TRAVEL
October 5—12, 2024 SOLD OUT
October 12—19, 2024 SOLD OUT
Tuscany’s landscape says it all: medieval hilltop towns overlooking rolling countryside covered with grapevines and olive trees. The mountains, forests, cypress trees, and winding roads create the perfect backdrop for discovering one of the world’s most revered destinations for culinary tradition, craftsmanship, fine art, historical preservation, and winemaking.
Join a small group of travelers for a week of culinary and cultural discovery in Italy. We’ll visit Tuscany in autumn, when the olives and grapes are being picked and pressed to perfection. It’s the perfect time of year to savor some of Italy’s best wines and ingredient-driven dishes. Explore regional Tuscan cooking and expand your culinary repertoire with four hands-on in-depth cooking courses. Time in the kitchen is complemented by epicurean field trips, visits to medieval towns and gothic Siena, and opportunities to walk amongst the vines and views.
From our stone villa in the heart of Chianti wine country, we’ll travel throughout the region plus enjoy the charm of Panzano in Chianti. Join The Chopping Block’s travel and food loving community for a once-in-a-lifetime culinary immersion in Tuscany.
Imagine Yourself
Experience Tuscany with an apron tied around your waist and a glass of Chianti in your hand! This unique week in Chianti features four hands-on cooking classes, wine education, and epicurean field trips.
Team at Antica Macelleria Cecchini
Cuisine of the Butcher Shop
Tuscany’s iconic butcher shop, Antica Macelleria Cecchini is famous for top-quality meats, expert butchery, and proprietor Dario Cecchini’s passion and personality. At Cecchini’s they believe an animal must have four things: A Good Life, A Good Death, A Good Butcher, and a A Good Cook. Dario has two excellent restaurants in Panzano and the knowledge and expertise of this operation are top-notch.
Seasonal Cooking with Chef Mirella
Traditional Tuscan Cuisine featuring Beans & Seasonal Vegetables
Tuscan cooks create some of the most delicious dishes from simple ingredients. Chef Mirella and her husband Stefano ("fiorentini DOC") will create a special culinary experience for us, rooted in this peasant tradition. From their kitchen garden and passion for seasonality arises a lovely approach to cuisine. They collect wild herbs, preserve vegetables in oil, make salted capers, prepare jams, compotes, and infusions... a true attention to food and its origin. Seasonal ingredients star in some of the most well-known Tuscan delicacies and they'll open our eyes to this way of cooking. They will bring along hyper local wine from their village along with their garden bounty.
Chef Patrizia
Pasta & Sauces Workshop at Badia a Coltibuono
As if making pasta isn't already fun enough, Chef Patrizia brings her lively and vibrant personality to the perfectly Tuscan atmosphere of the Badia a Colibuono kitchens for this hands-on deep dive into dough-making: in addition to pasta, she's a master of focaccia baking and you will also learn how to make the best biscotti ever.
Chef Stephano Manganiello 
Gourmet Entertaining
Stefano grew up in the Italian countryside but has a very international approach to cooking. He cooked with some of the best chefs in the UK and has lived/worked in France, Qatar, Malta and Spain. He is influenced by a quest for sustainability and his Michelin-star restaurant training. He’ll fuse Tuscan tradition and haute cuisine for us… making for a unique culinary experience.
Peggi Clauhs & Viktorija Todorovska
Peggi Clauhs owned a cooking school in Pennsylvania, where she taught for nearly 25 years. Her cooking school also hosted many international adventures, inspiring her daughters Molly & Katerina to start Onward Travel in 2013. She now resides in Pennsylvania and Florida.
Viktorija Todorovska is a wine educator and writer, formerly based in Chicago and now residing in Provence. She is a Sommelier and taught wine classes at The Chopping Block for five years. Viktorija is an accredited Sommelier, Italian Wine Scholar and Certified Specialist of Wine. She attended cooking school in Florence, is fluent in Italian and has authored two books about regional Italian cuisine.
During this relaxing and delicious vacation, enhance your culinary knowledge and skills as you learn to Cook Like a Tuscan.
Upon arrival, you will receive a recipe booklet to use throughout the week as we work through a comprehensive and fun culinary program. Learn by doing and experience the special ingredients and terroir of Tuscany.
Learn how to:
Experience:
This itinerary does not include time in Florence but it is such a fabulous, beautiful city, do consider arriving early for a few days of self-guided fun in the seat of the Italian Renaissance! Florence is walkable and photogenic... full of markets, museums, cultural sites, and great restaurants. Take advantage of our optional Florence add-on package and we’ll organize your hotel arrangements at the lovely Hotel Pedini. For travelers spending 2 or 3 nights in Florence, join a three-hour walking tour Friday morning with an engaging and informative local guide who will show you highlights of Florence plus take you to Galleria dell’Accademia to see Michelangelo’s David. A sightseeing guide will be mailed in advance.
