Cooking In Florence

This item appears on page 74 of the June 2008 issue.

8 days/7 nights, Dec. 1-8, 2008.

Highlights: From Cordon Bleu chefs, learn to prepare and enjoy regional Tuscan dishes such as taglierini alla cerrettiera (carters’ pasta), panzanella (bread salad) and castagnaccio (chestnut cake)/Florence museums, shopping, 19th-century synagogue/Siena day tour.

Land price including class, $3,095. Noncooking spouse, $2,995. Single supp., $550.

CookEuro (New York, NY; 212/794-1400,