All Inclusive Cooking Course - Cooking classes in Tuscany among the Chianti vineyards

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All Inclusive Cooking Course



Seven day cooking course
is tailored for those who want to achieve or improve a high level of professionalism in the art of cooking and wants to be guided to discover the beauty of Chianti and to visit Florence and its food markets.

The cost of the week-long program is € 1.990 per person (based on double occupancy).  Minimum 2 partecipants.
The program includes 7 night's accommodation (double occupancy), breakfast, 5 lunches, 7 dinners including wine, 5 cooking classes, sightseeing, winery visit and wine tastings and visits to local markets. We do provide transportation for all activities.
Airfare and ground transportation to and from Villa La Montagnola are not included (however, airport and train station pickup is available).
A deposit of € 300 is required at the time of booking.


Our chefs will pay particular attention to these courses; they will teach the techniques and short cuts/secrets of Italian cuisine (Tuscan in particular) following the progress of each participant, and with them will visit the food markets where together they will choose and buy the products to use during the lessons.
Lessons will be given primarily during the evening but in some cases can be given in the morning to allow for extra trips.

The balance is due 30 days before the start of the program. Cancellations received 30 days before the start of the program will receive a full refund.

The following is a sample Daily Schedule


Saturday (Day 1)

Arrive. Check in at Villa La Montagnola. We will share antipasti and a glass of Prosecco together before your first dinner. The chef will prepare a delicious Tuscan meal for you to begin our week together.

Day 2 
Morning - Guided visit in Florence, the cradle of the Renaissance. Lunch in a typical Florentine restaurant.
Afternoon 5 PM cooking lesson -  You will be mesmerized by Giuditta our wonderful chef and her unique techniques in the kitchen, as she prepares parmigiana, saltimbocca alla romana, ravioli stuffed with farm-fresh ricotta and young spinach leaves, pappardelle pasta and torta della nonna.
Day 3

This morning, we are off to Greve, a beautiful town known as the heart of the Chianti wine area. Lunch at San Casciano at the Antica Posta, a restaurant where for many centuries travellers and coachmen used to eat, rest and change horses. Siria will be teaching in the late afternoon and she will prepare dishes based on her 40 year's experience in the kitchen. She will prepare her famous stuffed zucchini flowers, minestra di pane, commonly known as ribollita (vegetable and bread soup), pasta with sugo di lepre (pasta with wild hare sauce), along with the most delicious tiramisu you have ever tasted. We'll enjoy a delightful tasting dinner from this hands-on class with local Chianti Classico wine.
Day 4
We depart early for Florence today to visit the Mercato Centrale, the main food market. You will taste, among other regional gourmet items, aged Parmigiano-Reggiano cheese and the balsamic vinegar of Modena, then you will have time for shopping in Italy's most elegant city. Lunch today will be at one of Florence's oldest and most characteristic trattoria. In the afternoon feel free to take off and enjoy the sights and shops of Florence or let our professional guide escort you. We will enjoy an early dinner, prepared by Giuditta, since we have another full day tomorrow.

Day 5
Cooking class this morning (10 AM) features dishes of the Renaissance cuisine: dishes famous at the time of Lorenzo de Medici. We will prepare la fettunta (toasted bread with garlic and olive oil), la minestra di faro (spelt soup), la Rosticciana (grilled pork ribs) e le Quaglie al forno (oven roasted quails), grilled fresh vegetables topped with local extra virgin olive oil, and Pere al Vin Santo garnished with vanilla ice cream. After lunch we will spend the afternoon in Impruneta, a town famous since the Etruscan time, 700 B.C., for the production of terracotta. We will visit a local factory to see the production of prosciutto ham and salsiccie (sausages), later, we will join local wine master, Cesare Marchi, for wine tasting in his 600 year old cantina. Mr Marchi is famous for his Vin Santo, a famous sweet and dry Tuscan wine.

Day 6
This morning Siria will teach you how to prepare today's lunch, Risotto alla Milanese, Scaloppine al Marsala and Tiramisu. You will be surprised at how her simple dishes can be so refined and delicious. After lunch we will visit an ice cream factory in Florence. At 7:30 PM we will be back to Villa la Montagnola for dinner.

Day 7 
This morning we'll visit some of the nearby villages and finish shopping for olive oil and other essentials. Hopefully, we will have time for one more wine tasting with one of the well-known young winemakers, Giovanni of La Colombaia Winery, who was recently honoured at the Greve Wine Festival for his outstanding wines. A simple lunch accompanied by a fantastic wine at the farm will follow.
Giuditta is our delightful cook today, she loves to prepare bruschetta (toasted bread with toppings), panzanella (bread and tomato salad), tagliatelle with sugo di carne (pasta with meat sauce), and gnocchi with fresh basil and tomato sauce.
For our final dinner together with the dishes you and Giuditta have prepared you will enjoy a five-course tasting dinner with outstanding Chianti wines, including the world-famous Brunello.

Day 8

Breakfast and departure.

ItCooking - "L'Italiano in Cucina" is a branch of Iluss Italian Online.
ILUSS, Italian Language Update School Service, is a no profit association which promotes the Italian Language and Culture abroad. Iluss through ItCooking aims to spread the Italian culinary traditions.With the intent to promote this knowledge, the association organizes cooking classes with professional groups or individual lessons.

 
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