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Cooking in Tuscany and the Cinque Terre with Chef Paolo Monti 06 -13 June 2010 Travel Agents Welcome     
| | 7 nights full board "All Inclusive" program - A great Tuscan Cooking and Wine vacation in Tuscany and the Cinque Terre with Chef Paolo Monti. In this comprehensive "Hands On" cooking tour, you will learn the best of "Tuscan and Ligurian Cooking" with 4 exciting italian cooking classes: traditional, Tuscan, Pasta and Fish Cooking Classes with effervescent Chef Paolo Monti, all together more than 50 recipes! Fish and vegetable market visits, 2 winery visits, excursions to Lucca, Parma, Modena and the cinque Terre Villages . | Program | Day 1 Sunday - “Welcome to Italy !  
 
|  Check in at Hotel Carignano in Lucca. meet the other participants at 7.00 pm for aperitifs, followed by Welcome Dinner with Chef Paolo Monti. | Day 2 Monday - The main ingredients and Sauces Class
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| | 9.45 am Hands on cooking lesson with Chef Paolo Monti followed by lunch. This class is very important, we will start with lesson on the origins of the Cucina Italiana, the main ingredients, fresh herbs, an Extravirgin Olive Oil seminar, explaining how extravirgin olive oil is made and taste a dozen different olive oils to recognize the differences according to where they are produced. We will then start cooking some of the most important sauces of Italian and Tuscan cooking. Have a light breakfast! because we will make 14 recipes and we will taste all of them ! Afternoon excursion to Lucca and guided tour of the city. Dinner with typical Lucchese cooking at Osteria Baralla. | Day 3 Tuesday - “Tuscan Cooking"    
| | 10.00 am Hands on tuscan cooking class about typical Tuscan Cuisine, we will make crostini ai fegatini, crostini alle melanzane, al pomodoro, Panzanella: the famous tuscan bread salad. We will hand make the local vegetable ravioli and a delicious aromatic meat ragù from Lucca with unusual spices, for main dish Arista di Maiale: loin of pork with typical tuscan herbs. For dessert we will make Cantuccini also know as "Biscotti". Afternoon: free to relax, perhaps with a bicycle trip along the river or free to walkbout in Lucca. Dinner at La Cantina di Carignano. | Day 4 Wednesday - Prosciutto, Parmigiano and Balsamico Tradizionale di Modena - |      | | 06.15 am Breakfast, 06.30 am departure for Trip to Langhirano (Parma) for to visit Bertinelli Parmigiano Reggiano Dairy and a "Prosciutto di Parma" maker, Drive to Modena to visit Acetaia Pedroni and lunch at the "Osteria di Rubbiara " with fresh home made pasta and local specialties, meet the "eccentric" owner! After lunch we visit the barrel rooms where the original "Aceto Balsamico Tradizionale" is made, an ancient tradition going back to the Roman Times...and of course taste it! Return to Portovenere for dinner. | Day 5 Thursday - Fresh Pasta, Focaccia and vegetables class     
| 10.00 am Fresh pasta and focaccia class wirth fettuccine, and ravioli, maging focaccia dough and baking. Vegetable class with preparation of vegetables: spinach, cauliflower, broccoli, zucchini, cannellini beans, borlotti beans, chickpeas, boiled, sautè, grilled, baked and au gratin.
| Day 6 Friday - “La Spezia fish Market "    
| 8,00 am departure for La Spezia to see the fish and vegetable market, for italian vegetables, herbs and fruit, salami and cheeses, but mainly to learn how to recognize fresh fish and less then fresh fish! See different types of fish and what they are used for. Return to Portovenere, free to walkabout in Portovenere and enjoy the fresh focaccia from the various "Focaccerie". 5,30 pm cooking class with italian seafood recipes follwed by dinner. | Day 7 Saturday - “The Riviera and the Cinque Terre"
  
| 9,45 am board board the boat to visit the Cinque Terre Villages, Visit Manarola and Vernazza, wine tasting in Monterosso, return to Portovenere in the afternoon. 8.00 pm Farewell dinner and presentation of certificates on the hotel's Terrace.
| | The cost | for the 7 day package with 4 hands-on cooking lessons, half board, wines and tours included: € 1890 per person in double room. Single room surcharge € 45 per night - the course is subject to a minimum number of participants. A deposit of Euro 600,00 is required at time of reservation. Balance is due on arrival. |
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