THE TUSCAN TABLE
A Culinary & Cultural Tour
Join us for an unforgettable week in Oaxaca.
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April 6-12, 2025
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September 17-23, 2025
The Tuscan Table Tour
Hosted by Kaelin Ulrich of Seasons of My Heart and Judy Witts Francini of Divina Cucina, this week-long adventure will immerse you in the “Dolce Vita,” the essence of slow living in Italian culture. Get ready for an unforgettable experience filled with food, wine, history, and breathtaking landscapes.
Our home base will be a centrally located 4-star hotel in Florence, the Renaissance capital of the world. We start our journey by exploring the city’s historic market, which has been a cornerstone of local life since 1865. Here, we gather ingredients for our Tuscan pantry before enjoying a family-style lunch at a century-old trattoria. After lunch, a guided walking tour unveils the history, art, and culture of this breathtaking open-air museum.
Beyond Florence: Food & Wine Culture in the Countryside
Venturing outside the city, we journey into the Chianti wine region, visiting boutique wineries, world-class restaurants, and small producers dedicated to preserving Tuscan traditions. Judy’s long-time friends—local artisans, winemakers, and olive oil producers—welcome us into their spaces, offering deep insights into Tuscany’s food and wine culture.
One of the highlights of our trip is visiting a local olive oil producer for a guided tasting, followed by time to explore the charming piazza of a nearby town. In the small village of Panzano, we enjoy a memorable lunch at the renowned butcher shop of Dario Cecchini, where we dine family-style on expertly prepared meats (vegetarian options available). After lunch, we visit a historic estate for a wine-tasting experience, where we learn about the land, vines, and deep-rooted traditions that shape Tuscany’s winemaking heritage.
A Farm-to-Table Cooking Class
One of the most immersive experiences of our tour is a hands-on cooking class at a working farm near San Gimignano. Under the guidance of expert local cooks, we learn to roll fresh pasta like an Italian nonna, cook using locally sourced ingredients, and enjoy our homemade meal overlooking the stunning landscape. The farm produces nearly everything we cook—cattle, pigs, vegetables, wine, honey, and saffron—all cultivated with a dedication to sustainability. After class, we visit San Gimignano and enjoy gelato from one of Italy’s most famous gelaterias, whose founder trains Italy’s national pastry team for the Pastry Olympics.
Iconic Italian Foods
We embark on an early morning departure from Florence to the Emilia Romagna region, home to some of Italy’s most iconic foods. We witness the traditional process of making Parmigiano Reggiano, visiting a family-owned cattle farm with 1,500 cows. We tour the production facility and enjoy a tasting of this treasured cheese. In Modena, we visit a balsamic vinegar maker to learn about Aceto Balsamico Tradizionale di Modena—the rich, complex elixir aged for decades.
Then we head to Bologna, the birthplace of fresh pasta and Italy’s most celebrated ragu. A guided walking tour introduces us to the city’s rich culinary history, and we explore its renowned food markets, filled with fresh tortellini, ravioli, tagliatelle, lasagna, and artisanal cured meats. Bologna’s official ragu recipe is even registered with the city—it is the gold standard of Italian meat sauces.
Artisans, Shopping & Dining
On our final day, we explore the Oltrarno district, Florence’s bohemian side, where artisan workshops are tucked away in quiet alleyways. We visit a wine and cheese bar owned by one of Judy’s friends, where we enjoy a curated tasting of artisan cheeses from Chianti paired with exceptional local wines before enjoying an afternoon of free time for last-minute shopping or personal exploration. Included in the tour is a custom digital Florence guide created by Judy, ensuring you make the most of your free time in the city. On our last night together we’ll gather for a farewell dinner at one of Florence’s most beloved family-run restaurants, a perfect ending to our culinary journey through Tuscany.
This is a once-in-a-lifetime opportunity to experience Italy through the eyes of passionate culinary experts, with exclusive access to artisans, chefs, and producers who embody the soul of Tuscany and Emilia Romagna. Join us for an unforgettable week of food, wine, and culture in one of the world’s most beautiful regions.
Join Us!
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Meet your Guides
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Judy Witts Francini has called Florence home since 1984. A professional pastry chef, cooking teacher, and cookbook writer, she founded Divina Cucina Cooking School in 1988 and began leading culinary tours across Italy in 1997. With deep connections to food artisans and chefs throughout the country, Judy offers unparalleled access to authentic Italian culinary experiences.
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Kaelin, Susana’s son, was raised in Oaxaca and developed a deep appreciation for food and Mexican cultural traditions. Inspired by his mother's commitment to authenticity, Kaelin recognized the transformative power of cooking. He values growing his own produce and sourcing quality ingredients, a practice he learned on his father's tomato farm.
Kaelin began his culinary career in 2010 as a line cook at Omni La Mansion del Rio in San Antonio, TX, progressing to lead line cook at Omni's Mokara Hotel and Spa by 2012. He advanced as a sous chef at Hugo's and Caracol in Houston, TX, then as executive chef at Bajo Sexto Taco in Nashville, TN, located in the Country Music Hall of Fame. Seeking new challenges, he staged at renowned restaurants like Blue Hill at Stone Barns, Eleven Madison Park, and Noma's pop-up in Tulum, MX. By 2018, Kaelin served as a Chef Consultant at the Michelin-starred Oxomoco in Brooklyn, NYC, and later opened La Calenda, an authentic Mexican restaurant by Chef Thomas Keller in Yountville, California.
Kaelin's journey has now led him to Seasons of My Heart Cooking School, where he has joined as a partner and CEO, bringing his passion for Mexican cuisine and commitment to authenticity.
Join us in Tuscany!
Investment:
$6,750 USD per person (double occupancy)
Payment plans available!
What’s included:
6-night hotel accommodations (double occupancy)
Transportation to tour-related activities and events
All activities, excursions and cooking classes
Most meals (you’ll have some free time to rest or choose your own adventure) and drinks
What’s not included:
Airfare
Transportation to and from airport
Gratuities
¡GRACIAS!
Our team will follow up shortly.
