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TERROIR TUSCANY: RURAL LOGIC

turning Traditional techniques into future innovations 

Set in the heart of rural Tuscany at the beautiful Castello di Potentino, this week-long culinary retreat unites world-renowned chefs with ancient Etruscan food and farming practices to build a modern understanding of how we can apply traditional wisdom in innovative ways to modern food systems.

The tour is led by Terroir Hospitality’s Arlene Stein and Castello di Potentino’s Charlotte Horton, and includes guest talks and workshops hosted by internationally acclaimed chefs and gastronomy experts.

DETAILS

Tour Price: 2,300€ based on couples sharing or individuals staying in same-sex accommodation

Single supplement: 400€

Deposit: 1,000€

Dates: November 3-10, 2018

 

QUESTIONS ABOUT TICKETS?
If you have questions about any aspects of Terroir Tuscany please email: renee@terroirtalk.org

 

LOCATION:

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. Bought and restored in 2000 by the Greene family, the castle has become a dynamic cultural hub.

ACCOMMODATION:

All our Terroir Tuscany guests will stay in beautiful rustic lodgings located in and around Castello di Potentino's stunning magic 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. We can't wait to host you!

 

tour price includes:

  • Full board including all food and drink, wine and lodging for seven nights
  • 10% VAT 
  • 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 from and to Rome-Fiumicino

Tour price doesn’t include:

  • Flights to and from Italy
  • International medical & travel insurance coverage
  • Visa requirements
     

More detailed information about the tour can be found on the Castello di Potentino website.


Program Itinerary

Itinerary is subject to change as more participants and activities are added.

Day 1 Saturday, November 3rd, 2018 - Arrival and Welcome

Transportation from Rome


12:00 Guests arrive at Potentino and settle into their rooms.
18:00 Welcome drink and conversation with Charlotte Horton, Arlene Stein and Christian Puglisi.
19:00 Dinner by resident chef Lughan Carr.
22:00 Evening conversation with Eric Archambeau, a social entrepreneur.

DAY 2 SUNDAY, NOVEMBER 4TH, 2018 - ETRUSCAN DAY

9:00 Breakfast talk on the theme of "Food and Early Tuscan Civilisation". Dr. Helen Farr will give us a background of early Etruscan settlements and why this rural area was the perfect home for this ancient culture.
10:00 Exploration of the Potentino property and neighboring farms as we discover the changing landscape of the area from the Etruscan period to modern times.
13:00 Lunch by local chefs and lunchtime discussion on the theme of "How place creates civilizations". Sarah Wolferstan will give an overview of the anthropology of a civilization and explain why the Etruscans populated these valleys.
17:00 Pre-dinner conversation about Pagan rituals, continuing traditions and the vestiges of the past with Charlotte Horton.
18:00 "Maintaining tradition through recipes": Voula Halliday will talk about how recipes have become a form of cultural storytelling.
19:00 "A modern take on a traditional land". For dinner Matylda Grzelak and Adrian Klonowski will work together with local produce, traditions and folklores to produce a highly localised dinner experience.

Day 3 Monday, November 5th - Wine Day

9:00 Breakfast talk: "What is Wine?" What is the anthropology of wine? Our host, Charlotte Horton, leads us through a conversation about wine in Etruscan society. 
10:00 Emily Harman is a young wine consultant stationed in Berlin who advises restaurants across the globe. Her speciality is the rise of the natural wine movement. During this morning discussion she'll expand on this trend and what it means in the world of restaurants. 
11:00 Local wine expert Eleanor Shannon, editor of Uncorked in Italy , will lead the group through a comparative tasting of Tuscan wines. 

13:00 Lunch will be curated by Voula Halliday, author of Eat at Home.
15:00 Our group will have an experiential day looking through the vineyards of Tuscany. 
18:00 Pre-dinner discussion with Fabio Pracchia, writer for Slow Wine on the history of Italian wine. 
19:00 Dinner will be a celebration of vegetables with guest chef Amanda Cohen. 
21:00 After dinner Priscilla Occhipinti will lead us through a grappa tasting and teach us all about the associated practices and techniques of this fabled spirit. 

Day 4 Tuesday, November 6th - Olive Day

9:00 A breakfast discussion with Dr Xand Van Tulleken, an expert in health and nutrition, on the importance of "place" in the human body's physiological make-up and what that meant in the development of ancient civilisations. 
10:00 Brid Torrades will explore the value a rural diet based on local fauna and flora from a nutritional perspective. 
11:00 The morning will be spent in the olive groves harvesting and tasting the liquid gold. 
13:00 Lunch today will be curated by Christian Puglisi and a team of our local chefs. 
14:00 Luigi Caricato will take us on a historical journey of olives exploring their role as a key staple in Etruscan diets all the way up to their modern day place in every chef's pantry. 
15:00 Giorgio Franci will lead a structured tasting of his award-winning olive oils. 
16:00 "The Etruscan pantry and the core ingredients of the indigenous diet" Farrell Monaco, founder and editor of Tavola Mediterranea and Edible Archaeology will lead a discussion on the ancient Mediterranean diet and how we still benefit from it today. We will sample an array of local produce and learn about their historical connections to the land. 
17:00 Mario Morellini will take groups on foraging mission before our dinner feast. 
18:00 Pre-dinner discussion: "Food, Culture & Identity:What does "Terroir" mean?" Trine Hahnemann has produced many books based on her Danish heritage. She will lead a group discussion based on what food means to her personal identity. 
18:30 Matylda Grzelak and Adrian Klonowski are a pair of young passionate restauranteurs and proud advocates of Polish-Baltic identity. Prior to dinner they will lead a conversation about their traditional food and how they created one of the most celebrated restaurants in their home town of Gdansk.
19:00 Dinner will be provided by a local restauranteur and featue a chestnut polenta-making workshop.

