• 1360 € (US$1840) (1018 GBP) pp  double  occupancy
• Add 190 € (US$250 ) (142 GBP)  for single occupancy

4 Nights & 5 days in single/double room with private washrooms
All meals and wine included - Personalized Menus
Robust Tuscan Table Wine - Chianti (Red) & Vernaccia (White)
3 Cooking Classes
3 Half Day Excursions including transportation and restaurant meals, (Calci, Certaldo, Volterra, or San Gimignano)
Transportation & Transfers from/to Pontedera Train Station or Pisa/Florence Airport (service available from 8 a.m. to 8 p.m. for early and late transfers we'll provide a taxi service at your charge)
Daily Room Cleaning
Outdoor Swimming Pool
Hiking Trails
Laundry Facilities

 

Take a Bite 2008 Calendar Dates
APRIL	MAY	JUNE	JULY*
6 - 10	4 - 8	1 - 5	6 - 10
13 - 17	11 - 15	8 - 12	13 - 17
20 - 24	18 - 22	22 - 26	20 - 24
27 - May 1	25 - 29	29 - July 3	27 - 31
AUGUST*	SEPTEMBER (Wine harvest)	OCTOBER
3 - 7	7 - 11	5 - 9
10 - 14	14 - 18	12 - 16
17 - 21	21 - 25	19 - 23
24 - 28	28 - October 2	26 - 30
31 - September 4
* During July and August  the cooking courses are open for a min. of 4 people only

 

Sample Schedule for Take a Bite: Short Cooking Course and Art Tours *** Note: Recipes change along the year following the seasonal products of our organic garden and local farm markets
Sunday	Monday
Lunch: Asparagus and eggs Bruschetta with artichoke cream mixed salad Fruit 20:00 - Dinner: Tuscan Soup Veal rolls Mixed salad Salame di cioccolato	8:30/9:30 breakfast 9:30 - Half day visit to San Gimignano. Visit to the winery of San Donato and enjoy lunch 16:30 - Cooking class: a Mediterranean dinner Tagliatelle with sweet tomato sauce Sweet and sour peppers Stuffed and baked zucchine Brutti e Buoni
Tuesday	Wednesday
8:30 - 9:30 breakfast 9:30 - Visit to Certaldo 13:30 - Lunch: Assorted local cheeses with honey and fruit Mixed salad 16:30 - Cooking class: a fall dinner Risotto with pumpkin and mushrooms Chicken alla toscan Tuscan salad Crostata with figs and rosemary	8:30 - 9:30 breakfast 9:30 - Visit to the  Baroque monastery in Calci 13:00 - Lunch Salad with Savoy cabbage and beans Bruschetta with scamorza and fennel seeds Fruit 16:30 - Cooking class: A dinner from Piedmont Stew with mushrooms Potato rolls with saffron Bunet (chocolate pudding)
Thursday
8:30/9:30 - breakfast departure

 

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