Gianni Tarabini belongs to the Euro Toques Association.
In 1986, Pierre Romeyer, one of the most important Belgian chefs, became aware of the risks of food abuses and, together with his friend Paul Bocuse, contacted other famous European chefs (Wegner Vogel in Sweden, Gualtiero Marchesi in Italy, Juan Mari Arzak in Spain, Spijkers Cas in Netherlands, Myrtle Allen in Ireland, Arne Fusager in Denmark, Eckart Witzighann in Germany, Michel Da Costa in Portugal, René Jacquemin in Luxemburg, David Miller in Great Britain and few others) and decided to create the Euro-Toques Association.
In the same year, Jaques Delors, the President of the European Commission at that time, recognized the Euro-Toques Association as a lobby defending the quality of food.
Euro-Toques offices were set up and are present in each country. The members refuse the standardization of the foodstuffs industry and appeal to the respect of diversities, because European cooking shall be a mosaic of flavors and colors to fully maintain its charm.
An history of pure passion and devotion to quality, culminated with the cooking class “Great Chefs discovering typical products of Lucchesia”. Here, our Chef Gianni Tarabini opened the first session of the class, guiding all participant in the world of aromas and explaining the secrets of the aromatic herbs, the hay and the milk. The course was concluded with a dinner for all participants.
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...so many things to do during your stay...
Choose how many days you want to spend with us and get ready to experience something new!
Book your holiday freely and pick the experiences you would like to try .
No worries, we take care of organizing your experiences, leaving the enjoyable part of the day to you.
A true farm with 200 cows, 300 pigs and 70 goats. A true zero-km reality, to touch, feel and taste.
Tasting of 20 different types of cheese, produced in our dairy, accompanied by 3 local wines. In our calech, with a stunning view on our garden or by the fireplace.
Val Gerola e Casera del Bitto Storico.
Guided tour to the ancient village of Gerola Alta with a traditional lunch at the Centro del Bitto Storico
Life in the pastures
Traditionally, cows herds out to mountain pastures in June and come back to the bottom of the valley in September. After a good walk through the woods, you’ll reach a malga (shepherd’s hut), where the shepherd milk the cows and the goats by hand; here you can see how milk is transformed into cheese (Grasso D’Alpe), which is then brought into a Casera to mature during the summer months. This cheese will then be brought to the bottom of the valley to be fire-marked and continue the maturation process, until it can be called Bitto DOP
Bike stroll through nature
Let’s get on a bike and discover the L' Oasi Pian di Spagna and the lake of Mezzola together with a professional bike guide. Make sure you enjoy the taste of cycling in a very unique setting.
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