8 - 10 March: Intensive Bread Workshop at Poggio Etrusco with master baker Marla Gulley Roncaglia. Hands-on work with starter and conventional yeast breads and other delicious creations... and bread-based regional Italian dishes with Pamela, contact us for more info
22 - 27 April: Liguria, focus on Cinque Terre and the less traveled paths
6 - 11 May: Poggio Etrusco in Tuscany, organic farmstay and exploration of Montepulciano and the surrounding area
3 - 8 June: Photography workshop at Poggio Etrusco with Robert Holmes and Andrea Johnson (contact them directly at RobertHolmesPhotography.com)
11 - 16 June: Georgia College at Poggio Etrusco
2- 7 September: Liguria, featuring Cinque Terre. Cooking, wine and dine via boats, trains, and footpaths.
23 - 28 September: Tuscany at Poggio Etrusco, organic farmstay and exploration of Montepulciano and the surrounding area
30 September - 5 October: CARz in Emilia Romagna, driving vintage cars with a foodie itinerary
7 - 12 October: Sicily... simply amazing food, wine, and culture from Palermo to Catania
14 - 19 October: La Raccolta, our 19th annual Tree-to-Table olive harvest program
21 - 26 October: Raccolta alumni, open to previous attendees of the Raccolta program
4 - 9 November: Private group
PRIVATE GROUPS OF SIX OR MORE CAN BOOK AN EXCLUSIVE PROGRAM, contact us directly for more details.
As always, one-day workshops are available (as well as B&B farmhouse accommodations) at Poggio Etrusco in Montepulciano.
in the unique culture and lifestyle of each of the twenty regions of Italy by experiencing the passion
of food and wine in the kitchen, at the table,
and in the marketplace. Each day includes either
hands-on cooking classes or demonstrations at
local restaurants, along with visits to each region's
food artisans. The classes are taught in English
or fully translated, and offer you the experience
of regional, seasonal Italian cuisine.
Courses are directed by Pamela Sheldon Johns, cookbook
author and culinary professional. A regular visitor to Italy since 1983, Pamela
has spent 25 years working there, overseeing week-long culinary programs and
exploring the backroads of Italian food culture. She lives in Tuscany with her family.
To reserve a space in a workshop, download our registration form. You may also reach us by
A $500 deposit is required to register, fully refundable
with a 90-day cancellation notice (less a $25 handling fee).
Balance of the tuition is due 90 days prior to the workshop.
Groups of six or more may book an exclusive week; please ask for details.