We welcome travellers from all over the world to join us....
for an experience of a lifetime.
Italian Indulgence welcomes the opportunity for you to join with Diana Marsland, from ‘Diana Marsland Cooking’ and to participate in our Italian Cooking adventure. This tour includes 6 days on the Amalfi Coast at Positano then onto Tuscany for 6 days to cook with our Italian Guest Chef and author Valentina Harris.
Our tour begins at Naples Airport / Railway Station on Monday September 27th 2010 for pick up, where we travel by private coach along the stunning Amalfi drive to Positano.
Positano grips a magnificent stretch of rocky, curving coastline, through which the main road winds closely to the cliff edge. Its panorama of chalk-white Moorish-style buildings [with the occasional gelato one] contrasting with the deep blue of the Mediterranean Sea, gives perfect balance. Originally a fishing village, popular with artists/writers in the 1950’s it is now one of the most sought after resorts. Surrounded by the magnificent Lattari Mountains, Positano has been built on the most dramatic cliff face on the coastline. We have chosen the charming boutique 4 star ‘Hotel Poseidon’ for our 6 night stay.
During our visit we will join in cooking classes at the Hotel Poseidon, dine on their stunning terrace, and enjoy their outstanding facilities, including a massage at the Hotel Spa. There is an option to explore the ancient ruins of Pompeii, experience the charm of the Island of Capri, visit Amalfi and the Greek temples of Paestum.
We have included a day tour by boat with a private guide to the romantic village of Ravello, a favourite haunt of artists and writers for centuries and where Wagner composed. There will be leisure time to enjoy a wander on foot through Positano exploring the ceramic shops, boutiques, bars and restaurants. We will enjoy a dinner at the Relais and Chateau restaurant Don Alfonso 1890. A panoramic road on the Gulf of Naples and Salerno leads to the restaurant, where family tradition is at the service of a brilliant cuisine centred around vegetables and oil which are produced on the premises. Built into a rock, the restaurant has a remarkable selection of the world’s wines.
After breakfast we farewell Positano to travel by private coach to Chianti in Tuscany.
Badia a Coltibuono in Chianti is a stunning 11th century abbey, originally owned by Benedictine monks until 1810 and is now the the home of Lorenza de Medici and Piero Stucchi-Prinetti. As we climb into the Chianti hills through a landscape of vineyards and olive groves, we arrive at the abbey which is now a modern winery and farm.
We are now in the Chianti wine zone of Tuscany, in the district of Gaiole, from where it overlooks the Arno valley to the east and a large part of the Chianti territory to the southwest towards Monti in Chianti, where the estate vineyards are found.
The total area covered by the estate amounts to approximately 924 hectares, of which 73 are vineyards and 18 hectares are olive groves.
Badia a Coltibuono has 8 double guest rooms all with ensuite bathrooms. Three of these are more spacious with views spanning the Valdarno valley and 5 rooms with views over the magnificent renaissance gardens.
In Chianti our cooking classes are conducted by the noted Tuscan author and cookery teacher Valentina Harris. This course offers a splendid chance to immerse oneself in the unique lifestyle and hospitality of a 1000 year old abbey while savouring the fantastic tastes and sights that this beautiful region offers.
Our course with Valentina will include 6 hands-on classes, a ½ day with lunch wine visit, a day visit to Florence/Siena, an olive oil talk/tour, Grappa and Chocolate Tasting, a picnic and many other exciting adventures all escorted by Valentina.
Single Supplement is available.
Non participant cooks price is also available, the non participant cook is welcome on all tours and all meals.
