June 7 - 13, 2008 Tuscany
6 Night Private Ensuite Lodging
All Meals & Unlimited Wines at Villa
Castle Wine Tours, Tastings, Cooking Lessons
June 13, 2008 Departure Tuscany
$3400 per Person Based on Double Occupancy
Exclusive of Airfare, Includes Partial Ground Transportation
Join us on this moveable feast as we live the life dolce vita along the fabled
wine trails of the "Strade del Vino”, for an insider’s tour of Chianti Classico, the Super Tuscans, and the oldest vines of Umbria. Part two of this Vagabond Gourmet Italian wine flight begins in Tuscany, a land of Medieval castles, fortresses and towers spread across the countryside – ancient
reminders that this was the heart of the Renaissance.
For those who love wine, it's good to know that in most part of the Italian territory, the smiling, funny, red-cheeked God Bacchus has left his trail amidst centuries-old vineyards that share the landscape with olive groves and cypress trees. Our wine experts will open doors to private cellars for visits and tastings. Mark Lasky, wine educator and Italian wine expert at West Palm Wines and Beaunes Wine Bar in Florida will guide us the entire way. To add to the merriment, Giulio our Tuscan partner joins us when we arrive in Tuscany and brings with him a deep love and knowledge of this fantastic wine region and the people.
For Italians, food means joy, family and friendship. Food is weaved into their history and they are passionate about it becoming part of yours. We have created a wonderful itinerary where you'll meet local producers and growers, share their secret family recipes, and soak in a lifestyle that can only be found in this magical part of the world.
Tuscany as we know is another revered food lover’s paradise and our villa on
the outskirts of San Gimignano has the perfect kitchen for cooking together or
enjoying a glass of Super Tuscan. Relax by the pool or walk in the woods surrounding
our beautiful private estate.
Whether its potato gnocchi, osso bucco, Bistecca ala Fiorentina, truffle
pasta or “caccicucco” the spicy Tuscan fish stew, each dinner at the villa will be memorable. And desserts are never overlooked. The decadent “zucotto” is
doused with liquors, hazelnuts and of course, chocolate. All a fine prelude before
grappa and Lemoncella.
The Tuscan breakfast table each morning begins with dark rich coffee and buttery
brioche, anise flavored “brigidino”, crostatas, fresh fruits, sausages, thick ham and eggs or frittatas. The rustic breads make excellent toast for special jams, honey and fruit compotes. Plus there’s
always goodies and from the pasticceria or little surprises like baked nectarines
with amaretti.
Of course, no Vagabond Gourmet tour is complete without a serving of
fun, so we’re being joined in our kitchen by Donatella one of our Tuscan friends
and local chef.
Donatella has been cooking her entire life. In fact, making everything from scratch
the old-fashioned way is her specialty. Roll up your sleeves and see if you can
roll the pasta as thin as Donatella can? No pasta machines here! The lunch we’ll
prepare together of Tagliatelle with Fresh Tomato Sauce, Tortelli with Spinach
Ricotta and Sage Butter, Gnocchi Nudi and Cantucciini is delicious classic Tuscan
fare that will have you looking for a rolling pin in San Gimignano later.
Today, we also meet Giulio who has studied winemaking in Tuscany for several years. As a respected oenologist Giulio has intimate knowledge of the regions winemakers and delights in finding us off the beaten path discoveries.
Only a few minutes away is the towered city of San Gimignano is most of Tuscany’s
most charming villages and a treasure trove of gourmet shops for buying salumi
at La
buca di montatuto, pecorino, olive oils, and goodies from the pasticceria Lucia
and Maria’s.
Within the old walls is the Musceo della Collegiato the in famous eerie Benzzo
Gozzoli frescos of Judgment Day worth of a stop. And the gelato shop in the town
square has some of the best noccicola (hazelnut) we’ve ever eaten and definitely not to be missed. Another favorite is the chocolate maker who’s
balsamic and pepper filled chocolates are incredibly unique and a great take
home present.
