Toscana Saporita’s modern, professional kitchen occupies the ground floor of a 15th century villa. For hundreds of years, this large majestic room was used to house the estate’s fine wines, stored in huge wooden barrels. The barrels are gone, but the terra cotta floors and original wood-beamed ceilings are still with us. Classes involving instruction in bread, pizza and foccacia-making are held next door, using a wood-fired oven that baked the estate’s bread for hundreds of years.
During your stay, you will live above the school, in bedrooms that are charmingly decorated with Italian country antiques.
Our 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.

No matter which of our three programs you choose, the school’s instructional emphasis is always focused on the same three things: traditional Tuscan technique, innovative use of ingredients, 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.

The package price for each program includes accommodations, lessons, all meals (paired with excellent wines), daily sightseeing tours, taxes, tips and airport or train transfers to and from Pisa airport or Viareggio train station. There are no hidden costs or extra charges.