Piemonte Trip 2019
WSET certified Chef Cynthia Bloebaum will guide you through this “Foot of the Mountains” region of Italy, known for it’s world class wines. Chef Cynthia has curated a trip filled with wine, food and culture.
The fees include all ground transportation, lodging, all breakfasts and meals at home, all lunches and wine or food tastings. Our dinners at restaurants will be self paid.
You will fly/train into Turin and Chef Cynthia or her driver will meet you at the airport or train station there.
We will be staying at a vacation home near Asti. The cost is $3000 per person, $2700 double occupancy.
Chef Cynthia requires a $750.00 deposit to book your space, with the final payment due by March 15. The deposit is fully refundable up to February 28. Any deposits made before 1/1/2020 will get a $150 discount on their final payment.
NOTE: SOME OF THE DAYS' ITINERARIES MAY CHANGE DUE TO AVAILABILITY
Saturday 3/21: Our first day will begin depending on everyone’s arrival. If everyone gets into Turin before 2:00 ish, Chef Cynthia will book a late afternoon wine tasting in Agliano Terme after we go to Asti to buy provisions to cook at our vacation home.Everyone can unpack, decompress, relax, make dinner. Chef Cynthia will go over the daily agendas and give tips on wine tasting.
Sunday: 3/22 We’ll go to Castello Cavour which is a castle, museum, winery and a restaurant for lunch. We can also visit the enoteca to buy wines, grappas, jams and local products. Our afternoon wine tasting will depend on the wineries nearby that are open on Sunday. We’ll relax and have dinner at our home. Chef Cynthia will conduct a tasting of local chocolate specialties after dinner.
Monday 3/23 We’ll be up early and out to go to Alba for a tasting at Tartufi Morra, one of the city’s oldest truffle merchants. Afterward we’ll go to Ceretto, a very well known biodynamic winery. We’ll have lunch nearby in Diano d’Alba; afterward we will have a tasting at a local olive oil producer. This is also the center of Dolcetto production; Chef Cynthia will schedule an afternoon tasting. We’ll head back to our vacation home for a rest before we have dinner at a casual local restaurant, depending on what’s open on Monday evening.
Tuesday 3/24 We’ll return to Turin, where we will go to EATALY for a private tour and lunch. There will be free time for you in Turin (chocolate tour? pasta class?) and Chef Cynthia will facilitate anything you’d like to do for the afternoon. At 5:00 pm, Chef Cynthia will duplicate the AperiTour she researched prior to your arrival. We’ll sample 3 different appertivi in 3 different locations with some local foods. This will be our dinner.
Wednesday 3/25 Our first trip will be to Produttori di Barbaresco, the cooperative founded in 1954, where we will truly familiarize ourselves with the grape Nebbiolo, the star of the region. We’ll have lunch at Campamac Osteria, which specializes in local products. After lunch, we’ll head to Moccagatta, one of Chef Cynthia’s favorite Barbaresco producers, in the afternoon. Our last tasting of the day will be at Cascina Albano. We’ll eat very lightly at home.
Thursday 3/26 Our day of Cheese! Chef Cynthia has arranged a day and tour with a local cheese guide. We’ll be starting in Bra, go to a cheese shop, go make cheese, eat lunch, then finish at a sheep farm in the area. This evening’s dinner will be a special one, perhaps a Michelin starred restaurant, TBD.
Friday 3/27 Our day of Barolo. We’ll head to Serralunga di Alba and the Fontanafredda winery where we’ll have a tasting then lunch at their Ristorante Guido. Afterward we’ll go to Massolino where we’ll have a tasting on the terrace. We’ll have one last tasting at Pira, a notable local producer. We’ll finish our stay by eating everything we have at the vacation house.
Saturday 3/28 Chef Cynthia will get everyone back to Turin airport or to the train station.