Frequent Flavor Programs

Tuscany, Italy     Photo: Corel

SPRING: ITALY//TUSCANY
This six-day giro combines top-shelf cooking classes with glorious hikes through the Tuscan hills—spiked with red poppies and wild asparagus in spring. Base camp numero uno is Badia a Coltibuono, tucked into 2,000 acres of forest and Chianti vines. The former abbey is a famous winery and home to cookbook maven Lorenza de' Medici's legendary scuola di cucina, where you'll master lemon risotto and chocolate-pear tart. Second stop: Villa Vignamaggio, a luscious wine estate that specializes in regional fare such as panzanella (bread-and-tomato salad) and bruschetta. $3,898; Backroads, 800-462-2848, www.backroads.com

SUMMER: CANADA//GEORGIAN BAY
Canadian cookbook authors and chefs Anne Connell and Mary Hunt are at the helm of this three-day Ontario sea-kayaking foray into Lake Huron's Georgian Bay. Start with a night at pine-paneled Killarney Mountain Lodge and load up on home-style Canadian cuisine—think fresh trout and wild blueberries. Come morning, you'll paddle three hours to your island campsite, kitted out with an impressive alfresco kitchen. You'll get kayaking instruction and observe the chef duo's tricks as the two prepare healthy camp fare like chicken curry and tofu fruit dip. $750; Killarney Mountain Lodge & Outfitters, 800-461-1117, www.killarney.com

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