Experience a three-day Italian culinary retreat designed for the modern traveler who loves authenticity, elegance, and a sense of place. From the gastronomic heart of Emilia-Romagna, where Alexandra lives and works, to the sun-drenched landscapes of Calabria, her family’s home, you’ll explore how Italian cuisine is truly a collection of distinct regional identities rather than a single style. Over five hands-on workshops, we’ll focus on ingredients, techniques, and stories that bring these traditions to life, culminating in a Farm-to-Table dinner at Serenity Knoll Farm. What Awaits You This Weekend Friday Evening: A Taste of Bologna We begin with one of Bologna’s most cherished dishes: Tortelloni di Ricotta al Burro e Oro — handmade tortelloni filled with silky ricotta, finished with butter and fresh tomato. You will learn to prepare and knead the dough, roll it into fine sheets, and shape each tortellone by hand, discovering the small yet essential details that give the filling balance and depth. Together, we will cook a delicate tomato sauce from scratch and sit down to enjoy it as it is traditionally served in Bologna. Saturday: From Adriatic Shores to Southern Sun Morning / Lunch — Emilia-Romagna by the Sea Our morning carries us to the Adriatic coast of Emilia-Romagna, where a leisurely seaside lunch sets the tone. Using the dough you prepared on Friday, you’ll hand-cut tagliatelle and prepare two classic sauces: Tagliatelle al Prosciutto e Scalogno with Parma ham, shallots, and Parmigiano Reggiano, and Tagliatelle con Zucchine e Fiori di Zucca with tender zucchini and blossoms. The result is a plate that feels both refined and evocative of summer days by the water. Afternoon — Rustic Elegance from Tuscany to Sicily In the afternoon, we pause in central and southern Italy for dishes that exemplify thoughtful simplicity. Panzanella: a Tuscan bread and summer vegetable salad that transforms leftover bread into something fresh, vibrant, and satisfying. Caponata: a sweet-sour Sicilian vegetable stew, bold in flavor and best when allowed to rest overnight; on Sunday, it will reappear as a beautifully layered antipasto. Scaloppine al Vino Bianco: delicate pork cutlets in a light white wine sauce, a quick yet elegant main course that pairs beautifully with the vegetables you have prepared. Sunday: Dolcezza and the Chef’s Table Morning Brunch — Italian-style Indulgence While “brunch” is not a formal Italian tradition, the late morning ritual of coffee and pasticcini is a cherished pause in the day. On Sunday, we take a gentler pace, preparing our evening desserts before enjoying espresso and pastries from a local bakery, accompanied by mimosas in honor of the weekend. You will prepare: Panna Cotta con Frutta Fresca: a softly set, creamy dessert paired with fresh, seasonal fruit from the farm. Tiramisù: the classic Italian dessert, assembled with attention to texture, balance, and restraint. Evening — Chef’s Table Farm to Table D...
