The Advanced Course builds on Toscana Saporita’s 26 years of successful culinary instruction, having taught so many people the fundamentals of Tuscan cuisine. It all takes place on a charming country estate where for a week at a time, guests ”live like true Tuscans”, living in fully updated 17th-century rooms and enjoying leisurely meals on the estate’s sun-drenched lawn. Advanced Fundamentals of Tuscan Cuisine.
April 26th/May 2nd
May 3th/9th — May 10th/16th — May17th/23st — May 24th/30th
May 31th/June 6th — June 7th/13th — June 14th/20th — June 21th/27th — June 28th/July 4th
August 30th/September 5th — September 6th/12th — September 13th/19th — September 22st/26th — September 27th/October 3th
October 4th/10th — October 11th/17th — October 18th/24nd — October 25th/31th
Price $3,990 per person based on double occupancy. Single supplement applies
Hands-on instruction for advanced home cooks and professionals. Five days, from Monday through Friday, of intensive hands-on instruction in the advanced fundamentals of Tuscan cuisine using professional equipment. All 32 hours are taught by Sandra Lotti and her staff of chef instructors.
Transfer from Pisa airport or train station to the school on Sunday, and from the School to Pisa airport or train station on Saturday morning (if your departure is before 8:00 AM from the school, we will help you arrange a cab. This service is not included in the price. The driving distance from the school to the airport is approx. 25 minutes with no traffic. Reminder: you will have to be at the airport 2 hours prior to your flight).
Breakfast, Lunch and Dinner and Wines/Beer/ coffe/tea (with lunch and dinner)
Bedroom with self contained bathroom
Hands on lessons in the morning and in the afternoon for a total of 7-8 hours
Truffle hunt and truffle based lunch
We HIGHLY recommend Trip insurance as we never cancel any classes, even if we have 1 student only attending. A $600 non refundable deposit is needed at the time of the booking. For more information on prices and schedule, please email us at [email protected]
- Pasta shapes and how to marry them with sauces, plus the effective use of different flours and recipes
- Pasta sauces and fillings, including the essential ”soffritto” method for making Tuscan sauces
- Basic sauces and soups
- Fish: cleaning, boning, filleting and preparation
- Chicken: boning, quartering, stuffing and preparation
- Pastry, cakes and custards, doughs and breads. (Includes puff pastry, pate à choux and pasta frolla)
- Vegetables: carving, stuffing, preparation
- Meats: lamb, hare, wild boar; how to roast, deep-fry and braise
-Wine, cheese, truffle and olive oil tastings
-White truffle hunt with an experienced truffle hunter and a truffle tasting lunch menu at Savini Tartufi
– Wine tasting and lesson with Emiliano Alessi from the celebrated Cennatoio Winery in Panzano in Chianti
– Every meal will be paired with the greatest wines of Italy
*Price excludes airfare and is based on double occupancy with en suite bath, plus some limitations on air/rail transfers. For details, please refer to our Terms and Conditions.
Arrive at Toscana Saporita — Welcome Lunch — Relaxing afternoon — Dinner and wine tasting
MONDAY THROUGH FRIDAY
Continental breakfast — Morning lessons (4 hours) — Lunch — Afternoon lessons (4 hours) — Dinner with cheese and wine tasting
THE EXCEPTION IS THURSDAY
Continental breakfast — Truffle hunt at Savini Tartufi — Lunch at Savini’s — Afternoon lessons (4 hours) — Dinner and wine tasting
Breakfast — Departure from Toscana Saporita