Florence & Forte Dei Marmi
Italian Surf & Turf
Join me for this one of a kind trip to Tuscany!
I have hand picked all of the experiences to give you the REAL Italian adventure. We will begin our journey in Florence (the Turf), the capitol of the Tuscan region and birthplace to our modern world. A city rich in history, architecture, fashion, food and wine.
We will take part in culinary workshops at Apicius International School of Hospitality, architectural walking tours, a winery excursion
and, of course, see Michelangelo's statue of David.
Then we are off to Forte Dei Marmi (the Surf) to experience the elegance of this sea side town. We will stroll the boardwalk, visit the local markets, spend time at the private beach Bagno Stefanella, visit the medieval town of Pietrasanta and experience local cuisine surrounded by breathtaking views of the Mediterranean Sea and Apuan Alps.
Come experience Tuscany on the land and by the sea with me. - Ciao Chef Julie Szimon
Daily Itinerary
Day 1: Sunday, June 3 – Arrival/Florence
Day: Arrival in Florence, the UNESCO World Heritage City which is considered the heart of the
Italian Renaissance and a beacon of culture and cuisine.
Staff and support desk will be at the Florence airport from 9:00 a.m. – 7:00 p.m. Upon arrival, transfer to hotel for check-in.
Evening: Welcome aperitivo featuring wine and light refreshments.
Meals included: Evening aperitivo
Day 2: Monday, June 4 - Florence
Morning: Brief Orientation to review the program itinerary and get acquainted with the facilities of FUA’s
International School of Hospitality, APICIUS. Following the Orientation, there will be a guided visit to the Accademia Gallery, home of Michelangelo's statue of David.
Afternoon: Fresh pasta workshop at APICIUS. This workshop will focus on the history and characteristics of pasta, which can be considered the main Italian gastronomic symbol. Production methods, shapes and fillings from North to South. An introduction to pasta and its significance, followed by cooking class based on typical handmade fresh pastas.
Meals included: Breakfast, participants will enjoy the dishes prepared in the culinary workshop
Day 3: Tuesday, June 5 - Florence
Morning: Gastronomic walking tour of Florence highlighting local bakeries and coffee shops for an
introduction to Italian breakfast, local products, as well as coffee drinks and customs.
Afternoon: Pairing food & wine workshop at Ganzo, the restaurant and creative learning lab of APICIUS.
Enjoy an introduction to the classic and modern methodologies of pairing food and wine, with a special focus on
the Italian cultural approach to wine pairing.
Evening: Architectural walking tour of Florence to learn about its Renaissance legacy and experience the city’s main monuments such as the Piazza del Duomo, Piazza della Signoria, and Ponte Vecchio.
Meals included: Breakfast, tastings during gastronomic walking tour and wine workshop
Day 4: Wednesday, June 6 - Florence
Morning: Lesson on extra virgin olive oil which will cover an overview of the history, production and cultural relevance of olive oil in the Mediterranean basin and in Italian cuisine. It will also give an introduction to the nutritional facts and properties and extraction methods. The discussion will be complimented with tastings of a selection of Extra Virgin
Oilve Oil from producers who represent excellence in the field.
Afternoon: Culinary Workshop on Traditional Tuscan Cuisine at APICIUS. Learn about the history and main characteristics of one of world’s most famous cuisines and the development of Tuscan cuisine from the Renaissance period to the present. An introduction followed by hands-on cooking class based on traditional Tuscan dishes.
Evening: Italian Aperitivo Experience. An introduction to the modern Italian aperitivo and its origins, followed by an aperitivo experience at Ganzo, the restaurant and creative learning lab of APICIUS, located in the heart of the popular Sant’Ambrogio neighbourhood.
Meals included: Breakfast, tastings during olive oil lesson, participants will enjoy the dishes prepared in the
evening culinary workshop, evening aperitivo
Day 5: Thursday, June 7 - Florence
Morning/afternoon: Free day for independent day trips (ex. Siena, Lucca, Pisa) or
to enjoy exploring Florence.
