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Restaurant/Culinary
FOUR OF THE BEST RESTAURANTS IN THE WORLD - AND HOW TO CRACK THEIR RESERVATION CODE
The problem, at one time, was simply knowing the best restaurants. Now, with the success of The Food Network, Top Chef, and Mr. Ramsey's Empire, along with Zagat et. al. everyone wants/needs to dine at the best restaurants in the world. But some of these places only have thirty or so tables. How do you score one?
In its April, 2008 issue, Travel + Leisure Magazine does more then name names - it names numbers. Here are the best ways to crack the reservations "codes".
EL BULLI - Send a fax request eight to twelve months prior to your requested dinner to 34.97. 215 0717. Or, call one day ahead to see if there are cancellations at 34. 97 215 0457. Hint: don;t put a lot of effort into securing reservations in 2008. They are completely booked. 
BABBO - Mario Batali's Manhattan outpost of creative and heartwarming Italian cuisine leaves it all up tot he speed of your telephone connection. Call exactly at 10:00 am. one month to the day prior to your requested date. Dial 212 - 777 -0303. Wear kitchen clogs if you can.
L'ASTRANCE - This top tier Paris Restaurant tries to maintain a waiting list. But the best way to secure an actual reservation is to call exactly two months to the day prior to your desired reservation. The call should be made at exactly 10:00 am. Paris time - or the middle of the night for North American foodies. The number to use is 33 1 40 50 84 40
THE FRENCH LAUNDRY - We think FL's Thomas Keller is the top chef in the United States. His Napa dining spot takes calls for reservations at 707 - 944 - 2380. Call several months in advance and always call during the day on weekends.
IS FINE DINING SUSTAINABLE?
One of ther world's most respected culinary pracftitioners, Pierre Gagnaire of the triple Michelin-starred Balzac in Paris, is waging an unusual campaign. He is trying to warn the consumers of fine dining that the environment cannot sustain the demands of a worldwide audience for truly natural food products. Aming ius specific warnings:
01 - Wild fish will disappear in th enext five to ten years. What will remain will be "farmed" fish.
02 - Demand for certain species of fish will soon make
them extinct. The list includes many species of shark and blue fin tuna.
03 - Exotic and in demand fruits and vegetables are getting so hard to find, that there is danger that restaurants without the best sup[pliers may have to close
His bottom line is that suppliers just can;pt cope with the demands of good restaurants.
He predicts large numbers of closings in the years to come along with prices that may double or triple today's top-level menu prices.
TRAVELING ON ONE’S STOMACH
By Richard Bruce Turen
Contributing Editor
Twenty-five years ago, I discovered a five table restaurant located in the back of a one pump deserted gas station just off Highway 1 in Mendocino, California. People would drive up, make their reservation, and then drive away, spreading gravel in their wake, a sign of exultation.
I was staying at a motel across the street, a Californian out trying to answer a new and burning question. Could any wine from Mendocino seriously challenge the pampered grapes of Napa?
Sitting on the porch of my motel, I found the old gas station across the street fascinating. I wasn’t into food. Good food was our birthright in San Francisco, where I was living. You didn’t have to think a lot about it. I had not known anyone who ate brats or sliders, or even McDonald’s, for that matter.
But everyone knew at least a little bit about wines and even my most beer-centric friends knew the names of a couple of vineyards they would visit from time to time on the weekends.
On my second day in Mendocino, I crossed the road, walked to the back of the peeling grey wood frame building, opened the creaking screen door and cajoled the cook into a reservation for the following night.
I had, of course, the best meal of my life. At least the best up to that point. It wasn’t only the sweetbreads, or the way the artichoke and cherry sauce met the crisp duck and did a dance. it was the smell of the place, the way conversation would stop as a new dish emerged from the tiny kitchen.
The next day, top down, lady friend by my side, Charles Aznavour in the tape player, I drove back north up Highway One along the coast searching for a bookstore. Finding one next to a blanket-weaver’s shop, I left the motor running, ran in, and bought the nicest journal I could find.
