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Upcoming Programs


JOIN US IN ITALY!

LES DAMES D’ESCOFFIER NEW YORK EDUCATIONAL CULINARY, COOKING & CULTURAL ARTS TRIP

to TUSCANY & UMBRIA, ITALY

Sunday, March 31th, 2019  to Sunday, April 7th, 2019

8 days / 7 nights

Minimum 12 people, Maximum 18

Hosted & Arranged by: Dame Marisa May-Metalli and Tony May & The Italian Culinary Foundation* In with collaboration with the celebrated Tuscan School “Lorenzo de Medici” in Florence, Italy 

This is a special educational culinary, cooking and cultural tour of Tuscany and Umbria, arranged by New York

Dame Marisa May-Metalli and Tony May, www.tonymayny.com and the Italian Culinary Foundation, www.italianculinaryfoundation.com for members of Les Dames d'Escoffier New York to enjoy an eight-day trip including four (4) morning cooking classes at Lorenzo di Medici school with daily visits to The Mercato in Florence specialized in foods tied to the daily curriculum.

Lunch included with the daily visits to the Mercato. There will be historical and cultural excursion and visits to Italian wineries too. Each evening we will dine at traditional local restaurants in and around Florence.

ALL THIS - AND MORE SURPRISES - WILL HAPPEN THROUGHOUT THE WEEK!!!

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See short video clip, photo slide show & television clip below

from Les Dames D’Escoffier New York trip to Sicily, Italy in April 2018: 

https://www.facebook.com/ItalianCulinaryFoundation/videos/1761683793937004/ 

https://www.facebook.com/reteimpresagustoso/videos/618387441837241/UzpfSTY2MTcwNjYxMzoxMDE1NjU0NzMwNjA4NjYxNA/


LES DAMES D’ESCOFFIER NEW YORK ON RAI ITALIAN TELEVISION IN ITALY:

https://www.youtube.com/watch?v=XW8yC7M7lEg&feature=share 

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ITINERARY**

THE SPECIAL PACKAGE FOR LDNY INCLUDES:

 - 6 hotels nights in the center of Florence (Tuscany) with breakfast included

 - 1 hotel night in Torgiano (Umbria) with breakfast included

 - One chef jacket with the school logo and name

 - 4 class days from 9 am to 12 noon, followed by lunch, plus additional recreational day and evening

 - All school expenses

 - Afternoon visits to the Mercato in Florence and food producers

 - Welcome cocktail and welcome dinner on Sunday arrival

 - Six evening outings and dinner in traditional local restaurants

 - Visits to wineries

 - Ground transportation and transfers

 - English interpreter on hand at all times

 - Certificates of attendance to the Italian Culinary Foundation’s program in Italy


REQUIREMENTS: Attendees must have some experience cooking and using a knife.  If you choose to use your own knives, bring a one chef and one paring knife in your checked luggage. Also, bring an apron and/or chef jacket.

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DAILY ROUTINE & SCHEDULE:**

SCHOOL AT LORENZO DI MEDICI & MERCATO, Plus Cultural Visits & Restaurants:

9 am Theory: Instructor discusses the subject of the day.

9:30 am Practice: Follow the instructor’s directions to prep the recipes of the day.

12 noon to 3:00 pm:  

Walk to visit the Mercato specialty food stores and lunch at the Mercato.

The visits at the Mercato are selected according to the day’s subject and visits to producers.

The students have a chance to see, touch, smell, taste and sample the products. 

This exercise is important to help the attendees recognize authentic Italian products.

5:00 pm to 10:00 pm:  

Evening activities include cultural visits to Florence extraordinary museums, galleries & churches, etc. with an English speaking guide. 

7 pm: Dinner in a local restaurant.

See detailed DAILY schedule for the week below.

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FLIGHTS & TRANSFERS:

On Saturday, March 30th, depart the New York City / USA to arrive the next day at Rome Fiumicino Airport mid-morning/ early afternoon on Sunday, March 31st.

We Strongly Suggest you Book the Late Night Flights from JFK to Rome Fiumicino with Delta Airlines or Alitalia Airlines (these airlines are part of Sky Team).

Transfer are included from the Rome Fiumicino Airport to the hotel in Florence via luxury bus with Dames Marisa May and Tony May. The exact time and location of the bus transfer at Rome Fiumicino Airport on Sunday, March 31st will be given to attendees soon.

For your return flights to New York City / USA on Sunday, April 7th we will take a bus transfer from the hotel in Florence to the Rome Fiumicino Airport. This bus transfer will leave our hotel in Florence at around 8:30am in the morning (time still to be finalized) and we will all get to the Rome Fiumicino Airport at 12 noon. It is about a three hour drive. Make sure your flights back to the NYC / USA from Rome Fiumicino Airport depart after 2 pm in the afternoon.

SUNDAY: March 31th, 2019

Late afternoon arrival at your hotel in Florence via the luxury bus from Rome Fiumicino Airport. Check into hotel, settle down and relax.

6 pm: Visit the Lorenzo de Medici school, meet your instructor and visit the Mercato.

8 pm: Enjoy your first welcome dinner in Florence.

10 pm: Back to the hotel for a good night rest.

MONDAY: April 1st, 2019

9 am to 12 Noon: Theory & Practice in the Classroom

The subject of the day is: LA CUCINA ITALIANA

The instructor will introduce and talk about flavors, taste, spices, and herbs, then discusses the day’s mostly antipasti (starters) recipes. 

12 noon to 2 pm:  Visit the Mercato and lunch.

5:00 pm: Take your first tour of Florence.

7 pm: Dinner at a very special local gourmet restaurant.

10 pm: Return to hotel.

