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Once you’ve decided to embark upon this culinary adventure with me, you’ll no doubt also want to know a bit more about the wonderful range of typical local ingredients and foods you’ll be using. With this in mind I’ve conceived a number of tours to complement the cooking course, to get a first-hand look at local specialties.
Would you like to visit an intimate family-run cantina, to discover their wine-making techniques handed down through the generations? Or would you prefer a guided tour of a modern estate producing one of Italy’s most renowned wines?
Perhaps you’re wondering just how the superb local pecorino cheese is made. In visiting the pecorino dairy you might be surprised to see the sheep grazing lazily in the fields nearby – a far cry from so-called ‘modern’ industrial farming methods used elsewhere!
And lets not overlook Tuscan olive oil. The quality and variety of our oil is forever increasing, and a guided tour of a local olive-press provides a fascinating look at the age-old cold-pressing techniques still used in Tuscany today. Having understood the near-alchemical processes at work in making olive oil, you’ll also have the chance to taste a wide selection of the local olive cultivars.
If, instead, you are passionate about chocolate don’t miss the trip to Florence to visit one of the most famous chocolatiers in Italy, and discover the secrets involved in transforming the lowly cacao seed into an exquisite and refined box of chocolates.
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