Epitourean.com | Food, Fun and Tuscan Sun - Cooking Holidays, Classes and Schools

Food, Fun and Tuscan Sun

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Contact Information:
39 0575 601 782

Location:

Cortona, Italy

Culinary Category:
Cooking Classes
Cooking Demonstrations
Culinary Vacation
Guided Culinary Tours

Culinary Focus:
Italian

Food, Fun and Tuscan Sun

Follow your heart and feed your soul. Come to Tuscany to learn from local chefs who cook with passion as a way of life. Participate in hands-on cooking events that will change the way you think about food in general and Italian cuisine in particular.

Learn the true meaning of “Si sposa” (it marries) in the context of food preparation, and why "Stare bene insieme" (meaning to stay well - or close - together) is a quintessential part of sharing a meal in Italy. The spontaneous convivial atmosphere that happens when family and friends get together is a highly valued keystone of Italian lifestyle and why we and so many others love living here!

The theme for our cooking classes is tradition, authenticity, education, and fun. We will complement step-by-step instructions and demonstrations with a history of the dishes we’re preparing. Our recipes come from the hearts of local Cortonese, the people whose families in and around Cortona date back centuries. We will explore age-old regional traditions in food preparation as well as contemporary twists on classic recipes, Expect to glean tips on savvy shopping from local vendors including topnotch butchers, vintners, farmers, and other specialty shops and markets.

We offer half-day and full-day classes, a three-day Culinary Experience and our Week-long Culinary Vacation. Please see our website for details by clicking on the "View Website" button above.

Sample Itinerary | The Olive Harvest

We will meet you at the Camucia-Cortona train station or in Cortona and take you to Il Rifugio. After a tour and orientation, you will settle into your room before a welcoming dinner. All transportation is provided during your stay at Il Rifugio including to the train station, Cortona and other surrounding communities.

Each day will start with a Tuscan (or American) style breakfast including fresh bread, pastry, sweet spreads, and cafe, cappuccino or tea. Fine wines from the region or IL Rifugio's house wine is included with our meals and wine tasting event.

Meet like-minded foodies and share the experience. Come and stay for a week with us at Il Rifugio and learn the culinary traditions of the region.

The Olive Harvest program will consist of:

At least four hands-on cooking lessons or demonstrations.
At least one visit to a private home or agritorismo for a lesson and a meal.
A Renaissance night including a presentation and authentic dinner with food from the period.
A guided wine tour to some of the regional wineries of Montepulciano and Montechino.
Excursions to other hill towns.
Visits to local outdoor markets.
Meals at selected local restaurants.
A free day to explore on your own. We will gladly provide transportation to and from the local train station or Cortona.
All meals except lunch on your free day.

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Note: Epitourean, LLC provides a referral service for operators of culinary classes, vacations, cruises, schools and demonstrations. We cannot be held responsible for variations in descriptions, courses offered, changes to dates and/or prices provided by the operators.

Recipe

Pan Roasted Pork Loin with Vin Santo

4 Pork Loin Chops ¾ - 1 inch thick

2 large cloves garlic

½ small bay leaf shredded

¼ teaspoon rosemary

½ teaspoon dried fennel blossom ( this is a spice found in Tuscany may be substituted with ¼ teaspoon crushed fennel seed)

1/8 teaspoon crushed red pepper (optional)

Salt and pepper

8-12 slices smoked bacon

1½ tablespoon butter

½ cup Vin Santo ( or sweet desert wine)

Crush garlic and mix with shredded bay leaf, rosemary, fennel blossom, red pepper, salt and pepper. Wrap bacon around perimeter of pork chop and hold in place with toothpicks. Rub herb mixture onto pork chops. Let sit for one hour or up to one day so flavors can blend and penetrate the meat.

In a large skillet with a lid melt butter over high heat and when it stops foaming add pork chops and cook for two minutes to seal and brown on one side then do the same to the other side. Add Vin Santo and sage leaves cover and cook for seven minutes on LOW heat. The pork chops should just be pale pink in the middle. Remove from pan and put in warmed plate. There should be some juice in the pan. Raise the heat and reduce the liquid to a thin syrup and put a tablespoon or two on each serving.

Grilled Radicchio

2 Heads Radicchio (Note the elongated Treviso type is preferred but the round type found more often in the States and used for salad will work)

Cut heads in half lengthwise and soak or rinse under running water to remove any grit.

Heat grill pan and place radicchio cut side down about 5 minutes until it just starts to brown. Flip over and sprinkle with a little extra virgin olive oil so that it goes between the leaves. As this side browns roll it to one side to brown the other outer leaves then roll to the other side. The more it is cooked the sweeter this will become but you want to keep some of the firm texture for this dish. Serve hot, drizzled with extra virgin olive oil and or a good balsamic vinegar.

Note: If you prefer it cooked more keep turning from side to side to prevent burning.

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Food, Fun and Tuscan Sun

Recipe