Amalfi Culinary & Cultural Tour 2022: The Mediterranean Diet & Beyond with WorldRD

Saturday October 22nd – Friday October 28th, 2022 (6-Night Itinerary)

This trip is targeted to registered dietitian-nutritionists, health professionals, culinarians, friends, and family who want an authentic, hands-on Mediterranean diet, lifestyle, and cultural experience on the Amalfi coastal area.

Hosted by award-winning culinary nutritionist and author Layne Lieberman, MS, RDN, LDN

Tour Operator: The International Kitchen

Guides, experts, and chefs are from the Campania region

Pending Pre-Approval by CDR: 35 Continuing Education Units for Registered Dietitians

$3640.00 USD per person based on double room occupancy (We can match you with a roommate with similar sleep habits)

Supplement for single room occupancy $475.00 USD per person (MAX OF 6 SINGLE OCCUPANCY ROOMS IN THE VILLA)

The deadline for booking the Tour is March 1, 2022. Book early, this trip sells out quickly! To register, please email Peg Kern at [email protected].

Sant’ Agata sui due Golfi is situated on the Sorrentine Peninsula about 10 km from Sorrento. Its name, meaning “on the two gulfs,” refers to the breathtaking views of both the Gulf of Naples and the Gulf of Salerno. You can enjoy an aperitif on the terrace and gaze out onto the isle of Capri from one direction, or toward Mount Vesuvius on the other, and you can visit the towns of the Amalfi Coast, Capri, and Pompeii, all within easy driving distance.

The site of your Amalfi Coast educational program will be a five-star relais hotel of six rooms and five suites situated on one of the hills of Sant’ Agata sui due Golfi. The villa was originally built in 1892 for a rich German aristocrat and is now a splendid 5* hotel, complete with beautiful interiors, gorgeous views, outdoor terraces, and an extensive vegetable garden and fruit orchard. The facilities include a gorgeous 15-meter swimming pool with jacuzzi and sauna, tennis court, wine bar, exercise room, fine dining restaurant, and lush vegetation. You will feel like you are living in the lap of luxury during your Amalfi Coast educational program. But at the same time, the owner and his staff are so welcoming that you will think you are staying with old family friends.

The Campania region, with its Amalfi Coast and Sorrentine Peninsula, is truly among the most beautiful of Italian regions, and is one of the most representative of Italian Mediterranean cuisine. From the time of Etruscans to present movie stars, this has been an area that has long enchanted travelers; and its gastronomic traditions go back to before the times of the Ancient Romans.

From the wine tasting at a family winery on Mount Vesuvius to the Michelin-Star dinner at one of southern Italy’s most famous restaurants, from the hands-on cooking classes in the teaching kitchen to the visit of a small cheese producer, you will discover the beauty of the Campania region and its gastronomy.

Itinerary and Objectives/Outcomes

Day 1: Saturday, October 22: Learn from a Local Dietitian – Garden and Greenhouse Tour (Total 3 hrs. CEUs)

Transfer from Naples airport or Naples train station to your accommodation, the lovely 5* Relais Oasi Olimpia.

Check into your deluxe room.

  • The group will have a quick meeting for introductions and then you’ll have time on your own. If you are not jet-lagged, you may wish to take a short walk into Sant’Agata to do a little exploring. This is a charming little town; perhaps stop with the locals for a coffee and one of the pastry specialties of the region, or just stroll along the old streets.
  • Tonight, tour the gardens and greenhouse and meet with a local dietitian to learn about the gastronomy of this part of southern Italy. Giovanna Paturzo is a PhD certified Italian dietitian who was born and raised in the area, and who has spent her 20-year career studying and working in the fields of biology, applied nutrition, and dietetics.
  • You will learn about the local heirloom tomato varieties like Fiascone (Tomato Re Umberto) and Cuore di Bue, as well as about seasonal foraging, varieties of Italian apple trees, and terraced gardening. Dinner of local cuisine at the hotel’s elegant restaurant, Villa Oasi. (3 hours of educational credits)
  • Overnight.

Educational Objectives and Outcomes (3 hours): 

Interact and learn about the training, research and work being done by a well-respected PhD dietitian-nutritionist in this region of Italy. Learn about the climate and sustainability of the garden and greenhouse of our villa, which has a small carbon footprint situated above the Gulf of Naples and Gulf of Salerno.

Attendees will:

a) Understand how dietitian-nutritionists are trained in Italy and what types of research, clinical and other opportunities exist for science-based nutrition experts/biologists/PhD nutritionists.

b) Learn about the most common dietary issues and chronic diseases in this region of Italy

c) Understand the climate and soil conditions and how the environment influences sustainable local farming

d) Partake in a grounds tour and understand crops in terraced and greenhouse farming, unique to this coastal region that sits high above the intersection of two gulfs

e) Learn about methods of organic and conventional farming in this Campania region and about the history of its biodiversity

f) Enjoy and understand the components of a meal that is “zero kilometer”

Experts: Giovanna Paturzo, Nutritionist and PhD

Day 2: Sunday, October 23: Cheesemaking & Cooking Class (Total 6 hrs. CEUs)

  • A lovely buffet breakfast awaits you.
  • In the morning you will head to a local farm for an Amalfi Coast food tour, where they produce top quality local cheese, such as mozzarella, provolone, and caciotta. Visit the agriturismo farm, Il Turuziello, meet the animals, including those whose milk is used in the cheese production, and then settle in for a cheese-making demonstration! A light tasting lunch will follow, including the wonderfully fresh cheese and other products from the farm. (3 hours of educational credits)
  • Return to the hotel for a bit of free time before your first cooking class. If you would like, you could schedule a massage in the massage room (Advance reservations at least 48 hours in advance is required).
  • This evening at 5:00 PM, your first cooking lesson, featuring such dishes as grilled eggplant parmesan, Caprese-style ravioli (made with local cheese), Neapolitan-style veal roll (braciole), and a surprise dessert. The class will be followed by dinner based on your culinary efforts with local wine. (3 hours of educational credits)

Educational Objectives and Outcomes (6 hours): 

3 hours: To immerse oneself into life and operations at a multi-generational family-run agriturismo cheesemaking farm. Meet the cows and learn about how they are managed and fed. The master cheesemaker will demonstrate how to make fresh cheeses like mozzarella. You’ll understand how a variety of local fresh and slightly aged cheeses are made. Hear about the history of cheesemaking and how local organically produced cheeses fit into the healthy Italian Mediterranean diet. Enjoy a light tasting lunch that features the products of the farm area.

3 hours: To partake in a chef-led hands-on cooking class that results in a delicious dinner made with local ingredients served with complimentary local wine.

Attendees will:

a) Understand the types of fresh cheeses that are staples in the Campania region

b) Learn about how slightly aged cheeses are produced and stored from farm to table

c) Observe a fresh cheesemaking demonstration

d) Learn about the different types and uses of local cow cheeses

e) View how cows are fed and milked, and live happily on the grounds of the dairy farm

f) Taste and enjoy the flavors of local cheeses that come from the local diet of the animals

g) Cook alongside our chef and prepare a traditional meal made with local ingredients like eggplant that includes Caprese-style ravioli, rolled veal and a surprise dessert. Learn about each ingredient and its importance in the local cuisine.

h) Dine and learn: Enjoy the meal with a paired local wine from the Campania region. Learn about the local wine and what grapes are used to make the wine.

Experts: Giuseppe Di Gesù, bread maker and owner of bakery; Di Bendetto family, 4th generation miller.

Day 3: Monday, October 24: Cooking Class, Olive Harvest & Gastronomic Exploration (Total 7 hrs. CEUs)

  • Fantastic buffet breakfast followed by your second cooking class. The class will feature Sorrento-style potato gnocchi, Mediterranean-style duchess potatoes, stuffed peppers, and panna cotta. (3 hours of educational credits)
  • After class, depart for an Amalfi Coast exploration.
  • Your first stop will be for an olive oil tasting, accompanied by your Italian dietitian Giovanna Paturzo, at a local olive farm. The farm, Frantoio Gargiulo, has been producing top quality olive oil for three generations. The harvest, predominantly of the Minucciolo olive variety, will most likely take place during your visit, and you can taste the olive oil fresh out of the press. (2 hours of educational credits)
  • Next, explore the Amalfi Coast! Amalfi is a town that seems to have climbed up from the sea like froth and crystallized onto the land. The town is dominated by the impressive Duomo, rivaling in size to the cliffs that rise up behind it. You can sit and observe in the Piazza Duomo or wind upwards through the cobblestone streets, exploring the little shops along the way. The town is also famed for a particular variety of lemon. Ravello is a charming town also perched on the cliffs overlooking the sea. It is home not only to the best Amalfi ceramics, but also the lovely gardens of the historic Villa Cimbrone. Time in both Amalfi and Ravello to explore and learn about the local gastronomic traditions. (2 hours of educational credits)
  • Enjoy a packed lunch prepared by the chef.
  • Return to the hotel for a bit of relaxation before dinner based on your morning culinary efforts with wine.
  • Overnight.