When we got home, I wrote down what I could remember about the meal. The little details about what was said by the server, what I remembered of the reactions of other diners, and the colors. I tried to come up with a one sentence description of the place.
That night, as I lay in bed going over the trip and wondering what felt different, I realized that I had changed a bit on this long weekend in the country. I was a foodie. The eccentricities of the grape, and the interplay between small sections of the palate and the external meatus were of declining interest. I knew who I was and I knew, that night, that I was slated to be far more interested in what was on my plate then what happened to occupy my glass as I grew older.
I was a note-keeper, a journal-saver, a recorder of meals enjoyed and endured.
Years have passed. I managed to move abroad and I took up travel as a trade when I returned to the States. . But the journals continued. I started writing for a newspaper chain and ended up doing a Q and A column. A large number of the questions sent in had to do with restaurant recommendations around the world. “Do you know a place in Reykjavik where we can get a decent ……………….”
One day, I got called in by my editors and was made an offer to help develop a dining guide. That led, rather quickly, to a job as a Restaurant Critic. The food thing was exploding around me.
About fifteen years ago, I started designing culinary/restaurant tours around the world, allowing me to keep those journals filled. But I also started keeping notes on which restaurants and which dishes were being recommended by critics I admired in places like Gourmet, Bon Appétit, the New York Times, Wine Spectator, and as many food-related reads as I could handle.
I traveled to food shows, took friends to Provence, designed restaurant tours to Tuscany, and the Far East. There have been a great many white tablecloth experiences in posh-posh settings over the years. But those are not the ones I remember or necessarily recommend to clients. I’ve done Ducasse and Savoy, tasted Trotter, and experienced Emeril. I try to eat at the world’s best restaurants but, if truth be told, mostly because I keep up a list of the restaurants you “must experience before you die.” I feel I have to do my research. But the best meals, the truly once-in-a-lifetime experiences like the back of the aging Shell station, are almost always, accessible to those who, pointed in the right direction, can seek them out.
The best meal of my life took place with a group of clients in a simple, seafood restaurant in Singapore. There were circular tanks in the center of the restaurant, white tiles, and guys in hip boots with nets who would scoop up whatever fish you pointed at. You would take it to the small cash register, pay, and then offer any cooking instructions you cared to make. Singapore Chili Crab was just one of the highlights.
I remember being invited to have dinner in the Indian crew mess aboard a Princess cruise ship. The warmth of that meal and the endless stream of “first-time evers”, was a great memory as we sat together in a hidden section of the below decks kitchen not far from the ships padded jail cell.
A few Septembers ago, we were doing a cooking lesson with an important and temperamental Tuscan chef in his private kitchen. One of the folks in my group asked why he wasn’t washing the herbs before shoving them into the cavity of the capon on which he appeared to be performing a culinary colonoscopy. The handlebar-mustachioed chef stopped, starred at the inquisitor, and, through our translator, explained “dirt from the ground must be in every dish. It is what gives food its authentic flavor. No chef ever washes fresh herbs.”
I haven’t washed a sprig of Rosemary or Thyme since, a fact, perhaps, I should not reveal to certain readers of this publication who have dined at our home.
The holy trinity of every trip our clients take are transportation, food, and accommodations. Just about a decade ago, we reached a landmark in travel when studies showed that food had become the most expensive single component of the travel experience. Now, of course, fuel prices are pushing up transportation, but, in fact, all sectors are rising rapidly and all are related.
From the agent perspective, I think it is fair to say that we have spent all of our time on two of these sectors and largely ignored our clients needs when it comes to the third.
To a certain extent, we all have to become “foodies”. We are, the portal to the entire vacation experience. And that includes dining approximately three times each day. How many of those meals will be truly memorable, depends in part, on the willingness of the travel provider to take some responsibility for this aspect of the vacation experience.
