August 16, 2009

Taking Divina Cucina on the Road

Rancho Casa Luna- San Miquel D'Allende

For years my husband and I would spend a month or two in Mexico in winter, saving big bucks on heating a large stone apartment with high ceilings in Florence. For those of us in the tourism business, we have nothing to do most of the winter. It made much more sense to be laying on a beach or traveling to see all the fabulous Mayan ruins my husband studies, instead of sitting around and freezing to death. Once we bought our tiny home in the countryside and began the nightmare restoration which blocked our life for 8 years- Mexico disappeared.

This year, after closing my school in Florence, winter in Mexico is back and combining business with pleasure I will be collaborating with Rancho Casa Luna Organic farm and cooking school, bringing Tuscany to San Miguel D'Allende.
There are so many recipes in Tuscany using the New World foods it is easy to recreate dishes in Mexico. Both Tuscany's and Mexico's home cooking are based on seasonal fresh ingredients and local. Slow food's philosophy is at home in both countries.

For those coming by air, I am meeting with my friend Ruth Alegria in DF( Mexico City) before the week for an intro to the Capital. I adore DF as much as I love the beach and am looking forward to visiting again with a expert in food and culture.
I hope you can join us! Here are more images of the Ranch and here.

Judy Witts Francini Cooking Classes at Rancho Casa Luna January 2010
Tuscany in Mexico: New World-Old World

Mon., Jan. 18

Arrival and welcome party on rooftop of Casa Luna Pila Seca with margaritas and botanas

Tues., Jan. 19
AM Walking tour of San Miguel
PM Tour of Mercado

Wed., Jan. 20
After breakfast to Rancho Casa Luna for demonstration and hands-on cooking class with Judy --- full meal for late comida

Thurs., Jan. 21
After breakfast tour of Guanajuato, Santa Rosa and Dolores Hidalgo

Fri., Jan. 22
After breakfast to Rancho Casa Luna for demonstration and hands-on cooking class with Judy --- full meal for late comida

Sat., Jan. 23
Free time AM then to Rancho at 1PM for demonstration and hands-on cooking class with Judy to prepare farewell dinner

Sun., Jan. 24 (Sun., Feb. 21)
Return to airport

Rate per person, double occupancy US $1,350
Rate includes: six night Casa Luna, all taxes, full breakfast every day, staff gratuities, welcome party, walking tour San Miguel, market tour, Tour to Guanajuato, Santa Rosa and Dolores Hidalgo, three demonstration and hands-on cooking classes at Rancho Casa Luna with Judy and includes full meal with wine, round-trip transportation to and from Leon/BJX and Queretaro/QRO international airports, packet of receipes, complimentary copy of Visions of San Miguel photo book.
Single supplement US $850


  1. Have a great winter! And enjoy some chiles rellenos while you're about it... yum. When do you go?

  2. I will probably stay at least one month in Mexico- Some Mayan ruins and beach time for sure too!

  3. Fun! And yum! That sounds divine! :)

  4. That's very interesting. There are a lot of good recent studies on tuscany and the new world - two of my friends did dissertations on this topic. Have you seen that book on the Turkey in Italian art? Anyway, I am not sure if you were aware of the extent to which you picked a very scholarly topic for your winter cuisine. And lucky you for the winter in mexico! wow!

  5. Alexandra- I created a college course years ago for a school in FLorence based on Culture through Cooking and an emphasis on how the new world changed Italian cuisine.

    I have presented several panel discussion on this for culinary groups. The last one in Denver last April on beans. Each of the ingredients is worth a thesis!