We begin at ‘La Cucina al Focolare’ in the Florentine hills, where Chef Piero still drives the mothership even more skillfully after 20 years. We’ll settle into the Chianti countryside, taste and cook the same rich, extra-virgin olive oil-based traditional Tuscan dishes from our wood fired ovens.
Next, we travel to Angelo Cabani’s gastronomic hotel, Locanda Miranda, overlooking the Bay of Poets, where the most important ingredient is ‘amacizia’ (friendship). We’ll be in the artistic hands of Angelo’s 75 years, 60 of which he’s spent in the kitchen mastering fish.
Tellaro, Liguria, Italy.
Already on the coast, we’ll be drawn to the rustic island of Elba, to Luciano Cassini’s well-loved alley-way restaurant, ‘Il Chiasso,’ for an unforgettable experience with a treasured chef from a disappearing era.
Luciano Cassini, chef, clown and actor, with Peggy on the island of Elba.
We’ll end the program back in the city of Florence, where we will hit all of the old haunts – cafés and wine bars, the markets, and a celebratory dinner at Cibreo.
Cibreo Caffé in the center of Florence.