US$ 209 por persona

Horario

Personas

Total US$ 209

✓ Todos los impuestos y tasas incluidos

Cancelación gratuita hasta 48 horas antes del inicio

Cooking Class in a 12th Century Renaissance Castle with Cellar and Castle Tour

US$ 209 por persona

4,67 6 reseñas

Hora de inicio

9:30am

Duración

5.5 hours

Tamaño del grupo

1–9+ huéspedes

Idioma

Inglés

Cancelación gratuita hasta 48 horas antes del inicio

Apto para veganos y vegetarianos

Lo que les encanta a los huéspedes

Entorno de castillo histórico
Instructor experto y motivador
Cocina italiana auténtica y práctica
Ingredientes frescos del mercado

Basado en reseñas verificadas recientes

Los participantes comentan que la experiencia se desarrolla en un castillo histórico, con un animado paseo por el mercado donde se ofrecen ingredientes frescos de la zona. El chef del equipo anfitrión es elogiado por su paciencia, sentido del humor y amplios conocimientos, guiando a los participantes en la preparación práctica de pasta, ravioles, focaccia, pollo y tiramisú. Los alumnos se llevan consigo nuevas técnicas, apuntes de recetas y una mayor apreciación de la cultura gastronómica regional.

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Qué esperar

Full Tuscan cooking experience, pick-up from the city to bring you to a magnificent historic venue to enjoy a 4-5 hr class guided by our professional chefs in Italian cuisine. Classes are held in English and vegetarians, vegan, gluten or dairy free can be cared for, simply let us know!

You are greeted with coffee, the chef explains the menu that awaits you, apron up and make a 5 course meal from antipasto to dessert. You taste Tuscan wine, the estates olive oil and enjoy the full meal after the lesson seated at the table in the historic room. Everyone falls in love with the kitchen and facilities dating back to the 12th century, we offer also a tour of the renaissance castle and cellars after the meal. The shuttle then takes you back to Florence.

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Example menu:

Crostini toscani - chicken liver pate crostini or Focaccia bread with rosemary and olive oil
Hand made ravioli with ricotta and spinach, butter and sage
Gnocchi with porcini mushrooms
Etruscan chicken: chicken sautéed with white wine, olive oil, garlic, raisins, pine nuts and fresh garden herbs
Parmesan soufflé
Tiramisu from making the savoiardi or cantuccini & vin santo
Gelato

Our menus change daily based on seasonal produce, this is simply an example. You may make 1 or 2 main dishes.

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Programa

Classes run 7 days a week based on bookings.

9:30 am: Meeting at the Corners of Via Curtatone and Via Amerigo Vespucci Lungarno, facing the river the lefthand corner
9:50 am: Coffee and explanation of the menu
10:00 am: Start cooking !
2:00 pm: Lunch is served (you may have some focaccia or antipasto before, whilst cooking)
3:00 pm: Pickup and back to the city

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Punto de encuentro

9:30am Corners of Via Curtatone and Via Amerigo Vespucci Lungarno , facing the river the lefthand corner

* La dirección exacta se compartirá en su confirmación de reserva.

Servicios incluidos destacados

5 course meal

All ingredients

Apron

Castle and cellar tour

Gluten free applicable

Taste tuscan wine

Vegetarian or vegan applicable

Welcome coffee

Información adicional

Confirmación

Recibirás la confirmación de tu reserva en un plazo de 24 horas.

Cancelación gratuita

Full refund will be issued for cancellation made at least 48 hours prior to the activity.

Fotos de los huéspedes

+21

Reseñas de huéspedes

4,7 /5

4,67

Based on 6 verificado reseñas

Mehul

Jun 2023

Excellent

The entire experience was absolutely amazing. Since it was a private class, the chef was very flexible in changing the menu to fit our taste and taught us some new items that wasn’t on the list. I highly recommend doing this class. It’s totally worth the extra we paid for the private classes.

Dejon

Jun 2023

Great food, education and people! I want to come back!

I’ve never done a formal cooking school and this was a tremendously enjoyable time! I learned new tips for making pasta, techniques on how to fold ravioli, how simple it is to make focaccia, different rising times, and how to butcher a chicken, the right way. If only I could have done a week, and maybe some day a month or school! Our chef, Alberto, was engaging, patient and made the day very impressive. The estate was rich in history and the owners of the school were absolutely lovely. Highly recommend for anyone that loves food and/or cooking!

Susan

Oct 2019

Enjoyable Cooking Lesson, but Some Disappointments

The cooking experience itself was well done, informative, and enjoyable. However, we were 20 minutes late being picked up, and if there was coffee at the beginning of the session we missed it. There was also no tour of the " castle and cellar" as advertised on your web site, and the only aprons provided were plastic disposable ones (we were told that they had run out of the cloth aprons). These missing components of the tour caused us some disappointment. It is also unclear to me if some sort of certificate for each of us will be forthcoming because we did not receive any while there.

Gabriel

Jul 2019

Amazing experience!

It was great from beginning to end. The walk around the market was really interesting, we get to know excellent spots for buying local food and lots of insights on the ingredients for the lessons. I joined a group that was taking a longer program, and it was really fun. Chef Alberto explained in detailed all of the recipes with tricks you won't find in books, and answered with lots of patience and a great sense of humor our questions. I've learned a lot and definitely had a great time!

Kit

Abr 2019

Cooking Class in a 12th Century Renaissance Castle with Cellar and Castle Tour Florence, Italy

The cooking class in a 12th century renaissance castle with cellar and castle tour (now held in their new teaching kitchen across the street from the villa) in Florence, Italy was excellent. Alberto, who was our Chef/Instructor, was a great teacher. He showed us many preparation and cooking techniques to use with each of the dishes prepared. Most of the dishes we prepared are in the recipe book provided, but Alberto added personal touches that were not in the the book (I wish I had taken better notes!). Hopefully, we will be able to attend another class during a future trip to Florence so we can absorb more information and cooking techniques.

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