Creating Meaningful Food Experiences

What? Italy Family Food Experience

Anyone can visit Italy as a tourist. This retreat offers the opportunity to experience Italy from the perspectives of the people who have shaped the food culture, from soil and root to table with fruit. It’s about cultivating genuine connections with historic grain and veggie farmers and locally acclaimed chefs, gelato artisans and our children, modern biodynamic practices and the biochemistry of our minds and bodies. We’ll discover how and why Italy’s ubiquitous food culture has persevered - and why that matters.

This experience is about relationships and being a part of something bigger than us.

We will become entwined in the pathway from farm to fork.  

We will be grounded in the essences of life: food, people, and nature.

We will be revitalized by simple foods, handcrafted methods, and seasonal essences.

We will be nourished in cell and soul.

We will cultivate family food values, refine our palates, savor our stories, celebrate new beginning in food reverence.

Why? Because food is the essence of life.

I’ve always loved experiencing other cultures – people, architecture, artwork, history, natural wonders and, especially, the food. I was a tour guide for Backroads, leading families and adults on active adventures in the San Juan Islands and the Swiss Alps. For 10 years in the contemporary art world, I guided docent tours, curated educational events, exhibitions, and parties, and developed relationships with artists and clients from all over the world. We ate well. As a nutritionist, food permeates my work and life – with individuals, in classes, as a writer, in gardens, on farms, in the forest and in kitchens. Creating meaningful food experiences to connect people, places, Mother Earth, and our mind-bodies, epitomize my life’s purpose.

Besides my deep Idaho roots, I’m half-Italian, so I’ve been raised on gramma Truppi’s recipes, reconfigured by my mom, aunt, sisters, cousins, friends and me using Idaho game, local (organic) potatoes, seasonal ingredients, dairy-free substitutes for dietary needs – you get the idea. At the core of meal planning is cultivating connection, presence, and reverence for food raised as close to nature as possible and in honor of local lands, culture, values.

Where? Umbria, Italy

Our home base will be La Casella, a rustic resort that welcomes us into their family-run, off-the-beaten-path agritourismo. With an equestrian center, pool, orchard, courtyard, and numerous gathering spaces, you’ll feel like you’ve got everything you need and want, and nothing you don’t. There is no cell service at La Casella, though Wifi is available.

From there, we’ll visit nearby farms with sweeping views of the Umbrian countryside, cities surrounded entirely by stone walls, and wind through vineyards, orchards, and small towns to visit the famously ornate duomo at Orvieto, a 600-year-old winery at Tuscany’s famed Montepulciano, and options to visit other sacred spaces, as well.

Reach out for a full itinerary, information about accommodations, and more!

Who? You & your family!

This experience is designed for families, knowing “family” can be many iterations of connected loved ones. Ideally, children will be at least 7-8 years old to fully enjoy the excursions, classes, and food exploration. All participants should be

• capable of traveling in a variety of ways and for different ranges of time (especially if traveling across time zones to arrive there);

• active enough for a couple of all-day outings (with down time in between), and

• curious to learn, taste, inquire, and get your hands messy!

When? Summer, 2025

The retreat begins at the resort on Monday, June 30 and ends Saturday, July 5 (for a total of 5 nights and 6 days). There is an option to add a 6th night and 7th day with meals and activities (for an additional investment).

For those traveling from overseas, plan to arrive in Italy a minimum of 2-3 days before the retreat to acclimate to the time change. Research shows it takes approximately one day per every hour of time change to adjust (and, of course, I have resources to help you acclimate sooner).

I recommend staying a couple of days after the retreat, as well, to enjoy more and alleviate any stressors of returning to the airport.   

How much?

The investment is per person in USD.

• Adults (ages 14+): $2900

• Youth (under 14): $2600

 What’s Included?

• 5 nights of lodging and 6 days of activities

• All meals and most snacks (there is some flexibility for "on your own" time during the trip)

• Gratuities and VAT taxes on all meals, classes, transport, activities

• Activities for our last full day together (though I will ask for feedback on what we decide to do, ultimately)

• Access to me, all the time (bring on your nutrition inquiries!)

What’s not included?

• Travel to/from Italy and to the resort is not covered

• Horseback riding at La Casella (45 euros per hour and totally optional)

• One-on-one sessions with me (for individuals or families wanting personalized nutrition guidance – my clinical work is not affiliated with this retreat, yet we can book sessions upon completion of the trip).

Important Notes:

• Flights prices vary significantly depending on your departure/arrival city and dates

• A rental car is the easiest way to get to/from Umbria from Milan, Florence and Rome.