If your client returns from Paris without ever experiencing the round stone ground, “Miche” from Boulangerie Pollane in the sixth arrondissemont, the ones made in the ancient wood-fired ovens in the basement, have they really been to Paris? If they have not experienced a, still warm from the oven, baguette from Gosselin on the Rue St. Honore, will they ever know the heights to which a simple loaf of bread can aspire?
I think not.
Global Restaurant Guide
Are you a culinary fan? Churchill & Turen provides escorted tours to carefully selected locations, combining a unique travel experience combining exotic surroundings with the world's best restaurants.
Our Spa/Small Village Dining and Lifestyle
Tour of Umbria and Emilio Romagna
Departing the US September 25, and
Returning October 5th, 2008
A lesisurely, nine-night tour of Italy’s best food regions, staying at a world-class Spa, followed by in-town stays in Perugia and Parma
The Italy Travel Experience for those who
love Italian Food.
Escorted by Paola Meoni and Hosted by Richard Turen
YOUR DAY-BY-DAY ITINERARY
DAY 1 – Friday 26th September 2008
Upon arrival at Rome Fiumicino Airport we will be met by our Tour Manager Paola Meoni, well known to those of you who have already participated in past Culinary Tours. Your host,, Richard Turen, will also be waiting to greet you. Richard will be with you for the entire program.
After gathering our group, We will then depart by motorcoach, driving north to San Casciano dei Bagni, and our hotel for the next four nights the Fonteverde Spa Hotel. Our journey will take just over two hours, so sit back and relax.
Once we reach our hotel Paola will assist with all check-in formalities and ensure luggage is whisked away to your rooms.
 
Winner of Spafinder’s Crystal Award in 2006 as “Best Italian Spa”, this exclusive resort was built in the 17th century by the Grand Duke Ferdinando I de’ Medici amid precious hot springs whose therapeutic properties were known since ancient times. An extensive spa center with a complete range of treatments as well as natural thermal hot waters with a total of seven therapeutic swimming pools, a holistic and beauty center.
We selected this lovely property because it is a personal favorite. It is a calm, relaxing introduction to one of southern Tuscany’s least known and most beautiful areas.
The hotel has been beautifully restored from its orginal status of a Medicean residence, offering all the comforts of a top class hotel. Here we are completely immersed in the beautiful Tuscan countryside with its charming medieval villages, vineyards and olive groves.
The rest of the day is at leisure to enjoy a stroll through the grounds, or even a relaxing soak in the thermal pool, hot tub or for our more active tour companions a work out in the fitness center.
This evening we know some of you may be fatigued from your travels, so we’re going to take it easy and enjoy a first encounter of the sumptuous Tuscan cuisine and wines with dinner in the hotel – enjoy!
DAY 2 – Saturday 27th September 2008
A full Buffet breakfast is included each morning of our tour. Today those of you who would like to sleep late may do so but make sure you don’t miss out on your half day Spa treatments. Your package includes 1 bioaquam and 1 treatment chosen from a Special Events list and we’ll be delighted to help you in the pre-selection of your treatments. As the ancient Romans would say “Mens sana in corpore sano”!
Lunch at leisure – enjoy a light lunch or snack in the hotel – remember you need to leave plenty of space for tonight’s dinner.
After lunch we board our private coach to travel to Cortona, a journey of approximately 1 hour and 15 minutes, travelling through some pretty spectacular countryside; terraces of olive groves and wines, deep rows of bowing cypress trees lead us to our destination.
Cortona offers beautiful architecture, cobbled streets, squares and spectacular views. This sleepy Tuscan hill-town was thrown into the international spotlight a few years ago when it was featured in the international bestseller and subsequent film “Under the Tuscan Sun”, which follows American writer Frances Mayes’ discovery of not only a home but romance! The unquestionable protagonist of the film though is the Tuscan countryside, and Cortona itself.-
Having visited Cortona we’re going to give you a first experience of what our Culinary Tour is all about with a cooking class in the Michelin star restaurant of the Relais Il Falconiere, preparing an entire meal from appetizer to dessert.
