culinary courses

We organize hands-on cooking courses, as well as food and wine pairing lessons. For couples or small groups, for beginners or seasoned cooks, we organize customized courses that last between 3 and 4 hours.


Your instructors are top Tuscan chefs who will share with you their favorite organic ingredients. Our courses usually include a lovely meal and superb wines. 

There are many schools that provide cooking classes, some of them good and some of them okay; it depends on how much you wish to learn.

If you are looking for a real, professional class we have a great tip for you..


We can organize culinary courses for you IN THE TUSCAN COUNTRYSIDE - in a villa in Chianti or on an estate in Montalcino. Here you can use the freshest ingredients directly from the garden, and visit winemakers' cellars.

Tuscan cuisine is simple and has simple tastes prepared with great skill. The simplicity of the dishes is tied to a land without history of misery and poverty.

The difficult living conditions imposed to the population prefers the use of poor food here is that the oil you prefer lard to pastas and soups.

The staple food is without doubt the bread that is present in many forms and flavors from all over the Tuscan stream, the wheel, from the focaccia croutons, crushed by the pan with the oil of rosemary, a tasty loaf flavored with raisins and rosemary. Even the absence of salt, a time too expensive, represents the typical appearance of simplicity and poverty that once characterized the cuisine of this region. It 's just born with the bread that many curly Tuscan as: panzanella, made with bread soaked in water, crumbled and mixed with fresh vegetables, baby food to cook with bread, garlic, parsley, basil, salt, oil and tomato and ribollita, born of peasant frugality that heated and boiled the leftovers of this soup prepared the day before.

Even today there is an incredible historical continuity in Tuscany examining the Tuscan cities, we note that Florence is famous for its steak, ribollita, tripe, donuts, with the crushed grapes and, during Carnival, the rags, a sort of fried dough topped with powdered sugar. The nearby Prato is known for its food, rather than where they are to dominate the tasty, crispy nooks to dip in vin santo.

In Pistoia, the kitchen is made of a few simple ingredients expertly cooked.

Must remember the soup with giblets (called "the prisoner" because it was distributed to the inmates), the briachina, a green salad and red-bertoli, delicious apple slices dried in the sun on mats.

Lucca has Buccellato, a sweet mixture of water, flour, yeast, sugar, anise, raisins, Garfagnana, moreover, is the land of farro, an ancient Roman grain, whose soup on the table today is more sophisticated.

In Pisa, however, overlooks a kitchen from the nose and characterized by simple fish like eels and dried cod.

In Maremma protagonist, once again, is the simplicity and the famous dish is the acquacotta dish made of nothing (hence the irony of the name), born to feed cowboys and coal miners, gradually enriched to become a tasty soup. It is prepared with water, salt, bread, a little olive oil, seasonal salads, eggs and mushrooms and a handful of pecorino. Among the sweets are prepared skittles, a donut with honey, the sighs, mounted clear yolks with sugar, and pumpkin, an energetic jam.

While the high mountains offer as a dish, the delightful necci, flat chestnut flour cooked between two plates of iron, perhaps served with cottage cheese, low-lying country show guests another sweet pastry which is a definite anise dall'Artusi "special plaything of Tuscany", to highlight its delicious taste.

The Tuscan cuisine is so varied that it is difficult to associate a specific taste or flavor.But his true character is this variety of recipes, combined with the quality of ingredients.

Many agree in defining the genuine Tuscan cooking, balanced, straightforward and traditional, because this has always been closely tied to the land that generates its fantastic ingredients. Things are complicated a bit 'when trying to identify more precisely what are the dishes and flavors that the prevailing characteristic: they are the Chianina steak, beans, oil, and the wattle Florentine tripe? Or garmugia and lamb with olives of Lucca? Or the salt cod fritters and the car park and Livornese fish stew? Or aquacotta and bottarga Maremma?

After some thought 'it must be admitted that Tuscan cuisine is all this and more: panzanella, fettunta, pappa col pomodoro, the neccis, pici with garlic, pecorino di Pienza, soprassata, finocchiona foods are known of which you have probably already heard about and maybe you already had the fortune to taste. And how many historical recipes and flavors of Tuscan cuisine are temporarily "forgotten", waiting for gourmets and restaurateurs that will bring back into vogue? For example, the hare dolceforte, cooked with vinegar, chocolate, raisins and pine nuts. A real treat.

Not surprisingly, the early sixteenth century, the arrival in Paris the mercy of Catherine de 'Medici, the same French cuisine has been contaminated with ingredients and recipes that Tuscany, including for example the "glue" that would became famous as "bechamelle" (given to him by the butler of Louis XIV, L. de Bechamel, that if the authorship attributed), giblets and poultry in addition to orange then new beans imported from America, the oil ' and the art of frying oil.