Vegetarians will love our best selling vegetables only cooking program.  You will be amazed how Chef Annuziata never runs out of vegetarian recipes using spelt, faro, polenta, grains & beans, chestnuts, pasta & risotto, soups, pizza & breads, greens & vegetables~both grilled and blended for this colorful cooking program.  Farro is an organic product from Italy, specifically from the Mugello region of Tuscany, and is delicious to cook with. Farro is the world's original, grain from which all others come from, including rice, barley, wheat and rye.  Our vegetarian recipes are a hit, even for non-veggie eaters at the table.

The Villa
The villa is located high on the top of a lush green hillside with a panoramic view of the Tuscan vineyards, cypress trees and sunflowers. The villa is a quiet, restful resort in the heart of the rolling green countryside. In the surrounding areas there are many small villages and farms to visit on foot, bike or horseback. The villa's location makes it easy for you to swim in the Trasimeno Lake, cool down on the top of the Amiata Mountain, or admire the view of the Sienese clay hills.

From Sinalunga, the nearest town, you can easily drive or take the train to Central Italy and visit places such as Florence, Siena, Arezzo, Perugia, Pienza, Montepulciano or Montalcino. Visit Sinalunga, a charming city in the heart of Tuscany, and dine at one of its many enchanting little restaurants, which serve Tuscan dishes such as Ribollita. The local wine of Chianti, which the region is famous for, is always served at lunch and dinner.

The accommodations include independent apartments (45 sq. meters) with one bedrooms, a double bed, a living room, a private bathroom and shower, and kitchen. Satellite TV and self-governing heating are also available in each apartment. The swimming pool (7 x 14 meters) is open from June 15 until September 30.

Itinerary:

4 Days/ 3 Nights

Day One

• Arrive at the Villa.
• Settle into your room after meeting your hosts.
• Aperitivo and presentation of program.
• Welcome dinner.

• Breakfast is served.
• Excursion to Cortona and visit of an organic farm with products tasting.
• Lunch at the Villa.
• Culinary lesson with Chef Annunziata featuring first and second courses with vegetables.
• Dinner with the menu prepared in class.

• Breakfast is served.
• Culinary lesson with Chef Annunziata featuring antipasti, risotto with vegetables, and desserts.
• In the afternoon there is an excursion to Montepulciano and Pienza with a visit to a winery and dinner at a typical restaurant.

• Breakfast and departure