We were so determined to share our passion for cooking and passing on ancient Tuscan traditions that we said: we must – why not?
After publishing several acclaimed cookbooks in the US and Italy and after having appeared in many well known cooking magazines and newspapers in the US, the adventure began.
We were coming back to the land our ancestors left at the end of 1800… and from NYC, what a step! There was a monumental dose of work and patience waiting for us but we were ready and it was great fun…and sweat! Twenty two years later here I am, unfortunately without Anne who passed away in 2001.
Thankfully her energy, liveliness, passion and inner voice are still with me, intact.
We have been featured in many prominent magazines and newspapers throughout the years that not only wrote about our authentic program but also highlighted the special weeks organized by Kitchen Aid to support the Komen Foundation and Cook for the Cure. I have to thank each one of these amazing people as they have supported us immensely.
They are the reason why we are still rocking.
They are the school!
Christopher Covelli, amazing chef and friend, has been with me since Anne died. Together we form the dynamic duo and working with him is just great!
Family, tradition, love, ties, stubbornness, laughing until you cry…. these are the qualities that define Toscana Saporita Cooking School and make it unique and so special. We teach you ancient and traditional dishes, using only the freshest and seasonal ingredients. We run classes even if we have 2 students because we care and mostly because we have a commitment to all of you who book, sometimes, a year or two in advance.
My promise to all those who enter the door of the school is that you will take my passion for this land home with you. You will go back as brand new person, enriched (and stuffed 🙂 and changed. This land can change you; the people you will meet will change you. I will change you and YOU will want to come back again and again.
We have always believed in the seasons and therefore farm to table has always been our philosophy. We only work with what the seasons offer. Our estate is famous for the variety of its land. We have a bounty of everything, in every season. For centuries, Italians have followed this ritual, celebrating produce that has been waited for for months. The number of recipes featuring each one of them is incredible. Every week we welcome 16 new students coming from every part of the World. Their culture and our culture meet. It is an amazing opportunity for all of us. They share with us and we share with them. Cooking is the bond that ties us forever. Teaching, eating together, touring together, having fun, celebrating food and wine….this is what life is about at Toscana Saporita Cooking School. At the end of the week we are happy to have made new friends. Our students go back with a suitcase full of passion. And we know that every Saturday is not a farewell….it’s an Arrivederci!