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About Us

Cooking School, Cooking class in tuscany

Sandra Rosy Lotti

Sandra Rosy Lotti is known throughout Italy for her cookbooks on Tuscan regional cuisine. She has also co-authored with Anne Bianchi, ‘Dolci Toscani’, the definitive compilation of Tuscan dessert recipes and is a contributing writer for Intermezzo Magazine.

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.

When in NY she frequently appears at the James Beard Foundation House, The French Culinary Institute, La Cucina Italiana, Degustibus, Ocean Reef in Key Largo, Eataly NYC and Chicago. She took care of the menu for the Birra Moretti Launch in London and in NY . Sandra Lotti 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.

Cooking School, Cooking class in tuscany

Alessio John Matteo Da Prato

Alessio J M Da Prato attended the Istituto Professionale G. Minuto in Marina di Massa as well as the Intensive Culinary Program in Pietrasanta, where he graduated in 2004.

After having worked as a sous chef at the Hotel Royal in Viareggio and in local restaurants, Alessio joined the family run business where he is one of the chefs. He has traveled to the USA to take part in several events among which were the ones held at La Cucina Italiana, to London for the Moretti Beer Launch in 2005, Degustibus Nyc, James Beard Foundation, Ocean Reef Club in Key Largo, Eataly NYC and Chicago.

Cooking School, Cooking class in tuscany

Chistopher Covelli

Chistopher 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.

Cooking School, Cooking class in tuscany

Ottavia Novelli

Ottavia Novelli graduated with honors in Nursing but has always had a passion for sweets and pastry.

After meeting Alessio da Prato, co-owner of the Toscana Saporita cooking school, she decided to pursue a new career at the school, training professionally through pastry courses and cake design.

She now works full time as a pastry chef and helps Alessio in the preparation of sweets and desserts.

Ottavia has traveled to the US with the school team where she took part in several events including Degustibus NYC and the James Beard Foundation.

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