Educational Objectives and Outcomes (7 hours):  

3 hours: Cook alongside our chef and learn how to prepare a Sorrento-style meal with a focus on local potatoes. Italians combine two starches–potato and wheat–to make the region’s famous gnocchi. Prepare potatoes in other Mediterranean-style ways and learn about the local varieties of potatoes. Learn how to prepare Neapolitan stuffed peppers. Discussion of types of carbohydrates that are staples of the diet and how Italians would never give up this way of eating for fad diets.

2 hours: To understand the history of olive oil and varieties of olives in this region; and how local olives and olive oil differ from other regions of Italy. To participate in harvesting olives and view the operation of a modern-day press.

2 hours: Explore and tour two towns on the Amalfi coast (Amalfi and Ravello) and learn about the local gastronomic traditions.

Attendees will:

a) Take part in preparing a Sorrento-style meal using local varieties of produce to prepare specialties of this region–a true garden to table experience

b) Gain knowledge about biodiverse varieties of local fruits and vegetables from this terraced region of the Mediterranean

c) Understand the importance of biodiversity, and why organic farming is a way of life in this region d) Learn about the use of local products in traditional dishes

e) Witness the modern-day olive harvest and learn about the full range of harvesting techniques

f) See the pressing process at a local mill; and learn how to taste olive oil for freshness and quality

g) Learn about the different varieties of olives in this region and the predominant Minucciolo olive variety, how they are grown, soil conditions, health benefits and how and when they are harvested

h) Explore two towns by foot with a gastronomic tour by our local nutritionist guide

Experts: Chef Giuseppe Miccio of Villa Oasi restaurant, Frantoio Gargiulo, now in its 3rd generation, at the olive oil estate; Dietitian-Nutritionist Giovanna Paturzo will be the gastronomic tour guide.

Day 4: Tuesday, Oct 25: Pompeii and the Ancient Roman Diet, Vineyard Experience & Dining at a World- Famous Michelin Restaurant (Total 8 hrs. CEUs)

  • Breakfast.
  • In the morning, head to Pompeii with a 2-hour guided tour of the archeological ruins. Your guide, Giovanna di Gennaro, is a licensed cultural and historical guide with many years’ experience. She will also discuss the diet of the Ancient Romans and how its traces are alive in southern Italian gastronomy. (2 hours of educational credits)
  • In the afternoon, depart for the Cantina Villa Dora winery on Mount Vesuvius. Enjoy a guide tour and tasting with the nephew of the owner, Vincenzo Ambrosio. Learn about the local wine called Lacryma Christi, a wine that harkens back to the time of the ancient Romans and is produced from the grapes that grow in the volcanic soil of Vesuvius. Piedirosso, Aglianico, Caprettone, and Falanghina are all local varieties cultivated at the vineyard. Enjoy a wine tasting and lunch. (3 hours of educational credits)
  • Return to the hotel around 4:30 PM. You’ll have some time to relax before dinner at the famed Michelin starred restaurant Don Alfonso 1890, one of the most special experiences of your week. One of the family will explain how the world-renowned restaurant takes Mediterranean flavors and re-presents them in new ways. Visit of the wine cellar, built into an ancient Etruscan well and tunnel, which is also where they prepare house-aged cheese and salumi. (3 hours of educational credits)
  • Overnight.

Educational Objectives and Outcomes (8 hours):

2 hours: Tour a world heritage site-Pompei, once a thriving and sophisticated Roman city, Pompeii was buried under meters of ash and pumice after the catastrophic eruption of Mount Vesuvius in 79 A.D. The preserved site features excavated ruins of streets and houses that you will explore. Imagine life in this ancient city and learn about the diet and lifestyle of the Ancient Romans.

3 hours: Learn about the traditional grapes and wines of this region. The winery produces mostly local wine called Lacryma Christi, which dates back to the Romans made from Piedirosso, Aglianico, Caprettone, and Falanghina grapes. Tour the vineyard and learn about harvesting and biodynamic winemaking. Lunch and learn about food and wine pairing.

3 hours: Meet with a family member from one of the most famous Michelin restaurants in Italy. Learn about the history of food in this region and how a restaurant can hold onto traditions while creating new ways to represent foods of this region. Enjoy a Michelin meal and wine pairing and learn about innovative cooking techniques used to elevate the traditional cuisine of this region.

Attendees will:

a) Be guided through Pompeii, a cultural tour at a world heritage site. Imagine ancient Roman life before the eruption of Mount Vesuvius in 79 A.D when this city was lost

b) Understand bustling life in an ancient Roman city by walking through the streets, homes and ruins that were uncovered after being buried for nearly two thousand years

c) Reimagine the food markets and rediscover the diet of the Ancient Romans and how its traces are alive in southern Italian gastronomy

d) Learn about grape varieties and the origins

e) Learn about wine production in this region and how it differs from other regions of Italy

f) Find out how much wine is produced and how much is exported vs. sold locally

g) Learn how to taste wine like an expert wine taster

h) Find out about organic vs. biodynamic wine production

i) Lunch and learn how to pair wines with a traditional Mediterranean lunch

j) Experience a world-renowned Michelin 2-star restaurant in Italy hosted by a family member of the restaurant

k) Visit a cave through an ancient Roman tunnel to where 25,000 bottles of precious wines are stored

l) Understand how traditions are not lost, just elevated to create innovative and healthy food preparations that make this establishment known as one of the best culinary experiences in the world

m) Experience a Michelin food and wine dinner with an explanation of preparations and how they relate to traditional ways

Experts: Giovanna di Gennaro, a licensed cultural and historical guide; Vincenzo Amrbosio, the owner of Cantina Villa Dora winery on Mount Vesuvius & his nephew (same name); Livia Iaccarino (matriarch) & Mario Iaccarino (head of house and son) of the Don Alfonso family.

Day 5: Wednesday, October 26: Cooking Class & Digestive Liqueurs and Jams (Total 6 hrs. CEUs)

  • Breakfast.
  • Third cooking class with lunch to follow based on your efforts. The class will feature a local pasta called scialatielli with a seasonal preparation, potentially mushrooms foraged from the garden, along with baked squid, local fish in potatoes and chocolate mousse. (3 hours of educational credits)
  • In the early afternoon, around 2:30 pm, enjoy an optional excursion to Positano, where you can shop or explore on your own. (Please note that Positano is quite hilly and includes a lot of climbing.)
  • In the late afternoon, around 6:00 pm, enjoy a class on digestivi, or digestive liqueurs, such as finocchietto (made with fennel) and the classic limoncello. Learn about the difference between Amalfi lemons and Sorrentine lemons, and start preparing the digestivi, which you will continue the next day. Also learn about making jam. The property has over 100 apples trees featuring three varieties of apples, which will be in season during your stay. (3 hours of educational credits)
  • Dinner at the hotel.
  • Overnight.

Educational Objectives and Outcomes (6 hours): 

3 hours: Participate in a fresh pasta-making class featuring the local pasta shape called scialatielli. Prepare a traditional sauce served with this pasta. Learn about foraged foods from the garden. Prepare Sorrento-style bake squid with local potatoes and learn the secrets to making a southern Italian chocolate mousse.

3 hours: Partake in a class about digestive liqueurs and make your own with local fennel and lemons. Prepare jams using a variety of apples from the orchard on the villa’s property.