Guests who elect this package will be picked up at Hotel Pendini to commence the tour. Breakfast and private en suite room included. Inquire with Onward about upgrading to Deluxe accommodations or for triple/quadruple rates and availability.
Welcome to Italy!
Day 1: Saturday, October 5 or 12
Benvenuti! Welcome to beautiful Tuscany. This morning we’ll organize pickups at Florence Airport and Hotel Pendini, then head straight to Chianti. The first stop: Impruneta, a Tuscan town famous for terracotta. The tradition of making terracotta in this area goes back to the 14th century and the clay and craftsmanship combine beautifully! We’ll tour a workshop and kiln and then tuck into our first meal together, a leisurely lunch featuring the local food and wine. After a short transfer, settle in for a week at our villa in the vineyards on the edge of Panzano in Chianti. If the sun is shining, relax at the villa’s garden areas or stroll into town.
We’ll gather tonight on the loggia, or open air porch, to enjoy the million dollar vineyard views and a wine class held by Viktorija where we’ll be introduced to the wines of Tuscany including some excellent whites. We have a special dinner planned tonight… a pizzaiolo is coming to the villa with a portable wood-fired oven to make us a pizza feast. Sip a glass of bubbly while you enjoy a variety of pizzas, focaccia bread, and lemon vodka sorbet. The pizza party of your dreams!
Meals: Lunch, Dinner
Drinking in the Landscape
Day 2: Sunday, October 6 or 13
Today, ease into the Chianti lifestyle. We’ll walk into town to enjoy Panzano in Chianti’s weekly outdoor market where the locals shop and gossip. After a leisurely morning we’re off to visit Onward Travel’s favorite local winemakers. Agricola Altiero is a small family operation producing excellent wines. Samuela is a fabulous cook and her signature jams pair perfectly with crostini, pecorino, and salumi. Winemaker Paolo will lead us through a tasting as we enjoy lunch in the sunshine.
Let’s stretch our legs after lunch. We’ll stop in Montefioralle to explore this tiny, hilltop stone village, with 360 degree views of the Tuscan countryside. You’ll feel like you’ve landed in a movie set, but this is real life in Tuscany!
Late afternoon, Chef Mirella will join us at the villa for a hands-on cooking class. At its heart, Tuscan cuisine is peasant food driven by what can be easily grown or procured in the region. We’ll focus on preparing dishes that feature vegetables and beans such as everyone’s favorite… ribollita. Add some recipes to your arsenal and benefit from knowledge and experience passed down and learned by doing.
Meals: Breakfast, Lunch, Dinner
Cooking at Badia a Coltibuono
Day 3: Monday, October 7 or 14
Today we head to the kitchens of Badia a Coltibuono for an in-depth cooking class. Badia a Coltibuono is a place with a special history… the abbey was founded in 1051 and was home to some of the first vineyard plantings in the region. More recently, it was the home of the late Lorenza De’ Medici, an internationally known cook, author, and authority on Italian cuisine. The estate is now owned by Lorenza’s three adult children and the cooking school is in the hands of another well known Italian chef: Benedetta Vitali.
Chef Patrizia will lead us in a hands-on pasta preparation workshop. Learn recipes for three pastas and three sauces, plus biscotti to pair with Badia a Coltibuono’s prized Vin Santo (dessert wine). We’ll also have the opportunity to tour the 1000-year-old abbey including the impressive wine cellar and Renaissance gardens. Midday, we will dine on our creations, complemented by the estate’s organic wines and olive oils.
You’re on your own this evening to enjoy dinner at one of Panzano’s restaurants or maybe just a bowl of soup at the villa.
Meals: Breakfast, Lunch
Jewels of Tuscany
Day 4: Tuesday, October 8 or 15
Today we head south to the Val d’Orcia, a region carved out by the Orcia river that inspires everyone from Renaissance painters to you (just wait). The valley’s unique beauty was recently recognized as a UNESCO world heritage site. We will spend the morning in Montalcino, a medieval walled hilltop city with a fortress and a 16th century go-back-in-history vibe. Be sure to enjoy a glass of Brunello di Montalcino; there are many enotecas in town.
