“It's ready!“ Everyone remembers, as a child, the affectionate cry of a mother or a grandmother who invited all the family members to hurry and sit down at the table because, finally, it was time to eat. In the Tuscan countryside, the call was much more vigorous than normal as it had to reach everyone, from the youngest, busy playing in the backyard with the animals, to the oldest ones, working scattered throughout the fields. Lunch and dinner were certainly the most important moments of the day and those who prepared the meals had great responsibility: providing something hearty and good using the products of their own land, but also scraps from the most valuable harvest, the latter sold for a small profit. Thanks to our cooking classes, you will be the protagonist: inebriated by the smells of seasonal ingredients and with your hands dirty with flour, you will finally be able to shout “È pronto!“ (It’s ready) and savour what you have just cooked together with a good glass of Tuscan wine. Obviously, as in any other Tuscanist experience, our Masters will tell you the stories and anecdotes related to the dishes you will prepare and will reveal the secrets that will allow you to reproduce the same flavours back home, amazing your guests with a real Italian dinner. You can choose to attend cooking classes in Florence or in Siena without leaving the city you are spending your holyday in, or you can decide to escape from the metropolitan chaos to take a half-day or full-day course in a farm in Chianti, Val d’Orcia or Cortona. The most demanding can also take part in one or more lessons given by starred chefs, or book and entire weekend or a full immersion cooking week. And, if cooking is not enough, you will have the opportunity to combine the course with unique experiences such as truffle hunting, practical lessons on cheese production, a horseback ride, a simple walk or a visit to a cellar with wine tasting included.


In Tuscany, food is a serious thing and cooking is even more so. We Tuscans are very jealous of our culinary traditions and proud in reiterating that “As you get to eat well in Tuscany, there is no other place in the world“. Tuscan cuisine is a peasant cuisine: linked to tradition, it is made up of poor dishes with an uninviting aspect but with strong, unique and exquisite flavours. Just think of ribollita or bread soup, pappa al pomodoro, panzanella, lampredotto, tripe, croutons with chicken livers, roasted duck, and castagnaccio, the brownish chestnut cake. It is very unlikely to find similar cooking classes elsewhere, specialized in these and other traditional dishes and taking place in unique locations, such as farmhouses or old inns. If you prefer Mediterranean flavours of classic Italian cuisine, do not worry: you will learn to cook homemade pasta, pizza, bread and focaccia, but also a good tiramisù or ice cream thanks to courses directed by superfine chefs.


To all kitchen lovers, to those wanting to amaze their guests with an Italian dinner, to families with children, to those who like to “get their hands dirty“, to those who love having fun together and to those who want to relax in a friendly and informal environment.


Italian / English speaking

Cooking Masters.

Hands-on cooking lesson.

Private transport with air-conditioned vehicle.

Free WiFi (during the transfers).

Full / light lunch.

Photo-stops and breaks at your convenience.

Cash or credit card payment.


Wine tour.

Truffle experience.

Cheese experience.

Horse riding.

Hiking / walking tour.

Biking tour with E-Bike or Mountain Bike.

Vespa tour.

Photography workshop.

Photo shoot / video production.



The “Fiorentina” or more simply Florentine steak is the queen of Tuscan cuisine. Seemingly simple to cook, it is not like that at all. There is even a recognized Academy of the same name created to protect the integrity of this dish by butchers, artists, men of culture and cooks of Florence. To be able to eat the real Florentine, we have to start with the selection of the animal, that must be strictly Chianina beef, aged between 12 and 24 months. The cut of the meat is the loin made from the lower half of the back. The Florentine must also meet minimum requirements of thickness, 5 centimetres, and weight not less than one kilo. The cooking must take place strictly on ember (without flame), turning the steak only once without piercing it, and without any seasoning (coarse salt only is allowed, to be added when the steak has already been removed from the fire). Once the overall cooking is finished (bone side included), it is served rare (alas the well-cooked Florentine does not exist) with a delicious external crust and accompanied by Brunello di Montalcino, Nobile di Montepulciano or Chianti Riserva.

Tour su misura

Tour su misura

We do not offer standard packages, but only tailor-made experiences based on each client’s taste and inclination, so to satisfy every need and expectation.

Your holiday is unique, just like you are! Tell us who you are, what are the passions that drive you, what are you looking for in Tuscany and leave us some (short) time to come back to you with a personalized offer.