Short break pasta making & Italian food vacation, Tuscany

“Master making pasta and risotto, tour farms and local producers and feast on amazing food in southern Tuscany, on this immersive four day break. ”

Highlights

Undiscovered southern Tuscany | Apartment accommodation | Pool | Gnocchi masterclass | Vineyard visit and wine tasting | Buffalo mozzarella farm and producer tour | Tuscan rice farm tour | Risotto masterclass | Fresh pasta workshop | Dinner at organic family vineyard | Filled pasta workshop | Delicious feasts throughout

Travel Team

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Check dates, prices & availability

Date
Price
Basis
24 Oct 2019
700
excluding flights
Available
Click here to enquire about or book the 24 Oct 2019 departure
15 Apr 2020
750
excluding flights
Available
Click here to enquire about or book the 15 Apr 2020 departure
26 Apr 2020
750
excluding flights
Available
Click here to enquire about or book the 26 Apr 2020 departure
02 May 2020
750
excluding flights
Available
Click here to enquire about or book the 02 May 2020 departure
14 Jun 2020
750
excluding flights
Available
Click here to enquire about or book the 14 Jun 2020 departure
20 Jun 2020
750
excluding flights
Available
Click here to enquire about or book the 20 Jun 2020 departure
19 Aug 2020
750
excluding flights
Available
Click here to enquire about or book the 19 Aug 2020 departure
07 Oct 2020
750
excluding flights
Available
Click here to enquire about or book the 07 Oct 2020 departure
15 Oct 2020
750
excluding flights
Available
Click here to enquire about or book the 15 Oct 2020 departure
Vouchers
Accepted

Responsible tourism

Short break pasta making & Italian food vacation, Tuscany

Carbon reduction

Your vacation will help support local people and conservation. We must also reduce CO2. Learn about the CO2 emissions of this vacation and how to reduce them.

Environment

We 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.

Community

In 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.

3 Reviews of Short break pasta making & Italian food vacation, Tuscany

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Reviewed on 22 Apr 2019 by

1. What was the most memorable or exciting part of your vacation?


We were impressed by so many things! The attention to detail of Flo and Oli; the menus, flowers, coffees to accompany us when we cooked, being able to while away time chatting with fellow guests eating some of our cooking efforts and mostly Oli's delicious dishes with local wine Oli's patience and clear explanations ; all in a relaxed manner. As we were in a small group too we could ask away during cooking sessions and visits.

2. What tips would you give other travelers booking this vacation?


If you are going at the beginning or the end of the season think of bringing something warm and waterproof ; but we were nice and cosy indoors. Oli and Flo sent us info about this anyway before we left, so no surprises.

3. Did you feel that your vacation benefited local people, reduced environmental impacts or supported conservation?


Yes. We used local products, visited and exchanged with people committed to practices respecting the environment .

4. Finally, how would you rate your vacation overall?


Wonderful. Not just a fabulous foodie experience but great fun cooking discovering eating and being with likeminded people. We have come back with lots of lovely memories. Thank you Oli and Flo and also to our vacation companions Lynn Brigitta and Debbie .

Reviewed on 14 Nov 2018 by

1. What was the most memorable or exciting part of your vacation?


The 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. The visits to local wine, cheese, rice, and olive oil producers were well-chosen and informative. Everyone we met was really lovely and couldn't have been more welcoming. The buffalo farm tour and Daniela's delicious dinner at Podere
Ristella winery were fantastic!

2. What tips would you give other travelers booking this vacation?


Take time on course breaks to see the village of Roccatedeghri. We had a great time browsing in the village shops and walking out into the countryside. Make
room in your luggage to bring home olive oil and other goodies from the wonderful producers that Oli & Flo have included in the tours. If you're staying in
Europe after the course, definitely buy some cheese from the buffalo farm to take with you!

3. Did you feel that your vacation benefited local people, reduced environmental impacts or supported conservation?


The local food/wine producers gave us thoughtful tours and insight into the challenges of sustainable and organic farming, along with generous tastings of
their delicious products. It shows you in the most fun way why sustainable food is not only good for the environment but also tastes so much better! The buffalo farm was a particularly good tour - the cheeses they produce are incomparable!

4. Finally, how would you rate your vacation overall?


This is the perfect gourmet vacation if you want a balance between cooking instruction and tasting/touring/relaxing. Flo and Oli really look after every detail
so that you both learn new skills and tips, and also have a luxurious stay in this beautiful part of Tuscany. They have a genuine enthusiasm and commitment
to delicious, sustainable food and local producers. They were so generous in sharing their knowledge of the area and with everything related to the course.

Reviewed on 25 Sep 2018 by

1. What was the most memorable or exciting part of your vacation?


The 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! It was fun that another mother and daughter duo made up the group and we got on like a house on fire!

2. What tips would you give other travelers booking this vacation?


There is no hope of losing weight on this vacation - but the diet can wait! The visits and activities organised by Oli and Flo are very informative and provide real
insight into the local organic farming industry. There is also a lovely pool at the comfortable apartments to enjoy in the hour or two of free time each day.

3. Did you feel that your vacation benefited local people, reduced environmental impacts or supported conservation?


The vacation supported local people involved in organic production, who were able to explain to us about their biomass plants (recycling waste to produce
energy) and the challenges which they overcome in farming without chemicals, Oli and Flo utilise organic produce in their cookery courses and in the
wonderful food which they serve.

4. Finally, how would you rate your vacation overall?


This was a truly wonderful four day break, blessed by sunny weather at the end of summer in idyllic surroundings. Oli and Flo are the most welcoming of
hosts and we returned with increased culinary knowledge, as well as insight into local organic food production. I will be recommending the break to all my
foody friends!

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