Day 5 - Apr 11, Sat

After breakfast drive up the mountains to gawk at spectacular marble quarries of Carrara. Try the specialty from this area, pork fat back cured in marble vats, thinly sliced on warm rosemary-scented focaccia. Have lunch oyo. Before returning to villa for dinner visit the compact but highly-interesting historical center of Carrara. Dinner in Casa Piero.

Day 6 - Apr 12, Sun

After breakfast drive to the heart of the Chianti wine region to reach the picturesque Medieval hilltop village of Panzano. Visit the cellars of one of the best wine estates of the area located in the idyllic Tuscan countryside followed by a tasting. Lunch oyo. Return to Casa Piero for dinner.

Day 7 - Apr 13, Mon

After breakfast transfer to Bologna stopping to visit Parma of Parma ham and Parmigiano cheese fame along the way, its culinary excellence has even earned it the UNESCO title of 'creative city of gastronomy'. In 2020 the city was nominated Italian Capital of Culture, the historical city center showcases masterpiece monuments such as the pink marble cathedral and baptistery, the grand, wooden Farnese theater and the elegant palaces that adorn the streets and piazzas in the distinctive ochre color. Lunch oyo. Reach Bologna by late afternoon. Check into rooms and freshen up. Go on a walk to visit the foodie capital of Italy and home to the oldest university in Europe made up of red-brick palazzi, winding porticoed streets, medieval towers and a vast main square. Dinner at one of the many fine establishments found in town.

Day 8 – Apr 14, Tues

After breakfast wander through the Quadrilatero district of Bologna brimming with market stalls, cozy cafes and well-stocked gourmet delis. Next, visit the Santo Stefano Basilica a most unique religious site made up of seven interlocking churches whose architecture spans centuries of history. Have lunch in a local trattoria. Free time in the afternoon, those who wish can visit the museum inside Palazzo Sanguinetti which houses one of the most astonishing collections of musical artefacts in the world chronicling six centuries of European musical history. Dinner oyo.

Day 9 – Apr 15, Wed

After breakfast transfer back to Casa Piero in Viareggio stopping to visit a Parmigiano Reggiano factory to discover how this precious cheese is made. On our way home stop one of the muntain villages of the Val di Taro to have lunch in a typical trattoria. Reach Viareggio in the late afternoon. Free time and dinner oyo.

Day 10 – Apr 16, Thurs

Celebrated by the great Italian poet, Carducci, is a road lined with centuries-old giant cypresses that lead to the charming little town of Bolgheri, our destination for the day after breakfast. Bolgheri is situated in an area that's famous for producing some of the world's most renowned wines. Lunch oyo. Have a wine tasting in one of the wineries of the area. Dinner in Viareggio.

Day 11 – Apr 17, Fri

After breakfast visit the endearing city of Lucca, hidden behind imposing Renaissance walls. Its cobbled streets, handsome piazzas and shady promenades make it a perfect destination to spend the day and with a ratio of 1 shop per every 3 inhabitants it's a great place for shopping. In the morning go for a walk to see the town's main sites (approximately a two-mile walk). After lunch oyo you can decide to go on an additional walk to explore the town further, or enjoy free time to either go shopping, ride bikes around the tree-lined city walls, or catch a museum. Return to Viareggio for cooking class preparing meal for farewell dinner.

Day 12 – Apr 18, Sat

After breakfast departure from Pisa international airport. Check out time at villa is by 11 am. We recommend you book a flight that leaves before noon. We will only offer a limited amount of transfers to airport therefore if you remain within our suggested time slot you can avoid having to wait at the airport for a long time if your flight departs very late or having to reach airport by your own means if your flight departs very early.

Click here to see the gallery of Casa Piero in Viareggio