Sandra Rosy Lotti
Sandra Rosy Lotti is known throughout Italy for her cookbooks on Tuscan regional cuisine: L’Anno Toscano, Sapore di Maremma, Dolci Toscani, A taste of Tuscany, La cucina della Lucchesia. She has also co-authored with Anne Bianchi, ‘Dolci Toscani’, the definitive compilation of Tuscan dessert recipes as well as being the researcher for Anne Bianchi’s Zuppa! From the tables of the Tuscan Women and Solo Verdura. She has been a contributing writer for Intermezzo Magazine for 20 years.
Lotti is the owner and managing director of Toscana Saporita Cooking School. She frequently contributes to Italy’s most prestigious cooking magazines and conducts private cooking lessons when classes are not in season.
Every year, when in NY and in the US she has appeared a number of times at the James Beard Foundation House, The French Culinary Institute, La Cucina Italiana, Degustibus, Ocean Reef in Key Largo, Eataly NYC and Chicago, the Miami Culinary Institute. She took care of the menu for the Birra Moretti Launch in London and in NY as well. She is collaborating on social media with Filippo Berio Olive Oil and Moretti Beer. On TV she has been featured in two episodes of Ciao Italia with MaryAnn Esposito and she has appeared on BBC with the late Michelin starred chef Gary Rhodes in three episodes of his famous Gary Rhodes across Italy. She recently appeared on the italian TV cooking Medieval recipes, her true culinary passion. Sandra embodies the essence of the Italian spirit in her warmth, her zest for life and her passion for great food.
These qualities, combined with her outstanding skill as an ebullient teacher make Toscana Saporita the perfect place for eager students to learn the art of Tuscan cooking.
Christopher Covelli is a graduate of the French Culinary Institute in New York City where he was trained by world-renowned chefs including Andre Soltner, Jacques Pepin and Alain Saihac. His background, training and living experiences have enabled him to speak five languages and specialize in Classic French, Italian and Spanish cuisine as well as American Haute Cuisine.
Chef Covelli’s cooking expertise earned him invitations as guest chef for five James Beard Foundation Dinners. He was owner and chef of L’Uva Restaurant on Cape Cod, MA. Chef Covelli has earned five Wine Spectator Awards of Excellence among other numerous cooking awards.
Currently Chef Covelli is the senior chef instructor at Toscana Saporita Cooking School in Lucca, Italy. He serves on the Board of Directors for Florida Winefest & Auction / Caring for Children Charities. Chef Covelli has demonstrated products on national networks. He has been featured in numerous publications. He is the chef for the Baltimore Orioles at Spring Training. Chef Covelli has been the guest chef at the Princeton Club in New York City.
Alessio John Matteo Da Prato
Alessio John Matteo Da Prato attended the Istituto Professionale G. Minuto in Marina di Massa from 2001 to 2004 (Tuscany – Italy).
Subsequently in 2005 joined an intensive professional culinary program in Pietrasanta where he specialized in baking and pastry.
After having worked as a cook in local restaurants and at the prestigious Hotel Royal in Viareggio, Alessio joined the family run business, Toscana Saporita Cooking School, where he is one of the chef instructors and owner. When he is in the US, he teaches at Ocean Reef Club in Key Largo (Florida) Eataly NYC and Eataly Chicago, Degustibus Cooking School (Macy’s – NYC)
He has cooked and taught several times at La cucina Italiana in New York City as well as at the James Beard Foundation House in NYC and in Orange County.
Alessio is the official baker and pastry chef at the school.
Keith Di Lauro
Keith Di Lauro developed a life-long passion for food. He attended the French Culinary Institute in New York City graduating top of his class in 2002.
After graduation, Keith moved to Lucca, Italy, where he learned the rooted traditions of Tuscan cuisine while working at the prestigious Toscana Saporita Cooking School.
Keith returned to New York City to further his studies in the business of culinary arts and opened his own catering and private chef company in 2005.
Soon he was catering for celebrities, music moguls, and top business executives around the country.
Keith also returns seasonally to Italy where he holds an alumni senior instructor position at Toscana Saporita Cooking School.