Attendees will:

a) Take part in preparing the dough and forming the shape for the region’s most famous pasta shape, then prepare a seasonal sauce using ingredients foraged from the garden

b) Learn about local seafood such as red squid from the surrounding waters and cook it in a healthful and traditional way

c) Prepare local fish with potatoes; and southern Italian dark chocolate mousse

d) Understand the history and health benefits of digestive liqueurs

e) Learn how to make these liqueurs the way they’ve been made for over 100 years using local fennel for finocchietto and lemons for limoncello

f) Practice the customs of the wealthy Sorrento families from the island of Capri who always offered a taste of limoncello to their most illustrious guests

g) Prepare jams from a wide variety of apples from the property’s apple orchard

Experts: Head chef Guiseppe Miccio assisted by Giovanni Cioffi

Day 6: Thursday, October 27: Fishermen, Isle of Capri & Pizza Making (Total 5 hrs. of CEUs)

  • Breakfast.
  • Today will be a full day visit to the enchanting isle of Capri. Weather permitting, you will head out on a private boat and stop to see local fishermen at work harvesting their daily catch. Then, head to the magical island that has beguiled visitors for centuries. Your guide, Giovanna De Gennaro who accompanied you to Pompeii, will lead you on your exploration, or she can point you toward individual activities as you prefer. You may be able to visit the magical Blue Grotto (sea permitting) or walk private paths past secluded villas and explore the ancient ruins. You will have an English-speaking guide to help you, but transportation costs on the island are paid locally (usually 5-10 Euros per person for bus or funicular). (3 hours of educational credits)
  • Today’s lunch will be on your own on the island.
  • Return to the hotel mid-afternoon and make pizza dough in the kitchen with the chef. While the dough rises, learn about the different flours used in the area for bread and pizza making, about the tomatoes, cheese, and toppings. You will also finish your tasty liqueurs from the day before. After the dough rises, finish making your customized pizza, which you will then enjoy for dinner. (2 hours of educational credits)
  • (Please note that in the event of bad weather, Capri excursion will be replaced by an alternate excursion.)
  • Overnight.

Educational Objectives and Outcomes (5 hours):

3 hours: To explore the Bay of Naples and the Island of Capri, near the southern entrance to the Bay of Naples, Campania region, southern Italy. It lies opposite the Sorrento peninsula, to which it was joined in prehistoric times. The island is a single block of limestone of only four-square miles rising up to1932 feet. Learn about the inhabitants in prehistoric times and how the island later became a Greek colony and then a resort for emperors in the early years of the Roman Empire.

2 hours: Learn how to make a traditional Neapolitan pizza and how the type and amount of each ingredient plays an important role. Understand the origins of Naples-style pizza and why this is considered the original pizza.

Attendees will:

a) Learn about the local seafood from the fisherman as we cross over to the island of Capri through the Bay of Naples

b) Explore the cuisine of Capri and learn about the traditional Caprese salad, Ravioli Capresi, Torta Caprese and other specialties that focus on the fresh seafood, vegetables and of course olive oil

c) Understand why Capri has gradually become one of the most popular resorts in southern Italy, famous for its magnificent scenery and mild climate in which vegetation flourishes despite a general lack of water

d) Enjoy the flora, amongst the most varied in Italy, and large numbers of migratory birds

e) Learn about the agriculture (grapes, olives, citrus and other fruits) and how an undersea aqueduct was completed in 1978 to bring fresh water from the mainland to support these activities

f) Tour the island with the option of visiting the local ruins or explore the natural areas

g) Prepare a traditional Neapolitan pizza and learn how pizza margherita originated in Naples. Understand what qualities make a Naples-style pizza and why this healthy pizza is famous worldwide

Experts: Giovanna di Gennaro, a licensed cultural and historical guide; Chef Guiseppe Miccio assisted by Giovanni Cioffi

Day 7: Friday, October 28: Farewell

After our final group breakfast at the hotel, our team will shuttle you to Naples Airport and bid you Arrivederci!

According to current flight schedules the group transfer will arrive at Naples Airport at around 9:00 am. If this is too late for your flight, you will need to make alternative arrangements. Our tour operator will be on hand to assist anyone with additional transfers. (B)

Arrivederci (Farewell):

  • Breakfast.
  • Transfer to Naples airport or Naples train station.

INCLUDED IN THE PROGRAM

  • Six nights in deluxe 5* accommodations with ensuite bathroom
  • Arrival/departure transfers from Naples airport or Naples train station (the group will be organized into 3 transfers each way)
  • Daily breakfast
  • Six dinners
  • Lunches as per the itinerary
  • Local wine, water, and coffee with all included meals (Please note that other beverages and drinks consumed outside of mealtime are not included)
  • Three hands-on cooking lessons plus digestive liqueurs and pizza-making classes
  • Excursions and food artisan visits as per program
  • Transportation and guides
  • Dedicated English-speaking escort for all activities
  • WiFi at the hotel
  • Pending approval by CDR, The Academy of Nutrition and Dietetics for 35 CEUs (Continuing Education Units)
  • Taxes and service charges (a small local occupancy tax must be paid locally)
  • Gratuities are not included and are at the discretion of the guests

Our itineraries are selected with great care to provide the best possible experience. We regret that once a trip is under way, changes cannot be made to the itinerary. Sometimes, due to circumstances beyond our control, it is necessary for us to make some adjustments to the schedule. However, all the elements of the trip are always included, and, in the event a substitution needs to be made, it will always be of equal or higher quality.

To register please email Peg Kern at [email protected]                  For questions, contact us using the form below. You may also email: [email protected]

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    About Layne Lieberman:

    Layne Lieberman, MS, RD, CDN, is an award winning registered dietitian/culinary nutritionist, author, journalist and innovator in the food and health industries. With a lifelong passion for wholesome food and better health and wellbeing, Layne helps consumers achieve a healthy balance in diet and lifestyle.

    In the restaurant field, she has teamed with a number of high-profile chefs to create and market healthy menus and provide recipes and nutritional analysis.

    In the mid-1980s, Layne created the Nutrition Learning Centers, a storefront center for weight loss and medical nutrition that combined cooking classes, a health food store and nutritional counseling. Following that successful venture, she served for 20 years, from 1991 to 2010, as Director of Nutrition for America’s first supermarket chain, King Kullen Grocery Company. She proceeded to turn the chain into a national leader, selling organic foods and other healthy alternatives to conventional supermarket fare.

    In addition, Layne headed the chain’s consumer and industry health communications, initiating a roster of health bulletins and circulars that reached one million homes weekly. Her nutrition newsletter won over 30,000 subscribers in the metropolitan New York region, and also she was editor of King Kullen’s quarterly Diabetes Newsletter.

    Philanthropically, she has devoted over 25 years to the American Heart Association as a board member, event chairperson, menu consultant, spokesperson, and a driving force behind the AHA’s annual Hamptons Gala. In June of 2012, the American Heart Association with their “Humanitarian with a Heart Award” honored Layne. She acted as an advisory board member and lecturer for Dr. Mehmet Oz’s Foundation For The Advancement Of Cardiac Therapies.  Since 2015, Layne’s recipes and nutrition messages are prominently featured in the Alzheimer’s Foundation of America’s quarterly magazine.  She is a member of Les Dames d’Escoffier Colorado and the Academy of Nutrition and Dietetics, the largest organization of food and nutrition professionals with close to 72,000 members.

    From 2010 to 2012, Layne lived abroad in Geneva, Switzerland, to study the food, health and dietary habits of other countries. There she wrote and published her first book titled Beyond the Mediterranean Diet: European Secrets Of the Super-Healthy, which is successfully being sold worldwide through all major wholesalers and retailers. The book was named one of the “Best Indie Books of 2015” by the Independent Book Publishing Professionals Group, as a book that “deserves to reach a wide audience.” The Next Generation Indie Book Awards is the world’s largest not-for-profit book awards program for independent publishers and self-published authors.

    Layne has extensive media experience in both print and television. She has been featured on Good Morning America, The New York Times, Fox News and has been quoted in hundreds of articles.  She  regularly blogs for Huffington Post, Boulder Bubble and WorldRD and  on other sites including the Academy of Nutrition and Dietetics’ Food & Nutrition Magazine, Diets In Review, Access Hollywood, Shape, Kroger’s magazines and Fox News.Layne received a Bachelor of Science in Nutritional Biochemistry from Cornell University and earned a Master of Science in Clinical Nutrition from New York University. During her Masters studies, Layne worked in Public Relations for Ketchum Health Communications. After completing her Masters degree, Layne spent two years at the Albert Einstein College of Medicine doing a research fellowship as the General Clinical Research Nutritionist in the areas of diabetes, heart disease, and other chronic illnesses.

