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Join writer, historian and food authority Nancy Harmon Jenkins and award-winning chef Anita Lo for an enriching and epicurean getaway at the four-star Villa Campestri, a Renaissance estate perched on a hillside overlooking one of Tuscany's most scenic valleys. In this six-day retreat, you'll learn all about the intricacies of fine olive oil - from the harvest to the plate – and why it makes a difference in your kitchen. You’ll taste lots of different oils, both good and bad, as well as fine Tuscan wines. You’ll learn to make fresh pasta, risotto, and focaccia, as well as how to prepare all the autumn delights of the Tuscan countryside, from wild boar to mushrooms, winter greens, and maybe even a white truffle or two. Then, at the end apply what you've learned in the kitchen with Top Chef Masters competitor, cookbook author, and award-winning chef Anita. There will be time, too, for strolling the scenic olive groves, enjoying a meal in a nearby trattoria, or visiting local sights - such as the village of Scarperia, home to Italy’s greatest artisan knife-makers. This olive oil and cooking immersion brings a new level of refinement to the expression “traveling on your stomach.”

View Full 6-Day Itinerary HERE 

See Photos & Testimonials from May's AmorOlio

About Villa Campestri


During the Renaissance, Villa Campestri morphed from a 13th century fortress into its current incarnation, a gorgeous manor house whose architecture and grounds have been thoughtfully restored by the Pasquali Family. Surrounded by Moraiolo, Leccino, Frantoio, Pendolino and Correggiolo varieties of olive trees, Villa Campestri has become a center for olive oil education, and the world’s first olive oil resort.


About Nancy Harmon Jenkins


A sort of culinary Margaret Mead, Nancy seeks to understand culture from the vantage point of food and cooking. By visiting the world’s markets, restaurants and kitchens and by peppering farmers, push-cart vendors and home cooks with questions, she’s spun her natural curiosity into a career writing and reporting the ways in which we connect over meals. As she likes to say, “…it’s anthropology with the very important difference that you can taste the culture on your tongue and feel it between your hands…”