We reluctantly leave Tuscany celebrating our newly learned skills, newly found friendships, perhaps some special treasures from the markets, a lovely ceramic plate, some Italian table linen or fabulous Italian shoes!
|
OVERVIEW:
| Destination: |
Amalfi Coast & Tuscany, Italy |
| Commences in Naples: |
Monday 27th September 2010 |
| Concludes in Rome: |
Saturday 9th October 2010 |
| Tour Style: |
Deluxe Small Group Tour |
| Length: |
13 days / 12 nights |
| Accommodation: |
4 Star 5 Star Hotels |
| Meals: |
13 Breakfasts; 8 Lunches; 9 Dinners |
| Leaders: |
Western Tour Directors |
| Transportation: |
Deluxe chauffeur driven air-conditioned vehicles |
| Tour Grading: |
MEDIUM; Suitable for travellers with an average level of fitness
and mobility |
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ITINERARY:
The Amalfi Coast component is less structured than the time in Tuscany with Valentina. Positano is a delightful place to stay and it is very easy to take a ferry or hydrofoil for short trips from here to other local towns and islands. Positano has great shopping and dining, so we have allowed plenty of leisure time for you to enjoy these things in company with others of the group or independently. It will be possible (at additional cost) to arrange other organized excursions e.g. to Pompeii, on a public tour or privately guided. These extra arrangements can be pre-booked or organized when there.
Optional cooking classes are offered every day at your hotel. They begin at 5.00 pm and finish at 6.00-6.30 pm. You can arrange your activities around these to attend as many as you would like. Each morning we will need to inform the hotel of attendees.
A massage at the hotel Beauty Centre is included and a time will need to be arranged for this.
The Tuscany time, with Valentina Harris, is more structured as she shares with you her knowledge, skills and enthusiasm associated with Tuscan cuisine and products. Valentina imparts her wisdom with a lot of fun and practical experience both in the kitchen and at the dining table where you will enjoy great food and wine. |
DAY 1: Monday 27th September 2010: NAPLES - POSITANO:
You will be met at Naples Station or Naples Airport at a time to be decided, then transferred by private vehicle to Hotel Poseidon in Positano.
Following check-in, the remainder of the day will be free to explore the hotel and the town or to rest and perhaps take advantage of the Beauty Centre. The village boasts many intimate bars which encourage thoughts of fabulous coffee, a local limoncello or a glass of wine.
Dinner will be at the hotel this evening. There is a delightful terrace restaurant with beautiful views of the bay, the hotel chef is very talented. Dinner is a tour inclusion. |
DAY 2: Tuesday 28th September 2010: POSITANO - RAVELLO:
A day trip, with a private guide, on a public boat to Ravello. From the boat you take a bus to the splendid location of this town which boasts the best vantage point of the Amalfi Coast. Ravello was an essential destination of the 19C Grand Tour and it was frequented by European intellectuals and artists. There are lovely villas and gardens with spectacular views. Some of these famous properties are open to the public. Lunch here is a tour inclusion.
Dinner at leisure with other members of the group or independently. |
DAY 3: Wednesday 29th September 2010: POSITANO:
A day at leisure for a boat trip perhaps to the Isle of Capri, or to the town of Amalfi or an organized tour to Pompeii. Alternatively, you can stay at home, enjoy the hotel and Positano.
This evening dinner at the famous restaurant, Don Alfonso 1890 at Agata Sui Due Golfi. This is a tour inclusion. |
DAY 4: Thursday 30th September 2010: POSITANO:
A day at leisure for another Amalfi Coast destination. Alternative daily excursions will be possible if you prefer to sight-see with company.
Dinner at leisure this evening. Of course, this can be at Hotel Poseidon or at another restaurant in the village. |
DAY 5: Friday 1st October 2010: POSITANO:
| Today is a chance for sightseeing, eating and shopping at leisure. Find the best beach, the best shops for shoes, clothes, and linen. The best shops for gelato, the best pasta with fish, best pizzas, and finally a lemon granita from the van in Piazza Mulini. |
DAY 6: Saturday 2nd October 2010: POSITANO:
A final day for sightseeing, shopping, relaxing with a coffee, beauty treatments, people-watching, lunching.
