Turning traditional techniques into future innovations
Spend a week working alongside world-renowned chefs including Christian Puglisi and Amanda Cohen learning ancient Etruscan food and farming practices.
Learn from international and local experts in food, farming, nutrition, history, social responsibility, archaeology and more on how we can apply traditional wisdoms in innovative ways to modern food systems.
Develop solid connections within an intimate and curated group of leading gastronomy figures.
In our down time we'll also be sheep herding, olive picking, tree planting, cheese, wine and bread making with plenty of delicious food and drink along the way!
Tour Price: 2,300€ based on couples sharing or individuals staying in same-sex accommodation
Single supplement: 400€
Dates: November 3rd -10th, 2018
QUESTIONS ABOUT TICKETS?
If you have questions about any aspects of Terroir Tuscany please email: email@example.com
Itinerary is subject to change as more participants and activities are added.
Day 1: Saturday November 3rd - Arrival and Welcome
Welcome to Italy! We'll arrange transportation from Rome to Potentino throughout the day giving you time to settle into your accommodation once you arrive. In the evening we'll get to know each other with a welcome drink and group dinner followed by an evening of conversation around sustainable farming systems and the importance of terroir.
Hosts: Arlene Stein (Terroir founder), Charlotte Horton (Castello di Potentino), Lughan Carr (Chef, Potentino), Amanda Cohen (Chef, New York), Christian Puglisi (Chef, Copenhagen), Eric Archambeau, (Social entrepreneur and venture capitalist)
DAY 2: SUNDAY NOVEMBER 4TH - ETRUSCAN DAY
A day for celebrating and learning about Etruscan civilisation through its many historical, geographical and cultural touchpoints. Throughout this fast-paced day we'll explore the traditions, archaeology, foodstuffs, rituals, recipes and anthropology of the ancient civilisation which brought wine, sheep, olives and more from the Middle East to Italy.
Hosts: Dr Helen Farr, (Archaeologist), Sarah Wolferstan (Olive Oil expert), Montalcino (local restaurant), charlotte horton (Castello di Potentino), Voula Halliday (Writer & chef, toronto)
Day 3: Monday November 5th - Wine Day
So much to say, taste, learn and produce! Today we'll be uncorking everything there is to know about Tuscan wines (clue: there's much more to it than Sangiovese!) as well as exploring the Potentino winery, the natural wine movement (from consumer and commercial perspectives), grappas and more.
Hosts: Charlotte Horton (Castello di Potentino), Emily Harman (VinaLupa), Eleanor Shannon (Wine Editor), Brid Torres (Chef, Ireland), Fabio Pracchia (wine Writer), Priscilla Occhipinti (grappa distiller)
Day 4: Tuesday November 6th - Olive Day
What do our health, diet and food patterns say about our wider cultural identity? Today is deep-dive exploration into all things health and diet related, through the lens of olive oil's production and relationship with Etruscan society. Come prepared to get your hands dirty and your mind expanded!
hosts: Dr. Xand Van Tulleken (nutrition expert), Brid Torres (chef, ireland), Mario Morellini (Author & naturalist), Luigi Caricato (writer, L’incanto dell’olio italiano), Giorgio Franci (Olive Oil Producer), Farrell Monaco (Editor, Tavola Mediterranea)
Day 5: Wednesday November 7th - Sheep Day
Yes, we're dedicating an entire day to the humble sheep! An animal which sustained Etruscan civilisation with their multi-faceted uses in farming, milking, grazing, using the fur of....and much more! Through a variety of tasks and talks we'll form our own connections with this incredible animal and find new ways to make use of everything it has to offer humans.
hosts: Francesca Ruffaldi (sheep cheese producer), Lorenzo Messana (sheep cheese producer), Albert Ponzo (chef, canada), Clare Louise Frost (designer, potentino), Poul Lang Nielsen (farmer, copenhagen), Ruth Klahsen (sheeps milk producer), Trine Hahnemann (chef, copenhagen)
Day 6: Thursday November 8th - grain Day
Grains are vital to our survival on this earth and the ways we produce, farm, mill, flour and distribute them are key to how we evolve our food systems in the coming years. Join us as we explore century-old traditions alongside ideas for future innovations in a day dedicated to all of mother earth's treasures - big and small.