After a medieval morning, we’re off to the village of Bagno Vignoni to admire the steaming waters in the central piazza. The therapeutic hot waters have been bubbling since ancient days and it’s a unique site. Enjoy a rejuvenating dip in the warm pools. We’ll drive back to the heart of Chianti as the sun starts to dip and nothing beats driving in Tuscany at the magic hour! After a full day, enjoy a delectable, homey dinner prepared by a local Nonna and her daughter featuring lasagna and tiramisu. Don your slippers and enjoy a leisurely dinner at your Tuscan home away from home. And of course we’ll bring back a few bottles of wine from Montalcino.
Meals: Breakfast, Dinner
Meat Cookery & Appreciation
Day 5: Wednesday, October 9 or 16
Panzano is famous for its location in the heart of Chianti and it’s charismatic butcher: Dario Cecchini. Today we are going to focus on meat cookery at the most iconic place to do so, Dario’s! We will prepare Chianti sushi (beef tartare), Bistecca Fiorentina, Arisa in Porchetta (roasted pork with garlic and herbs) and more. Learn about the passion and precision that goes into their craft plus the care that goes into raising the livestock. After a fabulous and leisurely lunch, you may like to go for a hike or simply relax.
After lunch at the butcher’s you won’t have a big appetite, so we’ll have a lovely spread of Tuscan crostini for dinner.
Meals Breakfast, Lunch, Light Dinner
Gothic Inspiration
Day 6: Thursday, October 10 or 17
Today we will depart after breakfast, and drive to Siena, a UNESCO world heritage sight that exploded with art and architecture in the 13th century before the Black Death struck in 1348. Viktorija will provide history and an orientation to the city, and we'll visit Siena’s Gothic cathedral, Duomo of Santa Maria Asunta, where the beautiful mosaic floors will blow you away. Then we're off to Piazza del Campo where Siena's famous Palio di Siena horse race takes place. Enjoy time on your own to have lunch, shop, and explore Siena.
Back at the villa this evening, enjoy a delicious dinner prepared for our group by Chef Mirella. Her menu is inspired by what's fresh and local, so you may see ingredients like pumpkin, porcini and zucchini flowers on the menu. Viktorija will demonstrate how the local specialties pair perfectly with the vino made from the grapes surrounding us.
Meals: Breakfast, Dinner
La Dolce Vita
Day 7: Friday, October 11 or 18
Enjoy a slow morning at the villa... take a nature walk or have an invigorating massage at the villa (90€/60 min, organized upon arrival). We’ll have a casual lunch and then head to Azienda Agricola Fontodi for a wine tasting. Fontodi is a certified organic estate that has been owned by the Manetti family since the 60’s. Our villa is part of the Fontodi estate and we’ll enjoy their wines all week. So let’s go to the source and learn about their winemaking and passion.
Tonight is our last hands-on cooking instruction and a fun evening is in store! Chef Stefano will teach us how to prepare a sophisticated, gourmet menu, perfect for entertaining friends and family. Stefano is a private chef who cooks internationally, but remembers his Italian roots. He’ll wow with some impressive dishes tonight and of course we’ll conclude with a beautiful dessert and a toast to our week of culinary discoveries!
Meals: Breakfast, Lunch, Dinner
Arrivederci!
Day 8: Saturday, October 12 or 19
Our wonderful time together has come to an end. Departure transfer provided to Florence Peretola Airport or Santa Maria Novella train station. Flights departing FLR around 10am are best but other schedules can be accommodated. Buon viaggio!
Meals: Breakfast
Who is Cook Like a Tuscan for and do I need culinary experience?
This tour is for any curious food enthusiast who would like to experience Tuscany through it’s food and wine traditions. No culinary experience is necessary, just a desire to spend time in a few Italian kitchens and a good appetite.
Tell me more about The Chopping Block.
The Chopping Block is a Chicago-based recreational cooking school located in Lincoln Square. For 25+ years, TCB has been on a mission to get the country to cook. TCB has partnered with Onward Travel to offer international culinary experiences. Cooking classes to inspire the home cook inspired the creation of Onward Travel so we jive with The Chopping Block. Viktorija Todorovska is a former wine educator at TCB and will lend her wine and culinary expertise to Cook Like a Tuscan.
How many people will be part of this experience?
This culinary immersion is limited to 12 travelers plus Peggi, Viktorija, and your Italian hosts. We are keeping the group small to make sure everyone has the opportunity to roll up their sleeves and learn by doing. Onward Travel’s culinary tours are always limited to small groups; it’s like a week long dinner party
I have a dietary restriction or preference, can this be accommodated?
