Tour Tuscany & Umbria
Tour of the Hill & Towns Countryside of Tuscany and Umbria
Sep 17th to 25th, 2023 (2 TIckets Left)
May 9th to 17th, 2024 (Just Released)
Sep 18th to 26th, 2024 (Just Released)
Sep 26th to Oct 4th, 2024 (Just Released)
2023 Dates (Sold Out) May 9-17, Sep 9-17, Sep 17-25
For eight nights, you can have the exclusive opportunity to be escorted through the most magical parts of Tuscany and Umbria by Castle delle Serre owners, Salvatore Gangale and the Castello di Amorosa wine family. We invite you to join in this intimate collaboration and cultural experience with Salvatore as he shares his most influential perspectives of the food, wine and history of his native country of Italy. Based on over forty years of experience, we assure you that you will relish in the most authentic meals and local experiences during this stay, effectively capturing the essence of la dolce vita only as a true Italian could.
Guests explore charming villages, farmhouses, majestic castles and the beautiful architecture of churches and monasteries. You’ll taste some of the world’s finest olive oils, wines, learn how the Italians cook, and eat meals you’ll remember for a lifetime.
Tour Host: Salvatore Gangale, Castle delle Serre owner and native to Italy. Salvatore brings with him over forty years of experience, that assures you that you will relish in the most authentic meals and local experiences during this stay as he takes you through Italy as only a local can, effectively capturing the essence of la dolce vita only as a true Italian could. Antonio and Kaci Gangale will also be helping to add local Italian insight during the tour.
The Tour Will Include
♦ All meals (continental breakfast, lunch and evening meal)
♦ Beverages included with meals and select outings
♦ Bilingual local tour guides
♦ Bus Transportation
♦ Eight nights lodging in a premium Italian Castle and a Historic Inn
♦ Sightseeing, tours, museums
♦ Wine and olive oil tastings
♦ Cooking Demonstrations
The Tour Will Not Include
♦ Air Transportation
♦ Travel Insurance
♦ Laundry
♦ Telephone Charges, Room Service
♦ Gratuity to Local tour guides and bus driver
$5,295 per person
Spaghetti with Cherry Tomato Sauce
Recipe Date: August 22nd, 2018
Difficulty: Easy
Serving Size: 4
Cook Time: 00:30
Measurements: Imperial (US)
Spaghetti with Cherry Tomato Sauce Recipe
Ingredients
2 pints fresh cherry tomatos
1/4 cup Extra Virgin Olive Oil or Grapeseed Oil
salt and pepper to taste
1 tsp chili flakes
3 cloves garlic, thinly sliced or grated
3 tbsps capers, drained
1/2 cup dry white wine (like Pinot Grigio or Pinot Bianco)
handful of flat leaf parsley
basil leaves, torn
1 lb spaghetti
grated Pecorino cheese
Directions
Heat a pot of salted water to boil for the pasta.
Halve the cherry tomatoes.
Heat 1/4 cup olive or grapeseed oil in a large skillet over medium to medium-high heat. Add the chili flakes, garlic, and capers and swirl around for 2-3 minutes; add the wine and the tomatoes and season with salt and pepper. Add the herbs and simmer while the pasta cooks, 8-10 minutes.
Cook the pasta in salted, boiling water. Reserve about 1/2 cup of the starchy cooking water and drain the pasta. Add the reserved starchy cooking water and the pasta to the sauce and toss for 1-2 minutes. Top with cheese and serve immediately.
From Rachel Ray recipes.
Italian Style Chicken Meatballs
Recipe Date: August 21st, 2018
Difficulty: Easy
Serving Size: 6
Cook Time: 00:30
Measurements: Imperial (US)
Italian Style Chicken Meatballs
Ingredients
1 1/2 lbs Ground Chicken, 90% Dark Meat prefered or Italian chicken sausage out of casings
1/2 cup finely grated Parmesan style cheese
1 Egg
1 1/2 tsps Dried Basil
1 1/2 tsps Dried Parsley
1 tsp Garlic powder
1 tsp Sea Salt
1/2 tsp Red Pepper Flakes
1 tbsp Fennel Seed
1/4 cup Italian Bread Crumbs
Directions
Preheat the oven to 400 degrees F.
In a large mixing bowl, combine chicken, grated cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, fennel and bread crumbs. Using your hands, mix all ingredients until incorporated. Measure meat mixture into approximately 1.5-ounce portions. Shape into rounds and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.
Serving suggestions: Toss in a light marinara before serving and sprinkle with additional cheese. This recipe is the perfect pairing with our Zingaro, Old-Vine Zinfandel, made in Napa Valley.