Itinerary

Day 1 – Saturday

• Meet Bus and group at Fiumicino Airport FCO
• Visit the village of Orvieto with time on your own to shop, explore the Duomo and have lunch
• Arrive mid-afternoon at the Villa
• Welcome Cocktail and Villa Tour
• Settle In
• Buffet Dinner – Large Antipasto assortment with Eggplant Parmesan
• After Dinner Drinks and Itinerary Briefing

Day 2 – Sunday

• Breakfast at the Villa
• Tour Il Casale, a small farm near Pienza run by Sandra and Ulisse Brandli (Swiss Expats) who follow organic and free range guidelines. See how ricotta cheese is made and taste foods grown and produced on the farm including: ricotta, honey, pecorino, goat cheese, homemade bread, wine and olive oil.
• Visit Monticchiello, a nice small village just outside of Pienza with outstanding views out over the surrounding hills, mountains and valleys. Stroll through the small village and end up back at the small Osteria “La Porta” for a light lunch or coffee.
• Visit historic Pienza with it’s vast shopping area including a wide array of food shops featuring local Pecorino cheeses, wines and meats.
• Cooking Class at the Villa with chef Michael. Assist Michael in preparing the four-course dinner menu of the evening.
• Four Course Dinner at the Villa, see menu in chart below
• After Dinner Drinks and Itinerary Briefing

Day 3 – Monday

• Breakfast at the Villa
• Visit Agricola Fontanelle in Chianciano. Tour the farm and visit with the three Rosati brothers as they discuss their roles on the farm. Taste olive oil, local wine and pet the Cinta Senese pigs with their “white belts.”
• Stroll through the old town of Chianciano and enjoy a light lunch or coffee.
• Cooking Class at the Villa with chef Michael and the Villa’s chef Marcella. Marcella has had her recipes published in a book “Flavours of Tuscany” by cookbook author Maxine Clark and loves to share her Tuscan food knowledge and stories. Marcella will demonstrate the making of Pici pasta, a rustic Tuscan spaghetti which is perfectly paired with a Ragu made from locally hunted wild boar. Everyone will get a chance to roll out their own pici pasta and help Chef Michael with the other three dinner courses.
• Four Course Dinner at the Villa, see menu in chart below
• After Dinner Drinks and Itinerary Briefing

Day 4 – Tuesday

• Breakfast at the Villa
• Visit the village of Cetona and take part in a guided tasting including Vin Santo and Muffato (dessert wines that go well with Pecorino cheese) at a local shop “Le Tre Case” with Loredana, the shop owner. Then, visit with Maurizio, who produces homemade jams and preserves. Stroll through the town.
• Cooking Class at the Villa with chef Michael. Assist Michael in preparing the four-course dinner menu of the evening.
• Four Course Dinner at the Villa, see menu in chart below
• After Dinner Drinks and Itinerary Briefing

Day 5 – Wednesday

• Breakfast at the Villa
• Excursion to Siena and visit to the morning market in Siena. Taste the Porchetta sandwich (made from whole pig roasted on a spit), a regional delight. Town Exploration and lunch on your own in Siena.
• Cooking Class at the Villa with chef Michael. Assist Michael in preparing the four-course dinner menu of the evening.
• Four Course Dinner at the Villa, see menu in chart below
• After Dinner Drinks and Itinerary Briefing

Day 6 – Thursday

• Breakfast at the Villa
• Excursion to Montepulciano morning Market. Montepulciano and Nobile wine tasting at a historic wine cellar “Cantina Redi.” Visit Piazza Grande and the local shops within easy walking distance including Tuscany’s only surviving coppersmith and our favorite ceramics store “Creazioni D’Arte.” Town Exploration and lunch on your own.
• Cooking Class at the Villa with chef Michael. Assist Michael in preparing the four-course dinner menu of the evening.
• Four Course Dinner at the Villa, see menu in chart below
• After Dinner Drinks and Itinerary Briefing

Day 7 – Friday

• Breakfast
• Excursion to Montalcino. Montalcino and Brunello wine tasting at Ciacci Piccolomini d’Aragona.
• Cooking Class at the Villa with chef Michael. Assist Michael in preparing the four-course dinner menu of the evening.
• Four Course Dinner at the Villa, see menu in chart below
• After Dinner Drinks and Itinerary Briefing

Day 8 – Saturday

• Breakfast
• Depart Villa at 9:00 a.m. to Rome

Weekly Dinner Menu

Day 1 – Saturday

• Buffet Dinner – Large Antipasto assortment including: local Cheese Board, Sliced Cured Meats, Olives, Marinated Vegetables, Eggplant, Artichokes, Peppers, Mushrooms, Bruschetta and Crostini, Focaccia and Eggplant Parmesan

Day 2 – Sunday

• Fire Roasted Radicchio with Pancetta and Fresh Pecorino “Gratinato”
• Fettucine with a Creamy Prosciutto and Roasted Pepper Sauce
• Tuscan Roasted Pork Loin with Rosemary Polenta
• Almond-Ricotta Semifreddo with Almond Macaroons

Day 3 – Monday

• Baked Artichokes with fresh Ricotta, Aged Pecorino and Italian Herbs
• Roasted Bell Pepper, Arugula and Grilled Eggplant Salad
• Handmade Tuscan Pici Pasta with a Wild Boar Ragu
• Skillet Baked Pears with melted Pecorino, Walnuts and Montepulciano Plum Jam

Day 4 – Tuesday

• Tuscan Onion Soup with a Pecorino Crust
• Porcini Mushroom Ravioli with a Pine Nut-Brown Butter and cured Fontanelle Lombo
• Pork Saltimbocca with Prosciutto, Fontina cheese and fresh Sage
• Frittelle di Riso – Rice Fritters with Vanilla Gelato

Day 5 – Wednesday

• Pizza Night – savory and sweet pizzas

Day 6 – Thursday

• Bruschetta
• Pan-Crisped Spinach Gnocchi with Italian Seafood
• Fire Grilled Cinta Senese Pork Chops with an Eggplant Caponata
• Italian Zuccotto with Candied Citrus Peel and Chocolate

Day 7 – Friday

• Seafood Risotto with Shaved White Truffles
• Farro Salad with Buffalo Mozzarella and Oven-Roasted Cherry Tomatoes
• Grilled T-Bone of Chianina Beef with Pesto
• Salted Caramel Budino (Italian layered pudding)