Love to cook? Our kitchen stove is bubbling with a traditional and creative spins
to this robust cuisine. The abundance of fresh vegetables, herbs, meats, fish,
and local farm products is the first ingredient for nightly antipastos. In our
villa kitchen you may join our chefs in the kitchen for lessons and in preparing
some Tuscan favorites like Duck Breast in Ragu with Baked Mascarpone Polenta
or “The Torta” a decadent pasta pie layered with homemade Chinghai sausages, ham, mushroom tortellini cheese, pine nuts and spices. Try your hand at rolling pasta for a tagliatelle with porcini and cream or the decadent Zucotto soaked with hazelnuts, chocolate and liqueurs.
Our day begins with breakfast at the Villa then we depart to meet two celebrated vintners for an exceptional day of wine indulgence and pampering.
The outstanding Tenuta dell'Ornellaia is located in Bolgheri, the birthplace
of many legendary Super-Tuscans, and is consider a must for wine connoisseurs.
The unique partnership between the ancient wine maker family Antonori and California’s
Mondavi family evolved then changed, and along the way the experimentation with
new methods and varieties has created exceptional wines.
Prized by collectors and one of the most sought after Super Tuscans the estate owners are called visionaries and leaders in revolutionizing modern Italian wine making. These great vintages still embrace their old Tuscan soul even though some argue Bordeaux varieties have no place in Italy.
Gianni Brunelli and his family expertly blend their love of food and wine by producing world class Brunello wines and one of Siena best restaurants. Whether you are a gourmand or a wine connoisseur this artisanal Brunello estate will capture your attention. Le Loggia in Siena the family restaurant is touted as having some of the best food in the region. Gianni is a good friend of Marks and we have a private table waiting for us. Gianni and his larger than life personality are eager to share his latest masterpieces, on the table, in a glass, and also an impressive art collection.
Experience the beauty and magic of Tuscany’s stunning scenery in the Val D’Orca
on the drive to Tenuta di Trinoro. The rather eccentric owner of this relatively
new estate has made an impressive entrance on the Italian wine scene. Known for
being obsessive and daring, the small producer Andrea Franchetti is making stellar
wines.
We have lunch on the estate before wandering the "Jewel of the Renaissance" Pienza
an ancient fairytale village whose streets are heavy with the smell of Pecorino
cheese. This is the Crete Sensei capital and tasting all the different types
of Pecorino cheese produced here will astound you. A true gourmet's dream is
wandering the shops filled with mushrooms, pastas, honeys, jams, cheeses and
oils
Giulio bring us to an ancient 15th century fortress once owned by the same noble Florentine family for 1000 years. The foundations of the castle were erected in the year 1260 and the imposing structure was an important medieval stronghold between the border of the Siena and Florence territories. Now owned by another prominent family who actually live in the castle, this private wine estate is rarely open. Giulio is pleased to present us with an exceptional afternoon to taste the wine and enjoy the specialties of the family cook.
For many the recipe for perfection can be found in the open-air markets where
late spring is the season for artichokes, strawberries, asparagus, squash blossoms
and arugula. Using the finest and freshest ingredients – is one of the secrets
to preparing Tuscan food.
Ask any Tuscan what their
favorite dish is and many
will say a two-pound T-bone
of Chianna beef quickly charred
over a wood-burning flame.
To the beef connoisseur, few
cuts of meat are as exceptional
as those from the cattle raised
in Tuscany’s
Chianna valley used for the
bistecca
ala fiorentina and
about as tender and flavorful
a steak you will eat. The
open fire grill in our kitchen
is perfect for grilled the
steak and vegetables with
a light balsamic glaze.
At the Enotecca in Greve we’ve
learned how olive oils are
blended using certain olives
to create the desired color
and fruitiness. For us nothing
is better than a warm bruschetta
with melted Pecorino, diced
ripe tomatoes, piled high
with arugula and drizzled
with extra fruity oil.
