Cooking Class

Italy is the country of good food. Every region offers different dishes and ingredients are used differently. Tuscany, for example, has a “rustic” cuisine: vegetable soups and old bread stirred for a long time (ribollita), many different types of pastas with hundreds of different sauces on them, grilled slices of bread with extra-virgin olive oil or chopped fresh tomatoes (bruschetta: please pronounce with “K”)…
Extra virgin olive oil is obtained at low temperatures from the first olives pressed and is therefore known as “cold press”. It can change the favor of a recipe completely.

Along with the service of guided walking tours in English offered by “Under The Tuscan Sun Tours” based on the artistic and cultural aspect of cities like Florence, Siena, Pisa, San Gimignano, Lucca, Arezzo, Prato, Assisi, Venice, Rome, etc., we also offer:

• Cooking classes of Tuscany cuisine held in English in the Chianti and Tuscany regions in authentic and romantic settings (possibly in a private villa). Expert Lady Cook: Arianna. Afternoon: visit Greve in Chianti (market square, wine cellar with wine tasting)
  
  
• Cooking classes of Tuscany cuisine held in English in the city of Florence (in a private residence). Afternoon: visit the local Food Market in San Lorenzo which includes one stop for balsamic vinegar and olive oil tasting. After the visit we go for a glass of wine and a sandwich. Expert Lady Cook: Silvia.
  
  
• Cooking classes of Tuscany cuisine held in English in the city of Siena. Expert Lady Cook: Lella. Afternoon: visit Siena.
  
  
• Cooking classes of Tuscany cuisine held in English in the city of Pisa.
  Expert Lady Cook: Giuseppina. Afternoon: visit Pisa.
  
  
• Cooking classes of Tuscany cuisine held in English in the city of Lucca. Expert Lady Cook: Giuseppina. Afternoon: visit Lucca.

 

Example itinerary for a ONE-DAY COOKING CLASS in the Italian Tuscany region:

• 9:00 AM Pick-up by private English speaking driver at your location in Florence or surrounding area in Tuscany
  
  
• 10:30 AM your cooking class starts in the kitchen of our expert lady cook in a private villa in Chianti countryside, near Greve in Chianti, San Gimignano, Siena, Firenze.
  
  
• Enjoy a 4-hour cooking class: you will learn all the basics about the Tuscan genuine food under the expert eyes and guidance of our expert chef
  
  
• You will enjoy tasting the gourmet dishes you have prepared during lunch time
  
  
• 2:30 PM I'ts time to go! Visit Chianti, Greve in Chianti, San Gimignano, Siena, Firenze for a wine or cultural tour.
  
  
• 6:00 PM our driver will leave you at your hotel/residence

 

Example itinerary for SIX-DAYS COOKING CLASS in the Italian Tuscany region:

Download a PDF file with an example of six days lessons - click here

Please get in contact with us and we will send you a cost estimate.

Write to info@underthetuscansun.it

There is also the possibility to spend a few days where the cooking courses will be taking place

With this option of taking cooking classes in Italy, you will not only have traveled to Italy to visit its sites, take in the monuments, admired the squares and museums, eat and enjoy the typical foods in different restaurants – always in the company of a professional guide and /or translator who speaks English – but you will be able to go back to the United States, Canada, United Kingdom, Australia or any other country – having learned to cook, prepare and appreciate the Italian food: Full service!!!

Have your cooking classes in
Medieval Tuscany!

 

COOKING CLASS & Chianti Tour:

The traditions of Tuscany are strongly linked to its flavours and cuisine. We offer our guests cooking classes in the typical Tuscan style, to help them discover our roots and culture in a funny and original way.

Learn about the secrets of our cooking, the basic ingredients of our tradition, and the magical way in which we combine them. From bruschetta to homemade pici to the myriad of crostini, you will bring home a bit of “Tuscanness” to your dinner table. Fall in love with Tuscany through its food.
THE ACTIVITY INCLUDES: • Certified multilingual chef
• Professional cooking room in a Tuscany Villa
• Dinner based on what you have prepared
• Driver Guide with mercedes

DETAILS:
• Days: on request
• Departure time from Siena: 5.00 p.m from San Domenico with your english speaking driver
• Departure time from Florence: 5.30 p.m from Piazza del Duomo in front of Museo Opera del Duomo with your english speaking driver
• Duration of the class: 4 hours
• Duration of the Tour: 8 hours
• Minimum participants: 2
• Price: 110 euro per person
• On request and extra charge, pick up from your accommodation to the school.

Cooking classes & Wine tasting of Tuscany cuisine held in English in the Chianti and Tuscany regions in authentic and romantic settings (in a private villa).
Expert Lady Cook: Rita.
Afternoon: visit Greve in Chianti (market square, wine cellar with wine tasting) or San Gimignano or both.

PRODUCTS
An excellent selection of WINES from from the best traditions of the Chianti (Gold medals by Wine Spectator).�

The COSMETICS: From thousands of lavender and rosemary plants grown on the farm comes essential oils and flowers for relaxing bathing or perfumes for years thanks to the roots of the iris flower mixed with the essences, extracted by our friend Lorenzo di Casalvento; an expert herbalist and doctor, who with love has become a virtue to the magic of perfumes.

