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Our Customized Programs are specially created for groups of 6 to 20 people who wish to enjoy Tuscan cuisine, wine and culture under the guidance of experts.

Example of a customized program:

Monday: Hotel Check-In. 8:00 pm Dinner @Ganzo

Tuesday: 11:00 am-12:30 pm Central Market tour (meet at school) 12:30 pm Lunch at Trattoria da Pennello. 3:00-4:00 pm Lecture: “The Evolution of the Italian Art of Cooking”.

Wednesday: Visit to Castello di Volognano. Guided tour of the winery and cellar, followed by wine tasting and snack of typical Tuscan delicacies. 5:00-8:00 pm Cooking Class. A renaissance menu in Florence: crespelle alla fiorentina (spinach and ricotta fillled creps), pollo alle prugne (chicken with prunes), cipolline agrodolci (sweet and sour crepes), cantuccini di Prato (almond buiscuit).

Thursady: 11:00 am-12:30 pm Gastronomic walking tour with food sample testing. 12:30-3:00 pm Cooking Class: rigatoni alla Norma (rigatoni pasta with fresh tomato and basil sauce with eggplant), saltimbocca alal romana (veals slices topped with prosciutto and fresh sage), zucchine ripiene (stuffed zucchini), bavarese all’amaretto (bavarian cream with amaretto buiscuits). 3pm Visit to the Medici Chapels. 5:00-6:30 pm Lecture: “The Medici Family”. 8:00 pm Dinner at Acqua al 2.

Friday: 9:00-10:30 am Lecture “The Renaissance in Florence”. 11:00 am Visit the Uffizi Gallery. 1:00 pm Lunch at Buca dell’Orafo.

 
  

Saturday: 9:30 am-12:30 pm Cooking Class: penne alla vesuviana (penne pasta with peppers), scaloppine al marsala (scaloppini with Marsala wine), sformato spinacie carote (spinach and ricotta casserole), torta di mele e
cream (apple cake with custard).

Sunday: Free day to explore at leisure

Monday: 12:00-3:00 pm Cooking Class: crostinit toscani con funghi (crostini topped with liver patè with mushrooms), filetto all’aceto balsamico (beef filet with balsamic vinegar sauce), carote alla menta (carrots with mint), panna cotta con salsa di cioccolata (cooked cream with chocolate sauce), 3:00-5:00 pm Lecture and wine tasting of the wines of Tuscany.

Tuesday: 10:30 am Field trip to Greve in Chianti. Tasting of wine and Tuscan delicacies at Salumeria Falorni. Lunch at Trattoria Montagliari in Panzano in Chianti. 4.00-7:00pm Cooking class: cozze arraganate (bucket mussels), risotto zafferano e gamberetti (risotto with Saffron ans shrimp), spigola ripiena al foprno (stuffed baked seabass), torta di cioccolata (chocolate cake).

Wednesday: Cooking class: tagliatelle (fresh), ravioli ricotta e spinaci (spinach and ricotta filled ravioli), gnudi (”naked” ravioli), pesto sauce, ragù sauce, sugo finto (”fake” sauce with no meat), tiramisù. 8:00 pm Farewell Dinner at Ganzo.

For further information please contact us, here.

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