Short break pasta making & Italian food holiday, Tuscany
Description of Short break pasta making & Italian food holiday, Tuscany
Spend four days in a quiet corner of Tuscany, amongst never-ending olive groves and vineyards, on this short break pasta and risotto making holiday. These two key dishes are the cornerstones of Italian cuisine, and on this immersive course, you’ll have hours of close, personal and memorable cooking lessons from an experienced chef and fresh pasta maker, and will leave with the understanding and techniques to make everything from linguine to tortellini. In between tuition, meet local chefs, winemakers and farmers, enjoying a mix of behind-the-scenes tours at local producers, tastings, workshops and, of course, lots of sensational eating.
Sustainability is at the heart of our food philosophy, and all the producers we work with share this responsible drive. They make fantastic food, but they also work in harmony with the environment, use green energy, and prioritise quality and integrity.
Oli and Flo are your hosts and founders on this culinary adventure. Oli is a chef and pasta maker and Flo is an events organiser from London. Their mission is to inspire anyone fascinated by Italian food, through immersive cooking and food breaks that reveal the details and traditions of artisan food production in Tuscany.
Accommodation on this break is in lovely apartments by a pool, which is open from June to September, in the hills of southern Tuscany.
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3 Reviews of Short break pasta making & Italian food holiday, Tuscany
Reviewed on 22 Apr 2019 by Mandy KIt was not just a fabulous foodie experience but great fun cooking discovering eating and being with likeminded people. Read full review
Reviewed on 14 Nov 2018 by Diana GloriaThe focused, pasta-making instruction and recipes from Oli (and everything he cooked for us!), along with the relaxing and welcoming atmosphere created by both he and Flo made the course a truly wonderful experience. Read full review
Reviewed on 25 Sep 2018 by Philippa SchofieldThe practical cooking activities led by Oli and ably supported by Flo were an absolute pleasure - equipment and supplies were perfect, guidance was very patient, and the results were delicious! 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.