Italian cooking holiday, small group
Description of Italian cooking holiday, small group
This small group Italian cooking holiday is an immersive seven days of tastings, workshops, cooking classes and exceptional eating. You will be based in a quiet and little known part of southern Tuscany, where you will meet superb local chefs, winemakers, producers and makers. This is a chance for anyone who loves Italian food to meet the people who know it best, learning the ancient methods fascinating stories behind this regionís local dishes and ingredients.
Accommodation is in lovely apartments with a backdrop of olive groves, and a pool thatís available to use from June to September. Your hosts are Oli and Flo. Oli is an experienced chef and pasta maker and Flo is an events organiser from London. They believe in offering responsible, intimate experiences of Tuscanyís food, with personal cooking instruction from a chef and pasta maker, and behind-the-scenes tours of local, small producers. Their aim is to provide an understanding of the details and traditions of food production in this part of Italy and to offer cooking classes that will equip you with the skills to create amazing food forever. They also place sustainable food production at the heart of this holiday, and this is vitally important to all the producers youíll meet, too. Each one respects nature, uses green energy and prioritises quality and integrity in all they do.
Check dates, prices & availability
3 Reviews of Italian cooking holiday, small group
Reviewed on 18 Sep 2021 by Carol MooreIt was definitely the sojourn of a lifetime. Read full review
Reviewed on 09 Sep 2018 by Anita StubbsExcellent! We went with high expectations and were not disappointed. Read full review
Reviewed on 04 Jul 2018 by Ed ErlExcellent! A very relaxed yet busy itinerary. Very knowledgeable people who are passionate about the area and what they do. Read full review
PlanetWe are passionate about connecting people with the source of their food, emphasising the importance of respecting ingredients and the environment that creates them. We only promote businesses who are at minimum organic or preferably use green energy and/or sustainable innovation. Our producers not only make magnificent food, but respect nature, innovate with clean energy, and put quality and integrity above profit margins.
Our courses include meeting fishermen who are fighting the destruction caused to the marine environment by trawler fisherman, mozzarella farmers making biofuel from their own buffalos' waste, olive oil producers using the stones of the used olives to power their factory, rice growers who use only ancient techniques, and beer brewers who power themselves from the earth's geothermal energy.
We use more or less only local products for our cookery lessons and the meals we cook for the guests and stick to the seasons so as to keep food miles low.
We have a very low footprint, are completely paperless and avoid air travel where possible.
PeopleIn our day to day operations in southern Tuscany, we provide business and exposure for small, sustainable and responsible businesses who are operating in an economically challenging environment.
Young people are abandoning this area due to a lack of opportunities, and we hope we can help combat this difficult local situation.
Our aim is that our guests have a memorable experience, while we also drive business towards people who are doing business in a way that is sustainable and responsible.
Our profit-based business activities in Italy have their own social positive impact in terms of connecting people to positive and sustainable ways of producing, consuming, and understanding food. However we also aim to have an equally powerful positive nonprofit social impact.
Both founders Oli and Flo have worked in a number of capacities using food as a force for good, including running food programmes in refugee camps in France and running healthy food cooking classes for children in deprived areas of London.
We aim to use this experience, and the reach we can develop through our business activities, to use food as a power for good working with, for example, refugees, children with disadvantaged backgrounds, people with learning disabilities, and ex convicts looking for social and economic reintegration.