12 - 18 April in Tuscany: Walking the Via Francigena
I have a new program this year: a semi-strenuous walking program along the Via Francigena (pilgrims' road from northern Europe to Rome; we will do the section from Siena to Montalcino. The walk over five days is about 10 kms a day and includes dialogue from an art historian and descendent of the family of Pope Pius II... and of course my intervention on traditional cuisine. The dates are set to include Easter services and a spa day at the end. Weather at that time of year is a bit unpredictable; however, with the climate change, the last two Aprils have been quite temperate, even in the 70s. The backup plan for this week, in case of bad weather, is the Tuscan itinerary at Poggio Etrusco. Contact Pamela directly for details, Pamela@FoodArtisans.com
22 - 27 April: Poggio Etrusco in Tuscany
1 - 6 May: Poggio Etrusco in Tuscany
8 - 13 May: Cinque Terre
15 - 20 May: Emilia-Romagna
5 - 10 June: Poggio Etrusco in Tuscany
10 - 15 July: Tuscan Family Week, Poggio Etrusco
16 - 23 July: Cucina Povera in Tuscany
21 - 26 August: Tuscan Preserving workshop
4 - 9 September: Cinque Terre WOMEN ONLY WEEK
11 - 16 September: Vintage CarZ (you drive)
9 - 14 October: Campania (Naples, Amalfi coast, Paestum)
16 - 21 October: Tuscany
23 - 28 October: Tuscany, Olive Harvest at Poggio Etrusco
As always, one-day workshops are available (as well as B&B farmhouse accommodations) at Poggio Etrusco in Montepulciano.
in the unique culture and lifestyle of each of the twenty regions of Italy by experiencing the passion
of food and wine in the kitchen, at the table,
and in the marketplace. Each day includes either
hands-on cooking classes or demonstrations at
local restaurants, along with visits to each region's
food artisans. The classes are taught in English
or fully translated, and offer you the experience
of regional, seasonal Italian cuisine.
Courses are directed by Pamela Sheldon Johns, cookbook
author and culinary professional. A regular visitor to Italy since 1983, Pamela
has spent nearly twenty years working there, overseeing week-long culinary programs and
exploring the backroads of Italian food culture. She lives in Tuscany with her family.
To reserve a space in a workshop, download our registration form. You may also reach us by
A $500 deposit is required to register, fully refundable
with a 90-day cancellation notice (less a $25 handling fee).
Balance of the tuition is due 90 days prior to the workshop.
Groups of six or more may book an exclusive week; please ask for details.