People

Francesco Costagli, Chef

Francesco Costagli, Chef

Chef Francesco Costagli works with the Colle Senese chapter of Slow Food Tuscany, where he has been a chef and popularizer of the Terra Madre movement, and a promoter of zero kilometer cooking. Francesco acclaimed as one of the best chefs in the world by the Who’s Who Chefs International. In addition to his classic Tuscan style cucina, he is a Level 1 Sommelier and is trained in cooking for gluten-free diets. A resident of Castellina in Chianti, Francesco works with producers of Chianti Classico wine in charge of culinary management.
He is the father of four sons aged one to twenty and married to pastry chef and Il Campo instructor, Mara Costagli. Since 2002 he has been chef for Albergaccio Ristorante, which has one Michelin star.

 
Luana Vaghegini, Chef

Luana Vaghegini, Chef

Luana Vaghegini grew up in Radicondoli on a self-sustaining farm. There, her family tended the land in the ways of the ancients, with horse drawn plows, no electricity or power tools, and no running water. She said it was the happiest period of her life. Her great love of the land extends into her cooking, which is infused with wild herbs and mushrooms from her meadows and woods. Luana trained with top chefs in kitchens  around Tuscany and later owned La Pergola restaurant in Radicondoli for a decade, where her cucina drew diners from near and far. In the late 1990s she left the restaurant world to work as a personal chef and caterer. She has just opened a wine and Tuscan typical products tasting shop in the central piazza of Radicondoli–the name is In Piazza. There Il Campo Cucina students will taste wines and olive oils of the region and from around Tuscany, and sample the best prosciutti, cheeses and myriad other local products that define the Tuscan palate. She is married to Cristiano Barducci, owner of the village Tabacchi, a wonderful little shop that sells everything from telephone cards to wines and olive oils from area farms.

 
Emanuela Giua

Emanuela Giua

Emanuela Giua and her husband, Marco Garossi, own a beautiful, self-sustaining (and village supporting) farm on the northern slope just below the village of Radicondoli. Podere La Fonte is an agriturismo, a working farm that provides room and board to paying guests.  On any given day in the spring or summer, you will find them tending the garden, olive groves, vineyards and orchards of their extensive spread. In autumn they are harvesting grapes to make wine, and picking olives to press into an exquisite organic olive oil.

Emanuela teaches classes to Il Campo participants that begin with a walk around their property selecting wild and cultivated plants for the days lesson–nettles or Swiss chard for Torta Pasqualina, hawthorne and lemon balm for herbal infusions to drink during class, tomatoes and eggplants, artichokes, beans, whatever is in season. Then we begin a fun lesson in making Pici (a Tuscan specialty best described as handmade fat spaghetti), eggplant parmesan, shepherd’s soup and many other rustic, vegetarian farm dishes, some of which are cooked on the hearth over an open fire. Finally, we enjoy our healthy and delicious lunch at the big table in their spacious dining room, washing down the many courses we have prepared with Marco’s very impressive red wine.

 
Fulvio Tomasetta

Fulvio Tomasetta

Fulvio Tomasetta, chef, restaurateur, and personality at large, has led several highly successful careers which have included a co-hosting popular radio show in Bologna, heading up sales for Ford Motors in Central Italy, and most recently owning and operating a fish restaurant on Elba Island. He now teaches a regular class with Il Campo on the art of making Tortellini Bolognese and other delicacies of his native city as well as a lemon tart that may be the hands-down favorite of our most recent participants.

 
Giovanni Porcu, Shepherd and Artisan Cheese Maker

Giovanni Porcu, Shepherd and Artisan Cheese Maker

Giovanni Porcu came from Sardinia as a child in the 1960s with his family. They brought with them the old traditions of Sardinian cheese making, which Giovanni still practices on his fully organic, all natural sheep farm. He and his wife, Giovanna, run an agriturismo (a working farm that also rents out rooms) that produces a variety of sheep’s milk cheeses, from ricotta and robiola to aged pecorino stagionato. In the spring and summer, Giovanni teaches Il Campo participants how to make cheese while his wife, Giovanna, prepares a cheese tasting in the farmhouse, and then serves a delicious lunch that we all enjoy with the family and farm workers.

 
Giovanna Porcu

Giovanna Porcu

Giovanna Porcu lovingly runs the kitchen and guest houses of the completely natural organic sheep farm she owns with her shepherd husband, Giovanni Porcu. Her many jobs include her expert cooking cooking meals for guests and visitors often numbering more than twenty and filling the great room of their beautiful farmhouse kitchen, built in a structure dating back to the twelfth century. Everyone who has eaten in Giovanna’s kitchen knows that she makes exquisite handmade pastas, filled with fresh ricotta cheese made with milk from the farm’s sheep. She also makes a variety of Sardinian specialties that leave our guests dreaming of their next trip back. Giovanna also teaches cooking lessons for Il Campo guests and visitors to the family agriturismo, Podere Paugnano.

 
Clizia Costagli, Tuscan Mama and Cooking Instructor

Clizia Costagli, Tuscan Mama and Cooking Instructor

Clizia Costagli is the quintessential Tuscan mama, whose sweet presence in Il Campo’s cooking lessons and private dinners soothes the soul after a day of traipsing through the Tuscan countryside sight seeing. She makes a mouthwatering tortelli with butter and sage sauce, a delicious braised wild boar, and just about every classic Tuscan farm dish in the regional repertoire. Her patience and skill teaching Il Campo students how to roll out egg pasta by hand, determining when it is has reached a parchment-like perfection, is one of our students’ favorite experiences in our classes. For many years she ran the kitchen of her family owned hotel, cooking for up to twenty-five guests a night. Her unflappable calm and great patience with our spirited groups is a source of joy to all.

 
Debbie Tucker, Marketing and Sales Director

Debbie Tucker, Marketing and Sales Director

Although her passport lists USA as her residence, Debbie Tucker proudly boasts she is Italian by Choice. Several visits to Italy over the years were definitely memorable but when anyone now asks, Debbie will immediately share that it wasn’t until her amazing experience in Radicondoli and total immersion into the Tuscan lifestyle through Il Campo Cucina that her love for Italy shifted to her passion.
When she isn’t in her adopted Italy, Debbie resides in Del Mar, California with her husband, Tom, who matches her enthusiasm for all things Italian. With a BA degree in Advertising and a 28 year career in professional sales and marketing, Debbie oversees the promotion, sales and booking reservations for Il Campo Cucina’s Culinary, Wine, Yoga, Palio and Tuscan Adventure programs. She is readily available to help you determine which Il Campo itinerary will match your interests, offering you and your group the most fulfilling and memorable Tuscan experience possible. Debbie can be reached via phone (858) 525 1712 or email: debbie@ilcampoitalia.com

 
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