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The castle chosen to host classes is actually a small, self-contained hamlet. It appears in 15th century records, and was once Florence’s first line of defence against the aggressive Sienese. In quieter times it provided a base – and perhaps inspiration - for Leonardo da Vinci while he painted the Mona Lisa.
Classes at the castle are held twice a day beginning at 9am and 3pm. An informal talk in the first hour provides an introduction to Tuscany’s culinary traditions and discusses the raw materials being used in the menu selected. Participants then spend three hours preparing the dishes under the chef’s supervision. Lunch or dinner in the castle’s ballroom follows, with a visit to the wine cellar and a tasting session.
All classes start with mixed Tuscan crostini (canapés on grilled bread) served with an apéritif in the garden, which overlooks the estate’s vineyards and the Chianti hills. Sample menus include:
Baron’s Meal · Two pasta dishes, which will vary according to season. A meat dish, Stracotto di manzo al Chianti (beef marinated in Chianti Classico wine), served with two seasonal vegetables. Two desserts, a Ricotta cake with chocolate sauce and Cantucci di Prato, with a dessert wine. For every four guests, there is a one-litre carafe of Littifredo da Vicchiomaggio (a local red wine), fresh from the barrel.
Baron’s Grill · Two pasta dishes, which will vary according to season. A mixed grill of sausages, rosticciana (ribs), steak and free-range chicken, served with two seasonal vegetables. Two desserts, a Ricotta cake with chocolate sauce and Cantucci di Prato, with a dessert wine. For every four guests, a one-litre carafe of Littifredo da Vicchiomaggio (a local red wine), fresh from the barrel, is included in the fee.
Farmer’s Table · Two pasta dishes, such as Fusilli alla carne secca e olio extra vergine di oliva (fusilli with bacon and extra virgin olive oil) or Maltagliati al cinghale (maltagliati pasta with wild boar). A traditional meat dish, such as Filetto di maialino Chiantigiano alle erbette aromatiche (pork filet with rosemary and sage) or Spiedino di carni misti (oven-baked mixed meats), served with potatoes and a seasonal vegetable. Two desserts, a Ricotta cake with chocolate sauce and Cantucci di Prato, with a dessert wine. For every four guests, a bottle of Ripa delle Mandorle da Vicchiomaggio (a local red wine) is included.
Mineral water and coffee are included in the fee for all three menus.
For prices on our cooking classes please e-mail us your party size and location of your hotel or villa: Enquiries
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