Patrizia Chen, a native born Tuscan and author of the best-seller Rosemary and Bitter Oranges, has chosen Todi in Umbria, “The Green Heart of Italy”, as her second home. Todi -- defined a few years ago as the most liveable town in the world for its size, its climate and its hilltop location – is an interesting artistic centre in a magnificent setting dominating the Tiber Valley. Famous for its Roman and Etruscan ruins, for its palaces, its churches and its evocative medieval environment, Todi is one of the most beautiful Italian hill towns. Patrizia is going to share her 13th century farmhouse for a series of week-long classes in which she will teach the secrets of delicious but easy Italian cooking.
This experience will also be enhanced by special events such as history of arts tours and a trip to a weekly open-air market, to buy fruit and vegetables and the many typical products of the local artisans. Wine-tasting with a certified sommelier in Patrizia’s private wine cellar, and a visit to a unique Umbrian wine museum will conclude the program.
Umbria is often defined as Mystical; its spirituality is immediately apparent as soon as one approaches Todi and La Pietraia. Peace and quiet surround Patrizia Chen’s well-restored casale where the classes are held and the guests will stay. The easy drive through the countryside, up and down the beautiful Umbrian hills, reveals those gently, sweeping curves that, through the centuries, have inspired painters such as Giotto, Il Perugino, Piero della Francesca, Pinturicchio and Raffaello, to name just a few. The familiar background of so many paintings becomes the present in which to live and work.
The comfortable, old farmhouse built over a medieval watch tower is located high on a hill, eight kilometres outside of Todi with sweeping views of the Tiber Valley. Eighteen acres of land with hundreds of olive trees surround the house, and a big swimming pool sits on the hillside behind and above.
The kitchen, with its collection of antique copper pots and pans, is the ideal setting for relaxed and informal learning. In the morning, the preparation of many of the dishes will begin with a rapid incursion into the vegetable garden, with its tantalizing choice of vegetables. Cutting lettuce and broccoletti, picking zucchini and fresh basilico, parsley and herbs under the Umbrian sun … what a wonderful way to start a class!