We offer two different options,
a day trip with Mark to visit
Umbrian vineyards, considered
to be the most picturesque
in all of Italy and home to
the area known as the "classic" zone,
the oldest and most well known
wine-producing land in the
Orvieto province. Then on
to the village of Orvieto
sitting on the same high plateau
for 3000 years overlooking
farmland and volcanic valleys.
The city since has been a
center for worship, art, and
touristy (in that order),
with its visitors becoming
intoxicated by Orvieto's character,
charm, history and-of course-renowned
Orvieto Classico wine.
If you prefer a break from
the wine tasting meet Viola,
a unique artisan that answered
the “call” to return to the soil she explains and to find a simpler life for her and children. Growing and grinding her own grains might didn’t sound simpler to us at first either, but watching the loaves rise in her old stone oven was a about as rewarding as any experience we’ve
had.
Viola will show you how to
make bread from scratch, using
the products on her land.
There is nothing quite like
the smell of fresh bread pulled
right out of the oven, is
there? In one form or another,
bread has been one of the
principal forms of food for
man from the earliest of times.
Here in Italy, there is no
exception. Like ages ago,
the making of fresh bread
is a tradition that has passed
from generation to generation,
and Viola secrets will be
passing on to you.
Delicious rustic breads with
rosemary and olives and pizza
with fresh mozzarella, squash
blossoms, and vegetables are
on today's menu. She’ll also
share some tips on using old
bread so it doesn't go to
waste. Lunch with Viola is
next with; you guessed it,
bread and pizza
Orvieto is a living museum
and one of Italy’s greatest
hilltop villages.
The city's dazzling Duomo
(cathedral) was designed ca.
1290 by the artist Lorenzo
Maitani, but it involved 33
architects, 90 mosaic workers,
152 sculptors, and 68 painters
working together for over
600 years to create the Duomo
as it stands today. It's like
the Louvre.
Several tasty, authentic food
items to pick up or sample
while in Orvieto include lumachelle
(snail-shaped rolls with ham
and cheese), tortucce (fried
bread dough), anise seed or
almond biscotti, chickpea-chestnut
soup, rigatoni prepared with
nuts and chocolate, and mazzafegate
(sweet or salty sausages).
At Vinosus, the local Trattoria
is a fine example of Umbrian
cuisine and Lucca, the owner,
will proudly tell you the
secret to life- three bottles
of Orvieto Classico wine.
Owner Benardo Barberani supplies
Lucca with all his wines from
Barberani winery and wine
shop located in the piazza
at the top of Orvieto just
across from Vinosus. This
afternoon adventure to this
ancient and wonderful city
is sure to be one of the highlights
of the trip.
In the Chianti countryside
the eye can range far across
the unfolding of hills, all
offering a spacious spectra
of color and a land offering
some of the best vines in
Italy. This ancient wine region
of is a "must do" for wine
lovers and the idyllic scenery
is exactly how we think of
dreamy Tuscany, sprinkled
with castles, hill top villages
and vine-covered valleys.
The best wines of Chianti
Classico are rich red wines
made with the native Sangiovese
grape and today passionate
winemakers have educated us
far and beyond the old days,
of a red checked tablecloth
and a candle dripping from
a bottle in a basket.
Many of the cellars date back
hundreds of years, like Fattoria
Felsina with an ancient history
as a onetime roadside hospital
manned by Benedictine monks
who tended to the sick and
weary pilgrims that passed
by. For the past three decades
however, the modern Felsina
is far better known as a producer
of one of the finest and complex
Chianti wines. Unyielding
to the temptation of producing “new age” wines
from their fine Chianti vineyards,
they continues to grow solely
Sangiovese grapes.