TUESDAY:  April 2nd, 2019

9 am: Cooking class: The subject of the day is: PASTA AND RICE

Learn how to make homemade pasta regular and stuffed, with eggs and without; learn rice varietals and prepare risotto recipes, Milanese, all’onda and more.

12 noon to 2 pm: Lunch at the Mercato.

6 pm: Cultural visit.

8 pm: Dinner at a local restaurant.

10 pm: Return to hotel.

WEDNESDAY: April 3rd, 2019 

9 am: Cooking class The subject of the day is: FISH COOKERY  

How to recognize and handle fish, shellfish, crustacean varieties and il crudo.

12 noon to 2 pm:  Lunch at the Mercato with a visit to the fish market.

5 pm: Visit Michelangelo’s David at the Galleria Degli Uffizi.

6:30 pm: Visit the BIO (organic) supermarket owned by celebrity Florentine Chef Fabio Picchi.

8 pm: Dinner at Teatro del Sale, a famous Florentine/club restaurant owned by Chef Fabio Picchi.

10 pm: Return to hotel.

THURSDAY: April 4th, 2019 

8 am to 12 noon: Cooking class, staring one hour earlier. 

The subject of the day is: MEATS and more...roast, baked, braised.                    

1 pm: Return to the hotel, pick up your packed overnight bag and depart for Umbria.

1:30 pm: depart to Umbria and visit the Arnaldo Caprai winery, meet Marco Caprai the winemaker, visit the cellars, taste the wines and enjoy a lunch buffet!

5 pm: Depart for Torgiano (Umbria), a village dominated by the Lungarotti family. Check in at the Hotel Tre Vaselle.

7 pm: Meet Ms. Chiara Lungarotti the head of the family who runs the hotel, produces the wines, the olive oil and the balsamic vinegar. The Lungarotti family also runs the Museum of Wine and Olive Oil.  Dinner with Chiara Lungarotti.

FRIDAY: April 5th, 2019

TODAY NO CLASS. You will learn about Italy and the aristocratic Italian families that practically own the best Italian wine production in Italy.

10 am: The tour included a visit to Lungarotti Winery with tastings plus the Wine & Olive Oil Museum.

1 pm: We move from Torgiano to Norcia, to the Urbani Truffle Production area to learn about white and black truffles from Italy.

2 pm: Lunch at Urbani Tartufi.

Back to the hotel in Florence.

Free time in the evening to enjoy Florence on your own. Or just rest.


SATURDAY: April 6th, 2019

10 am: We travel to Chianti to visit the Cantina Antinori Winery (designed by architect star Renzo Piano). Tour the cellars, have a wine tasting, meet some Antinori family members and have lunch in their cellars.

3 pm: Return to Florence to rest and get ready for our closing dinner.

7 pm: Closing dinner.

SUNDAY: April 7th, 2019

Have your luggage in the lobby and check out before breakfast, if possible.

7:30am: Breakfast. 

8:30am: Bus transfer from the hotel in Florence to the Rome Fiumicino Airport to get on your flight to the NYC / USA. We will arrive at the Rome Fiumicino Airport at around 12 noon. Reminder - Make sure your flights back to the NYC / USA from Rome Fiumicino Airport depart after 2 pm in the afternoon.

**NOTE BENE: Itinerary, Schedule, Daily Routine & Locations may be subject to change.

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Dame Marisa May-Metalli and Tony May in collaboration with the Italian Culinary Foundation www.italianculinaryfoundation.com will give one scholarship to Les Dames d'Escoffier New York for an aspiring American female chef (or aspiring restaurateur with cooking skills) to study in Italy at the Italian Culinary Foundation professional cooking programs during the 2019/2020 series.


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PRICE IS ALL INCLUSIVE:

$4,450.00 USD per person

Includes: hotel single occupancy, ground transportation & transfers, breakfast, lunch and six (6) dinners, school expenses, plus all outings, visits to food and wine producers (Airfare is not included).

6 nights in the center of Florence (Tuscany) with breakfast included.

1 night in Torgiano (Umbria) with breakfast included.

HOTEL IN TUSCANY (center of Florence):

Hotel Corona D’Italia

http://www.hotelcoronaditalia.com/       

-AND-

HOTEL IN UMBRIA (town of Torgiano):

Hotel Tre Vaselle

https://3vaselle.it/en/home-eng/ 

***LES DAMES D’ESCOFFIER NEW YORK MEMBERS ARE WELCOME TO BRING NON-DAMES MEMBERS

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PAYMENT (by check or credit card):


To hold your space, kindly email Claire Lindsay -or- Dame Marisa May at:

clairelindsay@italianculinaryfoundation -or- marisamay@italianculinaryfoundation.com  

before Monday January 28st and kindly provide Claire Lindsay or Dame Marisa May with your credit card details. Your credit card will not be charged. Your credit card details will be held to confirm your space.
Full payment amount due by Monday February 11th, 2019 by check or by credit card.

Checks made payable to:

ITALIAN CULINARY FOUNDATION

MAIL TO:

ITALIAN CULINARY FOUNDATION

12 EAST 49th STREET, 11th FLOOR

NEW YORK, NEW YORK 10017

Attention: Claire Lindsay & Marisa May-Metalli

-OR-

To Pay by Credit Card:

You will kindly provide all your credit card details to Claire Lindsay or Dame Marisa May.

They will process your credit card payment via PAYPAL (an additional service fee by PayPal will be applied).

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QUESTIONS ABOUT THE TRIP?

Contact Claire Lindsay and Dame Marisa May at: clairelindsay@italianculinaryfoundation -and- marisamay@italianculinaryfoundation.com 

-OR-

Call Claire Lindsay in the Italian Culinary Foundation office in NYC at: +1 212 381 0938 -or- Dame Marisa May’s NYC cell #: +1 917 365 6455

1/8/19