    Later, at the Culinary Institute of America, Layne completed the Chef-RD training program. She and her husband now divide time between Colorado, Florida and New York.

    Please see Layne’s Huffington Post blog about Puglia here: http://www.huffingtonpost.com/layne-lieberman/puglia-italys-land-of-ple_b_8494386.html

    Award-Winning Culinary Nutritionist & Author: Beyond The MediterraneanDiet

    [email protected]

    Itinerary and Objectives/Outcomes

    Day 1: Saturday, October 22: Learn from a Local Dietitian – Garden and Greenhouse Tour (Total 3 hrs. CEUs)

    Transfer from Naples airport or Naples train station to your accommodation, the lovely 5* Relais Oasi Olimpia.

    Check into your deluxe room.

    • The group will have a quick meeting for introductions and then you’ll have time on your own. If you are not jet-lagged, you may wish to take a short walk into Sant’Agata to do a little exploring. This is a charming little town; perhaps stop with the locals for a coffee and one of the pastry specialties of the region, or just stroll along the old streets.
    • Tonight, tour the gardens and greenhouse and meet with a local dietitian to learn about the gastronomy of this part of southern Italy. Giovanna Paturzo is a PhD certified Italian dietitian who was born and raised in the area, and who has spent her 20-year career studying and working in the fields of biology, applied nutrition, and dietetics.
    • You will learn about the local heirloom tomato varieties like Fiascone (Tomato Re Umberto) and Cuore di Bue, as well as about seasonal foraging, varieties of Italian apple trees, and terraced gardening. Dinner of local cuisine at the hotel’s elegant restaurant, Villa Oasi. (3 hours of educational credits)
    • Overnight.

    Educational Objectives and Outcomes (3 hours): 

    Interact and learn about the training, research and work being done by a well-respected PhD dietitian-nutritionist in this region of Italy. Learn about the climate and sustainability of the garden and greenhouse of our villa, which has a small carbon footprint situated above the Gulf of Naples and Gulf of Salerno.

    Attendees will:

    a) Understand how dietitian-nutritionists are trained in Italy and what types of research, clinical and other opportunities exist for science-based nutrition experts/biologists/PhD nutritionists.

    b) Learn about the most common dietary issues and chronic diseases in this region of Italy

    c) Understand the climate and soil conditions and how the environment influences sustainable local farming

    d) Partake in a grounds tour and understand crops in terraced and greenhouse farming, unique to this coastal region that sits high above the intersection of two gulfs

    e) Learn about methods of organic and conventional farming in this Campania region and about the history of its biodiversity

    f) Enjoy and understand the components of a meal that is “zero kilometer”

    Experts: Giovanna Paturzo, Nutritionist and PhD

    Day 2: Sunday, October 23: Cheesemaking & Cooking Class (Total 6 hrs. CEUs)

    • A lovely buffet breakfast awaits you.
    • In the morning you will head to a local farm for an Amalfi Coast food tour, where they produce top quality local cheese, such as mozzarella, provolone, and caciotta. Visit the agriturismo farm, Il Turuziello, meet the animals, including those whose milk is used in the cheese production, and then settle in for a cheese-making demonstration! A light tasting lunch will follow, including the wonderfully fresh cheese and other products from the farm. (3 hours of educational credits)
    • Return to the hotel for a bit of free time before your first cooking class. If you would like, you could schedule a massage in the massage room (Advance reservations at least 48 hours in advance is required).
    • This evening at 5:00 PM, your first cooking lesson, featuring such dishes as grilled eggplant parmesan, Caprese-style ravioli (made with local cheese), Neapolitan-style veal roll (braciole), and a surprise dessert. The class will be followed by dinner based on your culinary efforts with local wine. (3 hours of educational credits)

    Educational Objectives and Outcomes (6 hours): 

    3 hours: To immerse oneself into life and operations at a multi-generational family-run agriturismo cheesemaking farm. Meet the cows and learn about how they are managed and fed. The master cheesemaker will demonstrate how to make fresh cheeses like mozzarella. You’ll understand how a variety of local fresh and slightly aged cheeses are made. Hear about the history of cheesemaking and how local organically produced cheeses fit into the healthy Italian Mediterranean diet. Enjoy a light tasting lunch that features the products of the farm area.

    3 hours: To partake in a chef-led hands-on cooking class that results in a delicious dinner made with local ingredients served with complimentary local wine.

    Attendees will:

    a) Understand the types of fresh cheeses that are staples in the Campania region

    b) Learn about how slightly aged cheeses are produced and stored from farm to table

    c) Observe a fresh cheesemaking demonstration

    d) Learn about the different types and uses of local cow cheeses

    e) View how cows are fed and milked, and live happily on the grounds of the dairy farm

    f) Taste and enjoy the flavors of local cheeses that come from the local diet of the animals

    g) Cook alongside our chef and prepare a traditional meal made with local ingredients like eggplant that includes Caprese-style ravioli, rolled veal and a surprise dessert. Learn about each ingredient and its importance in the local cuisine.

    h) Dine and learn: Enjoy the meal with a paired local wine from the Campania region. Learn about the local wine and what grapes are used to make the wine.

    Experts: Giuseppe Di Gesù, bread maker and owner of bakery; Di Bendetto family, 4th generation miller.

    Day 3: Monday, October 24: Cooking Class, Olive Harvest & Gastronomic Exploration (Total 7 hrs. CEUs)

    • Fantastic buffet breakfast followed by your second cooking class. The class will feature Sorrento-style potato gnocchi, Mediterranean-style duchess potatoes, stuffed peppers, and panna cotta. (3 hours of educational credits)
    • After class, depart for an Amalfi Coast exploration.
    • Your first stop will be for an olive oil tasting, accompanied by your Italian dietitian Giovanna Paturzo, at a local olive farm. The farm, Frantoio Gargiulo, has been producing top quality olive oil for three generations. The harvest, predominantly of the Minucciolo olive variety, will most likely take place during your visit, and you can taste the olive oil fresh out of the press. (2 hours of educational credits)
    • Next, explore the Amalfi Coast! Amalfi is a town that seems to have climbed up from the sea like froth and crystallized onto the land. The town is dominated by the impressive Duomo, rivaling in size to the cliffs that rise up behind it. You can sit and observe in the Piazza Duomo or wind upwards through the cobblestone streets, exploring the little shops along the way. The town is also famed for a particular variety of lemon. Ravello is a charming town also perched on the cliffs overlooking the sea. It is home not only to the best Amalfi ceramics, but also the lovely gardens of the historic Villa Cimbrone. Time in both Amalfi and Ravello to explore and learn about the local gastronomic traditions. (2 hours of educational credits)
    • Enjoy a packed lunch prepared by the chef.
    • Return to the hotel for a bit of relaxation before dinner based on your morning culinary efforts with wine.
    • Overnight.

    Educational Objectives and Outcomes (7 hours):  

    3 hours: Cook alongside our chef and learn how to prepare a Sorrento-style meal with a focus on local potatoes. Italians combine two starches–potato and wheat–to make the region’s famous gnocchi. Prepare potatoes in other Mediterranean-style ways and learn about the local varieties of potatoes. Learn how to prepare Neapolitan stuffed peppers. Discussion of types of carbohydrates that are staples of the diet and how Italians would never give up this way of eating for fad diets.

    2 hours: To understand the history of olive oil and varieties of olives in this region; and how local olives and olive oil differ from other regions of Italy. To participate in harvesting olives and view the operation of a modern-day press.

    2 hours: Explore and tour two towns on the Amalfi coast (Amalfi and Ravello) and learn about the local gastronomic traditions.

    Attendees will:

    a) Take part in preparing a Sorrento-style meal using local varieties of produce to prepare specialties of this region–a true garden to table experience

    b) Gain knowledge about biodiverse varieties of local fruits and vegetables from this terraced region of the Mediterranean

    c) Understand the importance of biodiversity, and why organic farming is a way of life in this region d) Learn about the use of local products in traditional dishes

    e) Witness the modern-day olive harvest and learn about the full range of harvesting techniques

    f) See the pressing process at a local mill; and learn how to taste olive oil for freshness and quality

    g) Learn about the different varieties of olives in this region and the predominant Minucciolo olive variety, how they are grown, soil conditions, health benefits and how and when they are harvested

    h) Explore two towns by foot with a gastronomic tour by our local nutritionist guide

    Experts: Chef Giuseppe Miccio of Villa Oasi restaurant, Frantoio Gargiulo, now in its 3rd generation, at the olive oil estate; Dietitian-Nutritionist Giovanna Paturzo will be the gastronomic tour guide.