• In 2025, Italy’s Catholic “Jubilee” celebration means that some accommodations and tours will book out quickly. Book soon!

• I have a referral to an amazing and experienced travel agent (and dear friend) who can help you book flights, hotels, and rental cars, requiring a small deposit to get started. Amy focuses on mid-to-high end accommodations. (I do not receive a referral fee.)

Highlights of the Family Food Experience

This trip is truly unique. When my kids and I traveled to Italy to research locations for this experience, with everyone I’ve spoken to about my vision, and with online research, I have yet to find anything quite like it. Hence, I’d like to highlight some of the special features of this retreat.

La Casella

This is a family-run resort, off the beaten path and tucked into the hills of Umbria. The Nenna family was one of the first to open an agriturismo in Umbria almost 40 years ago (1986). Hailing from the countryside, they have always made food with fresh and seasonal ingredients sourced from their neighbors. Virginia, their daughter and my incredible point-person, worked for years promoting and developing projects dedicated to Italian food and wine excellence. Two years ago, she returned to La Casella to help develop the family business. Virginia offers a wealth of knowledge about Italian farms, food, wine - and beyond!

The food & wine

• In their baked goods, they use local, organic flour from Perugia and Orvieto and only olive oil as the fat!

• Virginia and her mom shop for the ingredients, which rarely come from the supermarket. They source their sulfite-free house wine from a small vineyard near Orvieto; chicken and game from local farmers; vegetables from local markets.

• The chef, Edmond (or “Mundi”) came from Albania at age 18 to La Casella. He learned how to cook from the local ladies who originally cooked for La Casella, so he is engrained in the regional specialties.

• La Casella accommodates dairy-free, gluten-free and other special diets.

Quintosapore

As their website states, Quintospore is family owned, “innovative farming project” dedicated to rejuvenating the soil with nutrients that return flavor to the food grown there. In their “Farm Kitchen Lab” they use only “organically certified and hand-harvested seasonal fresh vegetables they grow.” Our immersive experience there will include exploring the farm with the twin brothers who founded it, then tasting the fruits (and veggies) of their labor in a 5-course “Soil-to-Fork” meal cooked outside, with the stunning farm and the charming Città della Pieve (image, above) as our backdrop. In addition to the food, we’ll savor their unique Malmaturo wine and exquisite extra virgin olive oil, completing a truly unforgettable culinary journey. 

As you can tell, the farm philosophy mirrors my own: “supporting nature” to grow food the way Mother Earth intends, while connecting community with the environment and social justice. Dreamy, right? If you don’t believe me, ask Stanley Tucci, actor and writer known for his love of Italian food. Testimonials on Quintosapore’s website.  

Janas Farm

Eleanora and Ivan, the founders of Janas Agricultural Company share the same dream: “the desire to get closer to the land with respect and love and try to get the best with dedication and passion. Looking at the past with new eyes.” They keep their farm small to follow every step of production, ensure the highest quality of their historic grains, and create unforgettable experiences for guests who visit and explore their unique foods.

Within Janas farms and their small restaurant, we will experience a pizza-making workshop using their ancient grains and tasting local ingredients. We’ll prepare dough with locally acclaimed chef, Eleonora Satta; learn about the health properties, cultivation, and stone-milled processing methods of the grains – including heritage semolina and soft wheat varieties; adorn the crusts with local cured meats, raw milk cheeses, and handmade tomato sauce, etc.; sample various bread varieties made with these grains (sourdough breadsticks, crunchy Sardinian bread...) and taste local wines. Mmmm…

Gelato

Lorenza has an artisan gelateria at Lago Bolzano (near Orvieto). She sources her cream from her favorite local dairy where the cows graze on their natural diet: uncontaminated grass! In class with Lorenza (located in La Casella’s kitchen), we will make one flavor of gelato with local milk and seasonal essences she often harvests herself. We will taste two more flavors she’s already made. Yum!

Food Preferences & Needs

This is my jam! While I hope you and your families will be open to trying new flavors, types of food, and regional cuisine, I also understand unique dietary needs and preferences. La Casella will accommodate all dietary needs, as well. Note that eating out in Italy often includes exposure to gluten and dairy and, YES, many people tolerate Italian food better than American food! Lots to learn about why (and why this matters).

Help with the itinerary!

Our itinerary is mostly confirmed. Still, this is YOUR trip! Our 4th day is slated for cheese or wine tasting in nearby Tuscany. What are your desires? Those who sign up first get to help me design our experience toegether!

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