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Traveling to Tuscany with Oldways and celebrated chef Jody Adams unveiled new layers of the cuisine of this quintessentially Italian region. Based in Florence, we roamed its Renaissance-era streets, from the Mercato Centrale to the Uffizi. Day trips took us to San Gimignano, city of towers; to Siena for an olive oil tasting; and to Badia a Coltibuono for a wine tasting and vineyard vist. Cooking classes with Jody rounded out our itinerary and celebrated the unique relationship Italians have with their food.

Day 1
Travelers arrive at the four-star Grand Hotel Baglioni in Florence. Welcome reception. Dinner at third-generation family restaurant CammilloTrattoria.

Day 2
Guided walking tour of Florence. Afternoon free. Dinner at Olio & Convivium, including “Introduction to Tuscan cuisine” with the chef.

Day 3
Tour of Mercato Centrale with Judy Witts of Divina Cucina; lunch from the bounty of the market. Hands-on cooking class with Jody Adams at Apicius Culinary School, followed by dinner.

Day 4
Travel to Badia a Coltibuono, a hilltop estate featuring a cooking school, vineyard and oilve grove, for a cooking class, lunch, and wine tasting. Visit to San Gimignano on the way back to Florence, where dinner is on your own.

Day 5
Walk to the Uffizi for a tour of the museum. Free afternoon. Dinner at Zibibbo Trattoria.

Day 6
Travel to Siena. Olive oil tasting with Francesco Bonfio. Lunch at Osteria Le Logge. Free afternoon in Siena. Dinner at Il Cibreo in Florence.

Day 7
Cooking class at Angels Ristorante, followed by our last lingering Italian lunch. Afternoon and dinner on your own.

Day 8
Say our farewells and leave for home.

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Toscana Culinara Program

This program provides a day-by-day itinerary of the trip and information about the culture and foods of Tuscany.

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Click on any photo below to view a photo album of the trip.