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Advanced Class

Head Chef Instructor: Sandra Lotti and Alessio J.M. and her staff of chef instructors from the Culinary Institute of America (CIA) and The International Culinary Center. Duration: 5 day cookin...

Info & booking

DATES 2015

Weekly Courses - Spring 2015 fees: $ 2,890 April: 12th - 18th (This week includes a visit to the Parmigiano Reggiano and Prosciutto di Parma factories) 19th - 25th 26th -M...

Freestyle Cooking and Three Day Cooking Programs

FREESTYLE COOKING is a brand new program that allows you to cook and then relax on the beach during the Summer, have fun during Carnival and get ready for delicious and traditional meals for the Hol...

The truffle hunt

Every week we will take you truffle hunting. Departure is at 9,00 am. We drive to Forcoli ( province of Pisa) to join Luca, Cristiano and Giotto the dog, an amazing truffle hunter, and for one hour we...

Farro salad

1/2 cooked farro 2 large ripe tomatoes, diced 1 small red onion, finely diced 1 clove of garlic, finely minced 1 tbs basil oil 4 tbs extra virgin olive oil salt and pepper to taste 6 oz freshl...

Bruschetta with Fresh Spring Onions and Truffle

Bruschetta con Purea di Cipolline Fresche e Tartufo (Bruschetta with Spring Onion and Truffle Puree ) 8 tablespoons extra virgin olive oil 8 spring onions (or leeks), white part only, rinsed and...

Member of James Beard Foundation

Member of IACP

Slow food

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