    Day 4: Tuesday, Oct 25: Pompeii and the Ancient Roman Diet, Vineyard Experience & Dining at a World- Famous Michelin Restaurant (Total 8 hrs. CEUs)

    • Breakfast.
    • In the morning, head to Pompeii with a 2-hour guided tour of the archeological ruins. Your guide, Giovanna di Gennaro, is a licensed cultural and historical guide with many years’ experience. She will also discuss the diet of the Ancient Romans and how its traces are alive in southern Italian gastronomy. (2 hours of educational credits)
    • In the afternoon, depart for the Cantina Villa Dora winery on Mount Vesuvius. Enjoy a guide tour and tasting with the nephew of the owner, Vincenzo Ambrosio. Learn about the local wine called Lacryma Christi, a wine that harkens back to the time of the ancient Romans and is produced from the grapes that grow in the volcanic soil of Vesuvius. Piedirosso, Aglianico, Caprettone, and Falanghina are all local varieties cultivated at the vineyard. Enjoy a wine tasting and lunch. (3 hours of educational credits)
    • Return to the hotel around 4:30 PM. You’ll have some time to relax before dinner at the famed Michelin starred restaurant Don Alfonso 1890, one of the most special experiences of your week. One of the family will explain how the world-renowned restaurant takes Mediterranean flavors and re-presents them in new ways. Visit of the wine cellar, built into an ancient Etruscan well and tunnel, which is also where they prepare house-aged cheese and salumi. (3 hours of educational credits)
    • Overnight.

    Educational Objectives and Outcomes (8 hours):

    2 hours: Tour a world heritage site-Pompei, once a thriving and sophisticated Roman city, Pompeii was buried under meters of ash and pumice after the catastrophic eruption of Mount Vesuvius in 79 A.D. The preserved site features excavated ruins of streets and houses that you will explore. Imagine life in this ancient city and learn about the diet and lifestyle of the Ancient Romans.

    3 hours: Learn about the traditional grapes and wines of this region. The winery produces mostly local wine called Lacryma Christi, which dates back to the Romans made from Piedirosso, Aglianico, Caprettone, and Falanghina grapes. Tour the vineyard and learn about harvesting and biodynamic winemaking. Lunch and learn about food and wine pairing.

    3 hours: Meet with a family member from one of the most famous Michelin restaurants in Italy. Learn about the history of food in this region and how a restaurant can hold onto traditions while creating new ways to represent foods of this region. Enjoy a Michelin meal and wine pairing and learn about innovative cooking techniques used to elevate the traditional cuisine of this region.

    Attendees will:

    a) Be guided through Pompeii, a cultural tour at a world heritage site. Imagine ancient Roman life before the eruption of Mount Vesuvius in 79 A.D when this city was lost

    b) Understand bustling life in an ancient Roman city by walking through the streets, homes and ruins that were uncovered after being buried for nearly two thousand years

    c) Reimagine the food markets and rediscover the diet of the Ancient Romans and how its traces are alive in southern Italian gastronomy

    d) Learn about grape varieties and the origins

    e) Learn about wine production in this region and how it differs from other regions of Italy

    f) Find out how much wine is produced and how much is exported vs. sold locally

    g) Learn how to taste wine like an expert wine taster

    h) Find out about organic vs. biodynamic wine production

    i) Lunch and learn how to pair wines with a traditional Mediterranean lunch

    j) Experience a world-renowned Michelin 2-star restaurant in Italy hosted by a family member of the restaurant

    k) Visit a cave through an ancient Roman tunnel to where 25,000 bottles of precious wines are stored

    l) Understand how traditions are not lost, just elevated to create innovative and healthy food preparations that make this establishment known as one of the best culinary experiences in the world

    m) Experience a Michelin food and wine dinner with an explanation of preparations and how they relate to traditional ways

    Experts: Giovanna di Gennaro, a licensed cultural and historical guide; Vincenzo Amrbosio, the owner of Cantina Villa Dora winery on Mount Vesuvius & his nephew (same name); Livia Iaccarino (matriarch) & Mario Iaccarino (head of house and son) of the Don Alfonso family.

    Day 5: Wednesday, October 26: Cooking Class & Digestive Liqueurs and Jams (Total 6 hrs. CEUs)

    • Breakfast.
    • Third cooking class with lunch to follow based on your efforts. The class will feature a local pasta called scialatielli with a seasonal preparation, potentially mushrooms foraged from the garden, along with baked squid, local fish in potatoes and chocolate mousse. (3 hours of educational credits)
    • In the early afternoon, around 2:30 pm, enjoy an optional excursion to Positano, where you can shop or explore on your own. (Please note that Positano is quite hilly and includes a lot of climbing.)
    • In the late afternoon, around 6:00 pm, enjoy a class on digestivi, or digestive liqueurs, such as finocchietto (made with fennel) and the classic limoncello. Learn about the difference between Amalfi lemons and Sorrentine lemons, and start preparing the digestivi, which you will continue the next day. Also learn about making jam. The property has over 100 apples trees featuring three varieties of apples, which will be in season during your stay. (3 hours of educational credits)
    • Dinner at the hotel.
    • Overnight.

    Educational Objectives and Outcomes (6 hours): 

    3 hours: Participate in a fresh pasta-making class featuring the local pasta shape called scialatielli. Prepare a traditional sauce served with this pasta. Learn about foraged foods from the garden. Prepare Sorrento-style bake squid with local potatoes and learn the secrets to making a southern Italian chocolate mousse.

    3 hours: Partake in a class about digestive liqueurs and make your own with local fennel and lemons. Prepare jams using a variety of apples from the orchard on the villa’s property.

    Attendees will:

    a) Take part in preparing the dough and forming the shape for the region’s most famous pasta shape, then prepare a seasonal sauce using ingredients foraged from the garden

    b) Learn about local seafood such as red squid from the surrounding waters and cook it in a healthful and traditional way

    c) Prepare local fish with potatoes; and southern Italian dark chocolate mousse

    d) Understand the history and health benefits of digestive liqueurs

    e) Learn how to make these liqueurs the way they’ve been made for over 100 years using local fennel for finocchietto and lemons for limoncello

    f) Practice the customs of the wealthy Sorrento families from the island of Capri who always offered a taste of limoncello to their most illustrious guests

    g) Prepare jams from a wide variety of apples from the property’s apple orchard

    Experts: Head chef Guiseppe Miccio assisted by Giovanni Cioffi

    Day 6: Thursday, October 27: Fishermen, Isle of Capri & Pizza Making (Total 5 hrs. of CEUs)

    • Breakfast.
    • Today will be a full day visit to the enchanting isle of Capri. Weather permitting, you will head out on a private boat and stop to see local fishermen at work harvesting their daily catch. Then, head to the magical island that has beguiled visitors for centuries. Your guide, Giovanna De Gennaro who accompanied you to Pompeii, will lead you on your exploration, or she can point you toward individual activities as you prefer. You may be able to visit the magical Blue Grotto (sea permitting) or walk private paths past secluded villas and explore the ancient ruins. You will have an English-speaking guide to help you, but transportation costs on the island are paid locally (usually 5-10 Euros per person for bus or funicular). (3 hours of educational credits)
    • Today’s lunch will be on your own on the island.
    • Return to the hotel mid-afternoon and make pizza dough in the kitchen with the chef. While the dough rises, learn about the different flours used in the area for bread and pizza making, about the tomatoes, cheese, and toppings. You will also finish your tasty liqueurs from the day before. After the dough rises, finish making your customized pizza, which you will then enjoy for dinner. (2 hours of educational credits)
    • (Please note that in the event of bad weather, Capri excursion will be replaced by an alternate excursion.)
    • Overnight.