The BALSAMIC VINEGARSaged from unfermented grape juice, kept and matured in small wooden barrels and selected from various stages of the production (3 to 15 years to the reserve of 30 years), give as a gift the taste of a tradition left by the Abbot. They are living products that express quality, experience and dedication in their flavours. Cellar, Vinegar (the more beautiful in Chianti)

The HONEY’S from our bees that pollinate on flowers of lavender, wild heather, acacia blossom and chestnut and that we then use for the Medieval Wine and our biscuits.


OLIVE OIL HARVEST

The Olive Harvest started mid October a little earlier than usual. Since then I have visited a vast range of Estates. There is nothing like the lingering perfume of fresh olives being pressed. The country side is coloured with vibrant nets layered on the ground to collect the acidic fruit. As I take guests around the market place of Sant'ambrogio local growers are extremely excited about their new extra virgin olive oil that they have us try their fresh liquid gold on Tuscan Foccaccia bread known as schiacciata. Of course each grower claims to have the 'Best Olive Oil in the world!'.

Almost every region in Italy produces olive oil. One third of the worlds olive oil derives from Italy. The Region Apulia is the largest producer. The taste of Olive oil is different from Region to region as the liquid gold compliments the food grown in the area. Olive oil from Umbria & Tuscany is stronger and leaves a bitter after tasted in comparison to the light buttery oil produced in Liguria best for white meat and fish dishes.

Extra virgin olive oil means the acidity level of the friut is at a minimum. Olives should be pressed the same day they are picked to allow for a low acidic olive oil.

For cooking I use a typical Tuscan - extra virgin olive oil along with a coastal olive oil for fish dishes. My favourites come from Sicily, Liguria and Puglia. I have a small bottle of fantastic extra virgin olive oil from Tenuta di Torciano 2009, I picked it up the day it was pressed and tastes delicious cold on fresh bruschetta, salad with rucola,parmesan, pear and pine nuts.

The most famous product of the Chianti territory is definitely wine, which has been designated in the seventies with the DOP status (protected designation of origin). The Classic Chianti Wine D.O.C.G. is undoubtedly one of the best wines of the world, accompanying all the typical products of the Tuscany cuisine.

Olive Oil
The production of olive oil in Chianti might be less famous than the wine production, but certainly not less relevant. Particularly worthy of note is the Classic Chianti Olive Oil DOP. This quality comes from different varieties of olives, such as Moraiolo, Frantoio, Leccino and Correggilo, all produced in the territory of Gaiole in Chianti. One of the simplest but tastiest dishes of the Tuscany cuisine is the “fettunta”, that is, bread and oil. It’s just a slice of bread, cooked in a wood fired oven or grilled, and seasoned with a little bit of first press oil (olio nuovo), which is the one coming from the first press, still intensely green and sparkling. ("Tu proverai sì come sa di sale lo pane altrui, e come è duro calle lo scendere e 'l salir per l'altrui scale.." Divine Comedy-Paradise , canticle XVII). With second press oil usually a little bit of salt must be added, or you can make a bruschetta, crusty bread grilled,with garlic, salt and oil. The fettunta, which can be served as hors d’oeuvre both at lunch or dinner, or even as a snack, is the golden dish of the peasant feasts dedicated to harvest-time, but it also accompanies the Tuscan hors d'oeuvre in restaurants and trattorias.

Consortium of Chianti Classico Extravirgin Olive Oil
The Consortium of Chianti Classico Extravirgin Olive Oil Terre del Gallo Nero has been founded recently in order to improve and protect the quality of this product and spread the mark throughout the world. This Consortium includes over 100 firms that own more than 1000 acres of olive-groves as a whole planted with 320000 olives trees. The prestigious mark of the Consortium "Terre del Gallo Nero" guarantees the quality, genuineness And typicalness of the product. In fact, olives are pressed only in oil-mills tested by the Consortium itself. The olive oil samples must be chemically analized and tasted by two special Commissions; if there are positive results, the olive oil can be bottled. Many tests are made also after and consist in taking some samples of bottles already packed in order to give a further reassurance of the quality. Now everybody understands why the extravirgin olive oil “Terre del Gallo Nero” reaches high levels of quality: it is because it has been carefully selected, and because of its very natural savour and very low acidity.

The Florentine Steak
Florentine steak isn’t just a dish, but a philosophy. Technically speaking, the steak must derive from beef meat, with the bone forming a letter T. The peculiarity of this steak is the cut, at least 5 cm thick, so that the meat never result too cooked. The Florentine steak must be grilled on each side for a few minutes, so that the meat remains soft and rare. It can be eaten alone, or accompanied by a sauce made with oil, balsamic vinegar and rosemary. The Florentine steak can be also combined with grilled sausages and vegetables. In restaurants it is mainly served alone, but if you ask for a well-done steak, expect a black look from the waiter!

Sausages and Sliced products
Sausages and all sliced products derived from pork belong to popular cuisine. Absolutely not to miss is the famous lard (the most appreciated is the Lard of Colonnata, produced near the marble quarries of Carrara, but the Chianti Lard is also worthy of note). Another typical product is ham (very tasty in Tuscany), Buristo (sweet blood pudding, also called sanguinaccio); finocchiona (a quality of sausage seasoned with fennel); beacon and soprassata (brawn) . Very appreciated is also the native swine breed called Cinta Senese, the only one to survive extinction, which is considered today one of the finest races. Its name derives from the characteristic black hair of the pig, which has a white stripe surrounding the whole body like a belt.