After enjoying the results of our labors we return to our hotel.
DAY 3 – Sunday 28th September 2008
This morning Paola will be waiting for us in the lobby to set off by private coach for Montepulciano, just an hour’s journey.
MONTEPULCIANO
Amid the tall, rolling hills south of Siena that produce some of Italy’s mightiest red wines lies the hilltown of Montepulciano, home to the magnificent Vino Nobile di Montepulciano. For more than 1,200 yuears this “noble wine” has been aged and bottled in the wine cellars under Montepulciano’s Renaissance palazzo, warrens of stony rooms and tunnels carved into the tufa bedrock – some dating back to the ancient Etruscans.
The highlight of our tour will be a visit to the Cantina del Redi – make sure you have comfortable shoes as we’re going to be descending into the depths to visit the ancient wine cellars with its stacks of huge barrels in a series of towering, narrow brick vaults connected by steep underground staircases.
Montepuliciano is famous not only for its wine, but also for its charming renaissance architecture, examples of which may be seen in the main square (Piazza Grande, visiting the Duomo and the Palazzo Pubblico which is very similar to the Palazzo Vecchio in Florence.
After our mornings exertions we move on by coach for the 15 minute ride through the countryside to the hillside town of Montichiello, an antique Tuscan village of untouched moving beauty. In the peace of this enchanting town, along the main street of the hamlet, almost dug into the mountain stone we find our lunch rendezvous – the Tavern of Moranda.
2.30 Time to move on to Pienza – sorry, no time for a nap – its just a 15 minute ride!
PIENZA
Perched on a hill some 1600 feet above sea level, overlooking the Val d'Orcia, Pienza is probably the most beautiful Renaissance town ever created, and this is not just our point of view. In fact Pienza has been designated by UNESCO as part of the world cultural heritage belonging to all mankind. Students of architecture from all over the world visit Pienza to study the unique layout of the town. Make sure you walk along the Via dell’Amore (the road of love) which offers the most incredible views over the countryside – this is sitting on a park bench Italian style!
Pienza is also famous for its Pecorino cheese made from sheep’s milk, and ladies just think that the ability to make Pecorino cheese was once considered so valuable a skill that women could list it on their dowry! This afternoon we’ll enjoy of tasting of learn this wonderful cheese aged in walnut leaves, olive paste, hay, or grape must.
Our last stop today is for dinner at the farmstead “Il Pulcino” personally managed and directed by the Pulcino family, father, mother and their six children!
The Olive Oil Express will roll back to our hotel after dinner. Falling asleep on the bus is acceptable.
DAY 4 – Monday 29th September 2008
A mid-morning departure will give you plenty of time to pack your bags, and maybe fit in one last spa treatment before bidding a fond farewell to southern Tuscany to board our coach to journey to Perugia in the Umbria region.
Its not a long journey, just 1,30 hours and upon arrival Paola will take care of luggage while you are free to enjoy a first look at the beauties of this lovely city. Our hotel is located right in the center of the Perugia so it will be an easy task to enjoy a light lunch or snack in any of the charming trattorias and bars in the immediate area and, ofcourse, Paola will be able to give you all the best directions.
Our hotel for the next three nights is the Brufani Palace. Here the best views of the surrounding valley are guaranteed. The Hotel Brufani Palace, with over one century of history, is the symbol of exclusiveness in Perugia. Throughout the years, the hotel has hosted illustrious guests, including the late Queen Mother of England and Prince Ranier of Monaco.
Perugia is a gem of a city, perched on its hilltop overlooking the green, heart of Italy – Umbria. It’s a city which is completely saturated in history, and is also the perfect base for day trips to the charming towns of this remarkable region.
If you’re a walker you’ll love Perugia – everything is within walking distance and accessible, but remember those comfortable shoes because everytime you go down the hill you’re going to have to come back up again! (altho’ there is a moveable walkway for those who prefer to take things easier).
