natural amphitheater of terraces that help create unique and distinctive wines and olive oils of noble character.
You will follow the grapes journey as it travels from the vineyard through the cellar to the finished wine and enjoy a tasting of several wines.
Cooking lesson and preparation of dinner
Farewell drinks, graduation ceremony and celebration dinner
SATURDAY April 24
Breakfast available and transfers to your next onward destination.
Quoted rates are for a 6 day (Sunday to Saturday) hands-on cooking course with luxury en-suite accommodation, all meals taken on-site (breakfast each
morning, lunches & dinners), house-wine & soft drinks, the cost of pre-arranged restaurants, transfers to/from Pisa or Florence airports & Pisa, Florence or Lucca train stations, transport for all
organised outings, guided tours & entrances to museums as arranged, wine tours/tastings.
On arrival, each student is presented with a course guide, a cookbook of course recipes & an apron. Graduation certificates are presented on final evening.
This fabulous tour is limited to 10 participants. Sign up soon! Land cost is $3,950 per person, double occupancy, including
all VAT taxes. $450 Single Supplement
Airfare not included.
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