hosts: margo baldwin (Editor, Chelsea Green Publishing), Roberto Rossi (chef, seggiano), timothy mcilwain (food attorney, usa), Glenn Roberts (miller, south carolina), Luca Farinotti (restaurant owner, parma), Amanda Cohen (chef, New york), Trine Hahnemann (chef, copenhagen), Matylda Grzelak (restaurateur, poland), Adrian Klonowski (chef, poland)
Day 7: Friday November 9th - Feast Day
What a week! Our final day is a celebration of everything we've come together to produce, learn, share, make, eat, drink and create over the past seven days as we recap on lessons and learnings as well as ideas for future networks and growth areas.
hosts: arlene stein (founder, terroir), charlotte horton (castello di potentino), christian puglisi (chef, copenhagen), Fabio Borgoni (local butcher), Lughan Carr (chef, potentino), Amanda Cohen (chef, New york), Trine Hahnemann (chef, copenhagen), Matylda Grzelak (restaurateur, poland), Adrian Klonowski (chef, poland), Trine Hahnemann (chef, copenhagen), Brid Torres (Chef, Ireland), Voula Halliday (Writer & chef, toronto), Eric Archambeau, (Social entrepreneur and venture capitalist)
Chef & founder, Relæ, Manfreds, Bæstand Mirabelle, Denmark
Lecturer in Archaeology,
University of Southampton, UK
Sligo Town, Ireland
Executive Chef, The Royal Hotel
Picton, Ontario, Canada
Founder of VinaLupa,
Danish foodwriter, chef & CEO of Hahnemanns Køkken, Denmark
Attorney at law,
Eric Archambeau, Founding Partner of Astanor Ventures, USA
Extra Virgin Olive Oil Expert
Restaurant manager and researcher, Pädaste Manor, Estonia
Archaeologist, Baker, Food-Intaker,
President & Publisher of Chelsea Green Publishing Company, UK
Chef, Dirt Candy
New York, USA
Chef, Pädaste Manor
Chef and writer
Miller, Anson Mills,
Charleston, South Carolina, USA
Writer & journalist OOF International Magazine, Italy
Author & restaurant manager
Mentana 104, Parma, Italy
Commercial Manager/Cheesemaker at Caseificio Murceti, Castell’Azzara, Italy
Designer, 21st Century Design Line
Castello di Potentino, Italy
Founder of H+ and Hfilms
Olive Oil Manufacturer,
Montenero d’Orcia, Italy
Castello di Potentino, Italy
Castel del Piano, Italy
Slow Wine Foundation, Italy
Good to know
Tucked away in a secret valley in one of the last undiscovered corners of Tuscany, the ancient Castello di Potentino will be our main venue for daytime activities in beautiful Italy. The medieval building is surrounded by unspoilt countryside and the vines and ancient olive trees used for the estate’s small production of high quality wines, grappas and oils.
All our Terroir Tuscany guests will stay in beautiful rustic lodgings located in and around Castello di Potentino's magical surrounding valley. All accommodations are easy to reach, some by foot, and we do ask guests with mobility issues to let us know well in advance, so that we can make sure they're properly accommodated for. These country lodgings cater to both single and double occupancy requests. Couples will be housed together, whilst single guests can chose to share same-sex rooms or have their own private accommodation. If there is someone you would like to share with who is also booking, please let us know.
tour price includes:
Full board including all food and drink, wine and lodging for seven nights
Access to all food and drink sessions and workshops as well as any organised visits and tastings outside of the castle
Guides and exclusive tours
Airport transfers to and from Rome-Fiumicino
please make sure you take care of:
Flights to and from Italy
International medical & travel insurance coverage
More detailed information about the tour as well as tickets can be found on the Castello di Potentino website.
Ancient communities established themselves through food systems. By developing an understanding of their environment they provided not only sustenance for survival, but also the evolution of more complex cultural activities and improved methods of cultivation. Civilization developed from a productive relationship with the land. But now, in times of ultra-urbanization, many societies have become disconnected from the natural environment, leaving a small percentage of the population in control of overall nutrition. This fragmentation between the rural and the urban is marked by a trend towards large scale, heavily industrialized agriculture. Produce is shipped enormous distances for ever-growing populations which makes individual groups vulnerable and has a significant impact on the environment. When we lose control of our own resources, society is powerless to provide for local communities. If what we eat is a reflection of our community, then what does food that has travel thousands of miles say about who we are?
What does the future bring? Are we at risk of losing our humanness? Terroir Tuscany will bring together 60 delegates and inspirational food leaders at Castello di Potentino to explore these ideas through dialogue, debate, hands-on experience and plenty of shared meals during which participants will rediscover ancient Etruscan food and farming practices as well as build knowledge on how to apply traditional ideas in innovative ways to modern food systems.