    Educational Objectives and Outcomes (5 hours):

    3 hours: To explore the Bay of Naples and the Island of Capri, near the southern entrance to the Bay of Naples, Campania region, southern Italy. It lies opposite the Sorrento peninsula, to which it was joined in prehistoric times. The island is a single block of limestone of only four-square miles rising up to1932 feet. Learn about the inhabitants in prehistoric times and how the island later became a Greek colony and then a resort for emperors in the early years of the Roman Empire.

    2 hours: Learn how to make a traditional Neapolitan pizza and how the type and amount of each ingredient plays an important role. Understand the origins of Naples-style pizza and why this is considered the original pizza.

    Attendees will:

    a) Learn about the local seafood from the fisherman as we cross over to the island of Capri through the Bay of Naples

    b) Explore the cuisine of Capri and learn about the traditional Caprese salad, Ravioli Capresi, Torta Caprese and other specialties that focus on the fresh seafood, vegetables and of course olive oil

    c) Understand why Capri has gradually become one of the most popular resorts in southern Italy, famous for its magnificent scenery and mild climate in which vegetation flourishes despite a general lack of water

    d) Enjoy the flora, amongst the most varied in Italy, and large numbers of migratory birds

    e) Learn about the agriculture (grapes, olives, citrus and other fruits) and how an undersea aqueduct was completed in 1978 to bring fresh water from the mainland to support these activities

    f) Tour the island with the option of visiting the local ruins or explore the natural areas

    g) Prepare a traditional Neapolitan pizza and learn how pizza margherita originated in Naples. Understand what qualities make a Naples-style pizza and why this healthy pizza is famous worldwide

    Experts: Giovanna di Gennaro, a licensed cultural and historical guide; Chef Guiseppe Miccio assisted by Giovanni Cioffi

    Day 7: Friday, October 28: Farewell

    After our final group breakfast at the hotel, our team will shuttle you to Naples Airport and bid you Arrivederci!

    According to current flight schedules the group transfer will arrive at Brindisi Airport at around 9:00 am. If this is too late for your flight, you will need to make alternative arrangements. Our tour operator will be on hand to assist anyone with additional transfers. (B)

    Arrivederci (Farewell):

    • Breakfast.
    • Transfer to Naples airport or Naples train station.

    INCLUDED IN THE PROGRAM

    • Six nights in deluxe 5* accommodations with ensuite bathroom
    • Arrival/departure transfers from Naples airport or Naples train station (the group will be organized into 3 transfers each way)
    • Daily breakfast
    • Six dinners
    • Lunches as per the itinerary
    • Local wine, water, and coffee with all included meals (Please note that other beverages and drinks consumed outside of mealtime are not included)
    • Three hands-on cooking lessons plus digestive liqueurs and pizza-making classes
    • Excursions and food artisan visits as per program
    • Transportation and guides
    • Dedicated English-speaking escort for all activities
    • WiFi at the hotel
    • Pending approval by CDR, The Academy of Nutrition and Dietetics for 35 CEUs (Continuing Education Units)
    • Taxes and service charges (a small local occupancy tax must be paid locally)
    • Gratuities are not included and are at the discretion of the guests

    Our itineraries are selected with great care to provide the best possible experience. We regret that once a trip is under way, changes cannot be made to the itinerary. Sometimes, due to circumstances beyond our control, it is necessary for us to make some adjustments to the schedule. However, all the elements of the trip are always included, and, in the event a substitution needs to be made, it will always be of equal or higher quality.

    To register please email Peg Kern at [email protected].                  For questions, contact us using the form below. You may also email: [email protected]

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      About Layne Lieberman:

      Layne Lieberman, MS, RD, CDN, is an award winning registered dietitian/culinary nutritionist, author, journalist and innovator in the food and health industries. With a lifelong passion for wholesome food and better health and wellbeing, Layne helps consumers achieve a healthy balance in diet and lifestyle.

      In the restaurant field, she has teamed with a number of high-profile chefs to create and market healthy menus and provide recipes and nutritional analysis.

      In the mid-1980s, Layne created the Nutrition Learning Centers, a storefront center for weight loss and medical nutrition that combined cooking classes, a health food store and nutritional counseling. Following that successful venture, she served for 20 years, from 1991 to 2010, as Director of Nutrition for America’s first supermarket chain, King Kullen Grocery Company. She proceeded to turn the chain into a national leader, selling organic foods and other healthy alternatives to conventional supermarket fare.

      In addition, Layne headed the chain’s consumer and industry health communications, initiating a roster of health bulletins and circulars that reached one million homes weekly. Her nutrition newsletter won over 30,000 subscribers in the metropolitan New York region, and also she was editor of King Kullen’s quarterly Diabetes Newsletter.

      Philanthropically, she has devoted over 25 years to the American Heart Association as a board member, event chairperson, menu consultant, spokesperson, and a driving force behind the AHA’s annual Hamptons Gala. In June of 2012, the American Heart Association with their “Humanitarian with a Heart Award” honored Layne. She acted as an advisory board member and lecturer for Dr. Mehmet Oz’s Foundation For The Advancement Of Cardiac Therapies.  Since 2015, Layne’s recipes and nutrition messages are prominently featured in the Alzheimer’s Foundation of America’s quarterly magazine.  She is a member of Les Dames d’Escoffier Colorado and the Academy of Nutrition and Dietetics, the largest organization of food and nutrition professionals with close to 72,000 members.

      From 2010 to 2012, Layne lived abroad in Geneva, Switzerland, to study the food, health and dietary habits of other countries. There she wrote and published her first book titled Beyond the Mediterranean Diet: European Secrets Of the Super-Healthy, which is successfully being sold worldwide through all major wholesalers and retailers. The book was named one of the “Best Indie Books of 2015” by the Independent Book Publishing Professionals Group, as a book that “deserves to reach a wide audience.” The Next Generation Indie Book Awards is the world’s largest not-for-profit book awards program for independent publishers and self-published authors.

      Layne has extensive media experience in both print and television. She has been featured on Good Morning America, The New York Times, Fox News and has been quoted in hundreds of articles.  She  regularly blogs for Huffington Post, Boulder Bubble and WorldRD and  on other sites including the Academy of Nutrition and Dietetics’ Food & Nutrition Magazine, Diets In Review, Access Hollywood, Shape, Kroger’s magazines and Fox News.Layne received a Bachelor of Science in Nutritional Biochemistry from Cornell University and earned a Master of Science in Clinical Nutrition from New York University. During her Masters studies, Layne worked in Public Relations for Ketchum Health Communications. After completing her Masters degree, Layne spent two years at the Albert Einstein College of Medicine doing a research fellowship as the General Clinical Research Nutritionist in the areas of diabetes, heart disease, and other chronic illnesses.

      Later, at the Culinary Institute of America, Layne completed the Chef-RD training program. She and her husband now divide time between Colorado, Florida and New York.

      Please see Layne’s Huffington Post blog about Puglia here: http://www.huffingtonpost.com/layne-lieberman/puglia-italys-land-of-ple_b_8494386.html

      Award-Winning Culinary Nutritionist & Author: Beyond The MediterraneanDiet

      [email protected]

      Passion for Puglia: a Journey Through the Mediterranean Diet

      Puglia – Tips and Trivia:

      • Italian coffee (caffé) is a form of art with a specific coffee drink for every time of the day. Caffé corretto is thrown back like a shot. Cappuccino and brioche are for breakfast. You’ll never find a Starbucks here.

      • Almond milk is local and the Mediterranean diet is alive and well.

      • California Zinfandel (red wine) is thought to be a replica of Puglia’s Primitivo, both derived from an ancient Croatian grape variety.

      • According to Beyond The Mediterranean Diet: European Secrets Of The Super-Healthy, southern Italian food was considered a peasant diet, which rates high on modern nutrition standards because of the abundance of grains, vegetables, fruits, dairy and legumes.

      2 - 1 (1)

      Veggies are plentiful

      • Whole-wheat pasta is on the menu. To cook fresh pasta boil for 3 to 5 minutes.

      • People of all ages walk and bike and the older folks still meet in the square to chat and watch the flow of visitors.

      • In the town of Altamura, McDonald’s had to close down because the locals used it as a respite for air conditioning but wouldn’t dare to eat the offerings.

      • The 14th century whitewashed Trulli homes of Alberobello (town in Puglia) are known for their cone-shaped roofs, where cheese was stored and children slept. Animals lived inside with the family, while bathrooms were outside. Smelly homes (and children) were a sign of wealth.