We have lunch at the Felsina
estate with owner Giuseppe
Mazzocolin who shows us his
exquisite estate and then
lead the tasting of his Chianti
Classico, Riserva, Riserva
Rancia and Super Tuscan Fontalloro.
In a neighboring medieval
hamlet dating back to the
1200's is the home of Princess
Coralia Pignatelli della Leonessa
who opens her home to us to
share her wines. In a land
not often associated with
women winemakers the Princess
is a stand out.
First the Castell’In Villa is one of the oldest estates in this DOC region and when this elegant Princess (actually of Greek lineage) was widowed she rose to the challenge. Perhaps it a woman’s common sense approach, number one-- hand pick the grapes at the height of ripeness and two- don’t
sell the wine until it is
ready that she has earned
the name , Princess of a Winemaker.
Only a generation ago, winemaking
was almost exclusively the
business of men. And while
women have made progress opening
up the profession, they are
still a distinct minority.
But what they lack in numbers
they more than make up for
in
Tonight we dine with the elegant
Princess Coralia Pignatelli
della Leonessa at her wine
estate, and experience a blend
of a medieval history and
modern Italian style
The Wine Leaders
Mark
Lasky’s passion has always
been food and wine. As a boy
growing up in New Jersey,
his Sicilian mother along
with his grandparents taught
him all about family traditions
with respect to cuisine and
culture. With 15+ years in
the wine industry and currently
store manager at West Palm
Wines in Tampa, Florida, Mark
is also a member of the Guild
of Sommeliers and is a wine
educator at The Tampa Wine
Institute
Giulio
Benuzzi -a native Italian
began his career as a restaurateur
in Milan at the highly respected
restaurant Le Api. Having
traveled all over Italy, his
journeys eventually led him
to Tuscany, where he soon
fell under its spell and began
another career as an enologist.
His passion for life and marvelous
charisma brings standing ovations
to each of our Italian tours.
There are very few Italian
wineries that welcome impromptu
tours, and the ones that do
generally don't make wines
you'd go out of your way to
drink. Thankfully, we have
Mark and Giulio to lead us.
A Menu Sampler
Antipasto of Baccala Potato
Cakes with Red Pepper Aioli,
Grilled Eggplant” Gateau” with
Oil Roasted Tomatoes, Mozzarella
and Arugula Pesto, “Bistecca
ala Fiorentina”, Roasted Prawns
and Vermicelli in the Style
of
“Al Covo”,
Dark Chocolate Terrine with
Balsamic Syrup and Figs
Caccicucco “Tuscan Fish Stew” ,Osso Buco with Black Truffle
Gremolata & Saffron "Strozzapretti" Mozzarella
Roulade with Oven Roast Tomatoes,
Prosciutto and Arugula Pesto,
Grilled Bass with
Roasted
Clams and Oregano, Zuppa Inglese
Cappeletti Flans with Bacon
and Pinoli,Pork Grilled with
Rosemary and Apricots Asparagus
Risotto with Summer Truffles,
Macerated Berries with Marsala
and Mascarpone, Saffron Scented
Panna Cotta with Raspberry
Sauce
Duck Ragu Braised in Chianti
and Wild Mushrooms,
Panzanella
Fettuccini with Spicy Fra
Diablo Sauce, Fried Calamari
and Roasted Garlic Aioli Lamb
Grilled with Artichokes, Lemon
and Oil
Carpaccio Style Beef
with Soft Potato Ravioli and
Truffle Pan Sauce Tuscan Style
Tomato Bruschetta with Garlic
Rubbed Cheese Toast, Grilled
Sausages with Roasted Garlic
and Mascarpone Polenta,
Wild
Greens with Fried Calamari,
Gremolata and Extra Virgin
Olive Oil, “Ribollita” Game
Birds Braised with Pancetta,
Red Wine and Onions,
Baked
Gnocchi in Lemon with Wild
Mushrooms, Hazelnut Semi Freddo
with Bittersweet Chocolate
and Frangelica
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