The Art of the Butcher
Travelling through Italy and being exposed to the genius of Leonardo Da Vinci is breath taking. His mastery of art is only one aspect of...
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BESPOKE CULINARY TOURS
THAT GOES OFF THE EATEN TRACK
Travel. Discover. Learn.
Stephen Santucci, chef of Italian cuisine, has been taking food lovers on virtual gastronomic journeys of Italy for years as part of his cooking career. Through his Jimmy Nardello dinner series, Stephen's interest in exploring regional Italian cuisine has delivered onto diners' plates the hidden and lesser known cuisines this gastronomically diverse country is home to. After building a strong following, Stephen has transformed these plated experiences into culinary adventures through the small towns and cities of Italy which have inspired his cooking. Travellers, who jump aboard the ultimate tour for the taste buds, can experience authentic signature dishes, visit a traditional butchery, try their hand at making cheese and pasta, forage for forest food, and be spoilt by a home cooked meal by Stephen himself.
From Carbonara to Ragu
2024 - Sold Out
After years of reading, researching, cooking, serving and eating Regional Italian fare, I thought it was time that Jimmy Nardello stepped away from the stoves, pack a bag and take you to explore and discover the culinary rich area of central Italy.
Our inaugural food tour 'Carbonara to Ragu', begins in Rome and ends in Bologna, but the real adventure is deep in the region well off the eaten track.
Tour 2024 (sold out)
Book 2025
Bespoke culinary tour beginning in Rome with the flavours of Pasta a la Carbonara and ending with the mouth watering ragu alla Bolognese.
The real magic lies off the eaten track, as Jimmy takes you to lesser known medieval hill top villages of Lazio and Abruzzo where we meet master cheese makers, wine makers, discover a sustainable flour whilst relishing in the craft of pizza making.
Turning north to Tuscany we discover the delight in raw milk sheep cheese, visit butchers who have been practising their ancient craft to produce artisanal salumi. Then shop together at a local food market before enjoying time in our villa to cook up an Italian feast.
From here we travel to Florence to meet one of the city's most influential bakers in his 'laborotorio' before winding down with a plate of pasta al ragu in Bologna.
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