Sapori e Saperi Gastronomic Adventures
www.sapori-e-saperi.com/
Trip Planning, Italy, Cooking Classes and Tours
Wonderfully indulgent learning holidays exploring the flavours and traditions of Northern Tuscany.
Location: Tuscany, Italy
Eating, cooking, drinking and meeting the producers..
'Sapori e Saperi' - Italian for 'flavours and knowledge'. Reserve your place now and unwind in the gentle pace of this unmodern
world as you discover the secrets of the traditional foods of Lucca and
the Garfagnana with friendly food guru Heather Jarman.
These
fascinating learning holidays are specially designed for you and your
family, friends, club or organization — anyone who enjoys good food and
drink and wants to find out where it comes from and how it’s produced.
We guide you to places you’d never find on your own in a magical land
of ‘il bello e il buono’ (the beautiful and the good) where ‘il tempo non corre’
(time stands still). Hands-on activities like picking olives and
cooking lessons give you a real feel for the ingredients and cuisine.
You are welcomed into the ‘laboratories’ and homes of small artisanal
producers eager to show you how traditional foods have been made for
centuries or how they have introduced new technology without
compromising the end result. Meals in family restaurants are times to
relax and savour the fruits of the season and how the locals use them.
The adventures are spiced with liberal sprinklings of shopping, walks,
music, art, traditional crafts, gardens and architecture. Adventures
for families include special activities for children and there are themed tours reflecting foods of the season such as Cheese + Honey, Pork + Porcini and Olive Oil, Chestnuts + Polenta. (Group size: 1–10
people)
We
love helping you create your own personal gastronomic itinerary to
Lucca and the Garfagnana. It can be just for a day or as long as you
like. Here’s how it works.
A story about Lucca and the Garfagnana
The
highlight of my first winter in a farmhouse near Lucca was helping with
the olive harvest and oil pressing, beating olives off the trees and
accompanying them to the frantoio to catch the grass-green oil pouring out at the end of the pressing. The whole process captivated me.
I began to explore the Garfagnana,
a majestic mountainous territory to the north of Lucca. Here it is,
right on an old Roman route to the Brenner pass and a mediaeval
pilgrims’ way to Rome, next door to Michelangelo’s Carrara marble
quarries, yet the rest of the world barely notices this mountain
fastness, standing proudly between the Po plain to the north, the sea
to the west and the rest of Tuscany to the south. It has retained many of its old traditions, including its own local versions of staple foods such as prosciutto crudo, salami, pecorino, farro, chestnuts and polenta. In fact, it may be the only place in the world where Neolithic emmer wheat is grown today (called farro, but not the same as the Roman spelt grown in the rest of Italy).
Listing #3827, on Slow Travel since 5/18/2009
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