Mara Jernigan culinary trip

Join me for the ultimate Culinary Trip to Italy October 27th to November 3d From  Rustic Tables to Michelin Stars... From Piedmont to Puglia with stops in between to get to the origins of organic Parmasan Cheese, Balsamic Vinegar, Culatello, Cold Pressed Virgin Olive Oil, Adriatic Seafood, Top Barolo, Barbaresco and Verdiccio Producers, a Once in a Lifetime Truffle hunt in Piedmont, the Day of the Dead in Orsara di Puglia, and a grand finale with Tuscany's most famous butcher. 8 days, 7 nights, 5 delicious regions. After taking a Master of Italian Cooking Program in Le Marche, I have been leading small, exclusive culinary tours to Italy since 2004. With a private driver and a custom itinerary featuring the best artisanal producers and chefs you will experience an off the beaten path tour of Italy that will leave you feeling a sense of freindship and connection with local chefs and producers and an understanding of the culinary landscape of Italy. 3,750. Euros (approx. $5,500) based on double occupancy (10% single supplement) includes all accommodations, all transporatation within Italy, combination of private driver and one first class train trip, all food, wine and other beverages and all tours. Have you always dreamed of going to Sicily? Contact me to book a private tour of Sicily in November 2014. After 4 culinary focused trips to the region I have figured it out! We can rent a villa and I will cook for you or give you private cooking classes or let me plan your custom itinerary! Contact me for questions or to make a reservation marajernigan@gmail.com Check out this You Tube video on my blog with Italy/Sicily trip highlights by award winning filmaker Craig Noble http://farmchefblog.com/?page_id=88

Truffle hunting with Toronto Chef Chris McDonald from Cava: “ Mara really knows her stuff, has built great relationships and keeps it fun!” Chef Chris McDonald  Get to the heart of iconic Italian ingredients, visit the finest organic producers of Balsamic Vinegar Visit an organic producer of Parmasan cheese to see how it is produced, from the milking of the cows to the making and aging of the cheese The trip starts in Piedmont, home of white truffles, fine Barolo and Barbaresco wines, and the home of Slow Food. Combine your trip with a visit to Slow Food's Terra Madre or Salone del Gusto http://www.salonedelgusto.com/  Celebrate Day of the Dead with a 7 course traditional lunch in Orsara di Pulia followed by a walk to see the fires in the ancient town. Baking in a 500 year old wood buring brick oven in Puglia