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Bespoke Culinary Tours In Italy & France


Ralph P. Slone

In the Spring of 1991 Ralph was in Florence Italy having an extended lunch. While discussing food and wine with the owner of the osteria, the idea for recreational cooking holidays was formulated.


While his expertise was not in the field of cooking and touring (he is the founder and president of a financial services company), he did his ‘homework’ and with good fortune and perseverance, was able to initiate his first mainstream cooking holiday in Tuscany in 1992. At present programs are offered in most of Italy and the region of Provence in France.


At this point, he started spending more time in Italy and France, exploring the beautiful countryside with its fine wines, olive oils, cheeses, meats, produce and ristoranti. Equally as important, he fell in love with the people. This has enabled him to extend his business relationships into personal relationships, which he, in turn, shares with his clientele.


All along, Ralph had the idea to expand by offering similar programs to the observant Jewish marketplace. In 1995, he engaged Edda Servi Machlin, born in Tuscany, living in the United States and considered as the authority on Italian Jewish cooking, as his instructor.


Ralph has attracted the finest culinary professionals, Cristina Blasi and Gabriela Mari of Scuola di Arte Culinaria ‘Cordon Bleu; Marcello dall’Aglio, born in Bologna, a renowned chef at Azienda Agricola Floriano Cinti; Silvia Maccari, of The Florence School of Olive Oil; Daniela Paci, the founder of Happy Cooking; Jean-Claude AUBERTIN, a member of Academie Culinaire de France and Les Diciples D’Escoffier.


At present only customized private groups (families, friends, community organizations etc) are being featured. His instructors are available for individual classes and special events in Italy, France and the United States.

About Us


Our Guides


Emilia Romagna
Making Pasta Emilia Romagna_edited.jpg

Emilia-Romagna is a region in northern Italy known as the gastronomic capital of Italy with products such as Parmigiano Reggiano, Procsciutto di Parma, Aceto Balsamico di Modena.
The capital is Bologna with its 11th Century university with arched porticos.

Itinerary & Menu

Tuscany (Kosher)
Florence Synagogue_edited.jpg

Tuscany is a region in central Italy known for its EVVO (extra virgin olive oil), wines to include Chianti DOCC and Brunello di Montalcino DOCC. The capital is Florence, rich in history; Michelangelo's ‘ David’; home to some of the world’s most recognizable Renaissance art and architecture.

Itinerary & Menu

Cheese Provence_edited.jpg

Provence, a region in southeastern France bordering Italy and the Mediterranean Sea. The food is on light side to include ratatouille, aoli, bouillabaisse. It is known for its diverse landscapes, from the Southern Alps and Camargue plains to rolling vineyards, olive groves, pine forests and lavender fields.

Itinerary & Menu


Gina Ferrari_edited.jpg


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