Italy is a country of great diversity and is made up of twenty provinces. Each has a very unique personality with dialect customs, traditions, architecture and of course food and wine that vary greatly from region to region. From the hot dry south to the cool alpine foothills, the regional cuisines are as varied as the climate. The golden hills of saffron in the Abruzzi lend a zesty spice to local risotto, while the bay of Naples is renowned for its Frutti di mare and Mozzarella di bufala. Visitors to Tuscany can sample rustic delicacies like truffles and porcini mushrooms in the autumn. Hearty soups in the winter and lemony colomba cakes or asparagus risotto in the spring around Easter.
We offer a number of different itineraries to suit participants of all cooking levels from novice to the expert. Whether your question is "I just want to know how to keep my spaghetti from sticking together" or "I want to know the time required to grate the white truffles out", our Italian Cookery school has the courses to suit your taste. We have created an intimate setting to provide the ultimate learning environment and our class sizes reflect this. All cookery classes are hands-on and use fresh ingredients. You can also sample the olive oil and wine produced directly on the grounds of the Florence Villa Pandolfini.
The Tastes of Tuscany can be found in any season. Our Italian cookery school wants you to experience the best that living in Tuscany provides. Our cooking school in Italy offers a well versed program of culinary delights with three different cookery courses such as Single day classes - A First Taste of Tuscany which is our most popular introductory class to authentic Tuscan cuisine. The gourmands looking to expand their repertoire, should try "An Italian Immersion", our advanced Tuscan cookery class.