Join Us in Tuscany!

Tuscany Gems Tour















Experience the trip of a lifetime as we explore one of the most talked about regions in the world. This journey allows us to not only experience great architecture and food but we also partake in wine tasting, art and spa living...Italian style. Each day has been planned to maintain a well- rounded journey that explores all that "The Old World" has to offer.

We spend the first three days in the Tuscan capital, Florence. Birthplace of the Renaissance, this magical city offers architecture, history, shopping and most of all Renaissance art. Then we head to the Tuscan countryside where we sample wine, authentic tuscan cuisine and of course the local atmosphere.

Here's our itinerary;



Day 1

Arrive in Florence Airport. We will arrange an agreed meeting point and time at the airport. You will have the afternoon to explore the city with a leisurely tour of the city. In the evening, enjoy our welcome dinner in a local restaurant with all the regional specialties. D

Day 2

It’s an early start to the Uffizi Gallery, which houses the world’s single greatest collection of Italian and Florentine art. Afterwards a visit to Michelangelo’s David posing in Galleria dell’Accademia. B

Day 3

You can’t say you’ve been to Florence without fully taking advantage of all the famous Florentine shops have to offer. Optional trip to the factory outlets offering discounts of 50% off famous name brands. B

Day 4

Transfer from Florence to our villa in Chianti surounded by vineyards. We’ll visit the town of Siena where you can take a step back in time and wander the medieval streets. B,D

Day 5

We'll take a wine tasting tour in a typical winery as well as have two wine tastings with our own wine expert in Chianti where some of the country’s best wines are produced. B,L

Day 6

We begin our hilltown visits. Our first stop is Greve where you’ll witness their bustling market and have the opportunity to visit the region's largest enoteca where you can taste wine. Finally on to San Gimignano, the city of ancient towers where you can explore the city. B,L

Day 7

Transfer to Montepulciano.We will partake in a cooking lesson with an Italian chef who will reveal to you some secrets of Tuscan cuisine which takes place after we shop with the chef. Lunch will be the plates you have prepared during your lesson and will be accompanied by wines selected by the chef as well. B,L

Day 8

Visit to the ancient Etruscan hilltown of Cortona which hovers over the Valdichiana plain and is considered among the crown jewels of Tuscan hilltowns. We will visit the Etruscan Museum in the morning and you will have the afternoon free to explore. B

Day 9

Free day or Optional spa day, not far from Montepulciano, where you can enjoy the natural therapeutic hot springs. You can precede this experience with a mud bath and/or massage. Be sure to save some energy for our truly Tuscan farewell dinner. B,D

Day 10

Return to Florence for airport connections home.


Trip Specifics

Dates: May 21- 30, 2008

October 13- 22, 2008

Cost: The land cost of the tour is 2,990 dollars per person, double occupancy. Single rooms are available with a supplement of 300 dollars. Air fare is not included. For all details visit our website at www.travelmedtours.com

Cooking in Chianti

When you go to Tuscany, you'll find in many cooking classes offered, especially in Florence. Often the class is very large, sometimes even too large for the kitchen. While "standard" Tuscan cuisine will be featured, often it is what I'd like to call globalized cuisine. That is to say, some of the most famous, well known dishes are presented.
























Our group had the opportunity to take a cooking class not far from Castellina in Chianti. We were a small group of six people and while we learned a few standard recipies such as "Hunter Chicken", we also learned some not-so standard dishes. The lesson moved at a relaxing pace with a delightful chef who was engaging as well as knowledgeable and skilled.






















Before the cooking lesson began, we first went shopping with our chef to her local shops where we learned about the fresh ingredients we would be using. Once in the kitchen, we learned how to prepare; four different types of croustinis, two types of pasta, one main course, one vegetable plate and a dessert. We enjoyed wine while cooking and after during our meal. We spent a very relaxing day in a kitchen overlooking vineyards in Chianti.

Photos of Our Tour in Tuscany

Estivales!

Every summer in many of the wine producing regions of France comes the opportunity to sample the region's wine in an inexpensive and friendly format. I spent my summer in Montpellier and every Friday came the opportunity to taste the various wines from Languedoc Rousillion. While this region has suffered from a reputation of mediocre wine, as of late the quality that comes from this region today is improved exponentially and is definitely worth discussing.

A wide range of whites, from the dry, Pic St Loup for shellfish, to the fruity-sweet muscat for an aperitif or as a desert wine were present. As for the reds, the ever present combination of berries and minerality makes them readily distinguishable from other regions.

Along with this wide variety for tasting came platters of oysters and tapas which made every Friday an absolute pleasure.

Moroccan Chicken Tajine Cooking Lesson

Summer Cuisine Part 1

What I enjoy most about French cuisine is the respect for using seasonal fruits and vegetables. Its good for your health because there is less need for chemical usage as well as being good for the environment.

So what's in season right now in France as well as the rest of the Mediterranean? Too much to discuss in one blog entry...so today we're going to pay hommage to the artichoke. Rich in fiber and vitamines, the artichoke is a spring/summer vegetable. We can fricasse it with lemon and parmesan, stuff it with riccotta cheese, serve it in a tart with marinated mushrooms covered in a pastry shell or even just add it to a seafood salad with shrimp, calamari and of course plenty of olive oil.


















Here are an easy recipe that I suggest:

Creamy Chive Artichoke

Four servings
10 min preparation time
25 min cooking time

Ingredients:

4 Big artichokes
1 Lemon
3/4 cup of fresh cream
1 Bunch of Chives
Salt & pepper

Preparation:

1. Rince the artichokes and cut off the outer leaves. Let boil for 25 min.
2. Mix the cream, the juice from half of the lemon and chopped chives. Add salt and pepper to taste. Drain the artichokes and let them cool.
3. Take off the leaves from the center and fill it with the cream and chive mixture. Serve immediately.

Wine Tasting and Picnic in the Vineyards