Evening: Theme dinner at Ganzo featuring a multi-course meal (set menu) made with fresh, local incredients
with wine pairings included. There will also be a dialogue about the wine pairings and menu creations to make
it an enjoyable culinary and learning experience.
Meals included: Breakfast, dinner
Day 6: Friday, June 8 – Florence/Tuscany
Morning/Afternoon: Day trip to the heart of Chianti to visit Azienda Agricola Pruneti, olive oil producer,
and a local winery.
Morning departure from Florence by private bus with first stop at Azienda Agricola Pruneti to learn about the production of extra virgin olive oil and how to recognize signs of quality. Enjoy an olive oil tasting and opportunity to purchase olive oil. Then, head to a local winery in the Tuscan countryside for a wine tasting and lunch based on local products.
Return to Florence by private bus.
Evening: Dinner at Acqua al 2, founded in 1978 by Chef and Owner Stefano Innocenti, which became a beloved gathering spot for artists, locals and international visitors over the years. Experience the restaurant’s famous sample dishes, one of its signature menu traits that helped build its success.
Meals included: Breakfast, lunch at a winery, dinner
Day 7: Saturday, June 9 – Forte Dei Marmi
Morning: Check out of hotel and transfer to the seaside town of Forte Dei Marmi, the gem of the Versilia region in Tuscany. It is a charming town surrounded by lush greenery and views of the stunning Carrara marble mountains. It boasts trendy shops, restaurants, and nightlife with the peace and tranquillity of a Tuscan Mediterranean atmosphere.
Afternoon: Enjoy lunch at the beach at Bagno Stefanella, a family owned establishment with a focus on genuine service and a fresh, local menu with attention to the freshness and quality of ingredients.
After lunch, relax at the beach and have a wine tasting of typical wines from the region.
The beach is one of the longest in Tuscany, and relax soaking in the view of the mountains and sea.
Evening: Walk along the boardwalk of Forte Dei Marmi to admire its beautiful seaside, followed by dinner at Orlando, a historical family-run establishment famous for its typical Versilian schiacciate, all made in house. Its family roots date back to the 1950s when the grandfather finally opened his own bakery after years of selling focaccia bread to beachgoers.
Meals included: Breakfast, lunch, dinner
Day 8: Sunday, June 10 – Forte Dei Marmi
Morning: Visits to Forte Dei Marmi’s markets, including its famous flea market of Italy where traders come from all over Italy and you can find hidden gems, as well as the fresh food market.
There will be free time to enjoy and explore the markets as well as free time for lunch.
Afternoon: Visit the marble quarries of Carrara, home of one of the most renowned marble in the world which has been extracted since Roman times. Since then, many artists have come to Carrara in the Apuan Alps to source their marble, most famously Michelangelo in the 16th century.
Meals included: Breakfast
Day 9: Monday, June 11 – Forte Dei Marmi
Morning: Trip to Pietrasanta, a small town known for its arts and rich sculpting tradition, aided by its proximity to marble quarries, whose workshops are still frequented by international artists. Visit the Museum of Bozzetti and gain insight into the centuries of workmanship of marble and sculpture. Free time to explore the town, its workshops, and for lunch followed by lunch at Filippo. With its gaze between past and future, between memory and creation, Filippo gives us simple, polished dishes and true conviviality.
Afternoon: Free time for independent exploration, relaxing, packing and last shopping before the end of the program.
Evening: Dinner at Glida, a renowned restaurant with views overlooking the Mediterranean Sea, using the freshest seasonal ingredients to serve seafood dishes and other light specialities from the Tuscan coast.
Meals included: Breakfast, lunch, dinner
Day 10: Tuesday, June 12 – Program Ends
Morning: Check out of hotel. One group transfer to Pisa airport for departure to the U.S.
