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Tuscany Travel Guide

Cooking courses in Tuscany


One of the endless attractions of enjoying holidays in Tuscany is certainly the fact that lovers of culinary delights will be able to relish at least one of the many cooking courses given in the region.

A big majority of the Villas, Country Houses and Hotels in Tuscany offer, among their activities, the possibility of taking part in cooking lessons to learn some of the secrets of the unparalleled Tuscan gastronomy in sessions that may last from one day to a week.

Some Villas afford kitchens professionally equipped for lessons to be given “in situ” in the facilities of the villa; as for Country Houses and Hotels there are generally facilities destined for cooking lessons as more and more travelers are interested in fully immersing themselves in the Tuscan culture via its well-liked and world renowned cuisine.

A one day course, that tends to be more feasible for those traveling around Tuscany for one or two weeks, is generally given between 10 am and 6 pm and one of its attractions is that the exquisite specialities prepared during the course are savoured after it has finished in a dinner crowning the gastronomic session.
A typical menu found in the courses of Tuscan Cuisine embraces the famous antipasti, a soup or stew ( if it is wintertime) and some pasta based on meat sauce. The tasty menu finishes with some of the sweet Tuscan specialities and generally with a glass of sweet “Vin Santo”.

In the chapter of antipasti it is common for cooks to teach how to prepare “crostini”, some simple slices of toasted bread combined with various types of sauce that can be always present in Tuscan restaurant menus. Occasionally the menu may include “fiore di zucca”, the fried flowers of courgette, one of the most famed antipasti in Tuscany and throughout Italy.

The winter lessons tend to include an invigorating “miniestra di farro” or the arch-famous “ribollita”, vegetable soup which is the undisputed star of the Tuscan winter cuisine that really manages to provide the extra quantity of calories needed to fight winter harshness.
The main dish is generally pasta prepared with an excellently prepared ragu of meat of any kind of excellent regional meat, for instance, the well regarded wild boar meat.

The offer of pastry is very varied and ranges from “panforte” to “cantuccini” or “castagnaccio”: all of them are the typical Tuscan desserts making it i hard to say which is the best.

One of the attractions of these autumn months is using the exclusive and exquisite white truffle to prepare some of the most valued Tuscan specialities whose indisputable ingredient is this real jewel of its gastronomy …an intense pleasure …which is included in “tagliatelle al tartufo bianco”, “carpaccio di tartufo”, “crostini ai funghi tartufati”, “marcarpone con tartufo” and others.



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