It's full autumn with the olives still showing their characteristic shade of green and the trees turning fantastic, variegated hues. The first mists begin to appear and a chill can be felt in the air. It's time for the rite of the “brucatura” of the olives, which has remained essentially unaltered since Etruscan times in its simplicity of technique and tools. You'll see how the olives are pressed and then gather around a blazing fire to learn Italian. Terre di Baccio is a farm, but also a place dedicated to making its guests feel truly welcome with its beautiful, original furniture, carefully chosen ingredients and skillful preparation of the breakfasts and meals, which are accompanied by a selection of quality wines and oil.
Duration 1 week
Monday to Friday
Group: minimum 4 partecipants
There may be slight differences in level among participants but as groups are small, students are given plenty of individual attention. The teacher is adept at managing situations of this kind and will organize group work in such a way as to ensure that everyone benefits.
Dates 2013: October 21 to October 27 or November 4 to November 10
Accommodation 6 nights in single or double room with bathroom and full board (breakfast, light lunch and dinner, wine included) at the Fattoria Terre di Baccio
Fees: 1 week € 790 (in double room)
1 week € 850 (in single room)
Included in the fee: the whole program as described above with an accompanying teacher specialized in olive oil at all sessions, accommodation with full board
Not included transfer from the station or airport to the Fattoria € 80.
This course may also be taken by single individuals or small groups on dates chosen by the participants during harvest time - from approximately Oct 20 to mid November. Request further information.
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