Terroir & Castello di Potentino Cucina Povera: an immersion in rural life
Thursday, 9th November to Sunday, 12th November
Join us for a weekend retreat with an intimate group of serious food people looking for a lived experience of Tuscan Cucina Povera at Castello di Potentino.
Castello di Potentino is an ancient castle built on an Etruscan site - Monte Amiata – an ancient volcano. The medieval building is surrounded by unspoilt countryside, dotted with the vines and the ancient olive trees used for the estate’s small production of high quality wine, grappa and oil.
Agriculture and viticulture are about growing and living, so eating and drinking well are important elements in the Potentino ethos which is concerned with the sustainability of how people inhabit a place and relate to it physically and mentally.
A weekend gathering of food & wine lovers exploring traditional Tuscan food, farming and nature.
Picture Credits Below Ash Naylor Photography
CHARLOTTE HORTON
CASTELLO DI POTENTINO
Charlotte has been making award-winning wines in Tuscany for over 20 years. She has restored two Castles in Tuscany. At the second, Castello di Potentino, she has revitalized an abandoned estate, planting new vineyards, bringing olive trees back into production and creating a cultural centre, aka ‘The 21st Century Castle’, where people can stay in a rural family atmosphere. She has been running food and wine pop-up events in Italy, Canada, New York, London, Ireland and France since 2010.
Before moving to Italy, she worked for Vogue Magazine, Secker and Warburg Publishing House and then as a freelance journalist. In 2013, she was recognised as one of the Barclay’s Women of Achievement.
She recently had her book A Tuscan Adventure published by Rizzoli.
ARLENE STEIN
EXECUTIVE DIRECTOR & FOUNDER
Arlene Stein is the founder and Executive Director of the Terroir Symposium, a catalyst for
creative collaboration and social and environmental responsibility in the hospitality industry.
Since 2006, Terroir has convened international and Canadian industry leaders annually at a two-day symposium in Toronto — and since 2014 at off-shoot events across Europe and North America — for education, networking and inspiration. From her current home base in Berlin, Arlene travels globally to research responsible food systems and gastronomic innovations.
Avinash Shashidhara
CHEF
With roots from Bangalore, India
- Avi moved to the UK in 2005. He worked at Claude Bosi’s kitchen at Hibiscus and with John Hoskins’ MW at The Old Bridge Hotel. In 2008, the late Rose Gray offered Avi an opportunity to join the team at The River Café where he has worked
for 10 years. Their ethos for the finest seasonal ingredients, treated with simplicity and respect, resounded with him.
Yearning for freshly cooked meals from home, he now spends his time cooking and developing recipes for delicious Indian food. He uses high quality ingredients that are seasonal and locally available, eventually
turning this into a London restaurant ; Pali Hill.
Over the course of his ten years at The River Cafe, Avi learnt that regardless of the cuisine you’re cooking, quality of produce and taste are two of the most important things when running a successful restaurant. This absolutely shines through in the menu at Pali Hill Bandra Bhai..
Avinash was recently chosen
as one of the four chefs for The Great British Menu.
HELEN UNDERWOOD
WHITE COTTAGE BAKERY
Helen Underwood is an award-winning artisan baker specialising in sourdough.
Helen founded White Cottage Bakery in 2013 to put into practice her belief that delicious and wholesome bread should be accessible to all. She believes passionately that absolutely everybody can make great bread—and now spends her time running workshops that aim to help bread-lovers to do just that.
Whether you're a complete beginner or a real bread buff, Helen's expertise and enthusiasm will help you along the way on your very own bread journey. Each student will leave their workshop with the skills they need to produce their own beautiful bread to share at home.
Day 1 – Thursday, November 9th
Arrive Afternoon at Castello di Potentino
Dinner and introduction to the history of the region and wine with our host and winemaker Charlotte Horton.
Dinner by Avinash Shashidhara, Pali Hill, London
Day 2 – Friday, November 10th
Bread Baking with Helen Underwood
Foraging and cheese making with local cheesemakers from Caseificio Murceti
Lunch and wine cellar tour and tasting.
Free time to explore the grounds.
Cooking together regional specialties with Daniela and Luisa of Caseificio Murceti*
Day 3 – Saturday, November 11th
Morning hike through the Olive groves and the history of Olives in the region.
Olive oil Tasting
Whole animal butchery
Free time to explore the grounds.
Cooking together regional specialties with Daniela and Luisa of Caseificio Murceti*
Day 4 – Sunday, November 12th
Big Breakfast of local ingredients.
Transfer back to Rome & flight home
[We reserve the right to make changes to this timetable if necessary]
What’s included:
Double or Single Occupancy Rooms
All meals + some wine
All culinary programming
What’s not included:
Airfare
Transfers to Potentino (Can be booked as an extra)
Personal excursions or expenditure.
Prices
Prices vary by room choice and number of guests sharing the room.
A single person is € 700- €880
Two people sharing a room is €625-€715 per person.
Three people sharing a room is €635-€660 per person.
Please note
If you would like to pay a deposit
The payment system asks for payment in full. If you would rather pay a non-refundable 25% deposit at the time of booking, please enter the code DEPOSIT25 at checkout. The final payment will be due one month before the start of the course.
If you have any issues booking
Sometimes, it takes a few attempts to clear the cart if you need to make any changes to your room selection etc.
If you have any issues at all, please contact Alexander Greene alexander.greene@potentino.com
