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Our 2024 Spring Tour Calendar is Here!

We're writing from our new home in Liguria, with a view of the glittering Mediterranean Sea, waves crashing on the shore below and the scent of jasmine filling the air. Yes, we've moved to Italy! And now that we're here full time, we'll devote even more of our energies to curating the most amazing culinary tours for you, sharing what makes this country uniquely beautiful and its cuisine so special with small groups of like-minded food lovers.

Many of you wanted to join us in Liguria this May, but alas, our tour had already sold out, so we added a new fall tour to the region which is already more than half filled (if you're thinking of joining us, don't wait too long to sign up)! Our fall Sicily tour also sold out, so we'll soon be announcing a new Sicily tour date for 2024... which brings us to next spring: We've just added a Liguria  tour from May 5 to 11, 2024, and a Tuscany tour from May 12 to 18, 2024. Both spring 2024 tours are starting to book up, especially now that travel has opened up.

Here's our updated calendar for 2023 and 2024:
Liguria – The Italian Riviera September 17-23, 2023  and May 5-11, 2024
Tuscany & Beyond September 24-30, 2023 and May 12-18, 2024
Puglia & Beyond October 15-21, 2023 

Read up on what distinguishes each of our four tours and watch quick videos of each region to see which tour is best for you. If you can't devote a whole week to a culinary tour but want to do a little cooking on vacation, ask us about our day-long cooking classes in our state-of-the-art kitchen overlooking the Mediterranean Sea, just 30 minutes from Genova.  And be sure to scroll to the bottom of this page where you'll find a summery recipe for Branzino with Artichokes and Pine Nuts, a Ligurian favorite sampled on a recent tour.

We've kept our US phone number so call us at 347 566 2212 or email micol@rusticocooking.com to book. We look forward to cooking with you!
Micol and Dino

Culinary Tour Client Testimonials

From Dan & Starr R., N. Plainfield, NJ, who participated in our Liguria tour:
"This truly was a dream come true vacation! From the very first time we met you in class in NYC, I knew that a week-long class in Italy with you as instructors would be fantastic! It was so much more than that! Thank you so much for all the work and care you put into ensuring that we had the best of experiences in the region, beautiful accommodations, ate at the most wonderful restaurants, sampled foods that we may not have otherwise tried, and of course learned to make some incredible food at home! All the recipes have been printed and we do intend to practice our new skills soon! Be on the lookout for pictures! Thanks again for a magical week in Italy! You are the very best and we cannot say enough good things about you or the trip! Everything was perfect and definitely one of the best vacations we have ever taken!"

From Elizabeth and Brian K., Stratford, CT, who were on our Sicily tour:
"We have arrived safely back home in CT. Such culture shock!  Our last dinner in Rome was with Martha, Harvey, Anne, Bill and Jenn from our tour. We all looked at the menu, each other and said what do we order, what would Micol and Dino have planned? On top of the outstanding cuisine, breathtaking stays, visits to towns we would never have found on our own, we came away with the gift of new friends.
You gave us the trip of a lifetime and we are so grateful!"

Branzino (Mediterranean Sea Bass) with Artichokes and Pine Nuts

The inspiration for this dish is Ligurian, and in true Ligurian fashion, the flavors are delicate, with no one ingredient overshadowing the others. Serve with a simple green salad and steamed baby potatoes to round out the meal.

Serves 2
30 milliliters (2 tablespoons) extra-virgin olive oil
1 garlic clove, minced
2 tablespoons pine nuts
1 bay leaf
115 grams (4 ounces) canned artichoke hearts, drained, chopped
125 milliliters (½ cup) dry white wine
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
2 boneless Mediterranean sea bass (branzino) fillets (115 grams or 4 ounces each)
15 milliliters (1 tablespoon) lemon juice
2 sprigs fresh thyme

1. Place 15 milliliters (1 tablespoon) of the olive oil in a wide skillet over a medium flame. Add the garlic and pine nuts, and cook just until the nuts take on a golden color.
2. Add the bay leaf and artichokes, and cook 5 minutes.
3. Add the wine. Season with ½ teaspoon of the salt and 1/8 teaspoon of the pepper, and cover.
4. Cook 15 minutes, or until the artichokes soften, adding water as needed to keep the artichokes well moistened throughout the cooking process. This can be done up to 2 hours ahead and held at room temperature; return to a gentle simmer before proceeding.
5. Season the sea bass on both sides with the remaining ¼ teaspoon of salt and 1/8 teaspoon of the pepper.
6. Gently drop the sea bass into the bubbling sauce, skin side down. Spoon some sauce over the fillets, and add a touch of water as needed. The sea bass should be nestled on TOP of the sauce, not touching the bottom of the skillet. Cover with a lid.
7. Cook until the sea bass is cooked all the way through; it should be opaque rather than translucent, and feel firm to the touch. It should take about 5 minutes depending on its thickness.
8. Serve the sea bass hot, drizzled with the lemon juice and the remaining 15 milliliters (1 tablespoon) of olive oil, garnished with the thyme sprigs.