The year is already flying by as it’s been a busy few months at The International Kitchen. One reason it’s been so busy is that we’ve discovered more cooking vacations and one-day cooking classes that we know our clients will enjoy. We’ve expanded our offerings in one of the most popular regions of Italy, as well as in lesser known – but just as wonderful – towns.
Cook in Tuscany
Discover the popular region in a whole new way during our Cook in the Heart of Chianti culinary vacation, which is based outside the charming town of Tavarnelle val di Pesa. In addition to the hands-on cooking classes and wonderful excursions, you can enjoy the beautiful pool and gardens.
You can also experience Tuscany by staying in a charming private villa during Luxury Lucca Villa Cooking. Discover how to make Tuscan specialties in the villa’s kitchen, and tour the area around Lucca with stops at the local cheese factory and shops. This is a great option for a group of friends or family.
We’re also now offering a new one-day cookery course in Tuscany with the wonderful Chef Laura at a beautiful wine estate in the Chianti. You can learn true Italian cooking! Start with a visit to the local market or the local butcher, and enjoy a full Tuscan meal, which you will help to create. A meal is never complete in Italy without wine, and you can add on a wine cellar visit and tasting!
The Gastronomical Specialties of Italy
The region of Emilia Romagna is the food basket of Italy, and as such, Bologna is a haven for foodies. You can learn to make authentic specialties, no matter what your skill level, and explore this famous city as well as Parma during our Foodie Tour on the Via Emilia.
Then there is Liguria, which is a region best known for it’s pesto and for the famous villages known as the Cinque Terre. During our Pesto, Pasta and the Cinque Terre, you’ll not only learn how to make pesto, but also pasta – such as pansoti (Ligurian ravioli) – and traditional breads such as focaccia.
More Cooking Vacation and Class Options on the Horizon
By Peg Kern
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Originally published May 1, 2013.