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Advanced Class

Course Details

The Advanced Course builds on Toscana Saporita’s 27 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.

Dates and Price - Season 2023

Price is $ 4,650 per person based on double occupancy. Single supplement applies. A $700 non refundable deposit is needed at the time of the booking. For more information on prices and schedule, please email Alessio at [email protected]

April 23rd/29th
April 30th/May 6th — May 7th/13th — May 14th/20th — May 21st/27th — May 28th/June 3rd
June 4th/10th — June 11th/17th — June 18th/24th — June 25th/July 1st
July 2nd/8th
September 3rd/9th — September 10th/16th — September 17th/23rd — September 24th/30th
October 1st/7th — October 8th/14th — October 15th/21st — October 22nd/28th — October 29th/November 4th
November 5th/11th — November 12th/18th

Information On The Program

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.

What Is Included In The Price

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. For more information on prices and schedule, please email Alessio at [email protected]

Skills Taught Include

- 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, depending on the season: lamb, hare, wild boar; how to roast, deep-fry and braise

Other Highlights

-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.

The advanced week’s itinerary is as follows:

Arrive at Toscana Saporita — Welcome Lunch — Relaxing afternoon — Dinner and wine tasting

Continental breakfast — Morning lessons (4 hours) — Lunch — Afternoon lessons (4 hours) — Dinner with cheese and wine tasting

Continental breakfast — Truffle hunt at Savini Tartufi — Lunch at Savini’s — visit to San Gimignano — Dinner and wine tasting

Breakfast — Departure from Toscana Saporita

a fantastic cooking course awaits you

Toscana Saporita S.r.l. - Via Emilia Sud 237 - 55040 Massarosa (LU) - Italy - C.F./P.I.: IT02051880462 - Privacy Policy - Cookie Policy - Impostazioni di tracciamento

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