One of the first cooking schools of its kind, founded by famous author and cookbook writer Lorenza de Medici over 20 years ago, the Badia a Coltibuono cooking school provides an idyllic setting where guests can learn the secrets of authentic regional Italian cuisine.

The cooking courses, be they one day, three day or weekly, are held in English from March to December, and offer a splendid chance to immerse oneself in the unique lifestyle and hospitality of a 1000 year old abbey while savoring the fantastic tastes and sights that this beautiful region offers.

The lessons are taught by Guido Stucchi Prinetti, Lorenza’s youngest son, who, having inherited his mothers’ passion for food ensures the continuity of family traditions in the Coltibuono kitchen. With a perfect command of English , a natural easy going style and a hand’s on approach, Guido ensures that guests are guaranteed to bring back great authentic Italian recipes and menus to be used year round for all occasions.

CLASSICO COOKING: INTENSIVE FOOD AND WINE COURSE

Day One (Wednesday)

from 2pm to 6 pm: Guests can arrive at Coltibuono on their own or be picked up by us at the Florence train station at 4 pm. Upon arrival guests are shown to their rooms and made comfortable. At 7 pm an aperitif is served in the frescoed refectory so that the group can meet the chef and other members of the class before the dinner, served in the private halls of the abbey.

Day Two (Thursday)

Breakfast is served from 8 am. At 10 am the first cooking lesson will start in Coltibuono’s Family kitchen. Participants will prepare a whole menu including bread and dessert which will be enjoyed accompanied by a selection of wines that best pair with the dishes. In the afternoon a trip is planned to some local artisan food producers to discover how some of the regions finest hand crafted pecorino cheeses and other specialties are produced before dinner as house guests in farms of the area.

Day Three (Friday)

After breakfast the students will have their second cooking lesson in the kitchen followed by lunch. At 4 pm the group is taken on a comprehensive visit of Coltibuono’s vineyards and fermentation cellar. The afternoon includes a guided walk through the vineyards, and an in-depth explanation of winemaking from the vineyard to the bottle. Students can see first hand the processes involved in wine making to gain a fuller understanding on how hand-crafted wines come into being and taste wines at their various stages of development. Dinner will find us in one of the regions best rated restaurants.

Day Four (Saturday)

Following breakfast students go shopping to the local organic food market with chef Guido to choose ingredients for a garden buffet lunch. Stroll the streets of Montevarchi and sip cappuccino taking in some local scenery or maybe visit the 19th century museum of paleonthology before returning to Coltibuono to sample the freshly bought produce stopping along the way to visit Europe’s largest collection of roses. In the evening all can try their hand at making pizza, bread and focaccia in Coltibuono’s traditional wood fired oven and eat in the main courtyard.

Day Five (Sunday)

After a leisurely breakfast, feel free to enjoy our gardens and swimming pool or stroll in the over 800 hectares of pristine woodland before meeting at our estate restaurant for an al-fresco lunch. The last cooking lesson will start at 5 pm followed by a graduation dinner and final frolics.

Day Six (Monday)

Departure /transfer to Florence central train station after breakfast by 10:30 am