Although Perugia is steeped in history its also a lively city, being home to not one, but two universities – one for Italian students and one for foreign students learning Italian.
Indeed one of the great things about Perugia is that it gives you the opportunity to expierence the life of a vibrant Italian provincial city, lived in by real Italians going about their real lives, little influenced by mass tourism!
7.30pm An easy evening as we stroll just a few paces to the main square of Piazza Danti for tonight’s dinner at the Antica Trattoria San Lorenzo where you’ll be given a warm welcome by Monica, while her husband,Simone, is attending to business in the kitchen. This is a restaurant reknown for its regional specialties.
DAY 5 - Tuesday 30th September 2008
Today we’re going to explore Umbria. Our first port of call is Todi, a 40 minute drive travelling southwards through the agricultural farmland.
Todi is another perfect example of a medieval hilltown, with a splendid central piazza surround by Gothic towers. The movie buffs amongst you might be interested to know that the shots of Rome in the 1965 feature film “The Agony and the Ecstasy” starring Charlton Heston and Rex Harrison were actually filmed here in Todi.
Then its back to the road to journey northwards to Torgiano for a visit to the wine and oil museum, for a tasting and light lunch.
The Lungarotti wine museum is housed in half of a baronial palace, filled with a collection of artifacts and ceramics, and has been acclaimed as one of the best museums of its kind in the world. Much of the centuries-old collection actually comes for the Lungarotti family itself. Torgiano is all about the Lungarotti family – Umbria’s largest landholders. The late Giorgio Lungarotti created the magnificent Rubesco some 40 years ago and can be justly named as the man who put Umbrian wines on the map.
The olive oil museum was the offspring of the family’s other big business – in fact the Longarottis produce a private label oil for one of the major retail giants as well as an oil under their own name.
After lunch we make our way back to Perugia to enjoy the rest of the afternoon and evening at leisure. Paola will assist with dinner reservations and shopping advice.
DAY 6 - Wednesday 1st October 2008
 Today, something completely different with a visit to the Botanical horticultural gardens of the Monastery of Saint Peter in Perugia for a fragrance experience tour!
The University of Perugia's Medieval Garden is located on the first site of the Benedictine monastery, San Pietro (Saint Peter).
The Garden is an unusual one in that it is meant to be a "symbolic" place, created on the basis of the abstract concept of a medieval monastic garden. Thus, the decisions regarding the placement of some of the plants were made based upon religious and cultural criteria reflecting myths and beliefs typical of the period. Furthermore, the Garden houses a collection of vegetable species, which are of scientific value because they contain DNA that allows for the study of the plants' ancient genetic lines. Historically, the Garden is reminiscent of the Hortus conclusus, a garden surrounded by a wall in which medicinal herbs and edible plants were grown, typically a part of the medieval monasteries.
After this morning’s tour, our private bus will depart for Lake Trasimeno, less than an hour’s drive. Trasimeno is just like a giant mirror reflecting the beautiful mountains on the north and east while giving way to rolling hills on the west and south. Historically, it was the spot where Hannibal ambushed two of Rome’s legions back in 217 BC and the legend goes that the Roman commander should have know to avoid battle that day as his sacred chickens refused to eat their breakfast, a sure sign that the day was not looking good for the Romans!
We’ll stop at Castiglione del Lago, with its ruined medieval castle and the island of Isola Maggiore, known for its lacemakers and for a legendary encounter between St. Francis and a fish. The story goes that way back in 1211 St. Francis threw a pike given to him by a local fisherman back into the lake. The grateful pike followed St. Francis around the lake until the sain dispensed a special blessing and both St. Francis and “Brother Fish” are commemorated in the island’s church.
Lunch at leisure in Castiglione del Lago – make sure you sample the lake pike!
Oh, and don’t forget that today is market day in Castiglione!
Late afternoon and we’re heading homewards to Perugia. Tonight we’ll be dining in town where we’ve chosen another culinary delight, dining at Dal Mi’ Cocco, another family affair where traditional recipes have been handed from father to son through the generations. Now it’s the turn of Roberto, who will personally explain the menu written in Perugian dialect, which even Paola has problems understanding!
