Reserve a spot early and be one of only 6 travelers to explore Italy and visit Chef Marc's friends and contacts on this Culinary adventure. If you've ever been on a trip and got stuck with a tour bus full of people you can appreciate the luxury of this small amount of travelers. The trip is classified as part school, part tour, and vacation and a once in a lifetime chance to see Italy with an experienced Chef that will introduce you to wine makers and Chefs. Once there you will observe wonderful secrets of Italian cooking and wine making as well as Italian history.
This is not a cooking class but be prepared to learn a lot about Italian food and culture.
However there will be a cooking class back at Chef Marc's restaurant in Las Vegas that will highlight some of the outstanding food on the trip. Each day will consist of free time to explore and visit the area on your own? This time will be determined by our schedue and can change daily.

2 days
The adventures begin in the Lake Como area and Bellagio region. There we will visit the Chef at the prestigious Grand Hotel. We will dine at their famous restaurant overlooking the lake and eat the chef's choice menu. Chef Ettore Bocchia has a Michelin star and is the leader of molecular food preperation. And spend time to simply observe the culture and outstanding atmosphere.

1 day
Whether you are a chef, a chef in training, studying Italian language or a person with a passion for great food this is a must do food adventure for you. After two days in Lake Como we will travel by van to the City of Modena too visit the balsamic vinegar production area and do some tasting, have lunch in Piazza Grande then head to Parma.

4 days
Parma where we will meet my friend and local guide Michele who will join us at the famous prosciutto factory of my other friend Carlo, here we will see the entire process and learn all about prosciutto Di Parma and taste it overlooking the valleys below While in Parma we will rent scooters and enjoy the Centros and Piazzas. We will visit the farms where the Parma Mooka or Cows are raised. Visit the farms where the pigs are raised and then visit the Parmesan Reggianno factory and see the cheese production. Parma is an important City when it comes to Italian food and that's why we will stay there for 4 days to really get an understanding of the culture and the importance of "the way of things" there and start to embrace the slow foods concept. 3 days Bologna and savor the best Salumeria's in the world. Visiting the historic Piazza's and dining in some of the best restaurants while meeting several chefs and visiting their respective kitchens.

Day 11
4 days
Then it is on to Tuscany where we will visit five wine makers in vineyards and their families. We will taste wine and learn about the wine making in each estate, and also see the olive oil production including Laudemio olive oil made only in Tuscany. Just ouside of San Gimignano we will stop and visit the kitchen of a Chef that makes rustic Tuscan food in her families Albergo or hotel. Chef Marc actually worked in this kitchen in 2004.
Finish with a drive to the Rome airport and return to Las Vegas.

Costs.
The cost of the trip includes:

• Air travel from U.S. to Malpensa Airport. Return from Rome Contintental Air.
  
• Automobile travel from point to point in Italy including transportation from the airport.
  
• Any accomodations for the entire time abroad double occupancy rooms.
• Three meals per day, including the meal at the hotel in the morning.
• Tolls on the road and any entrance fees at sites.
• The luxury of traveling with only 7 other people including Chef Marc. Except for occasional Italian translators or guides and friends of Chef marc's.
• And of course all the extras while meeting the friends and contacts of Chef Marc's along the way.

The total cost at this time September 15th 2009 is $10,500 per person.
This price can be adjusted up to meet the damands of a particular group that may want to dine in much more exclusive restaurants and stay in luxurious hotels?
This trip involves both very expensive gourmet meals and some rustic neighborhood eateries. The accomodations will be comfortable with air conditioning and bathrooms. 25% of fees are due when reserving. All fees must be completely paid 40 days prior to departure.
Prices subject to change.
Chef marc offers three prices for this tour and has several other locations and itinerary's mapped out that reach into Peidmonte, Friulli, & the Veneto region. Also down through Rome and the ruins including Pompey and Naples, or the Adriatic and a separate visit to Sicily. These destinationa are coming soon and will be determined by the seasons and based on the best time for that particular area.