Chef Michele Forgione

cimaroli artichokes--a Tuscan spring treat!

Chef Michele Forgione, from Montreal’s acclaimed Osteria Venti, is joining us as AmorOlio’s guest chef at our first session, March 25 – 31, at Villa Campestri Olive Oil Resort, in the Mugello valley north of Florence. I wish I had a photo of him–or at least of his famous ricotta gnocchi, about which Montreal food critic Lesley Chesterman had this to say:

“All of Forgione’s pastas are made in-house, which explains why pasta is Venti’s strength. I tasted three and swooned over them all. His ricotta gnocchi are unreal. Topped with more of that winning pomodoro sauce and shavings of ricotta salata, these featherlight dumplings are a triumph of simplicity.”

Will Michele let us into the secrets of feather-light ricotta dumplings? You bet! That and much more. We’ll also be tasting olive oil with the villa’s expert Gemma Pasquali, and visiting local markets, wineries, cheese-makers, and a historic grist mill, along with a couple of staggeringly good restaurants.

Hope to see you at this springtime retreat. For more information and to register, go to:

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    • Fall 2014 AmorOlio

      October 12 - 18 and November 9 -15 2014: Puglia! The heel of the boot and incidentally home to 60 million olive trees and more than half the oil produced in all of Italy. We’re planning two trips, in October and again in November of 2014, to introduce you to the olive harvest and the culinary delights of a region I first wrote about back in the 1990s and have been visiting regularly ever since. . READ HERE


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