Meals included: Breakfast
I have hand picked all of the experiences to give you the REAL Italian adventure. We will begin our journey in Florence (the Turf), the capitol of the Tuscan region and birthplace to our modern world. A city rich in history, architecture, fashion, food and wine.
We will take part in culinary workshops at Apicius International School of Hospitality, architectural walking tours, a winery excursion
and, of course, see Michelangelo's statue of David.
Then we are off to Forte Dei Marmi (the Surf) to experience the elegance of this sea side town. We will stroll the boardwalk, visit the local markets, spend time at the private beach Bagno Stefanella, visit the medieval town of Pietrasanta and experience local cuisine surrounded by breathtaking views of the Mediterranean Sea and Apuan Alps.
Come experience Tuscany on the land and by the sea with me. - Ciao Chef Julie Szimon
Daily Itinerary
Day 1: Sunday, June 3 – Arrival/Florence
Day: Arrival in Florence, the UNESCO World Heritage City which is considered the heart of the
Italian Renaissance and a beacon of culture and cuisine.
Staff and support desk will be at the Florence airport from 9:00 a.m. – 7:00 p.m. Upon arrival, transfer to hotel for check-in.
Evening: Welcome aperitivo featuring wine and light refreshments.
Meals included: Evening aperitivo
Day 2: Monday, June 4 - Florence
Morning: Brief Orientation to review the program itinerary and get acquainted with the facilities of FUA’s
International School of Hospitality, APICIUS. Following the Orientation, there will be a guided visit to the Accademia Gallery, home of Michelangelo's statue of David.
Afternoon: Fresh pasta workshop at APICIUS. This workshop will focus on the history and characteristics of pasta, which can be considered the main Italian gastronomic symbol. Production methods, shapes and fillings from North to South. An introduction to pasta and its significance, followed by cooking class based on typical handmade fresh pastas.
Meals included: Breakfast, participants will enjoy the dishes prepared in the culinary workshop
Day 3: Tuesday, June 5 - Florence
Morning: Gastronomic walking tour of Florence highlighting local bakeries and coffee shops for an
introduction to Italian breakfast, local products, as well as coffee drinks and customs.
Afternoon: Pairing food & wine workshop at Ganzo, the restaurant and creative learning lab of APICIUS.
Enjoy an introduction to the classic and modern methodologies of pairing food and wine, with a special focus on
the Italian cultural approach to wine pairing.
Evening: Architectural walking tour of Florence to learn about its Renaissance legacy and experience the city’s main monuments such as the Piazza del Duomo, Piazza della Signoria, and Ponte Vecchio.
Meals included: Breakfast, tastings during gastronomic walking tour and wine workshop
Day 4: Wednesday, June 6 - Florence
Morning: Lesson on extra virgin olive oil which will cover an overview of the history, production and cultural relevance of olive oil in the Mediterranean basin and in Italian cuisine. It will also give an introduction to the nutritional facts and properties and extraction methods. The discussion will be complimented with tastings of a selection of Extra Virgin
Oilve Oil from producers who represent excellence in the field.
Afternoon: Culinary Workshop on Traditional Tuscan Cuisine at APICIUS. Learn about the history and main characteristics of one of world’s most famous cuisines and the development of Tuscan cuisine from the Renaissance period to the present. An introduction followed by hands-on cooking class based on traditional Tuscan dishes.
Evening: Italian Aperitivo Experience. An introduction to the modern Italian aperitivo and its origins, followed by an aperitivo experience at Ganzo, the restaurant and creative learning lab of APICIUS, located in the heart of the popular Sant’Ambrogio neighbourhood.
Meals included: Breakfast, tastings during olive oil lesson, participants will enjoy the dishes prepared in the
evening culinary workshop, evening aperitivo
Day 5: Thursday, June 7 - Florence
Morning/afternoon: Free day for independent day trips (ex. Siena, Lucca, Pisa) or
to enjoy exploring Florence.