After dinner we suggest you play at being real italians and take a coffee in the piazza and just sit back and watch the world pass by!
 DAY 7 – Thursday 2nd October 2008
9.00am Today we leave Umbria and travel north, through Tuscany to the Emilia region. Our journey time is approximately 3,30 hours along the main highway with a stop enroute at Modena. In fact we’ll be driving through the Appenines, along one of the most remarkable super-highways, a masterpiece of Italian engineering that alternates tunnels and long bridges for over 15 miles, hardly ever touching the ground.
11.30 am Arrival at Modena.
Modena puts on a class act – they call it “Mink City” in Italy, being considered as one of the Italian cities with the highest pro-capita income! According to Mr. Enzo Ferrari, non other than the inventor of that most famous and desirable of flame-red chariots “Modena is a city with a psychological need for racing cars”, and thus he built his factory just outside Modena at Maranello.
Modena was also the cradle of one of the world’s greatest tenors, the lately bereaved Luciano Pavoarotti.
Enjoy a stroll through the its scenographic streets, and don’t forget to take a look at the many gastronomic stores which proudly sell the best of Modena’s kitchen – the wonderful tortellini, and balsamic vinegar which is distilled from Trebbiana grapes, which after a few years of being diligently poured from one barrel to another, achieves a delicate taste between sweet and sour.
Lunch at leisure. After lunch, we will proceed to Parma, just over an hour’s journey.
The French daily, Le Monde, rated Parma as the best Italian city to live in, for its prosperity and quality of life. One of Italy’s great art cities and the second city in Emilia-Romagna after Bologna, Parma’s many admirers can cite her splendid churches, elegant lanes, works of art and antiquities, the lyrical strains of grand opera that waft from her Teatro Regio (the opera house that honed the talents of yourng Arturo Toscanini) and ofcourse the glories of its famous cheese and ham at tables as reasons not only to visit, but to return again and again.
Maria Luigia Palace*****L
 Again we’ve chosen a great location in the very heart of Parma, within a stone’s throw of the most important monuments. The Palace Maria Luigia is an elegant turn-of-the century hotel, completely refurbished with all modern comforts, with a particular note of distinction for its cuisine.
And if you’re asking who the lady is who gave her name to the hotel, Maria Luigia was none other than the widow of the Emperor Napoleon, who received the duchy of Parma from the Congress of Vienna.
Tonight we’ll dine together in the hotel, but after dinner why not enjoy a stroll through the characteristic streets and squares of the city.
DAY 8 – Friday 3rd October 2008
After breakfast we’re going to take a short bus ride to the famed Barilla Academy, to enjoy one of the highlights of our Culinary Tour.
The mission of the Barilla Academy is to protect, develop, and promote the art of Italian gastronomy and culture around the world. It develops the Italian culinary art by celebrating traditions, nourishing innovation, and promoting the knowledge and the enjoyment of Italian regional cuisines. Products, courses, publishing and consultancy services provided by Academia Barilla serve as the key roads towards fulfilling this mission. An Advisory Board composed of international and Italian institutions - all authorities in the culinary, gastronomic, or enological fields, oversees the activities of Academia Barilla.
After a brief tour of the Academy we’ll be stepping into the kitchens for a a hands-on cooking class at the Accademia Barilla with a focus on Italian regional culinary traditions. Lunch follows in the gastronomic library.
 This afternoon we’ll walk off those excess pounds (!) with a tour of Parma.
Our tour will end back at the hotel with time to freshen up and relax before enjoying dinner at the Trattoria al Cortile, an old-style restaurant in the very heart of town. As faithful to the preservation of ancient flavours in the wonderful dishes they create, as to preserving the original ambience.
DAY 9 – Saturday 4th October 2008
After breakfast we meet in the hotel lobby and leave for a really busy final morning of gourmet experiences:
- visit of a Parmesan Cheese producer
- visit of a typical Parma ham producer.