Dinner at Hotel Poseidon as a chance to enjoy this final Positano evening together, to share impressions and experiences. Dinner is a tour inclusion. |
DAY 7: Sunday 3rd October 2010: POSITANO - CHIANTI IN TUSCANY:
We reluctantly leave the Amalfi Coast but are eagerly looking foward to our time in Tuscany with Valentina Harris at Badia a Coltibuono.
Our welcome dinner is prepared by Valentina. A feast of Parma Ham with Melon and Figs, Arista di Maiale, Patate Arrosto, Fagiolini alla Fiorentina, Insalata and Pecorino Selection, Spumone di Fragole. |
DAY 8: Monday 4th October 2010: BADIA A COLTIBUONO:
Following breakfast Valentina will give us a short talk on The Tuscan Table- food and produce of the region, illustrated by a still life arrangement of the produce itself- a great Kodak Moment!!
Following a coffee break we commence Lesson 1- Preparing an Antipasto Lunch. Knife skills and basic chopping!
Recipes today include Cozza ripiene, Frittata, Spinach and Ricotta Tart,
Peperoni Arrosta in insalata, Crostini, La Panzanella, Tuna Crostini, Baby Mozzarella salad with Speck, Prawn and olive salad, and Ficatolle.
The recipes are served for lunch and following a break we commence at 1700
Lesson 2- Fresh Pasta and Sauces.
Recipes include La Sfoglia, Papardelle with a Mushroom Sauce, Pasta Roll with Spinach and Ricotta, La Lasagna, Fat Free Tomato Sauce, Basic Tomato Sauce with Garlic, and Salmon filled tortelloni in a cream sauce. The results of class will be served as dinner. |
DAY 9: Tuesday 5th October 2010: BADIA A COLTIBUONO:
After breakfast we depart for Siena, a day exploring. Lunch is included in this full day tour of this fascinating town. A chance also to shop and taste a luscious gelati! We return late afternoon for a wine tasting and tour of the wine production.
Dinner this evening is cooked by Valentina followed by Grappa and Chocolate Tasting. |
DAY 10: Wednesday 6th October 2010: BADIA A COLTIBUONO:
This morning we commence Lesson 3- Tuscan Classics.
Recipes include; Malfatti, Pappa al Pomodoro, Totani all’Inzimino, Cotolette al pomodoro, Schiacciata d’Uva and Cantucci. Our class results are served for lunch, a short siesta and late afternoon we take part in Lesson 4 -Tuscan Desserts.
These include Zuccotto, Semifreddo di Mirtilli, Tiramisu, Crostata di Mandorle, and Torta di riso
Following class we take a short break before departing for Dinner locally. |
DAY 11 Thursday 7th October 2010: BADIA A COLTIBUONO:
Following breakfast we depart for the local market. Valentina gives us a guided tour of the market and we shop for the afternoon lesson. We enjoy a picnic lunch with our market purchases. On our return to Badia a Coltibuono we start Lesson 5 - Cooking up the market purchases for dinner and for the Risotto class.
Dinner- results of the lesson. |
DAY 12 Friday 8th October 2010: BADIA A COLTIBUONO:
A leisurely start to the morning with class commencement time at 11.00am.
Lesson 6- Risotto Masterclass [Valentina’s signature dish]
Recipes include;
Risotto with Courgettes and Flowers, Risotto with Wilted Rocket and Fresh Tomato, Risotto with Squid, Mussels and Tomato, Mushroom Risotto, Roasted Pepper Risotto, Classic Milanese Risotto, Risotto with Aubergines, Sun Dried Tomatoes and Pine Kernels.
Lunch- results of the lesson.
At 16.30 the lesson continues- The Dinner party.
Our guests’ own interpretations of favourite Tuscan dishes - Celebration night.
20.30 THE DINNER PARTY |
DAY 12: Saturday 9th October 2010: BADIA A COLTIBUONO:
| Breakfast in Villa dining room Following breakfast, an olive oil tasting and the chance to ask Valentina any last minute questions. Light lunch will be served. |
The number of guests on this tour is limited. Please book early.
