Continental plan

Shellie Phelps Whitfield was making pasta. That alone wouldn’t be noteworthy: Whitfield, a self-described “foodie,” is up for following any path said to lead to deliciousness. But this time around, she was in the tile-floored kitchen of a Tuscan castle, rolling out dough for tagliatelle that would later be served with a glass of estate-grown Chianti.

Friends who saw Whitfield’s pictures on Facebook couldn’t smell the nutty scent of white flour wafting through the room or feel the slender wooden mattarello beneath her hands. But from what they could see, they knew they wanted to be at Castello del Trebbio too.