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3 days courses With a tuscan flavour - Learning from the "massaie" (country women) 3 days on a farm in Chianti, Course participants can savour the gastronomic traditions handed down by the country women of the Sienese countryside. |
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Alfredo Tesio, jounalist, is the Rome correspondent
for Danish radio and television and the author of 14 books on Italy and
Italian food and wine. Helle Poulsen Tesio, gastronomist, is the author of 8 books on Italian cooking and is a teacher at a Rome cookery school “A Tavola con lo Chef”. |
| Programs: 1th day 3.00-4.00 pm Arrival, greetings, welcome drink, presentation of the course in the "Sala degli Stemmi" (Hall of the Coats of Arms) 4.00-4.30 pm tour of the estate "Fattoria del Colle" 5.30 pm The Massaie make pasta. Sienese pinci (traditional home made pasta) are compared to fettuccine and other kinds of noodle-type pasta. 8.00 pm Dinner; pasta of the day and traditional dishes. Wine-Chianti. 2nd day 8.00 - 9.00 am Italian Breakfast 9.30 - 12.00 am Tuscan crostini (Tuscan bread with savoury topping), bread and pappe (a kind of thick bread soup). The bread is baked in a wood fired oven on the farm. 1.00 pm Lunch - sampling the morning's preparations. Suggestion for accompanying wines. 5.00 pm Shopping in the local villages of Trequanda and a visit to the 14th century church of St. Peter and Andrew. 8.00 pm Dinner in the “Osteria di Donatella” accompanied by the estate’s wines (Sanchimento, Leone Rosso) After dinner, a game of “Panforte”. 3rd day 8.00-9.00 am Italian breakfast. 9.00-10.30 am Vvisit to the Chianti vineyards, olive groves and white truffle reserves. 10.30 am La Scottiglia (a type of country style stew). Tuscan cantucci and Italian tozzetti (hard sweet biscuits). 1.30 pm Lunch - tasting the days specialities. Wine - Brunello di Montalcino. 5.00 pm Awarding the diplomas and farewell, accompanied by cantucci and “Vin Santo della Fattoria” (Tuscan dessert wine). . |
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For information and booking, please contact:
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