      • Women are the bosses. When mamma says lunch is ready, everyone shows up at the table, even from miles away.

      • Ancient olive trees know the secrets to longevity for they have been producing olives for thousands of years.

      • It only costs about 2 euros or 10 cents to buy 20 to 25 figs in Alberobello.

      • Apulia means land without water. The region is known for its sunny dry climate.

      • Locals love to eat greens. My favorite dish is Fava beans with Wild Chicory.

      2 - 1 (2)

      Fava Beans (and Potato) with Wild Chicory

      • Burrata, a fresh cow cheese made from mozzarella and cream originated here. Learn how to make mozzarella at a local dairy farm.

      OLYMPUS DIGITAL CAMERA

      Making Fresh Mozzarella

      • Besides feeding dairy cows grass and grain, the diet is supplemented with orzo (barley) and fava beans.

      • Old cities with ancient architecture include: Lecce (known as the “Florence of the South”), Ostuni, Otranto, Locorotondo, Gallipoli and Matera.

      Matera

      Old City of Matera

      Masseria Monte

      Taste the local wines

      Il frantoio

      In the kitchen at Masseria Il Frantoio (notice-all women)

      • Dip taralli, a dry crunchy biscuit that is tied in a knot and is either sweet or savory, into wine.
      • There are multi-generational family farms (masserias) producing olives, grapes, almonds, cherries, apricots, plums, peaches, hand harvested wheat, fava beans, chicory, tomatoes, fennel, onions, figs, lemons, limes, dates, herbs, pomegranates and so on.
      • Farm animals such as cattle, pigs, lamb, chickens, donkeys and horse are part of life outside the old city walls. Historically, the region is known for shepherding.

      Buon Appetito!

      Catherine Johnson, PhD, RD, LD “There were so many jewels of information.” Puglia 2019 Culinary Tour

      "The information about the olive trees and olive oil production was invaluable. I am now consuming one tablespoon of EVOO everyday. I’m convinced this is their secret to health and longevity. In my research on polyphenols and bone health, the olive oil polyphenols are very bioactive.

      The program and contributors were very well organized and professional.

      I loved learning about the trulli houses, the cave houses and Altamura bread. There were so many jewels of information.

      Puglia is a hidden treasure. I have toured all of Italy three times before but never to the Southern region. This was a wonderful surprise to me. I would go again."

      Catherine Johnson, PhD, RD, LD

      5.0
      2019-12-07T22:06:46-07:00

      Catherine Johnson, PhD, RD, LD

      "The information about the olive trees and olive oil production was invaluable. I am now consuming one tablespoon of EVOO everyday. I’m convinced this is their secret to health and longevity. In my research on polyphenols and bone health, the olive oil polyphenols are very bioactive. The program and contributors were very well organized and professional. I loved learning about the trulli houses, the cave houses and Altamura bread. There were so many jewels of information. Puglia is a hidden treasure. I have toured all of Italy three times before but never to the Southern region. This was a wonderful surprise to me. I would go again."

      Mary Dubinin, MS, RDN “Thank you so much for your time and talent in making this a memorable trip!” Puglia 2019 Culinary Tour

      "Puglia is a great destination to study the Mediterranean lifestyle. I greatly appreciated all of the culinary and cultural activities and gained immense knowledge from each activity.


      There were so many enjoyable aspects of the trip! The cooking classes, dairy farm, grain mill, wineries and olive farms. Being from that region, our guides were able to provide additional commentary.


      I now have a greater understanding of durum wheat and semolina flour, and their properties for making pasta and focaccia bread. Taste testing extra virgin olive oil and understanding the characteristics from a renowned expert in the field was a unique experience.


      I cooked and ate cuttlefish for the first time!


      The trip was an amazing experience that helped me better understand the land, culture, food and people of this region of southern Italy! Highly recommend!


      Thank you so much for your time and talent in making this a memorable trip!"

      Mary Dubinin, MS, RDN

      5.0
      2020-01-14T21:09:57-07:00

      Mary Dubinin, MS, RDN

      "The trip was an amazing experience that helped me better understand the land, culture, food and people of this region of southern Italy! Highly recommend! Thank you so much for your time and talent in making this a memorable trip!"

      MaryEllen Grimes, RD “This was an amazing culinary and cultural experience.” Puglia 2019 Culinary Tour

      "The culinary experiences and cultural activities were great.  I learned things that I am sure I would not have learned on another tour.


      Everything was healthy and delicious and has inspired me to make more changes at home. I made pasta as soon as I got home!  Being able to make pasta and attend the cooking class makes learning more meaningful – a great experience!


       I enjoyed most learning about the foods of this region and the history and culture of the people.


      Learning about ancient grains was new for me.  Of course making pasta and foccacia was great.  I used to make my own pasta years ago and I am glad that I am returing back to it.  Just learning about the Italian culture was very important to me- learning to slow down and enjoy things instead of rushing and eating, which is what Americans do.


      I really can’t think of anything negative to say.  I think I enjoyed the space at the masseria so much I would have preferred to stay there longer and relax.


      This was an amazing culinary and cultural experience. Layne and Arriverderci Travel were very knowledgeable and provided an understanding not only about the food but also the history, culture and customs of southern Italy."

      MaryEllen Grimes, RD

      5.0
      2020-01-14T21:14:00-07:00

      MaryEllen Grimes, RD

      "This was an amazing culinary and cultural experience. Layne and Arriverderci Travel were very knowledgeable and provided an understanding not only about the food but also the history, culture and customs of southern Italy."

      Deborah & Ed Zadagin, “Layne is an expert in the field of diet and nutrition… engaging and fun!” Puglia 2019 Culinary Tour

      "We would love to return and do the whole trip over again. The organization and content of the culinary and cultural activities are above and beyond my expectations."

      On a scale of 1 to 5, the meals and food experiences were a 5+++.

      The App was amazing!

      What we enjoyed most... the company, food, wine, weather and experiences.

      Lisa’s dinner at her home was spectacular.

      As far as new information and skills that we learned, too numerous to mention, which included learning to make focaccia, olive harvest and oil, wheat production, pasta making, etc...

      The quality of the lifestyle in Puglia is truly remarkable.

      Authentic food, wine and cultural experiences in beautiful seaside villages with genuine hospitality!"

      Deborah and Ed Zadigan, November 13, 2019

      5.0
      2020-01-26T22:12:34-07:00

      Deborah and Ed Zadigan, November 13, 2019

      "Authentic food, wine and cultural experiences in beautiful seaside villages with genuine hospitality!"

      Barbara and Dr. Bob M. “We highly recommend this trip and would definitely go on another WorldRD trip” Puglia 2019 Culinary Tour

      "Puglia as a destination for the Mediterranean lifestyle was heaven- truly a dream place!


      There was not a single thing I would change about the organization and content of the culinary and cultural activities.


      We had the best guides and drivers.


      The meals and food experiences were outstanding.


      Our favorite experience was at the bread factory.


      We highly recommend this trip and would definitely go on another WorldRD trip."


      “Layne, 3 cheers to you and molto grazie!!!”

      Barbara and Dr. Bob M.

      5.0
      2020-01-26T22:39:16-07:00

      Barbara and Dr. Bob M.

      We highly recommend this trip and would definitely go on another WorldRD trip." “Layne, 3 cheers to you and molto grazie!!!”

      Heather Bessee, MS, RDN “The entire experience was just amazing and inspiring in so many ways-both professionally and personally.” Puglia 2019 Culinary Tour

      “I had never thought of going to Puglia before seeing Layne’s trip itinerary. I love going to less touristy places and want unique and authentic experiences that I can remember forever. Puglia offered more than I ever could have imagined.

      I have never been to a UNESCO site before (I don’t think) and now I have been to two. I am in awe of all of the olive trees and the diverse landscapes of Puglia. I adore that the nonnas are making pasta in the streets and are faster than machines. I love that the tradition still lives and feel so humbled that I was able to not only witness the nonnas, but to experience Old Bari and be part of their local street life.

      The cooking classes were exceptional and well organized! The chefs in Italy work magic in very small spaces! Each experience was wonderful and deeply appreciated! The foods that we sampled were heart healthy and many were high fiber, high nutrient content, etc.  Delicious and healthy—my kind of meals.

