The authentic rustic Tuscan Table dates back more than three thousand years and has changed very little since the time of Caesar Augustus. The secret to its longevity lies in keeping food simple and delicious. This elegant simplicity is achieved by knowing how to choose and prepare the freshest ingredients each season has to offer. Chef Gianfranco Natali is a native of Tuscany and a descendant of a long line of accomplished culinary masters. In his kitchen, he shares time-honored culinary secrets and traditions that have been passed to him through the generations.


The voyage is limited to 7 to 12 guests. The week begins with a welcome reception and dinner on Sunday evening and ends after dinner on Friday. The fee is per person and includes: airport pick up and drop off from Florence or Pisa Airports only and on Sunday, first day of the tour, and the following Saturday, day of departure, lodging, transportation to local visits, market visits, tour guides, wine tastings, breakfast and dinner daily. Note: that there will be a lot of walking involved. The fee does not include: AIRFARE and one lunch in Florence.


Each day’s program offers something special: the local’s guide to the regional production of olive oil, award-winning chocolates, and tastings from an infinite selection of local and regional wines… Recipes are for the novice and seasoned home cook. Participants are supplied with aprons as well as detailed recipe/travel guides that are theirs to keep.

The schedule will include free time for our guests to explore Tuscany unaccompanied.