Fall is a Magical Time in Italy...

Well, frankly, all seasons here are magical. But autumn brings with it fresher days, an abundance of fruit and vegetables, the grape and olive harvest... a real food lover's dream time to be in Italy.

Join us this fall for a memorable week of culinary discovery in the most amazing locations: pick your favorite among our September and October tour offerings, or book now for next spring!

LIGURIA - SPLENDORS OF THE ITALIAN RIVIERA: This is the most beautiful region (and where we now live): lush mountains, clear blue waters, pastel houses...  See the photo above? That's a view of Camogli in the distance. We'll also take you to Portofino, Cinque Terre, and other quaint locations along the coast. Book the last few spots in our September 1-7 Liguria tour or our spring 2025 tour before it fills up.
TUSCANY & BEYOND: Our October 2024 tour is full with a waitlist, but we just added a spring 2025 tour! This tour always sells out and it is a rare opportunity to explore three regions: Tuscany, plus Umbria and the Marches, all home to unique cuisines and diverse landscapes. We'll stay in a fifteenth-century villa complete with infinity pool, olive groves, and the occasional wild boar sighting.
PUGLIA & BASILICATA: We can't wait to go back to savor the artisanal breads, fresh pastas, cheeses, and wines of this southern region. We have just a few spots left on our Puglia tour from September 22 to 28! We'll also visit Matera, an incredible location (the set of many films, including The Last Temptation of Christ and Wonder Woman) that will leave you breathless.
SICILY & CALABRIA: Those who've traveled to all the "obvious" places already (Rome, Venice, Florence) will love this tour: From October 2-10, we'll take you to medieval hill towns and seaside gems where the food is unparalleled, the locals are super friendly, and very little English is spoken. This is a perfect tour for adventurous travelers seeking an authentic Italian experience off the beaten path.

TOUR DATES AND LOCATIONS 2024 & 2025

• Liguria: Splendors of the Italian Riviera  September 1-7, 2024; May 18-24, 2025
  
• Tuscany & Beyond  October 13-19, 2024; May 11-17, 2025
  
• Puglia & Beyond   September 22-28, 2024
  
• Sicily & Beyond  October 2-10, 2024
  

Want to learn what makes our tours different from all the others? 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

"Wow! We were on your first Liguria tour so we were aware of the excellence of your tours. The bar was set very high. We were blown away by the Puglia tour... Each restaurant that invited us into their kitchen was proud and eager to share their consummate culinary skill. It was an honor to be served the wonderful dishes that demonstrate the heart and soul of the region. The gelato (to die for) demonstration was a blast. The espresso speciale served by the very Italian bar that rarely opens WAS special. It was a very memorable experience with the group and with two special, sensitive leaders. Mille grazie and kudos to you for all your efforts, attention to detail, and caring attitude. Your "tours" have the feeling of a family joining relatives for meals. It was a pleasure to be part of your family."
Ron & Kathryn C., Madison, WI  Puglia Tour

“Just want to tell you how much Lorrie and I enjoyed our tour with you. Incredibly I had no idea what a treat you had in store for us. Lorrie and I each were delighted with you local knowlege, how well everything was organized, and your warm and loving attention to all in our group... There are many "Tours", but yours are really the way I imagine they should be. And now that we have experienced yours, we know there are none better. You impart a special and intriguing personal level to everything we experienced, bringing a delightful sense of intimacy to each event.” Ed T., Hampton Bays, NY Liguria Tour 

Rosemary Focaccia

This recipe uses commercial yeast and can be made the same day you intend to serve it; if possible, though, let the dough rise overnight in the fridge for best flavor. And if you have a sourdough starter, email micol@rusticocooking.com for our recipe for sourdough focaccia.

Makes one large (18-inch) focaccia

For the dough:
520 grams (1 pound 3 ounces) King Arthur unbleached all-purpose flour
½ teaspoon instant yeast
10 grams sea salt
375 grams (1 and 1/2 cups) barely warm water, plus extra as needed
30 grams (2 tablespoons) extra-virgin olive oil, plus extra for greasing the bowl and pizza pan
For the topping:
30 grams (2 tablespoons) extra-virgin olive oil, plus extra for greasing the bowl and pizza pan
30 grams (2 tablespoons) water
3 grams sea salt
12 sprigs fresh rosemary

1. Make the dough: Mix the flour, yeast, and salt in a food processor. With the motor running, add ¾ cup of the warm (110°F) water, then pour in the olive oil and add enough warm water (about 1/2 to 2/3 cup) to make a soft dough that forms a ball. If the dough is dry, add a bit of water by the teaspoon; if it is sticky, add a bit of flour by the teaspoon. Process no longer than 45 seconds, transfer to an oiled bowl, and shape into a ball. Note: The dough can also be made by hand, in a large bowl; just knead in the bowl until smooth and supple, about 5 to 10 minutes.
2. Wrap and let rise at room temperature until doubled, about 2 hours (or let rise in the refrigerator overnight and return to room temperature before proceeding; this is my favorite method and results in a more flavorful dough).
3. Without kneading the dough at all, transfer it to a generously oiled round 18-inch pizza pan and push with your fingers until it extends to the sides of the pan (you might need to wait 5 minutes for the dough to stretch more easily).
4. Make the topping: In a small bowl, whisk together the olive oil, salt, and water, and pour over the focaccia. Spread to the edges of the dough and dimple the dough with your fingers, using the pads rather than the nails so you don’t tear the dough. Scatter the rosemary over the top.
5. Let rise at room temperature 45 minutes, or until visibly puffy and almost doubled in height.
6. Meanwhile, preheat the oven with a baking stone in it to 450°F.
7. Place the pizza pan on the baking stone and bake in the preheated oven for 20 minutes, or until golden on the top and bottom and lightly crisp.
8. Serve hot or at room temperature, but it is best within 30 minutes of baking.