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Does the idea of sitting in front of a roaring fire enjoying bruschetta doused in freshly pressed olive oil and the fragrance of a hearty Tuscan stew filling the room entice you?
Then join us... |
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Acquaio at Podere Finerri
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Porcini mushrooms
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Saturday 4 November
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Transfers from Siena to Podere Finerri, an ancient farmhouse south of Siena, your base for the week.
12.00 through 15.00 open brunch. A choice in the afternoon of just relaxing or a stroll to a nearby Etruscan necropolis or for the more adventurous a long walk to the ruined medieval tower of Sant'Andrea with commanding views over the surrounding countryside. For those of you that have had gruelling journeys a relaxing soak in the nearby Thermal Baths can also be arranged. Warming dinner of simple Tuscan fare and a selection of local wines. |
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Podere Finerri
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Sunday 5 November
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A morning cooking school exploring the intricacies of the basis of Italian cooking: olive oil. Our chef will take you through a series of dishes that rely on the fresh and spicy nature of new oil.
A round of golf offers alternative for non cooks. Lunch at Finerri. In the afternoon we go to the Abbey of Monteoliveto Maggiore where for nearly a thousand years monks have been living and praying. We see the famous fresco cycle by Luca Signorelli and Il Sodoma. Dinner at a local trattoria that does wonders with Mediterranean seafood. |
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Cooking school
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Picking olives
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Monday 6 November
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By now the olive harvest is well underway.
We try our hand in the morning at picking some of the olives at Podere Finerri and then see how they are processed. We visit a centuries old olive press where the olives are still crushed under gigantic stone wheels. Lunch at a nearby alimentari. An afternoon walk towards Pienza, one of Tuscany's renaissance jewels, time for exploration and shopping before going to visit a pecorino cheese factory and then returning to Finerri for dinner featuring some of Pienza's best pecorino. |
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Chianti
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vineyards
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Tuesday 7 November
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Today we visit the heart of Chianti, Brolio Castle, where the Ricasoli family, who still own the castle, changed Chianti from a local drink to one of the world's premier wines. We visit the cellars and the family's private collection and sit down for wine tasting with an on-site sommelier. We then move on to the Badia di Coltibuono for lunch and a walk through the formal Italian garden.
After lunch you can choose a walk through the surrounding forest and vineyards to Radda in Chianti or relax and take in the views from the coach. Light dinner at Finerri. |
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