Evening: Theme dinner at Ganzo featuring a multi-course meal (set menu) made with fresh, local incredients
with wine pairings included. There will also be a dialogue about the wine pairings and menu creations to make
it an enjoyable culinary and learning experience.
Meals included: Breakfast, dinner
Day 6: Friday, June 8 – Florence/Tuscany
Morning/Afternoon: Day trip to the heart of Chianti to visit Azienda Agricola Pruneti, olive oil producer,
and a local winery.
Morning departure from Florence by private bus with first stop at Azienda Agricola Pruneti to learn about the production of extra virgin olive oil and how to recognize signs of quality. Enjoy an olive oil tasting and opportunity to purchase olive oil. Then, head to a local winery in the Tuscan countryside for a wine tasting and lunch based on local products.
Return to Florence by private bus.
Evening: Dinner at Acqua al 2, founded in 1978 by Chef and Owner Stefano Innocenti, which became a beloved gathering spot for artists, locals and international visitors over the years. Experience the restaurant’s famous sample dishes, one of its signature menu traits that helped build its success.
Meals included: Breakfast, lunch at a winery, dinner
Day 7: Saturday, June 9 – Forte Dei Marmi
Morning: Check out of hotel and transfer to the seaside town of Forte Dei Marmi, the gem of the Versilia region in Tuscany. It is a charming town surrounded by lush greenery and views of the stunning Carrara marble mountains. It boasts trendy shops, restaurants, and nightlife with the peace and tranquillity of a Tuscan Mediterranean atmosphere.
Afternoon: Enjoy lunch at the beach at Bagno Stefanella, a family owned establishment with a focus on genuine service and a fresh, local menu with attention to the freshness and quality of ingredients.
After lunch, relax at the beach and have a wine tasting of typical wines from the region.
The beach is one of the longest in Tuscany, and relax soaking in the view of the mountains and sea.
Evening: Walk along the boardwalk of Forte Dei Marmi to admire its beautiful seaside, followed by dinner at Orlando, a historical family-run establishment famous for its typical Versilian schiacciate, all made in house. Its family roots date back to the 1950s when the grandfather finally opened his own bakery after years of selling focaccia bread to beachgoers.
Meals included: Breakfast, lunch, dinner
Day 8: Sunday, June 10 – Forte Dei Marmi
Morning: Visits to Forte Dei Marmi’s markets, including its famous flea market of Italy where traders come from all over Italy and you can find hidden gems, as well as the fresh food market.
There will be free time to enjoy and explore the markets as well as free time for lunch.
Afternoon: Visit the marble quarries of Carrara, home of one of the most renowned marble in the world which has been extracted since Roman times. Since then, many artists have come to Carrara in the Apuan Alps to source their marble, most famously Michelangelo in the 16th century.
Meals included: Breakfast
Day 9: Monday, June 11 – Forte Dei Marmi
Morning: Trip to Pietrasanta, a small town known for its arts and rich sculpting tradition, aided by its proximity to marble quarries, whose workshops are still frequented by international artists. Visit the Museum of Bozzetti and gain insight into the centuries of workmanship of marble and sculpture. Free time to explore the town, its workshops, and for lunch followed by lunch at Filippo. With its gaze between past and future, between memory and creation, Filippo gives us simple, polished dishes and true conviviality.
Afternoon: Free time for independent exploration, relaxing, packing and last shopping before the end of the program.
Evening: Dinner at Glida, a renowned restaurant with views overlooking the Mediterranean Sea, using the freshest seasonal ingredients to serve seafood dishes and other light specialities from the Tuscan coast.
Meals included: Breakfast, lunch, dinner
Day 10: Tuesday, June 12 – Program Ends
Morning: Check out of hotel. One group transfer to Pisa airport for departure to the U.S.