Day 5 Wednesday, November 7th - Sheep Day

9:00 A breakfast discussion with local sheep milk cheese producers Francesca Ruffaldi and Lorenzo Messana from Caseificio Murceti. They'll talk to us about the importance of sheep in human history; about their connection to our communities, our preservation and our winter survival. 
11:00 We will go out in the field to meet the Potentino flock of sheep where we'll heard, milk, and later produce some fresh cheeses. 
13:00 Second-generation Italian chef Albert Ponzo will prepare today's lunch combining new and old traditions. 
14:00 After lunch our cheese producers will take us through a tasting of a variety of local cheeses. 
15:00 Clare Louise Frost, a textile specialist at Potentino, will lead us through a felt-making workshop.  
18:00 Pre-dinner discussion with Poul Lang Nielsen, a pig farmer from Copenhagen, and Ruth Klahssen, a sheep milk producer from Canada. Together, the two will lead a comparative analysis on farming and production methods from different parts of the world. 
19:00 Dinner will be a feast of local lamb curated by Trine Hahnemann.

Day 6 Thursday, November 8th - Plant Day

9:00 Breakfast discussion on "Food Stories" with Margo Baldwin, editor at Chelsea Green Publishing. Margo will share with us the importance of food in storytelling by sharing some of her author's best selling books. 
11:00 Today we will celebrate nature by planting trees on the Potentino property. Each tree you plant will leave a contribution to this place and to our program. 
13:00 Local Michelin-starred chef Roberto Rossi will lead the group through a pasta-making workshop that will be the cornerstone of our delicious lunch. 
15:00 After lunch resident chef, Lughan Carr, will lead us through bread making workshops using the castle's wood-burning oven. 
18:00 With the help of Luca Farinotti, a restaurant owner and writer from Modena, we'll hold a discussion about restaurant ethics, tradition and the economy. 
19:00 Dinner

Day 7 Friday, November 9th - Feast Day

9:00 Breakfast conversation with Charlotte and Christian about the key learnings from our week spent together. 
11:00 Local butcher Fabio Borgoni will lead a butchery workshop with a traditional pig break down - including lots of delicious sausages and head cheese. 
13:00 Lunch today will be prepared by Potentino head chef Lughan Carr. During lunch the group will have time to reflect and discuss all of our shared experiences during time at Potentino. 
18:00 What is the role of the chef in the food system? Eric Archambeau will moderate a conversation between all of our guest chefs on how they can help shape our food systems and policies. 
19:00 Our final dinner will be a traditional Etruscan feast and include a performance by local polyphonic singers from Monte Amiata.

Day 8 Saturday, November 10th - Departure

9:00 Breakfast and guest departure.


International Participants

Tuscany was home to the Etruscans - an archaic civilization which sustained its community through the cultivation of what we cherish today as the basis of an iconic Italian diet: grapes, olives, grains and legumes as well as pigs and sheep for salami and cheese.

We'll explore all these incredible culinary touchpoints and explore new ways to utilise ancient techniques in modern-day production with leading local and international experts.          

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Cristian F. Puglisi

 Chef & founder, Relæ, Manfreds, Bæstand Mirabelle, Denmark

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DR. Helen Farr

Lecturer in Archaeology,
University of Southampton, UK

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Brid Torrades

Chef,
Sligo Town, Ireland

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Albert Ponzo

Executive Chef, The Royal Hotel
Picton, Ontario, Canada

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Emily Harman

Founder of VinaLupa,
London, UK

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Trine Hahnemann

Danish foodwriter, chef & CEO of Hahnemanns Køkken, Denmark

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TIMOTHY J. MCILWAIN

Attorney at law,
USA

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Eric Archambeau

Eric Archambeau, Founding Partner of Astanor Ventures, USA

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Sarah Wolferstan

Extra Virgin Olive Oil Expert
UK

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Ruth Khlassen

Cheesemaker,
Denmark

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Matylda Grzelak

Restaurant manager and researcher, Pädaste Manor, Estonia

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Farrell Monaco

Archaeologist, Baker, Food-Intaker,
California, USA

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Dr. Xand van Tulleken

Nutrition Expert,
London, UK

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Margo Baldwin

President & Publisher of Chelsea Green Publishing Company, UK

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Poul Lang Nielsen

Farmer
Funen, Denmark

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Amanda Cohen

Chef, Dirt Candy
New York, USA

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ADRIAN KLONOWSKI

Chef, Pädaste Manor
Estonia

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Voula HalLiday

Chef and writer
Toronto, Canada

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Glenn Roberts

Miller, Anson Mills,
Charleston, South Carolina, USA

 

Local Guests

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Luigi Caricato

Writer & journalist OOF International Magazine, Italy

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Luca Farinotti

Author & restaurant manager
Mentana 104, Parma, Italy

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Lorenzo Messana

Commercial Manager/Cheesemaker at Caseificio Murceti, Castell’Azzara, Italy

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Clare Louise Frost

Designer, 21st Century Design Line
Castello di Potentino, Italy

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Daniela Cattaneo Diaz

Founder and head of H+ and Hfilms
Italy

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Giorgio Franci

Olive Oil Manufacturer,
Montenero d’Orcia, Italy

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