Testimonials and Reviews


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Kelly Testimonial

“We loved this experience in Tuscany and Umbria! It was varied, and full of exciting discoveries every day. Chef Francesco and Patrizia were fun and showed us REALLY how to cook in true Italian style with fun. The villa is lovely and the breakfasts were really farmstyle homemade too.

Jan who organizes and leads the week with her deep knowledge of the area, made it an unforgettable time. Thankyou”

Kelly M, Phoenix Arizona, U.S.A.

Kelly Testimonial

“Our time with Jan in this corner of Tuscany is to be treasured, as each day her programme reveals one of the facets of this area of Italy and it’s World Heritage sites. Coupled with the food and wine tastings, and first-hand contacts with ancient crafts and traditions, as well as the different cooking classes we did with Francesco and Patricia, imerged in discreet home comforts in a beautifully restored country farmhouse, made it a winner! We would do it all again.”

Deborah C, Tucson New Mexico, U.S.A.

Kelly Testimonial

“What a thrill to have this real-life experience. It was like stepping back in time, to enjoy the pace of another era and try the genuine fruits of the land. Smelling the cheeses, sipping the wonderful wines of this era and times gone by, and cooking Italian dishes with Chef Francesco was magical! – right down to learning how to make a decent pizza and using the wood oven!

Jan coordinates everything from A-Z and we appreciate her expertise in putting this itinerary together. Wonderful ! I would highly recommend it as an authentic and sustainable tourism experience.”

Catherine Tondelli, San Diego California

Kelly Testimonial

“We had a true taste of the Tuscan and Umbrian slow-living lifestyle. Jan’s astute sensitivity to this harmonious equilibrium between man and nature allows you to live a unique experience you have try to feel. It’s hands on, from the pottery painting to the pasta and the pizza making!

My mind wandered back to time immemorial and man toiling the land for his living – olive oil at the mill; cheese making from the local sheep and goats; wine tastings of the various zones and terroirs in the area, and eating quality food such as the pork products, the lake fish, the legumes and cereals… it was like a symphony! Excellent.”

Christine Ryan, Chicago, Illinois, U.S.A.