Meals included: Breakfast
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TOUR PRICE Land Package: $3,800 double occupancy Land Package price is per person, based on double occupancy and 20 paying participants. Single occupancy is based on hotel availability and must be requested in writing to Bistroll. The supplemental charge if available is $550. Tour prices are based on the itinerary listed in this proposal and corresponding dates in June 2018. Alterations to the tour itinerary may result in an adjustment of pricing. Tour prices are based on quotations, price estimates, and currency exchange rates as of September 2017. TOUR PRICE INCLUDES Nine days and Nine nights in deluxe accommodations in 4 star hotels in Florence and Forte Dei Marmi, meals listed in itinerary; entrance fees to all sites listed in the itinerary; one group airport transfer upon arrival, from the Florence airport to hotel, and one group transfer upon departure to the Pisa airport from the hotel; all land transportation by deluxe private motor coach, as outlined in the itinerary; gratuities for guides and motor coach drivers; complete pre- departure documentation and materials, destination information, any personal listening devices to enhance guided tours; expert local English-speaking guides to accompany the tour on planned activities; services of Chef Julie Szimon, of Bistroll, as host and guide. TOUR PRICE DOES NOT INCLUDE International and domestic U.S. airfare, airport and airline taxes, fuel surcharges, and passport fees; transfers to and from the airport for individuals not using group transfers; meals not included in the itinerary; airport porterage; any personal items not listed as included, such as telephone calls, personal services, travel extensions, room service, and valet service; items such as wines, liquors, mineral water, à la carte orders, and laundry charges; and items not specifically mentioned as included. ACTIVITY LEVEL This tour involves moderate-to-active walking tours through cities and rural settings, including uneven paths as well as stairs. Portions of this program are not handicap accessible. DEPOSIT AND FULL PAYMENT A deposit of $1,000 per paying participant and registration form is due on February 1, 2018, and is required to guarantee participation in the program. 50% of the trip balance will be invoiced and is due March 1, 2018. The final payment will be invoiced and is due on April 1, 2018. Deposit and balance may be paid by Visa, Mastercard, or check. Send application (see file below) to: Bistroll 28W154 Hillview Dr. Naperville, IL 60564 or [email protected] |
CANCELLATIONS AND REFUNDS All cancellations must be received in writing to Bistroll and are subject to a nonrefundable administrative fee of $500 per person.
After the tour has commenced, it is not possible to issue any refunds. No refunds will be issued for any unused portion of the tour, including, but not limited to, occasional missed meals or any missed sightseeing tours. In the case of cancellation, substitutions are not accepted. Tour cost is nontransferable. If Bistroll cancels the tour, active registrants will receive a full refund of all tour payments. A package of cancellation, baggage, and medical insurance is strongly recommended. WAIVER AND RELEASE In order to participate in this travel program, you will be required to complete an Bistroll Waiver and Release form that will be provided to you prior to departure. TRAVEL INSURANCE All tour participants are strongly encouraged to purchase travel insurance, regardless of present good health. Should one need to cancel participation in this travel program, trip cancellation insurance may be the only source of reimbursement. Bistroll must strictly abide by the cancellation terms outlined above. Purchasing travel insurance is the best way to protect your financial investment in the trip against unexpected complications. FLIGHTS Airfare is not included in the tour price. Participants are responsible for all aspects of their air arrangements round-trip to and from Florence/Pisa. Please check with Bistroll before purchasing airline tickets to guarantee sufficient number of participants are confirmed for trip departure. TERMS & CONDITIONS Bistroll acts only as an agent for the participant with respect to transportation, accommodations, and all other services relating to this tour. Bistroll and/or their agents assume no responsibility or liability for any act, error, or omission, or for any injury, loss, accident, delay, or irregularity which may be caused by any defect in any aircraft, ship, train, bus, or other carrier, or through neglect or default of any subcontractor or other third party, which may be used wholly or in part in the performance of their duty to the participants of the tour. Bistroll reserves the right to cancel any tour prior to departure for any reason, including insufficient number of participants, as well as the right to decline to accept or retain any person as a member of the tour at any time. If bookings fall below the minimum required, passengers will be advised of additional costs or itinerary alterations before departure date. |