See: Villa Rubbiano
The Itinerary
Breakfast
Lunch
Dinner
If you would like to request special lessons not included here - just ask! Remember, all the accommodations are self-catering so you can prepare meals in your room - including breakfast.
Breakfast service is available - just ask!
SATURDAY
-
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 companions with time to settle in and relax
-
Tour of Villa Rubbiano estate
-
Cooking demonstration - kitchen tour
-
Welcome aperitivi and orientation before dinner
|
Welcome dinner - cooking demonstration Spaghetti - simple, sexy and sumptuous Insalata - from garden greens Irma la Dolce - gelato e cake |
**
SUNDAY
-
Breakfast on your own
-
Chef’s tour of Lucca visiting gourmet suppliers and producers for tastings
-
Lunch on your own
-
Return to Villa Rubbiano
-
Hands-on cooking lesson and preparation of dinner
-
Aperitivi and dinner
|
Lesson 1
Tagliatelle
with home
grown
tomatoes and
basil
"Toppe" (
flat square
pieces of
pasta) with
fresh
zucchini and
zucchini
flowers .
"Pollo alla
cacciatore" (
huntsmans'
chicken) raw
cut pieces
of chicken
pan fried
with wine,
small red certaldo
onions,
homegrown
tomatoes and
black
olives.
Irma's
yogurt cake
with bitter
chocolate
sauce.
|
**
MONDAY
-
Breakfast
-
Depart for a Chianti adventure stopping off at an enchanting market town as well as renowned vineyard for wine-tasting and lunch.
-
Lunch on your own
-
Return to Villa Rubbiano
-
Leave Chianti and return home to prepare an informal pizza dinner at Villa Rubbiano.
|
Lesson 2 Making pizza dough Preparing the pizza sauce Selecting the ingredients |
**
TUESDAY
-
Breakfast available
-
It's off to Florence to visit the incredible Marcato Centrale
-
Lunch on your own in Florence
-
Hands-on cooking lesson and preparation of dinner
-
Aperitivi and dinner
|
Lesson 3
Trenette al
pesto- long
thin flat
pasta with
pesto sauce.
Braciole
rifatte -
fine slices
of chianina
beef fried
in extra
virgin olive
oil and
cooked in
home grown
tomato
sauce,
served with
green beans
"All
uccelletto"
with
Certaldo
small red
onions and
tomato.
Sformatini
al
cioccolato
amaro con
scorza
d'arancio e
cointreau -
little cups
of rich
chocolate
mousse with
orange zest
and
cointreau.
|
**
WEDNESDAY
-
Breakfast
-
Leave for San Gimignano - visit local markets and stores
-
Lunch on your own
-
Hands-on cooking lesson and preparation of dinner
-
Aperitivi and dinner
|
Lesson 4
Crostini ai
fegatini -
crostini
with chicken
livers,
capers,
anchovies
and vin
santo.
Crespelle
alla
fiorentina
with spinach
and ricotta
filling in
homemade
tomato and
basil sauce.
Bistecca
fiorentina
(famous
Tuscan cut
of steak)
with mixed
seasonal
grilled
vegetables
from the
estate
vegetable
garden.
Zuppa
Inglese - "
english
pudding-"
Italian
style, with
sponge
fingers
dipped
in coffee
and
amaretto,
flakes of
bitter
chocolate,
confectioner's
custard and
whipped
cream.
|
**
THURSDAY
-
Breakfast
-
Excursion to local castles and estates including Castello Coiano for wine and olive tastings
-
Lunch at L'Appalto for Tuscan specialties
-
Hands-on cooking lesson and preparation of dinner
-
Aperitivi and dinner
|
Lesson 5
Irma's
lasagne with
the
preparation
of "sugo
toscano" (
minced beef,
carrots,
onions,
parsley,
celery and
red wine)
Melanzane
alla
parmigiana
,using
vegetables
from the
estate
vegetable
garden,
homemade
bechamel and
tomato and
basil sauce.
"Polpettone
toscano"
tuscan
meatloaf
with sweet
red onions
form
Certaldo in
a sauce.
"Il Tronco
di Irma"
chocolate
hazelnut pud
with whipped
cream and
amaretto
biscuits.
|
**
FRIDAY
-
Breakfast
-
Excursion to the ancient Etruscan city of Volterra
-
Lunch on your own
-
Hands-on cooking lesson and preparation of dinner
-
Aperitivi and final nights dinner and "show" produced by you and your companions in our Enoteca
|
Lesson 6
"'Spaghetti
alle vongole
veraci e
zucchine"
spaghetti
with clams
prepared
with
garlic,flatleaf
parsley,white
wine and
finely
sliced baby
zucchini.
Locally
caught "Pesce
all'isolana",
oven roasted
fish
prepared
with lemon
and
rosemary, with
fine slices
of potato,
olives,
capers and
cherry
tomatoes.
"Crema di
limone".
|
SATURDAY
-
Breakfast
-
Transfers to your next onward destination.