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TOUR DATES & PRICES:
Tuscany Food & Wine Tour
| Arrival Date |
Departure Date |
Land Cost Only |
| 27th September 2010 |
9th October 2010 |
AU $8220.00 Twin Share (per person)
AU $1379.00 Single supplement
|
Hotels
Positano: Hotel Poseidon - www.hotelposeidonpositano.it/en/
Tuscany: Badia a Coltibuono - www.coltibuono.com
| Pre & Post Tour Accommodation & Travel: |
Price & details available on request |
| International Airfares: |
Price & details available on request |
| Insurance: |
Price & details available on request |
Payment Details
A deposit of $1000.00 per person is required to secure a place.
The final balance will be due Friday 30th July 2010 |
Exchange Rates:
All tour prices are current at the time of publication. To reflect significant fluctuations in exchange rates or the imposition of new government taxes that impact on the cost of providing its services, Boutique Tours & Travel reserves the right to adjust prices as may be necessary at any time. Accordingly, Boutique Tours & Travel in receiving any payments, does not undertake that the price payable will thereafter remain unchanged. |
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INCLUSIONS:
| • Private Vehicle arrival and departure transfers as per itinerary |
| • Pick up from Naples Airport / Railway Station & transfer to Positano |
| • Transfer from Positano to Rome Airport |
| • Transfer to Pisa Airport on departure |
| • Positano; 4 star twin share Hotel with sea views |
| • Hotel Poseidon, Positano; Daily Cooking Classes optional. |
| • A Massage at Hotel Poseidon |
| • A boat trip to Ravello, accompanied by a private guide and with lunch included |
| • Free leisure time in Positano to shop & explore this & other pretty villages |
| • Tuscany 6 nights; 4 star twin share Hotel Villa or apartment accommodation |
• Daily buffet breakfasts, 7 lunches & 9 dinners
including dinner at the Relais and Chateau restaurant Don Alfonso 1890. |
| • Daily Cooking Classes Hotel Poseidon Positano - Optional |
• Tuscany: All Inclusive; All Meals; All beverages; 7 cooking classes with Valentina Harris:
Organised tastings of wine, grappa and chocolate; market visits; a vineyard visit |
| • Australian Tour Directors for the entire period of the tour |
| • Deluxe private air conditioned vehicles |
| • An exclusive information travel package |
Not included:
| • International air or train fares |
| • Internal flight - Rome to Pisa |
| • Arrival / Departure Taxes, levies and other charges |
| • Passport and visa fees |
| • Excess baggage charges |
| • Personal travel insurance |
| • Meals not included in the itinerary |
| • Alcoholic beverages as indicated itinerary |
| • Personal expenses |
| • Additional local guides |
A travel information booklet will be forwarded to you following final payment.
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Tour Highlights:
• 7 Nights Positano
• 6 Nights Tuscany - Badia
• Cooking Classes at Hotel
Poseidon
• Dinner at the Relais and
Chateau restaurant Don
Alfonso 1890.
www.donalfonso.com
• Boat tour and private guide
to the romantic village of
Ravello.
• 6 ‘Hands On’ on classes with
Valentina Harris.
• Visits to local markets.
• Wine and food tasting.
• Enjoy fabulous fine dining
with wonderful cuisine and
regional delicacies.
• and much, much more... |
International Flights
are excluded to allow you the
option to use your air miles
or to choose the airline and
class of your choice.
Positano:
Our tour begins in the
stunning Amalfi Coast.
Positano grips a magnificent
stretch of rocky, curving
coastline, through which the
main road winds closely to the
cliff edge. Its panorama of
chalk-white Moorish-style
buildings [with the occasional
gelato one] contrasting with
the deep blue of the
Mediterranean Sea, gives
perfect balance. Originally a
fishing village, popular with
artists/writers in the 1950’s it
is now one of the most sought
after resorts. Surrounded by
the magnificent Lattari
Mountains, Positano has been
built on the most dramatic
cliff face on the coastline.
