"WHAT'S WHAT AND WHERE IT'S AT...
The 2009 BEST LIST
By Victoria Mather
"Organic food at Ca' di Gosto,a 500-year-old rose-covered Umbrian farmhouse owned byEnglish couple David and JennyNichols. A former chef, Jenny teaches the revivalist art of slow cookingand the gentle persuasions ofcomposting and organic gardening.Visit Perugia or read under a tree amiddogs, cats, chickens, ducks and budgies."
(www.slowcooking.homestead.com)Vanity Fair on Travel - April 2009
CA' DI GOSTO, UMBRIA"A graduate of the Cordon Bleuin London and her filmmakerhusband turned a 500-year-oldfarmhouse into a B&B. Most ofthe classes' ingredients come from it's organic garden: the olive oil is pressed on site."slowcooking.homestead.comFood and wine magazine - September 2009
Publisher Luxe City GuidesGrant ThatcherWhere I stay
CA' DI GOSTO"The tiny tucked-away homestead ofCa' di Gosto is truly a magical placenestled in the hills outside Cortona.It's the laid-back, largely self-sufficientslow-food farmstead home of Jenny andDavid Nichols - they even produce theirown olive oil. Professional cook to starsand royalty, Jenny is at hand for lessons,or simply kick back under the walnuttree, poolside or in one of the four rusticrooms for rent. Bliss."Ca' di Gosto, Cortona, Umbria, Italyslowcooking.homestead.comQantas in-flight magazine - October 2010
NEW ITALIAN COOKING SCHOOLS
SLOW LANE ITALYGrant Thatcher, publisher of LUXECity Guides (luxecityguides.com)"You've souked it up in Marrakechand partied in Ibiza, so now it'stime to slow down and smell theroses... and the truffles, and theroast pork with sour cherriesat Ca' Di Gosto, a rustic idyll nearCortona in Tuscany. Here, Jennyand David Nichols enjoy a loveaffair with a beautiful farm thathas five charming rooms, all modcons, and is full of little luxuries,including underfloor heating inwinter, and a pool with fabulous views.Book a cookery course (a professionalprivate chef, Jenny has had lotsof famous clients) or just relax andenjoy the fruits of her labours. Doubles at Ca' Di Gosto (slowcooking.homestead.com) cost from£135 with breakfast. Perugia is thenearest airport. For more details,seeTuscany, Umbria and theMarches(£14.99, Cadogan Guides)
Charming, heavenly, authentic - hotels with soul
“Seriously special” says our reporter after spending a happy time in the home of renowned private chef Jenny Nichols who has beautifully restored this old Niccone valley farmhouse. As well as relaxing by the pool, you can take one of Jenny's courses on growing organic vegetables and cooking Slow Food style; either way, the house is full of personality, with charming bedrooms and en-suite bathrooms for guests and, of course, superlative dinners.
”Fiona Duncan's independent hotel review guide 2009thehotelguru.com
"The Italian landscape is all about food and history. Both are well-known, and immediately visible as you drive through Italy’s famous gastronomic regions: Piedmont, Tuscany, Umbria. ‘Slow Food’ has become a truer reflection of this landscape, and the people who have always lived there. The Slow Food movement - the political and environmental connection between plate and planet, the protection of the heritage of good food and its products, in short, eco-gastronomy that goes beyond mere organic concerns - began in Italy 21 years ago, and is now a growing worldwide movement. One of its happiest proponents is Jenny Nichols, a renowned private chef; she has cooked for titans of industry, and European royalty. For the past twenty years the Nichols have been slowly renovating their farmhouse in Umbria, where they produce their own wine and olive oil, grow much of their own organic food, and where Jenny now gives week-long cooking classes to paying house guests. “It’s not so much about food and cooking, as a philosophy about living and one’s relationship to the place one lives in,” Jenny says. The Nichols’ farmhouse eloquently expresses this philosophy: guests stay in rooms that are as perfectly prepared and in harmony with the surrounding landscape as Jenny’s meals. Here they learn something about this food, shop for it, make it, and then eat it, while also seeing something of this unspoiled part of the country.
"Boston Globe Travel Section March 2007