      Hands down staying at the masseria was my FAVORITE accommodation because of the charm and character- from the location and room décor to the food.  The room space and décor were stunning, unique and comfortable. The spacious location was lovely, open and beautiful.  The food here was my favorite for breakfast- the roasted tomatoes, cheese, prosciutto and hard-boiled eggs with capers. Simple and so very satisfying.

      Our driver, Antonio was amazing!  What can I say?  Those ties!!!!  Magnificent. Antonio has a pleasant personality and is very respectful and safe. Grazie for having the water available to us at all time—and for finding my wallet!  Our guides, Antonella and Sandro were so knowledgeable and translated exceptionally well. Their English is so much better than my own.

      The meticulous care that was taken to plan, prepare and present the meals was evident. The food quality was exceptional and fresh; and the flavors were crafted together so artfully. I was exposed to some combinations of foods that I had not thought of putting together. Especially the beans…the fava bean puree was one of my favorite dishes.  I never got tired of homemade pasta and beans, and bread and cheeses, etc.

      The transfers to and from the airport were convenient, quick and easy.

      I enjoyed reviewing the itinerary prior to the trip and felt that it was detailed and thorough. I read it over several times before traveling to Italy and was excited and inspired every time I read it. I knew I was making the right decision in choosing to take this trip because the details of the trip were well thought out and laid out. Each venue was described meticulously. I know there were a few changes to the itinerary due to unforeseen circumstances and I felt that it was explained and handled professionally and meticulously as well.

      Every part of the itinerary was fabulous, however I was so touched by being able to go to Lisa’s house! We had a private, intimate, local, homemade dinner shared with our group and I felt so lucky, privileged, grateful, humbled, etc!  And even meeting Sandro’s wife and baby was very special to me. I truly felt like I was part of an amazing family in Puglia. I loved that everywhere we went in Puglia the people made us feel welcomed, appreciated, and valued. We were so blessed to have those experiences as most tourists never have the opportunities that we had.

      My two top favorite foods were the ravioli with turnip greens on the last evening and the orecchiette with pumpkin, scamorza, and capicola at Altemura Winery. The potato flan and the pureed fava beans with chicory that Anna Maria made were delicious as well. The DiGesu bread was amazing! Best bread EVER!  I enjoyed all of the gelato that I ate, too!  Perhaps Sandro can teach us how to make gelato next time?

      At Lisa’s House I loved the beans and greens and the eggplant.

      In all honesty I enjoyed everything that I ate in Puglia. I am glad that I tasted everything and it was all so delicious.  I think I am good on octopus now for awhile. I like it, but only in small amounts. I have tried it a few times, but prefer the squid and cuttlefish much better.

      I learned how to make three easy homemade pasta shapes by hand. I had never made foccacia before and now know how to make that as well. I loved watching the mozzarella cheese being made so easily. You can tell that all of the chefs that taught us literally perform labors of love everyday. And they make it look so easy.  I learned about the organic farming of wheat, cheese, olives, and wine production.  I enjoyed learning about the production side of things and then putting it to the plate. This really made a difference to me as I always want to know where my food comes from, how it was produced and how it was prepared.  I feel that all of our food in America is processed in a plant and packaged and eaten right out of the bag.  It really is sad in so many ways... but understandable to a certain degree.

      I learned about the towns like Trulli Houses/Alberobello, Ostuni, Lecce, Gallipoli. Visiting Matera and Alberobello (Trulli houses) the UNESCO sites was exciting as I had never been to an UNESCO site prior to this trip.

      I learned about local foods grown in Puglia such as cherries, almonds, olives, Verdeca (white) and Susumaniello (red) grapes, figs, etc.

      The entire experience was just amazing and inspiring in so many ways-both professionally and personally. I am curious as to how the trip would have been with more RD’s as opposed to being comprised mostly of significant others/friends. The week may have had a different vibe to it, but I truly adored everyone that went on the trip. They were a special group and so generous and welcoming as was everyone that we met in Puglia.

      I am proud of our Puglia group! I loved Mama Mia, Ethelina, Katarina, Lucia, Roberto, Eduardo, etc. and I ADORE my Italian name of Fiore!!!! Giving us all Italian names was such a nice little touch on the trip."

      Heather Bessee, MS, RDN

      5.0
      2020-01-26T22:49:36-07:00

      Heather Bessee, MS, RDN

      "I ADORE my Italian name of Fiore!!!! Giving us all Italian names was such a nice little touch on the trip."

      MaryEllen Grimes, RD “Everything was healthy and delicious” Puglia 2019 Culinary Tour

      This was an amazing culinary and cultural experience. Layne and Arriverderci Travel were very knowledgeable and provided an understanding not only about the food but also the history, culture and customs of southern Italy.


      The culinary experiences and cultural activities were great.  I learned things that I am sure I would not have learned on another tour.


      Everything was healthy and delicious and has inspired me to make more changes at home. I made pasta as soon as I got home!  Being able to make pasta and attend the cooking class makes learning more meaningful – great experience!


      I enjoyed learning about the foods of this region, and the history and culture of the people. Learning about ancient grains was new for me. Of course making pasta and foccacia was great.  I used to make my own pasta years ago and I am glad that I am returing back to it.  Just learning about the Italian culture was very important to me- learning to slow down and enjoy things instead of rushing and eating which is what Americans do.


      I would definitely consider another WorldRD tour. How about Spain?  But I would go anywhere.”

      MaryEllen Grimes, RD, 11-17-19

      5.0
      2020-01-26T22:54:46-07:00

      MaryEllen Grimes, RD, 11-17-19

      “This was an amazing culinary and cultural experience. Layne and Arriverderci Travel were very knowledgeable and provided an understanding not only about the food but also the history, culture and customs of southern Italy. The culinary experiences and cultural activities were great.  I learned things that I am sure I would not have learned on another tour. Everything was healthy and delicious and has inspired me to make more changes at home. I made pasta as soon as I got home!  Being able to make pasta and attend the cooking class makes learning more meaningful – great experience! I enjoyed learning about the foods of this region, and the history and culture of the people. Learning about ancient grains was new for me. Of course making pasta and foccacia was great.  I used to make my own pasta years ago and I am glad that I am returing back to it.  Just learning about the Italian culture was very important to me- learning to slow down and enjoy things instead of rushing and eating which is what Americans do. I would definitely consider another WorldRD tour. How about Spain?  But I would go anywhere.”

      Dr. Anthony and Nancy Ciancimino, RDN, “I cannot say enough positive things about the trip with Layne, Sandro and Antonella” Puglia 2019 Culinary Tour

      “I cannot say enough positive things about the Puglia 2019 trip with Layne, Sandro and Antonella.  They are amazing, personable, and professional individuals, exuding warmth, friendship, and fun. They successfully, and amazingly, presented an immersive learning experience in a beautiful country, with beautiful food, culture, people, and venues visited, which were fully experienced through touch, taste, visualization and hands on participation! The group we traveled with were super as well! My husband and I enjoyed every moment of this very special trip!

      The uniqueness of the area, the land, people, food and wine.  I experienced tastes that I had not experienced before. I learned a new grape varietal and love it. I enjoyed visiting the olive oil producers, the cooking classes, the lunch at the vineyard, and the dairy farm with cheese making and tasting. I SO ENJOYED THE PEOPLE IN OUR GROUP!  ALL were wonderful, interesting, fun, adventurous, and amazing!!!!.....this includes Layne, Michael, Sandro, and Antonella!

      I learned of a new grape varietal indigenous to the area, that produces amazing wine.

      Increased knowledge on taste distinction and antioxidant properties of olive oil, and future medicinal uses for extra virgin olive oil. Some new recipes ...using fava beans and black chickpeas.

      All guides were 5 stars in each venue that we visited!"

      Dr. Anthony and Nancy Ciancimino, RDN

      5.0
      2020-01-26T22:59:55-07:00

      Dr. Anthony and Nancy Ciancimino, RDN

      “I cannot say enough positive things about the Puglia 2019 trip with Layne, Sandro and Antonella.  They are amazing, personable, and professional individuals, exuding warmth, friendship, and fun. They successfully, and amazingly, presented an immersive learning experience in a beautiful country, with beautiful food, culture, people, and venues visited, which were fully experienced through touch, taste, visualization and hands on participation!
      5
      8