- Visit of a Lambrusco and Malvasia winery next to Torrechiara castle
- Lunch with tasting of typical products and wines
Early afternoon and we’re back at the hotel with time for final shopping and packing before our farewell dinner together.
 7.00pm Meet in hotel lobby and leave for farewell dinner at the Il Mulino.
Among the green of the Langhirano hills, in Stadirano in the Val Parma lies the "Vecchio Mulino" or "Old Mill" dating back to 493 AD.
Here one can still see, between a glass window, the water cascade which powered the original mill-wheel.
Tonight we’ll enjoy reminiscing on our culinary (and non-culinary) experiences of the last week and raising our glasses to the happy memories which we’re sure you’ll be taking back with you. This is also “Awards Night”, a Churchill and Turen tradition, and certain members of the group will be recognized.
DAY 10 – Sunday 5th October 2008
This morning, our last together, will begin with breakfast before departing for Milan’s Malpensa Airport. Being a Sunday, the traffic should be light, but we will be allowing two hours in order to arrive in good time for check in and go throughsecurity controls at the airport.
Paola will be helping you with check-in procedures. Malpensa Airport is relatively new and in true Italian style it offers some great last minute shopping opportunities. On this note don’t forget your duty free allowances – USD 400,00 of purchases per person.
FROM ANGELA, RICHARD AND PAOLA – THANK YOU FOR THE PRIVILEGE OF YOUR COMPANY
Tour Cost/Conditions:
The Cost of the Tour, excluding international airfare, is Euro 4651 Per Guest
All rates are based on double occupancy.
- Deposit is Euro 1,000 Per Guest. The deposit is non-refundable. Payment may be made by Visa, Mastercard, or American Express.
-
Final Payment is due on July 15,2008. Once received, final payment is non-refundale.
- All guests will be given a highly recommended, comprehensive travel insurance policy from Travelex.
- If it is taken out within ten days of your deposit date, all pre-exisiting exclusions will be waived.
- Each Guest will receive a comprehensive briefing book that will cover all aspects of the trip.
Because of the limited capacity of this tour, we highly recommend prompt reservations.
We regret that single rooms are not available.
Churchill and Turen staff will asssist you with air arrangements in conjunction with this tour.
Please note that the tour will begin at Fiumincino Airport in Rome and end at Malpensa Airport in Milan.
Included in our tour price:
Service |
DAY 1 |
TOUR ESCORT AT DISPOSAL FROM DAY 1 TO DAY 10 |
50 SEATER BUS AT DISPOSAL FROM DAY 1 TO DAY 10 |
HOTEL FONTEVERDE SPA - IN DAY 1 OUT DAY 4 |
DOUBLE ROOM ACCOMODATION IN B/B |
DINNER IN HOTEL ON DAY 1 - from |
DAY 2 |
SPA HALF DAY PACKAGE - from |
COOKING CLASS AND DINNER AT IL FALCONIERE |
DAY 3 |
GUIDE IN MONTEPULCIANO |
CANTINA DEL REDI VISIT AND TASTING |
LUNCH AT TAVERNA DI MORANDA - FROM |
CHEESE TASTING - FROM |
DINNER AT FATTORIA IL PULCINO - FROM |
DAY 4 |
DINNER AT ANTICA TRATTORIA SAN LORENZO RESTAURANT - FROM |
HOTEL BRUFANI PALACE - IN DAY 4 OUT DAY 7 |
DOUBLE ROOM IN B/B ACCOMODATION |
DAY 5 |
MONASTERY OF SAINT PETER MEDIEVAL HORT FRANGRANCE EXPERIENCE |
DINNER AT DAL MI COCCO in Perugia - FROM |
DAY 6 |
GUIDE IN TODI |
TORGIANO WINE AND OIL TASTING AND LUNCH |
DAY 7 |
TRANSFER TO PARMA WITH STOP IN MODENA |
HOTEL PALACE MARIA LUIGIA - IN DAY 7 OUT DAY10 |
DOUBLE ROOM IN B/B ACCOMODATION |
DINNER IN HOTEL ON DAY 7 - FROM |
DAY 8 |
ACCADEMIA BARILLA COOKING CLASS AND BELOW PACKAGE |
LUNCH AT ACCADEMIA BARILLA |
WALKING TOUR OF PARMA |
DINNER AT - FROM |
DAY 9 |
GOURMET TOUR |
LUNCH AND WINE TASTING |
FAREWELL DINNER AT RISTORANTE IL MULINO |
DAY 10 |
TRANSFER FROM PARMA TO MALPENSA AIRPORT |
OUR OPTIONAL PRE or POST TOUR PROGRAM IN BEAUTIFUL VERONA
DAY 1 – September 23
Land at Fiumicino Rome airport
Meet our professional English speaking escort and driver who will be waiting for you outside the baggage claim
Transfer to Rome Termini trainstation for 1st class train to Verona.
