October 24-29, Italy

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Screen Shot 2018-04-23 at 4.42.17 PM.png

October 24-29, Italy

1,400.00

The total cost of this workshop is $2,800 for double rooms. A deposit of $1,400 is required to secure your double room registration. The remaining balance ($1,400) is due September 1, 2018. By purchasing this workshop, you agree to pay the remaining balance when prompted to do so. No refunds are available after booking.

NOTE* Registration closes August 30, 2018.

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Photographer and Food Stylist Angie Mosier, Angie recently worked on Reece Witherspoon's newly released cookbook Whiskey in a Teacup  joining her is James Beard Award winning Chef Rebecca Wilcomb they invite you to join them in an exploration and documentation of the unique foodways of the very special Tuscan region of Lunigiana.

Taking meaningful and gorgeous photos of food and the folks that bring our food to the table is all about telling the story through the lens. Rebecca’s approach to cooking is definitely about technique but that technique is nothing without an interesting and delicious ingredient. The whole story starts in the soil, or the water—then the market and the process of taking care of the ingredients. Prep and recipes are meaningful steps to a finished dish and all of these leading elements help to create beautiful visuals. We will shop local markets, visit farms and dairies to document the food and people of the place. In the kitchen Rebecca will lead us through her process of cooking while paying homage to all of the people and elements that make great ingredients come to life in a recipe.

Setting the table and curating lovely dishes, flatware, glassware and linens make food become a celebration and an invitation to gather in a welcoming place and engage in true communion with others. Capturing the conversations and smiles, the lingering participants and the jovial demeanor of a group around a table is one other piece of the narrative. Visiting curious shops and markets, we will seek out beautiful elements that will contribute our collective story.

Whether you are working to enhancing your career and boosting your existing business or just want to have fun cooking, eating, exploring and taking pictures with other creative people, Angie and Rebecca will engage with you to make sure you eat well and learn as much as you can about the kinds of work they do in their daily lives. During that time we will fellowship and frolic in the Tuscan paradise that Annette has created at La Fortezza and environs. This workshop is limited to 9 students; most rooms are shared rooms.

$2,800.00 shared rooms (nonrefundable initial deposit: $1,400 + remaining deposit due one month prior)

Fee includes breakfast, all lunches (excluding free day), some dinners, all instruction, and excursions. Accommodations included.

Note: Airfare is not included. Students fly into nearest airport which is Pisa, Italy. You are responsible for transportation to the workshop.

All attendees traveling from the United States are required to purchase short term international travel health insurance. Proof of travel insurance will be required to attend any workshop.

This is a good site to compare pricing and benefits.

Travel Information:

Book your flight to Pisa. It is 1 hour and 15 minutes from La Fortezza's front door in Lunigiana. 

Car:

As there are no local taxi services in the countryside, we recommend guests arrive by rental car as it gives the maximum amount of freedom. 

Note: Once you are registered for a workshop, you will be able to reach out to fellow attendees through a private Facebook group to arrange ride-sharing. Please contact Annette with any additional questions.

The Instructors:

Angie Mosier is a food writer, stylist and photographer using a journalist’s approach and a culinary background. Angie’s work has taken her to places near and far and she has collaborated with farmers, barbecue pitmasters, fashion designers, master sommeliers and world famous chefs. Her work has been published in Food and Wine, Garden and Gun, The Local Palate, the New York Times, The Washington Post. She has co-authored cookbooks with Chef Jose Santaella and Chef Eric Ripert and Angie wrote a book for Short Stack Editions called Buttermilk. Cookbook photography is a passion for Angie and she has photographed books for John Currence, Virginia Willis, Kevin Gillespie, Carey Morey, Cheryl and Griffith Day, The American Cancer Society, John T. Edge and Eric Ripert. She is currently working on a book collaboration with Chef Marcus Samuelsson. Angie has worked as a stylist on cookbooks by Sean Brock, Vivian Howard and Virginia Willis.

In addition to being a member of Les Dames d’Escoffier and The James Beard Foundation, Angie is a proud member of the Southern Foodways Alliance and is pleased to have served as a past president of their Board of Directors. Angie lives in, and is a native of Atlanta, Georgia and currently sits on the Board of Trustees for the Atlanta History Center.

Rebecca Wilcomb has been inspired by her mother’s Italian roots her entire life—from traveling to Italy, spending time with family, and eating her grandmother’s rustic home cooking. With an inherent passion for food and its beginnings, Rebecca landed her first culinary job at Harvest in Cambridge, Mass., where she learned the fundamentals, followed by Casablanca, and then a highly coveted position at Oleana, where she refined her craft. Rebecca moved to New Orleans in 2008 and found an immediate home at Herbsaint. After working the line under Chefs Donald Link and Ryan Prewitt, she took over the kitchen as Chef de Cuisine in 2011. She now maintains Herbsaint’s high standards while pushing the restaurant’s food to new levels. Rebecca expands her scope through regular international travel and research, and through personal relationships with Gulf fisherman, area farmers, and local purveyors. Under Rebecca’s leadership, Herbsaint has maintained it’s status as a “Top 10 Restaurant” by the Times Picayune. Rebecca was honored by the James Beard Foundation with their prestigious “Best Chef: South” award in 2017. She is an active member of the Southern Foodways Alliance.

The Setting –  The Fortress

The Fortress, the Joseph's Tuscan summer home and workshop location, is nestled in the heart of Northern Tuscany a region known as the Lunigiana. The medieval stone compound sits on 27 acres, on the grounds are Roman ruins, a river and the vineyard. The Fortress has a breathtaking view of the Apennine mountains & the marble-topped Apuane Alps and the valley below. The property is surrounded by olive groves, chestnut trees, and fruit orchards. The Fortress was a medieval defensive tower in a region that had over 120 castles and kingdoms to protect in the 15th century. On the property there are 3 outbuildings, a massive terrace, and a private living quarters. You can wander the grounds with camera in hand and capture the Italian country life during your stay

Lodging: You will be staying onsite at The Fortress. 

Schedule TBD. See example schedule here

Images courtesy of Angie Mosier