Join an immersive cooking class in the heart of Tuscany where tradition, technique, and local flavor come together. Designed for home cooks of all skill levels, our classes offer hands-on instruction led by Chef Francisco in a restored farmhouse and olive mill.
What You’ll Learn
Regional recipes: master classic Tuscan dishes such as handmade pasta (pici, tagliatelle), fresh gnocchi, ribollita, pappa al pomodoro, and simple yet elegant meat or fish preparations.
Techniques: pasta rolling and shaping by hand, sauce balancing, proper use of the mortar and pestle, roasting and braising methods, and plating for family-style presentation.
Ingredient selection: how to choose the best seasonal produce, quality olive oil, local cheeses, and cured meats; tips for shopping at markets and reading labels.
Wine pairing basics: an introduction to pairing Tuscan wines—Chianti, Vernaccia, and Super Tuscan blends—with your dishes to enhance flavor harmony.
Class Format
Duration: Typically 3 to 4 hours.
Group size: Small groups (6–12 people) ensure personalized attention.
Hands-on practice: Participants work in stations or in pairs under chef guidance.
Meal shared: After cooking, everyone sits down to enjoy the meal they prepared, often accompanied by local wine and a simple dessert.
Take-home: Recipes and practical tips to recreate the experience at home.
Join an immersive cooking class in the heart of Tuscany where tradition, technique, and local flavor come together. Designed for home cooks of all skill levels, our classes offer hands-on instruction led by Chef Francisco in a restored farmhouse and olive mill.
What You’ll Learn
Regional recipes: master classic Tuscan dishes such as handmade pasta (pici, tagliatelle), fresh gnocchi, ribollita, pappa al pomodoro, and simple yet elegant meat or fish preparations.
Techniques: pasta rolling and shaping by hand, sauce balancing, proper use of the mortar and pestle, roasting and braising methods, and plating for family-style presentation.
Ingredient selection: how to choose the best seasonal produce, quality olive oil, local cheeses, and cured meats; tips for shopping at markets and reading labels.
Wine pairing basics: an introduction to pairing Tuscan wines—Chianti, Vernaccia, and Super Tuscan blends—with your dishes to enhance flavor harmony.
Class Format
Duration: Typically 3 to 4 hours.
Group size: Small groups (6–12 people) ensure personalized attention.
Hands-on practice: Participants work in stations or in pairs under chef guidance.
Meal shared: After cooking, everyone sits down to enjoy the meal they prepared, often accompanied by local wine and a simple dessert.
Take-home: Recipes and practical tips to recreate the experience at home.
