|
|
|
|
|
 course
|
| |
| May |
|
21st-23rd |
| June |
|
18th-20th |
| July |
|
9th-11th |
| September |
|
17th-19th |
| October |
|
8th-10th
|
prices
include,
| |
cookery classes
|
| |
personal tuition |
| |
double room with bathroom |
| |
reference materials |
| |
free wine |
|
certificate course completion |
|
Course
prices includes breakfast and dinner |
|
Discounts
for Spa and Health treatsments are available for
Taste-Italia clients.
|
|
A
typical seasonnal cookery menu |
| April |
Spring
vegetables, tuscan antipasti |
| May
|
Soups,
summer pasta, and beans |
| June |
Fruits
of the forest, tuscan meats |
| July |
Breads,
pasta & sauces from Lucca |
| Sep |
Fish
& shellfish Garfagana oils & sauces |
| Oct |
Wild
mushroom, new wine recipes |
| Nov |
Tuscan
hunters table boar, venison |
|
|
|
