Last Chance Fall 2024 & Discount Tuscany 2025

We just got back from two fabulous weeks in Liguria and Tuscany . As our groups got to know each other, new friendships were made, delicious food was cooked and savored, breathtaking locations were explored, and most of all, many, many joyful memories were created. It doesn't get any better than this!

In just a few months we'll kick off our fall season: Liguria and Puglia in September, Sicily and Tuscany in October... If you're ready for the most unbelievable vacation of your life, pick your favorite region and join us this fall, or book now for May 2025 and take advantage of our Early Registration Discount (more on that below)!

LIGURIA - SPLENDORS OF THE ITALIAN RIVIERA: This is the birthplace of basil pesto and focaccia, home to world class locales like Portofino and Cinque Terre. Book the last few spots on our September 1-7 Liguria tour or reserve our spring 2025 tour before it fills up.
TUSCANY & BEYOND: Our October 2024 tour is full with a waitlist, so  join us in May 2025! Book before July 4 and you'll save 250 Euros per person on your ticket price with our Early Registration Discount.  
PUGLIA & BASILICATA: This is where you'll find unique dwellings called trulli, as well as the original orecchiette and cavatelli pasta, not to mention rustic semolina breads. We have a handful of spots left on our September tour so book now if you want to experience the fascinating culture and cuisine of unspoiled southern Italy. 
SICILY & CALABRIA: For adventurous travelers, this tour delves deep into the diverse foods and traditions of two off-the-beaten-path Italian regions. We still have a few openings in October, but not for long!

TOUR DATES AND LOCATIONS 2024 & 2025

• Liguria: Splendors of the Italian Riviera  September 1-7, 2024; May 18-24, 2025
  
• Tuscany & Beyond  May 11-17, 2025
  
• Puglia & Basilicata   September 22-28, 2024
  
• Sicily & Calabria  October 2-10, 2024
  

Our company, RUSTICO COOKING, is small, so you can be assured that every detail of our culinary tours is carefully planned and highly personalized. We can't compete with huge companies that offer dozens of trips annually to every corner of Italy, nor do we want to. We would rather make every moment of every trip to Italy absolutely memorable for each participant.

Our tours are truly all-inclusive: every meal is included, with wine at lunch and dinner. All culinary activities are included: hands-on cooking classes, olive oil tastings, wine tastings, and visits with local food producers. Transportation to and from each activity is included, and of course, so are accommodations in exclusive villas and hotels.

In other words, from the moment that you meet up with our group to the moment you leave, everything is included, so you can just sit back, relax, and enjoy your time in Italy!

Read about us here. Call us at 347 566 2212 (we're on Italy time, so 6 hours ahead of US Eastern Time Zone) or email micol@rusticocooking.com

What Our Clients Are Saying

“We can’t even begin to thank you two for the most amazing and wonderful experience! An unbelievable and unforgettable way to celebrate Terri’s birthday and our anniversary. This was beyond our wildest imagination! There are times when life is so sublime that there are no words to express the fullness of it all… this was one of those times! Grazie Mille!" John B., East Meadow, NY  Liguria Tour 

Potato Gnocchi in Genovese Basil Pesto

This is the feather-light gnocchi of Liguria, sauced with the delicate, fragrant basil pesto that has made the region famous. You can make the gnocchi up to 12 hours ahead, spread them out in a single layer on a floured tray, cover them with a towel, and refrigerate them until needed. Alternately, you can place the tray of gnocchi directly in the freezer and freeze the gnocchi until they are solid, then store them in freezer-safe bags for up to 1 month; do not defrost frozen gnocchi before boiling.

Serves 2
For the gnocchi:
375 grams (13.5 ounces) russet or Yukon gold potatoes, skin on
½ teaspoon salt
115 grams (3.75 ounces) unbleached all-purpose flour, plus extra if needed
Semolina for dusting
For the pesto:
50 grams young basil leaves (1 large bunch), washed, stems removed, dried thoroughly
10 grams (2 tablespoons) pine nuts
1 garlic clove peeled
¼ teaspoon salt
45 grams (3 tablespoons) extra-virgin olive oil
45 grams (1.5 ounces) Parmigiano Reggiano
To cook the gnocchi:
2 tablespoons salt
150 grams (5 ounces) haricots verts, tipped and cut into 2-inch lengths

1. Make the gnocchi: Place the potatoes in a 4-quart pot and cover with cold water. Bring to a boil and cook until tender, about 30 minutes. Drain, peel, pass through a ricer onto a counter, and cool to room temperature. Weigh the potatoes; you should have about 340 grams.
2. Add the salt and flour and knead until smooth, adding a little flour if the dough is sticky. (Test the gnocchi by dropping a few in boiling water before shaping all the dough; add more flour if the gnocchi are too wet, but be careful: the more flour you add, the heavier the gnocchi will be). Roll into 1-inch logs, cut each log into 1-inch wide pieces, and toss with flour or semolina on a parchment paper-lined baking sheet.
3. Make the pesto: Place the basil, pine nuts, garlic, and salt in a food processor. Gradually pour in the olive oil with the motor running; the mixture will emulsify.
4. Transfer the pesto to a serving bowl and stir in the Parmigiano. (The pesto keeps in the refrigerator up to 1 week as long as it is topped with a thin layer of olive oil; it can also be frozen for up to 1 month if the Parmigiano have not been stirred in.)
5. When you are ready to cook the gnocchi, bring 4 quarts of water to a boil. Add the 2 tablespoons of salt. Drop in the haricots verts; cook until tender, about 10 minutes, then add the gnocchi.
6. Cook until the gnocchi float to the surface, about 1 minute; remove the gnocchi and haricots verts with a slotted spoon to the serving platter.
7. Add ¼ cup of the gnocchi cooking water; the texture will loosen slightly, which is important if the gnocchi are to be well coated in sauce. Fold gently to mix with a rubber spatula, add a little more of the gnocchi water as needed to create a light, flowing consistency, and serve hot.