What’s your version of paradise? How about spending a week in gorgeous, sunny Tuscany, relaxing in a rustic country villa, learning to cook gluten-free traditional Italian dishes (pasta! pizza! cannoli!) with new friends, and taking leisurely side trips to visit magical places like Florence and Pisa? If this sounds like a dream vacation, you’re in luck! Sit back, pour yourself a glass of chianti, and let me tell you all about Jovial’s Gluten-Free Culinary Getaway.
You’ll be in good hands throughout the getaway. Along with Tuscan pasta masters, Carla, Jovial’s founder and your culinary leader at the villa, will guide you through a delicious, educational, and rejuvenating week. An accomplished and passionate chef, Carla knows good food well. After working in the organic food industry for nearly 20 years and making her family’s home in Italy for many years, she has built Jovial to be a producer of good-for-you foods with ingredients sourced from local farmers and artisans.
After settling into Lucca on a Saturday, you’ll have a chance to explore the villa, take in the beautiful views, and adapt to the leisurely Tuscan pace. On Saturday evening, you and your new GFFs will enjoy a generous welcome dinner, to give you a taste of some of the dishes you’ll learn to cook over the course of the getaway.
On Sunday, you’ll dive right in and learn how to make a variety of gluten-free pastas from scratch. You’ll quickly become a master at making ravioli, tagliatelle, tortelli, and gnocchi, all gluten-free. You’ll also learn to make traditional sauces to accompany the pasta, for a simply luxurious meal. On Monday, you can let the cooking lessons sink with a relaxing day at the villa’s pool or with a day of exploration. If you’re feeling adventurous, visit the Tuscan countryside or take in the architectural and historical beauty of nearby towns like Pisa and Florence.
On Tuesday, you’ll learn how to bake gluten-free sourdough bread using a starter and a blend of gluten-free flours. You’ll use your newfound knowledge to bake sourdough loaves, focaccia, rolls, flatbreads, crêpes, and pizza dough. Enjoy a sourdough pizza lunch before taking the afternoon to see the nearby town and its gelato offerings. Wednesday is the ideal day to stretch your legs and take your sightseeing a bit further. Take a tour to the rugged, terraced coast of Cinque Terre, where you can wander through the colorful shops and eateries on foot. Be sure to indulge in local specialties like pesto, olives, and farinata.
On Thursday, you’ll learn to make a full range of traditional Italian dishes. From risotto to roasted meats to seasonal vegetables, you’ll have a variety of authentic courses under your belt. Your sweet tooth won’t go hungry, as you’ll learn to make cannoli and other Italian sweets. On Friday, relax and enjoy Tuscany more before preparing an impressive farewell fish dinner with Carla and your GFFs. From fish stew to spaghetti alle vongole to a whole fish, this meal will ensure that you and your cooking companions close out the week in true Tuscan style.
If you’ve ever dreamed of visiting Italy but have been a little (or a lot!) nervous about doing so gluten-free, this getaway couldn’t be more ideal for you. Now only will you be welcomed warmly by Carla and the Jovial family, but you’ll also enjoy beautifully rustic accommodations, cook and indulge in delicious authentic Italian dishes, and have a chance to sightsee in gorgeous Tuscany. Jovial’s Gluten-Free Culinary Getaway is perfect for solo travelers, couples, friends, and everyone who loves food and travel. Jovial hosts this getaway twice each year, and the 2015 dates include May 23-30 and October 3-10. Who wants to meet me there?!
Are you ready for gluten-free paradise in Tuscany? Book your gluten-free culinary getaway with Jovial!
All images courtesy of Jovial Foods.
Full Disclosure: Jovial Foods is a sponsor of Gluten-Free Jet Set. We believe in their gluten-free pasta and their efforts to teach gluten-free eaters to cook beautiful, healthy dishes of their own via these culinary getaways. All opinions expressed are our own.
