ITALY

Reggello is home to the "Green Gold of Tuscany" with a rich history of olive oil production dating back to the 15th century.  Olive expert Paolo Mori of Frantoio Masaccio will teach us about the four varietals they grow and the evolution of how olive oil is produced,

Villa Travignoli has a 550+ year history of producing wine in Chianti, and even has evidence of wine consumption dating back to 500 BC.  After enjoying and learning about their commitment to honoring tradition we will have lunch at Il Quartino, where we can sample wine for all over the region.

World renowned butcher Dario Cecchini will have his team prepare a feast of his favorite cuts right in front of us.  He pays homage to the animals that go through his shop respecting their lives, and truly practicing nose to tail eating.

Daily classes will utilize items we procure on our daily adventures, and culminate in a delicious group feast nightly.  We will fire up the Valoriani ovens at Scuola Focolare at Fattoria deli Usignoli to make traditional Tuscan recipes.  From pizza to steak fiorentina, as well as braised rabbit and cherry clafoutis.

Five generations of history that combine tradition and innovation spanning more than a century will be shared with us at the Valoriani factory, the heart of Mugnaini ovens.  Witness the one oven factory that makes all their own refractory materials in the world.

Since 2004 Laura Peri has been one of Italy's champion producers of birds, which include heirloom chickens, ducks, guinea fowl, and pigeons raised on her farm with passion and determination.  She manages the entire process of her birds from reproduction to slaughter.  Laura's poultry is sought after in restaurants and markets throughout Italy.