Come join us for the October 30 - November 6, 2004
Food Writers' Food lovers' retreat in Umbria
during olive harvest season.
With
an emphasis on olives, chestnuts, wine and chocolate, we’ll share
the week with a balanced mix of the pen, the pan and the people of this
rugged silent region of Umbria. Count on one-to-one coaching regarding
your writing goals and specific work in progress, as well as exchanging
information with our colleagues during the week. Culinary excursions will
include: collecting and curing olives; sausage making; chestnut roasting
and the hilltown Festa del Bosco. Also, wine tasting and shopping in Umbertide’s
outdoor market for ingredients to prepare a supper. And don’t forget
chocolate! Learn about chocolate making from a master chocolatier in Perugia,
the queen city of Umbria. Enjoy meals in local tavernas and elegant restaurants
as well as with festival goers in the streets of Montone. Weave in the
singing, buoyant spirit known for this retreat and know that this might
be the week that changes your writing, your love of Italian food, and
your life.
Please don’t hesitate to contact me with any questions:
toni@antoniaallegra.com
707-963-0777
Click HERE to download Booking Form and Release
Food Writers’ Retreat in
Saturday, October 30 to
Total cost of the Retreat is
$2,950 per person. This includes the writing program, lodging (based on
double occupancy) for seven nights, all meals (except one lunch) including
wine and beverages for seven days, ground transit to and from the Retreat
site and Terontola, Italy, and entry fees to scheduled Retreat
events, only. Not included, without limitation, are: any form of travel
other than transit to and from the site and Terontola, any kind of insurance, medical expense,
or off-site communication.
For more information about the properties and the Umbrian region, look at
website:
http://www.altabella.com. Or for specific
questions about traveling in Italy, email Elizabeth Wholey at: elizabethw@libero.it
Schedule subject to change depending on the weather and flessibilita (that
ability of Italians to make events better by leaving themselves open to change).
