In the westernmost part of Tuscany is one of Italy’s most popular cooking schools, Toscana Saporita. Located on a 70 acre estate known as Camporomano, the school focuses on three objectives: innovative use of ingredients, traditional Tuscan technique and esthetic presentation. What changes is the seasonality of the food.

Our Spring Festival classes focus on the wondrous foods that emerge in April and May: wild leeks, new potatoes, spring onions, wild asparagus, succulent shellfish, spring lamb and fresh new cheeses. Summer Abundance classes are built around juicy tomatoes, fragrant basil, white eggplants, yellow, red and purple peppers, apricots, peaches and melons. And Autumn Harvest programs emphasize mushrooms, chestnuts, truffles, newly-ground polenta and freshly-pressed olive oil. Each course devotes special attention to pairing foods with appropriate wines.

Students encompass every level from culinary beginners to accomplished chefs who come to study the unique nature of Tuscan cuisine. Taught by three experienced, professional instructors, all classes are small in size, completely hands-on and conducted in English.
During your stay, you will live above the school, in bedrooms that are charmingly decorated with Italian country antiques. In the afternoons, enjoy guided visits to nearby towns with an English speaking guide.

Day One

Arrival and welcome lunch served on the main lawn. The remainder of the day is yours to settle in and explore the estate. Tonight enjoy a delicious welcome dinner prepared by your instructors.

Days Two through Six

Monday through Friday, lessons are held from 10:00-1:00. Classes are small, completely hands-on, and make use of all-natural, seasonally-fresh ingredients. Essential Tuscan techniques you will master include: homemade pasta, ravioli, gnocchi, pizza,

focaccia, risotto, bruschette, crostini and other types of canapes, vegetable and grain soups, grilled, roasted, fried and stuffed vegetables, fish and meat preparation, sweet and savory tarts, pastries, ice creams and sorbets.
Lunch is from 1:00-2:30 and features foods prepared during the mornings’ lessons. Each meal consists of three courses accompanied by local wines and served at a formally set table situated on the main lawn.

Like any respectable Tuscan, you will then rest for a while, perhaps choosing to sun yourself in a comfortable chaise by the pool. Or you might prefer to stroll the grounds of the estate, pausing to pick wild herbs, photograph the hillside panoramas, or even peek in on workers harvesting grapes or pressing olives in the ancient frantoio opposite the school’s kitchen.

Afternoon tours take place from 3:00-7:30 and are led by professional, English-speaking guides who will introduce you to such undiscovered treasures as Lucca (an 11th century walled city surrounded by 3 1/2 miles of perfectly preserved walls), the seaside resorts of Viareggio and Portovenere, and Pietrasanta, famous for its marble works.

Dinner each night is a glorious, candlelit affair featuring four delectable courses prepared by your instructors and accompanied by a variety of excellent local wines. One night during the week, you will be our guest at a famous local wine bar, whose owners will personally prepare an exclusive dinner, each course paired with wines from their incomparable collection. Your Tuscan experience reaches its climax on Friday night at our graduation festival dinner, where you receive a diploma certifying your newly acquired status as an "Authentic Tuscan Cook."