WHAT INCLUDED:
This is not a tour. This is your week as a local Italian.
Each season brings a different mountain experience
— different plants in the forest, different producers at work, different food on the table.
DAY 1
Arrive and settle into your rooms, dinner at a local restaurant
DAY 2
‘The cheesemaker’
This morning we visit Michele, a local parmigiano reggiano cheese maker with a tasting of different aged cheeses . Next is Marco, a local goats cheese farmer who makes a cheese only found here in the mountains. We will stop at a very special restaurant for lunch and then you have a free afternoon with time to relax. Join Melina late afternoon cooking class for this evening cooking class
DAY 3
‘The food trail to the sea’
visit it the Ligurian coast. We follow the mountain pass towards the ligurian coast where we stop at a local artisan woodworker for traditional pasta making tools. We continue onto our seaside town, the home of Pesto Genovese for a tasting stroll through this unique village. Spend some time for shopping before home to Dinner in a private home with an ancient 'testo oven'
DAY 4
Mountain forage day!
Depending on the season. Truffles, porcini mushrooms, wild berries, herbs for making liqueur. We discover the mountains with a local guide, and lunch at a very special local restaurant. This afternoon we spend with a local artisan who makes liquers from the herbs and berries gathered in the mountains. Dinner with chef Melina using todays mountain finds
DAY 5
"Grain, Trout and Wine"
This morning we visit the beautiful nearby mill, where we can see fresh flour being ground making the polenta that forms a big part of our cusine. We then head towards a local trout farmer for a trout lunch and have a special treat that is only seen in this one particular restaurant. Later this afternoon we head for a local wine tasting with a picnic aperitivo dinner in the vineyard as the sun sets.
DAY 6
’Castles and the King of Ham’
We have seen the king of cheese and now to see the King of ham, Culatello. This morning we first visit the beautiful medieval village of where sits our local castle, one of the castles of the duchy of Parma. We the head onto the padana plains to see caves and production of Culatello and then a Michelin lunch by Chef Massimo Spigaroli. A relaxing dinner by Chef melina this evening before departure as we sit toghether and celebrate our week
DAY 7
Time to say goodbye. Departure
YOUR INVESTMENT
( THE PRICE OF THE TRIP )
Your investment for the retreat is €4200 per person double occupancy.
Single supplement is an additional €600).
THIS INCLUDES ABSOLUTLEY EVERYTHING:
from experiences to food and wine during meals, accomodation
and of course private transfers from Borgo Val di Taro train station
and during our excursions.
“taking the course with Melina in February changed the course of my life!” “It was the one thing that i needed which took me from a passionate pasta maker, to a professional. Melina has a sixth sense about what each student needs, and she reels you in and inspires you to push yourself to your own personal next level. i learned from her all of the important techniques, history, and practices of pasta in Italy.......as well as becoming privy to the secrets only italians have known for centuries! Melina is a rare combination of a professional teacher and a warm friend for each student. I am now proud to be running my own business and thriving, doing what i love. Sometimes it takes more than a class....it takes Melina!!!”
LISA CARUCC IO - USA
"Our host, Melina was knowledgeable, friendly, energetic with a great sense of humour. She made each of us feel special. The food experiences were to die for! We tasted food that we would probably never have tried on our own"
Tracey & Grant Luhrs
Chef Melina was glowing. Her joy, her warmth, the way she shared the history behind every ingredient and dish made the entire room feel connected. It felt like learning, laughing, tasting, and traveling all at once. This was not just dinner. It was storytelling. It was culture.It was one of those experiences you leave feeling fuller in every way
Anya Day