Here’s a quick and handy update on 2012 programs I’ll be doing with my friends at Villa Campestri:
May 20 – 26: AmorOlio in the kitchen, aka La Cucina Parla Toscano (Speaking Tuscan in the Kitchen): 5 days and 6 nights at beautiful Villa Campestri, 5 cooking classes (one with Chef Salvatore Denaro) focused on the many uses of extra-virgin olive oil for cooking, garnishing, saucing, etc.; plus structured tastings of extra-virgins, good, bad and suspect; structured tasting of the finest Tuscan wines; visits to cheese-makers, sausage-makers, wine-makers; and a chance to relax and enjoy the delights of Villa Campestri, from strenuous hikes through the olive orchards to luxurious olive-oil massages in the secluded bamboo grove. There are only two places left for participants, though non-participating spouses or friends are also welcome. Find out more about this at: http://www.villacampestri.com/attivita/amorolio-la-cucina-parla-toscano_en
Or to register, go directly here:
October 20-26: Back by popular demand, AmorOlio 101, our unique and exclusive program to introduce extra-virgin olive oil in all its aspects, with numerous structured tastings of fine (and some not-so-fine) oils, cooking classes, excursions, and, with Mother Nature’s cooperation, a chance to harvest fruit and press your very own oil. Five days and six nights at Villa Campestri, including wine tastings and visits to off-site restaurants and food producers, as well as to a historic old-fashioned frantoio (olive mill). This “week” is intended for people who don’t know much about olive oil and really want to know more. We’ll explore how to choose and use nature’s most perfect food and you’ll go away a burgeoning expert.
November 6-12: Similar to the October course but more advanced, this is graduate level–AmorOlio 202. We’ll have many of the same activities as in AmorOlio 101, but at a more advanced level, and we’ll assume that you have some understanding of olive oil quality and how it happens. Our five days and six nights are intended for chefs, food writers, retail operators, and anyone else who understands that olive oil doesn’t begin and end with extra-virgin. You don’t need to be a professional to join the fun. Indeed, we believe that you go on learning about olive oil all your life long—and that’s what we practice. So join us to enhance and update your knowledge and you’ll never again use the words “first cold pressing.”
For the above autumn programs, you can find out more at Villacampestri.com, or email me at Jenkins.firstname.lastname@example.org for more information.
Villa Campestri, the world’s first olive oil resort, is a historic villa, beautifully restored, that sits high on a hilltop overlooking the Mugello valley north of Florence. Here the Pasquali family grow their own olives, make their own oil, and welcome visitors to enjoy and learn from the Oleoteca Villa Campestri, a unique system for delivering many different extra-virgins from all over the olive oil world, in the freshest and most impeccable manner. Find out more at www.villacampestri.com .