Italy travel

1st day	Afternoon: arrival and check-in at the farm. Dinner with explanation of the course which will begin following day
2nd day	Morning: lecture on the condiments and the preparation of the dishes to be prepared. Afternoon: hands-on lesson in the kitchen. Preparation of the evening menu.
3rd day	Morning: visit of the market down town. Lunch at a typical farm. Afternoon: hands-on lesson in the kitchen. Preparation of the evening menu.
4th day	Morning: visit of the market of Florence and quick tour of the city. Afternoon: : hands-on lesson in the kitchen. Preparation of the evening menu
5th day	Morning: lecture on desserts, wines and food. Visit to the terracotta kilns. Afternoon: : hands-on lesson in the kitchen. Preparation of the evening menu.
6th day	Morning: lecture on game and side dishes.. Visit to a shop: wine cellars and olive oil press. Afternoon: hands-on lesson in the kitchen. Preparation of the evening menu
7th day	Morning: visit to a sheep-hold and tasting typical local cheese. Visit to San Gimignano and Certaldo. Lunch in a typical S.Gimignano trattoria. Afternoon: debriefing: reflections and comment on the week.
8th day	Departure after breakfast

Price includes
Loading in two-rooms apartment with a private kitchenette in a restored farm-house in the Chianti's area. Full board, drinks included, welcome drink, coffee/tea-break , during the lessons assistance by a chef and a sommelier.
Water, electricity, gas, cookware, bedding tablecloths, final clearing, V.A.T. tax and service.
Not included Transport.
Important:The program is available from the 18th of October to the 8th of March.
The courses last 7 days from Saturday to Saturday. The program is suitable for groupes formed by a maximum of 15 people.
Information:
San Gimignano and Certaldo: November/January Drawing of the wine from the vats: January

Full board	USD	1.033
Single supplement	USD	285