In the last thirty years, Tuscany has been at the center of a revolution in the art and science of the cultivation and preparation of food. With its emphasis on fresh, locally grown ingredients, brilliant tastes & textures, and novel pairings of flavors with local wines, Tuscany is now one of the most important food centers in the world.
Through the contacts of our hosts we have arranged afternoons devoted to experiencing these wonders first hand and hand to mouth. Each weekday afternoon a group of about twenty will visit a different location, so that by week's end everyone will have had the opportunity to visit each of these varied spots.
At each of the locations the chef will demonstrate or explain (in English) the methods and ingredients used in preparing our lunch. In the course of the afternoon we will visit the estates and cellars that produce the wine, cheeses, olive oils and fresh produce used in our lunch. We will learn about the various varietals of wine grown here and learn why the chef has made the particular pairings of wines with our meal.
For those who desire a more hands-on experience we can arrange for groups of four to eight to depart the Castle early and take a detailed cooking class based on the foods that will be served later in the day.
An Excursion to Avionese
Those who sign up for the cooking class (minimun 4 people max 8) will depart Gargonza at 9am and join the chef in his kitchen for a morning class centered on the food to be prepared for the rest of the group. At about noon the other 15 or so people will depart. When we arrive at the winery, starters with the first pairing of wine will be served on the terrace overlooking the vines. During this time the chef will explain what he and his students have done that morning. After the starters there will be a walking tour (30 minutes). Then the group will be seated in a lovely pavilion with views into the Chianti countryside.
After the main course and another pairing of wine there will be a couple of Neapolitan songs, perhaps some violin & accordion music, followed finally by desert and the last wine pairing. We hope to get you back to Gargonza in time for a brief nap or game of Bocce ball at the Castello. Our other excursions will follow this same pattern but each day will have a different focus. (olive oil, cheeses, pasta making, etc.)