Day 1

Transfer from Pisa airport, Pisa Centrale or Lucca train station to Agriturismo 'Ai Frati', our secluded, peaceful home for the coming week. Tonight we celebrate the summer solstice at a village festival with a panorarmic view of the Alpi Apuane silhouetted against the sunset.

Day 2

This morning we join Paolo Magazzini, the village baker, who teaches us to make Garfagnana potato bread, a Slow Food presidium, in his wood-fired oven. While the bread ferments and rises we find out all about farro of the Garfagnana (an even more primitive wheat than spelt). Paolo's wife cooks our lunch which we wash down with farro beer made next door. In the afternoon we visit the Orecchiella Nature Reserve where we can see mouflon, the local wild sheep.

Day 3

A free morning to explore the territory, swim in the pool, read in the cloisters or breathe deeply in the clean mountain air. Revived, we visit the beekeeper Francesca Buonagurelli for lunch, including her incomparable salsa rossa and, of course, her single varietal honey. As we help her extract honey from the combs, we discuss the recent disappearance of bee colonies, the catastrophic effects on agriculture and vegetation and what we can do about it. Then to the lively mediaeval town of Barga (optional walk) for sightseeing and dinner.

Day 4

There are ways to modernise without adding chemicals or losing the essential flavour of artisan food. Verano Bertagni shows us how he accomplished it with his cheese and saved the shepherds whose milk he buys. We learn why ricotta isn't cheese and taste his award-winning pecorino. Just down the hill ancient also meets modern in a handloom cashmere scarf mill that weaves for top international designers, where you can buy at factory outlet prices. We lunch in Andrea Bertucci's parallel gastronomic universe before returning home for a cooking lesson using our stale bread to make delicious Tuscan farmers' dishes.

Day 5

Still on the theme of bread, our cooking lesson this morning includes pizza dough, which is best after rising for several hours, so we'll bring it to the beekeeper Francesca's pizza party tonight. The afternoon is free for leisure activities until we depart to shop for pizza toppings and help Francesca light her wood-fired oven. We learn how to tell when it's hot enough and become dab hands at cooking our pizzas. Soon Francesca's family and friends arrive and we feel as if we've lived here for years.

Day 6

Cerasa farm is an alpine paradise for the endangered Garfagnina sheep. The Cavani family is part of a project to save the breed, and the fee we pay for our visit contributes to the cause. Signora Gemma shows us how she makes pecorino in the time-honoured fashion from their milk, whilst her daughter Ombretta explains about using natural dyes to colour the wool and displays the textiles they're producing. After lunch, composed almost entirely of food produced on the farm, we buy some ricotta and forage for nettles before returning home for a cooking lesson making ravioli with ingredients we know we can trust.

Day 7

This morning the hikers among us will follow one of the old bandits' paths to Sillico, a mediaeval hill village even more exquisite than most. With luck we won't have to hold up the local restaurant to get some lunch. On the way to dinner, we stop at Ercolano Regoli's 300-year-old water mill, where Paolo, the baker, brings his farro to be ground and other farmers bring their maize and chestnuts. Our farewell dinner starts with a sporting event: Italy vs England for the sheep's milk cheese championship with you as the referees. A full meal of typical Garfagnana dishes and Tuscan wine follows.

Day 8

Transfer to Pisa airport or train station.

Price

Per person €1950 (Euros)

Single Supplement: €225 (Euros)

Includes

Friendly English-speaking guide throughout your stay

7 nights welcoming, relaxing accommodation, en suite bathrooms

Local ground transportation for 8 days

Daily continental breakfast, 5 lunches, 6 dinners

Cooking lessons, guided visits with artisans

Does not include

Airfares

Travel and cancellation insurance

Wine and drinks, other than those served with meals, additional meals

Personal expenses such as telephone, mini-bar, etc.

Meeting points

Pisa airport, Pisa Centrale train station, Lucca train station, Lucca hotel if you book the pre-tour extension

If you are flying from outside Europe, we suggest you arrive a couple of days early to recover from jet lag so you can fully enjoy your time with us. We are happy to advise about where to stay and eat and what to do before and after your tour.

Dress

Informal. Jeans or smart trousers are acceptable everywhere. Good walking shoes are required for optional walks.

Weather in June

13–26˚C/55–79˚F, precipitation 43 mm/1.7 in

Optional pre-tour extension

3-star hotel (including breakfast)

• Price per person: €325 (Euros)
• Single supplement: €45 (Euros)

4-star hotel (including breakfast)

• Price per person: €450 (Euros)
• Single supplement: €50 (Euros)

Includes

2 nights in 3-star or 4-star hotel

Transfer from Pisa airport, Pisa Centrale station or Lucca station to hotel

Daily continental breakfast, 1 dinner

Does not include

Airfares

Travel and cancellation insurance

Wine and drinks, other than those served with meals, additional meals

Personal expenses such as telephone, mini-bar, etc.

Services of a guide

The Itinerary is subject to change if necessary due to weather or agricultural conditions or other events outside our control.