Day 1

Depart U.S. for Italy

Day 2

Afternoon arrival at the beautiful Locanda Le Piazze

Welcome reception, dinner

Day 3

Cooking lesson with Chef Serena Massari in her kitchen

Guided tour of San Gimignano and its medieval “skyscrapers”

Proseco wine tasting, dinner at estate

Day 4

Early departure for Lucca and cooking lesson with Chef Gianluca Pardini

Tour of this historic and well-preserved walled city

Return to estate, dinner

Day 5

Day trip to tour the splendors of Siena

Free time in the afternoon to shop and explore

Lunch as prepared in class

Day 6

Tour local farm, famous for pecorino cheese

Picnic lunch

Cooking lesson at Chianti’s top restaurant, Osteria di Passignano, with Chef Matia Barciulli

Visit Antinori wine cellars

Dinner at Osteria di Passignano

Day 7

Tour of local olive farm and olive oil producer

Cooking lesson featuring olive oils

Afternoon free to visit Florence or lounge at Le Piazze

Day 8

Travel to Modena; tour Malpighi balsamic producer and Parmigiano Reggiano cheese producer

Lunch at Malpighi’s family restaurant