Family Cooking Week
with Pamela and Alaia in Tuscany
Euro 1850 per person (second child half price) includes five nights shared accommodations (1 family/apartment), all breakfasts, all lunches, two dinners, and ground transportation to scheduled events (* see note below). Summer garden mini-workshops, topics include grilling, salads, gelato, canning and jams - Info on request.
Pamela Sheldon Johns and her daughter, Alaia, invite you to spend a week learning about the food of southern Tuscany. Kids from 7 to 97 are encouraged to participate in this fun, hands-on approach to learning about the culture, history, and food of Tuscany.
First on our agenda is to head to Chiusi, the heart of the Etruscan world. We will take a field trip to see the Etruscan tombs, the museum, and the underground labyrinths. At a lakeside trattoria over lunch, we will learn about the food the Etruscan's might have eaten 2,500 years ago.
Morning arrivals. Welcome to Poggio Etrusco. We hope you will enjoy the grounds of our 15-acre working olive farm. During our week together, we hope you will begin to feel some of the passion of our local food artisans and understand their connection to the land. The message is pure and simple… sitting at the table together, eating in season, using quality ingredients, and treating them simply.
Today we learn to make pici, the handrolled pasta of this region. While the kids are rolling out pasta (parents will help, too!), the parents will learn the classic aglione sauce (tomato and spring garlic). Lunch will also include a classic braised pork loin and a wonderful white chocolate mousse.
Our morning starts with market day in Chianciano Terme to purchase the ingredients we need to prepare our lunch. After the market we will return for hands-on cooking class to make Ribollita.
This morning we will take a visit to a La Macina, a nearby antique frantoio (olive pressing mill) for a demonstration and olive oil tasting, then return to fire up our wood-burning pizza oven. Our hands-on lesson includes how to make the dough and properly stretch out pizza with the classic toppings. As the dough is rising, we will prepare a salad and biscotti, then eat the pizza al fresco.
Today we explore the charming Renaissance hilltown of Pienza, famous for its Pecorino cheese. We will learn about pecorino cheese and salume from an artisanal cheesemaker.
After lunch, we will have free time at Poggio Etrusco. Our farewell dinner is at Tre Stelle, a local restaurant with tables in the garden and swings and slides for those who want to indulge.
*Note: We can pick you up and drop you off at Chiusi train station (halfway between Rome and Florence), however you might like to consider a rental car for afternoon/evening independent time. Each apartment has a kitchen, so if you are content to 'stay home' after the scheduled events, you can relax, swim, take walks, and cook for yourself on the four nights that events are not scheduled.