Yes it should be fine but contact Molly to discuss. Cook Like a Tuscan is not ideal for someone with celiac disease but is fine for those who can handle possible gluten cross contamination. If in doubt, get in touch.
Will I have time to [fill in the blank]?
We’ve planned a full week of cooking and sightseeing but do want to make sure you check off whatever’s on your bucket list, including R&R. There are few chunks of downtime throughout the tour.
Can I join Cook Like a Tuscan as a solo traveler?
Absolutely! Our groups are usually made up of couples, friends, and solo travelers. The camaraderie and shared experience is one of the best parts of travel. Our travelers are usually from different parts of the country and all different ages, but the groups mesh and bond and have a lot of fun together. You are very welcome to come on your own and you’ll be in good company! You may select single occupancy or we’ll try to match you with a roommate.
What is included?
The itinerary details out the specifics but to make the most of your time and money, this tour is mostly all inclusive. You’ll have a few meals on your own but that is pretty much it. All activities, tastings, libations, gratuities, impromptu gelato, etc. are included. It is a lot of fun to have paid for your vacation in advance, you can really enjoy yourself.
What should I do about [insert phone / credit card / hair dryer]?
Before the tour we’ll provide you with a guide to answer all your questions about international travel: phone, money, packing list, etc! And of course we’re there along the way to assist.
Can I extend my stay?
Yes, that’s a great idea. Onward Travel is happy to help you make arrangements to extend your stay. We’ll assist you (for free), give you some sightseeing ideas, and make sure your logistics are sound. We suggest arriving early to enjoy a couple days in Florence. It’s a beautiful city with lots to see and do and you can ease into la dolce vita. See the “Don’t Miss Florence!” section.
I don’t like [insert activity / food / attraction], is that ok?
Totally—this is your vacation. We are very happy to accommodate you whether you’re dealing with a bad knee, not a fan of mushrooms, or really want to go cycling. Just let us know your request and we’ll do our best to make it happen. And if you want to skip an activity to relax or wander the shops, we won’t judge. We want you to enjoy your experience abroad on your terms.
Still have a few questions?
Get in touch with Molly at Onward Travel at 845-293-2729 or molly@onwardtravel.co.
Begins: Saturday, October 5 or 12, 2024
Arrival transfer provided mid-morning from Florence Peretola Airport, Santa Maria Novella train station, or Hotel Pendini. Arrive in Florence by 10:30 AM.
Ends: Saturday, October 12 or 19, 2024
Departure transfer provided to Florence Peretola Airport or Santa Maria Novella train station. A 7am transfer from the villa will get travelers to the airport in time for international flights departing after 10am, or contact Onward Travel to schedule an earlier transfer. No activities are scheduled for this day.
Suitability & Mobility: This tour includes walking for 15-30 minutes at a time, plus stairs and cobblestones. Travelers may always opt out of activities they deem too physically challenging but refunds will not be provided. The villa is located a 10-minute walk from the center of town, mostly uphill, and a few stairs are required to access the villa. Note the charming bathrooms have shower/tub combos.
Trip Length: 8 days, 7 nights
Lodging: This tour’s lodging is very special: a 17th century stone villa that is part of the Fontodi wine estate. The villa is on the edge of town, surrounded by vines and garden plantings, with a peaceful atmosphere and a swimming pool. There is a wood-burning fireplace, panoramic terraces, and a tennis court nearby.
Tour Dates & Price: October 5 - October 12, 2024 or October 12 - October 19, 2024
Please note that air travel is not included and a current passport is required for travel to Italy. You are welcome to pay by credit card, please add a 3% surcharge.
Air Travel
The tour will start and end with transfers to/from the Florence Airport. Please confirm with Onward Travel that the tour is a “go” before booking non-refundable airfare. Contact Onward Travel for assistance. Onward Travel is happy to arrange transfers to Rome, Bologna, or other destinations at an additional cost, plus there are good train connections between Rome and Florence and Bologna and Florence.
Trip price includes the following:
Visit onwardtravel.co to complete the registration form and submit payment. Space is limited to only 12 travelers.
$1,500 deposit due upon booking, balance due by August 1, 2024.
Fall is a terrific shoulder season in Tuscany. Many of the crowds have disappeared and the agricultural harvest is in full swing (hello, olives!). The temperature varies – low of 50 °F and high of 65 °F – so layered clothing is best. It’s a fertile region, so expect both sunshine and some rain throughout the week. The fall temperatures pair brilliantly with the bold Tuscan red wines and wood burning fireplace at the villa.
MISCELLANEOUS TRAVEL INFO
Contact Molly with questions or special requests at molly@onwardtravel.co or 845-293-2729.