We have chosen the charming
boutique 4 star ‘Hotel
Poseidon’ for our 5 night stay. |
Ravello
Ravello, a favourite haunt of
artists and writers for
centuries and where Wagner
composed. There will be
leisure time to enjoy a wander
on foot through Positano
exploring the ceramic shops,
boutiques, bars and
restaurants. We will enjoy a
dinner at the Relais and
Chateau restaurant Don
Alfonso 1890. A panoramic
road on the Gulf of Naples and
Salerno leads to the
restaurant, where family
tradition is at the service of a
brilliant cuisine centred
around vegetables and oil
which are produced on the
premises. Built into a rock,
the restaurant has a
remarkable selection of the
world’s wines. |
Tuscany - Chianti
Badia a Coltibuono
Badia a Coltibuono is about
one thousand years old but its
prehistory takes us back to
Estrucan times and beyond. As
we know it today, Badia a
Coltibuono (which means
Abbey of the Good Harvest),
dates from the middle of the
eleventh century. In 1051 the
monks of the Vallombrosan
Order, a Tuscan reform of the
Benedictines, founded the
Abbey and also began planting
the first vineyards in the
Upper Chianti area. Over the
centuries they extended their
vast land holdings to include
many thousands of acres and
developed a flourishing wine
production and commerce.
In 1810, when Tuscany was
under Napoleonic rule, the
monks were forced to leave
Coltibuono and the monastery
was secularized.
The estate was first sold by
lottery and then in 1846,
Coltibuono was bought by
Guido Giuntini, a Florentine
banker and great grandfather
of Piero Stucchi-Prinetti, the
present owner. Under the
guidance of Piero Stucchi
Prinetti, the estate grew and
built a solid reputation in Italy
and abroad through the high
quality of its products.
Nowadays, his children
Emanuela, Paolo and Guido
continue the activities
embarked upon by their
ancestors.
For around a century and a
half the name and history of
the Stucchi Prinetti family has
been linked with Badia a
Coltibuono. It was in fact in
1846 that one of the family’s
forbearers, the Florentine
banker Guido Giuntini,
acquired the beautiful
Romanesque structure and
the surrounding farms. Thanks
to his complete dedication
the entire property began to
flourish and survived the
second world war virtually
intact.
After the war, Piero Stucchi
Prinetti, the son of Maria
Luisa Stucchi Giuntini, took
charge of the property. It
was thanks to his intelligence,
energy and managerial skills
that Coltibuono was
transformed into a modern
estate. He began to bottle
and sell the best vintages of
the estate’s Chianti Classico,
both on the domestic and
international markets. Until
then, these wines had been
laid down in the ancient
cellars of the Abbey as the
family’s private reserves.
Again, he was the first to
realise the potential of
another traditional product of
the region, its extra virgin
olive oil. Piero Stucchi Prinetti
passed away in 2002.
Over the years his children
became involved in the
running of the estate.
Emanuela Stucchi Prinetti
began working at Coltibuono
in the early eighties taking
care of public relations and
marketing. She also assisted
her mother, Lorenza de’
Medici, in the running of
cooking courses and wrote a
number of cookery books that
have been translated into
many languages. In July, 2000,
Emanuela was the first woman
to be elected as President of
the Marchio Storico del
Chianti Classico. Today, she
manages Coltibuono assisted
by her three brothers.
Paolo, on the other hand,
manages the Coltibuono
restaurant and it is thanks to
him that it has reached such
respected levels offering
local traditional dishes with
variations inspired by the best
of Italian cuisine. The
youngest brother Guido, after
many years experience
working in the family
restaurant, is now in charge
of hospitality, tourist-related
activities and the running of
the villa. |
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