Arrival in Verona, meet our escort and porter and leave by private car to hotel
Afternoon check in at Due Torri Hotel Baglioni
DUE TORRI HOTEL BAGLIONI*****
The Hotel occupies a fourteenth century buildings (the Palazzo dell'Aquila), which formerly belonged to Della Scala family. A lot of work has recently been carried out on the facilities in order to enhance both the rooms and other parts of the hotel. It is elegant and refined, and rightly famous throughout the world for the quality of its service and beauty of this furnishings. The All'Aquila restaurant was once the meeting place of the Veronese nobility and the favourite haunt of artist and poets both from our century and the past. Customers can rediscover the taste of traditional Veneto specialities in surroundings which, together with exceptional service, make the restaurant one of the most renowned in Verona. The 90 elegant rooms, including 8 suites, are all stylishly decorated with antique furniture from several historical periods.
The due Torri Hotel Baglioni is situated in the old city centre of Verona, next to the Church of Sant'Anastasia.
 
DAY 2 – September 24
On own. Possibility of arranging tours directly through Hotel reception
DAY 3 – September 25
On own. Possibility of arranging tours directly through Hotel reception
DAY 4 – September 26
Hotel check out
Morning meeting with driver in hotel lobby and transfer to Fonteverde Spa Resort for joining the rest of the group and start Churchill & Turen 10 day Culinary Tour
POST TOUR
DAY 1 – October 5
Check out Maria Luigia Palace in Parma. Meet driver in hotel lobby and leave for Verona Hotel
Afternoon check in at Due Torri Hotel Baglioni
DUE TORRI HOTEL BAGLIONI*****
The Hotel occupies a fourteenth century buildings (the Palazzo dell'Aquila), which formerly belonged to Della Scala family. A lot of work has recently been carried out on the facilities in order to enhance both the rooms and other parts of the hotel. It is elegant and refined, and rightly famous throughout the world for the quality of its service and beauty of this furnishings. The All'Aquila restaurant was once the meeting place of the Veronese nobility and the favourite haunt of artist and poets both from our century and the past. Customers can rediscover the taste of traditional Veneto specialities in surroundings which, together with exceptional service, make the restaurant one of the most renowned in Verona. The 90 elegant rooms, including 8 suites, are all stylishly decorated with antique furniture from several historical periods.
The due Torri Hotel Baglioni is situated in the old city centre of Verona, next to the Church of Sant'Anastasia.
DAY 2 – October 6
On own. Possibility of arranging tours directly through Hotel reception
DAY 3 – October 7
On own. Possibility of arranging tours directly through Hotel reception
DAY 4 – October 8
Hotel check out
Morning meeting with driver in hotel lobby and transfer to Milano Malpensa airport for flight returning to the US.
PACKAGE PRICE – MIN GUARANTEED 2 PAX
THE TOTAL SERVICE COST PER COUPLE IS: € 2.532,00
INCLUDE VAT AND SERVICE
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